Aam Ka Achar (punjabi Style Mango Pickle}
Aam ka achar is the most common pickle recipe.
Raw mango 1kg (cut into 4-6 pieces)
Salt - 4 table spoon
Turmeric powder - 2 tablespoon
Vineger - 1 tablespoon
Cumin seeds -2 tablespoon
Red chilly powder - 2 tablespoon
Nigella seeds - 1 tablespoon
Fennel seeds - 1 tablespoon
Fenugreek seeds - 1 tabl spoon
Carom seeds - 1/2 tablespoo
Mustard oil - 3 cups
Mustard seeds -1 tablespoon
Asfoetida -1 tablespoon
big glass jar 1
Clean and cut mangoes into 4 pieces or more if you want. Place in a big container and add 2 table spoon salt and turmeric to it and mix it well, now take the mangoes out in the sun and spread it over a sheet and show the sun for the whole day. keep it away from moisture.
Ground half of the mustard seeds, fenugreek seeds and fennel seeds.
There should be no water or moisture in your jar in which you will keep the mango pickle. the jar has to be clean.
Next day , take a container and mix all the whole and grounded spices along salt, turmeric powder ,red chili powder, vinegar, ,mustard oil and mangoes and mix well.
Place the container out in the sun for 3 days, flip them time to time so that they get equal sun heat to get done.
store the pickle in a dry and cool place for 3 days.after 3-4 days you can start having the mango pickle.serve the mango pickle with your dal-rice, curd-rice, parathas & veggie dishes.
hygiene and cleanliness are very important when you are making pickles.