Aam Ka Achar | Punjabi Style Mango Pickle (Step by Step Pics)

 Aam ka achar has so many fond memories attached to me, especially this recipe. Mom used to get raw mangoes from mandi(market) when we stayed in North India during summer season, and she used to get the raw mangoes cut at home after thorough washing. Though we can get the mangoes cut from the vendors itself, and so they cut it nicely with their sharp knives. But as the raw mangoes are not washed initially, mom used to bring it home and get it done at home. The sun dried pieces are then coated with powdered spices and bottled. These bottles are then left in the sun every day for another 3-4 days till the oil starts to float, and the mango pieces start shrinking and gets nicely coated with the masala. The achar can be had after two weeks of preparation, but I like it after a month.

We used to take this achar with chapathis for school lunch, and the best part of this achar(pickle) is chewing the hard portion attached to the shell. The hard shell part absorbs all the flavours and so can be chewed a little time longer. The longer you keep the achar in the sun, the faster the pieces become soft, and the oil starts to float on the top of the achar.  I have taken these pictures of mango pickle after a month. Mom's classic version is not bright red as she uses less of chilli powder and so has a dull green colour. However, I have added kashmiri chilli powder, so this looks bright red in colour. Omit adding chilli powder if you don't like that and use pepper corns instead. Give this pickle a try this mango season and enjoy!!

Preparation time ~ 30 minutes

Serves ~ a bottle

Author ~ Julie

Ingredients

raw mangoes 1 kg

mustard seeds 1/4 cup

fenugreek seeds 1/4 cup

fennel seeds (saunf) 1/4 cup

kashmiri chilli powder 25 gms or 5 tbsp

turmeric powder 2tbsp

salt  2 tbsp

mustard oil 1/2 cup (preferably)

Method

• Wash and wipe dry the mangoes. Cut the mangoes with seeds, then remove the seeds off and a white layer struck to the hard coat of the cut mango pieces. It may be a little hard to cut the mangoes at home, so it's better to get cut in the shops where you buy. I did cut at home, but had a hard time cutting.
• Spread the pieces on a plate or clean cloth and sun dry the mango pieces for 4-5 hours till all the moisture is dried. 
• Dry roast the spices in a pan and add to a blender jar. Pulse twice or thrice to crush the spices. Let a few remain like that so that the spices plump up and tastes yummy with the pickle.

•  Add the mango pieces in a bowl and add the crushed spices, chilli powder, turmeric powder and salt. Mix this well, the salt in the achar should be slightly more than required, then only the achar tastes good after two weeks.
• Heat the oil in a sauce pan (about 1.5 minutes) and cool slightly before adding.  
• Add the oil and give a quick mix. Transfer this to clean dry glass containers and keep in sun for the next few days(about 4-5 days). By this time, the oil starts to float on the surface of the achar bottle. 
• By the fifth day, you can start using the pickle. But I personally prefer using after 2 weeks when the pieces are slightly softened and well coated with masala.
• If at any point, the oil is not floating on the surface of the glass bottle, then heat 1/4 cup oil and cool the oil. Pour this over the pickle.

Aloo Paratha & Aam ka Achar

NOTES

* If you have nigella seeds, add 1 tbsp of that too. Adds a nice flavour.

* Some people do add carrom seeds(ajwain) too, I didn't wish to overpower the achar with strong flavours and so omitted that.

* You can add a tbsp of crushed pepper corns too.

* The pics are taken after three weeks of making achar. 

* Mustard oil is used in making north indian style pickle, but you can use sesame oil too, if you don't have mustard oil. Mustard oil has a unique flavour.

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