aam ka achar | aam ka achar kaise banta hai | aam ka achar banane ki vidhi | aam ka achar kaise banaen

Aam Ka Achar: A Homemade Delicious and Tangy pickle

What is Aam Ka Achar?

Aam ka achar, also known as mango pickle, is a beloved Indian condiment that can be enjoyed with a variety of dishes. It is a delicious mixture of raw mangoes and a blend of spices that is left to mature in the sun for several days. This recipe is easy to follow, and the resulting pickle is so flavorful that it will make your taste buds dance!

Ingredients

To make aam ka achar, you will need:

• 1 kg raw mango
• 4 lemons (juiced)
• 1 tablespoon raw cumin seeds
• 1 tablespoon kalonji (nigella seeds)
• 1 tablespoon ajwain (carom seeds)
• 3 tablespoons mustard seeds
• 1 tablespoon fennel seeds
• 1 tablespoon methi (fenugreek) seeds
• 1/3 tablespoon gol mirch (whole red pepper)
• 2 tablespoons red chili powder
• 2 tablespoons turmeric powder
• Salt to taste
• 2 cups mustard oil

Preparation Method

• Wash the raw mangoes properly and cut them into cubes.

• Wash them again and keep them in the sun for the entire day to dry them out.

• Roast all the spices lightly in a pan and grind them into a fine powder.

• In a bowl, mix the ground spices with lemon juice, salt, red chili powder, and turmeric powder.

Add mustard oil to the mixture and mix well again.

• Add the raw mango cubes to the mixture and mix well.

• Add more mustard oil to the mixture and mix well again.

• Transfer the mixture to an airtight jar and leave it in the sun for 15-20 days.

• After 15-20 days, your aam ka achar is ready to be enjoyed!

Tips for Making Perfect Aam Ka Achar

• Use raw mangoes that are firm and not overripe for the best taste.
• Dry the mangoes completely in the sun before using them in the recipe.
• Roast the spices lightly to release their flavor and aroma.
• Use good quality mustard oil for a delicious and authentic taste.
• Store the pickle in an airtight jar and keep it in a sunny spot for best results.

Health Benefits of Aam Ka Achar

In addition to being delicious, aam ka achar has many health benefits. It is rich in vitamins and minerals and is a great source of antioxidants. The spices used in this recipe, such as cumin, fennel, and ajwain, are known to aid digestion and improve gut health.

Apart from its delectable taste, Aam ka Achar offers several health benefits. Let’s delve into some of them:

Boosts Digestion

Aam ka Achar contains fermented mangoes, which are rich in probiotics.

These beneficial bacteria aid in digestion, promote a healthy gut, and enhance nutrient absorption.

The spices used in the pickle, such as ginger, fenugreek, and asafoetida, further aid in digestion and provide relief from indigestion and bloating.

Enhances Immunity

Mangoes are a rich source of vitamin C, and when pickled, they retain this immune-boosting property.

Aam ka Achar helps strengthen the immune system, protects against common illnesses, and aids in faster recovery.

The presence of antioxidants in the pickle also contributes to overall health and well-being.

Rich in Antioxidants

The combination of mangoes and spices in Aam ka Achar creates a potent blend of antioxidants

These compounds help fight against free radicals, reduce inflammation, and protect the body from various diseases.

Regular consumption of Aam ka Achar can contribute to a healthier lifestyle.

Aam ka Achar: Varieties and Regional Flavors

Aam ka Achar exhibits a diverse range of flavors across different regions of India. Let’s explore some of the popular varieties:

North Indian Style

In North India, Aam ka Achar is known for its bold and robust flavors.

It is typically made with raw mangoes, mustard oil, and a combination of spices such as fennel seeds, nigella seeds, and fenugreek seeds.

The pickle has a tangy and slightly bitter taste that pairs well with parathas, rice dishes, and stuffed bread.

South Indian Style

South Indian Aam ka Achar, also known as Maavadu, showcases a unique taste profile.

