how to make aam ka achar?

I am sharing with you a tried and tested family heirloom recipe.

Aam aa achar is an amalgam of all favorite flavors from grandma's kitchen.

There are many mango pickle recipes from all over India.

It's one of the most common things to make and eat in the house.

The best time to make mango pickles is in the summer. The dry Indian summer season and the abundance of green mangoes are two idealistic conditions for picking.

The scent of mangoes hangs in the air and the flora and fauna are dull. Making a mango pickle is a great way to spend a long summer afternoon indoors.

Every year, we make a lot of this aam ka achar from scratch.

You need green mangos that are tender/chewable or almost no stone inside for this mango pickle. Pickle mangoes are sold by most vegetable vendors.

You can't make Punjabi aam ka achaar with any other types of green mangoes.

If you want to wash the mangoes, you can either soak them in a bucket full of water or wash them in water. Since the mango's skin is not removed for making pickles, wipe each mango with a clean and dry kitchen towel.

Make sure there are no traces of water, dirt, or water in the mangoes.

For this traditional aam ka achar, cut green mango into bite-size pieces. Each piece has to be of the same size.

You can request your vegetable vendor to cut them for you, or use a mango cutter. Vendors who sell raw mangoes for pickles often provide cutting services at a low price.

The chopped mangoes should be combined with salt andTurmeric powder. Use your fingers.

If you want to keep the mangoes fresh, place them under the direct sun for a day or two. The process ensures that the green mangoes are released.

In a large mixing bowl, add the sun-dried raw mango, remaining salt and achaar masala. The mango should be coated with the spice mixture if you combine nicely.

That's it!

Transfer aam ka achar to a clean, dry jar. Make sure the jar is free of dirt and water before it is emptied.

If you want to keep the jar protected from the sun's rays, you need to seal it with a white cloth. The jar needs to be emptied once a day. The jar of pickle should be kept indoors.

Mustard oil can be added to a pan after 2 days. The heat should be turned off.

Allow the oil to cool down completely. Shake the jar to mix mustard oil. The jar needs to be sealed with a tight-fitting lid.

The jar should be kept under the sun for a week. The pickle is mature by then.

You can store the mango pickle in a room for a year. No need to keep it cold.

It will get spoiled if it's kept away from all kinds of water.

We make all types of pickles using homemade achaar ka masala. It takes less than 20 minutes to make at home.

The bold, blazing, spicy, sweet, sour, pickles are incomplete without a dash of achaar ka masala.

The achaar is added to the mango pickle.

If you can't make it at home, use a ready-made achar masala.

Making aam ka achar is the most intense way to time travel without leaving your own backyard.

If you dare, you can experience the smell of the ancestral kitchen and childhood summer memories right at home.

There are many dishes that you can make with green mangoes.

Green mango can be used for a lot of things.

The Instant Green Chilli Pickle is instant.

instant ginger relish

Add the oil and mustard seeds to the pan. Add the mixture of mustard seeds and fenugreek seeds when they start to pop.

Immediately after, add the curry powder and chili leaves and shake vigorously.

Add the mango and mix well, adjust the saltiness and add the vinegar if you want.

Divide everything into glass jars when you rest in the pan.

You can use the fridge within a week. To serve mango pickle, use a dry spoon.

You can change the recipe to your liking, for example add a few cloves of garlic, green chili instead of red, and so on. If the mango isn't acid enough, you can add a liquid to preserve the preparation.