Aam ka achaar is a spicy, sour Punjabi pickle that is traditionally eaten with Indian cuisine. It’s created with raw mangoes, entire spices, and mustard oil, and it lasts for years!
Our favorite season is spring or the beginning of summer, and mangoes are our favorite fruit. We love mango in all forms and consider it to be the king of fruits. Mango can be eaten raw or ripe, and both ways are wonderful.
One of our favorite recipes is mango pickle, also known as Aam ka achar. You can make it just like your grandmother did and pass it on to others.
Pickles and relishes are an essential part of every traditional Indian dish in India. Most Indians make Aam ka Achaar, or Mango Pickle, in the early summer when mangos are still unripe.
The greatest time to create mango pickle is during the hot summer months. The market is saturated with raw mangoes, and the weather is parched and dry, making pickling ideal.
Ayurveda considers sour flavor to be a vital component of a meal. The sour flavor helps to cleanse cells and improve mineral absorption. However, as with anything else, the quantity of pickle should be considered.
The Secret of Making Mango Pickle Last for longer time
The key is to dry everything thoroughly so that there is no moisture for the fungus to thrive, and don’t be afraid to use a large amount of oil. Pickles that are oily should be completely soaked in oil. When serving Aam ka achar with your meal, you can always take some out and drain the oil ahead of time.
Raw mango is used in a variety of delectable dishes, including pickles, mango dals, salads, aam panna, and simply with a pinch of salt and chili powder. Don’t even get this started on the delectable mango-based cuisine.
How To Make The Instant Mango Pickle?
When we say instant, we mean exactly that! It’s quite simple to make and tastes fantastic!
First, carefully wash and dry the mangoes. Make careful to thoroughly wash it, then wipe away the excess water and let it dry overnight.
Second, pit the mangoes and split them in half. You can also buy mango pickle masala online.
Check the mangoes for sourness by tasting them. They can be a little sweet at times, and we want good and sour mangoes for this pickle.
Chop the mangoes into as small and even pieces as possible. The mangoes don’t need to be peeled.
Dry roast the mustard and methi seeds until the mustard seeds pop and the methi seeds begin to smell fragrant.
Allow to cool before blending into a fine powder.
Garlic should be chopped or minced and added to the chopped mangoes.
Toss the chopped mangoes and garlic with turmeric, salt, red chilli powder, mustard-methi powder, and oil.
Allow 10-15 minutes to rest after properly mixing.
Place in an airtight container, such as a mason jar.
This is a critical section. Keep the bowl, save a little pickle, and add rice to the bowl, mix well, and enjoy the pleasure!
In fact, you can also buy mango pickle online easily.