Small tender mangoes are used to make this pickle, which is typically spiced with red chili powder, mustard seeds, fenugreek seeds, and asafoetida.

The pickle is then soaked in a tangy brine, which gives it a distinct sour and spicy flavor.

Maavadu is often enjoyed with curd rice, dosas, and idlis.

Punjabi Style

Punjabi Aam ka Achar is renowned for its rich and vibrant flavors.

It incorporates a combination of raw and ripe mangoes, along with a blend of spices including red chili powder, turmeric, fennel seeds, and mustard seeds.

The pickle is usually prepared in large quantities and is aged for a few weeks to enhance the flavors.

Punjabi Aam ka Achar is a popular accompaniment to traditional Punjabi meals like sarson da saag and makki di roti.

Rajasthani Style

Rajasthani Aam ka Achar is known for its fiery and spicy taste.

The pickle is prepared using raw mangoes, a generous amount of red chili powder, mustard seeds, fenugreek seeds, and asafoetida.

The addition of spices like cloves, cinnamon, and black cardamom lends a unique aroma and flavor to the pickle.

Rajasthani Aam ka Achar pairs exceptionally well with dal-bati-churma, the traditional Rajasthani delicacy.

The Art of Making Aam ka Achar

Making Aam ka Achar is a meticulous process that requires attention to detail. Let’s explore the steps involved:

Selecting the Right Mangoes

Choosing the right mangoes is crucial for a delicious Aam ka Achar.

Raw, firm mangoes with a slightly sour taste are preferred for most pickle varieties.

The mangoes should be free from blemishes and bruises, ensuring they are in optimal condition for pickling.

Preparing the Mangoes for Pickling

After selecting the mangoes, they need to be thoroughly washed and dried.

The mangoes are then cut into desired shapes, such as slices or cubes, while ensuring the removal of the pit.

Some recipes call for peeling the mangoes, while others retain the skin for added texture and flavor.

Spices and Ingredients Used

The spices used in Aam ka Achar may vary depending on the regional variation.

Common spices include mustard seeds, fenugreek seeds, nigella seeds, asafoetida, turmeric, red chili powder, and salt.

These spices are combined in precise quantities to achieve the desired taste and flavor.

Pickling Methods and Techniques

There are two primary methods of pickling mangoes:

the traditional sun-drying method and the quicker stovetop method.

In the sun-drying method, the mangoes are mixed with spices and salt and left to mature under the sun for several days, allowing the flavors to develop.

The stovetop method involves cooking the mangoes with spices and vinegar or oil until they are tender and well-pickled.

Both methods result in delicious Aam ka Achar, each with its own unique texture and taste.

Aam ka Achar in Culinary Delights

Aam ka Achar is a versatile condiment that finds its place in various culinary creations. Let’s explore its culinary applications:

Pairing Aam ka Achar with Indian Meals

Aam ka Achar adds a zesty punch to Indian meals.

It complements a wide range of dishes, including rice, roti, parathas, and curries.

The tangy and spicy flavors of the pickle enhance the overall dining experience, tantalizing the taste buds with every bite.

Aam ka Achar in Street Food

In India, Aam ka Achar is a popular accompaniment to street food delicacies.

From samosas and pakoras to chaats and kathi rolls, street food vendors often serve Aam ka Achar as a side condiment

Its tanginess and spiciness balance the flavors of these street snacks, elevating the taste to new heights.

Fusion Recipes with Aam ka Achar

Aam ka Achar’s versatility extends beyond traditional Indian cuisine.

It can be creatively incorporated into fusion recipes to add a unique twist.

From mango pickle grilled cheese sandwiches to Aam ka Achar-infused salad dressings, the possibilities are endless.

The pickle’s tangy and spicy notes bring an exciting element to fusion dishes, creating a delightful culinary fusion.

