Saturday, July 16, 2011

Punjabi Aam Ka Achar - पंजाबी आम का आचार (Punjabi Mango Pickle) for ICC

Hello Friends,

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)
  • 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 


Shobha said...

Sindhis also make the same achar is a must in every Punjabi/Sindhi home...It takes me back to my childhood days when we kids used to steal away the pickle when it was kept out in the sun in a big BARNI made to last for the whole year.

Deeksha said...

Mouthwatering pickle!

Santosh Bangar said...

gr8 recipe of tangy pickle .love to eat with rice or roti

divya said...

Tangy and delicious pickle.

Priya Sreeram said...

looks good priya- seasoned well

Chaitanya said...

very yummy and tempting

arthi said...

love mango to have with curd rice..

Mugdha said...

Never tried the aam pickle n this way seems so simple...and ur post s soo tempting dear...i cdnt resist myself from drooling over the pics.....awesome food wid superb

Kim said...

wow love how you used raw mangoes in a savory dish! :D

Kaveri Venkatesh said...

tasty and tangy mango pickle....looks yum

Pushpa said...

Love this flavorful and yummy pickle.Lots and lots of flavor.

sonu said...

wow,home made pickle looks soo very mouthwatering & finger-licking !

Suja Manoj said...

Tempting pickle..yum

Anonymous said...

Woww.. Priya, the aam ka achaar looks great. The sad part is I could not make it for ICC this time. :( Hopefully, the next. :)

Sweet Artichoke said...

Yumm, they look perfect! And I am soooo happy to read it was a first time for you too!

Smitha said...

Tangy n yummy pickle !!!

Torviewtoronto said...

yummy looking mango pickle

Srivalli said...

Priya, that jar looks very tempting!..why haven't you linked in the Mr. Linky?..I came through your comment..


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