I am so happy to post this month's Indian Cooking Challenge recipe. This is the first time, I kind of tried making achar (pickle) at home and boy, was I happy. Happy is an understatement, I was ecstatic :)
I would like to thanks Valil for picking such a wonderful and authentic recipe. Don't get alarmed by the amount of salt (I reduced it to 4 from 5 tbsp). It is needed and doesn't make the pickle too salty.
So, without further ado, here it is.
Punjabi Aam Ka Achar - पंजाबी आम का आचार (Punjabi Mango Pickle)
Raw Mangoes - 2.175 cups (I would say 2 cups and about 1/4 cup more)
Mustard oil - 3 tbsp + 1 tsp (I did not have mustard at the time, so used olive oil instead and loved it, plus it is healthier)Preparation
- Wash and towel dry whole green mangoes (without cutting them)
- Cut them in desired shape, I cut mine in 1 inch cubes. Spread them on a paper or kitchen towel, keep them in sun for the entire day (so that any moisture remaining in them is gone and they dry up pretty well as then they suck up the spices nicely).
- Meanwhile, mix the spices in a bowl (big enough for you to toss with mango pieces)
- While mango pieces are dying, wash and thoroughly dry a big enough glass or porcelain jar as well.
- Once the mango pieces have dried for a day, mix it with spices and store in the dried jar.
- Add enough oil to drown the mango pieces in the jar.
- Next day, put the jar in the sun for the rest of the day.
- Bring in the jar in the evening and you can start enjoying it right then.
- But, for a better taste, let it be like that soaking in spices and oil for 10-15 days.
- Don't forget to shake the jar well once a day (no need to keep in sun anymore).
Serve it with roti or naan. It just adds that little something to every meal.
That's all for now. Take care till next post.
Mix the Spices:
Salt - 4 tbsp
Methi / Fenugreek seeds - 2 tsp
Kalonji / Nigella seeds - 1 tsp
Saunf / Fennel Seeds - 2 tsp
Turmeric powder - 2 tsp
Whole Peppercorns - 1 tsp
Sugar - 1/2 tsp