Tips for Storing and Preserving Aam ka Achar

To ensure the longevity and freshness of Aam ka Achar, proper storage is essential. Here are some tips to keep in mind:

1. Use clean, dry spoons to scoop out the pickle to prevent moisture and bacterial contamination.
2. Store the pickle in airtight glass jars to maintain its flavors and prevent spoilage.
3. Keep the jars away from direct sunlight and store them in a cool, dry place.
4. It is advisable to refrigerate the pickle after opening to extend its shelf life.
5. Regularly check the pickle for any signs of spoilage, such as mold or unpleasant odor, and discard if necessary.

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आम का अचार रेसिपी (Aam ka achaar Recipe)

Mango Pickle Recipe | Punjabi Aam Ka Achar

aam ka achar

आम का सादा अचार (Mango Pickle Recipe)

aam ka achar

Aam ka achar is a tasty and healthy condiment that you can easily make at home. It is a great way to preserve the flavors of mangoes and enjoy them all year round. With this easy recipe, you can make a delicious and authentic aam ka achar that will impress your friends and family.

FAQs

• Can I use ripe mangoes to make aam ka achar?
• No, it is best to use raw mangoes for this recipe as ripe mangoes will not have the right texture and flavor.
• How long can I store aam ka achar?
• Aam ka achar can be stored for up to a year if kept in an airtight jar and stored in a cool, dry place.
• Can I use any oil to make aam ka achar?
• Mustard oil is the traditional oil used in this recipe and provides the best taste, but you can use any oil of your choice.
• Can I adjust the spice level in this recipe?
• Yes, you can adjust

more FAQs

• Q: How long does Aam ka Achar last?
• A: Properly stored homemade Aam ka Achar can last for several months to a year, while commercially available ones have varying shelf lives. Refer to the product labels for specific storage instructions and expiry dates.
• Q: Can I make Aam ka Achar with ripe mangoes?
• A: While raw mangoes are traditionally used for making Aam ka Achar, some recipes allow for the use of slightly ripe mangoes. However, keep in mind that the taste and texture may differ from the traditional pickle.
• Q: Is Aam ka Achar spicy?
• A: Aam ka Achar can vary in spiciness depending on the recipe and personal preference. Some varieties are mild and tangy, while others are fiery and hot. Adjust the spice levels according to your taste.
• Q: Can Aam ka Achar be made without oil?
• A: Yes, oil-free versions of Aam ka Achar are available, typically using vinegar or lemon juice as a base. These variations are suitable for those who prefer a lighter and oil-free pickle.
• Q: Can I make Aam ka Achar with other fruits?
• A: While Aam ka Achar specifically refers to mango pickle, you can experiment with pickling other fruits like lemon, lime, or mixed vegetables using similar techniques and spices.

Aam Ka Achar: A Homemade Delicious and Tangy pickle

Aam ka achar, also known as mango pickle, is a beloved Indian condiment that can be enjoyed with a variety of dishes. It is a delicious mixture of raw mangoes and a blend of spices that is left to mature in the sun for several days. This recipe is easy to follow, and the resulting pickle is so flavorful that it will make your taste buds dance!

Type: PICKLE

Cuisine: INDIAN

Keywords: AAM KA ACHAR

Calories: 200 calories per 100g

Preparation Time: 2 DAYS

Cooking Time: 10 minutes

Total Time: 2 Days 10 minutes

Recipe Ingredients:

• 1 kg raw mango
• 4 lemons (juiced)
• 1 tablespoon raw cumin seeds
• 1 tablespoon ajwain (carom seeds)
• 3 tablespoons mustard seeds
• 1 tablespoon fennel seeds
• 1 tablespoon methi (fenugreek) seeds
• 1/3 tablespoon gol mirch (whole red pepper)
• 2 tablespoons red chili powder
• 2 tablespoons turmeric powder
• Salt to taste
• 2 cups mustard oil

Recipe Instructions:

Preparation Method:

• Wash the raw mangoes properly and cut them into cubes.
• Wash them again and keep them in the sun for the entire day to dry them out.
• Roast all the spices lightly in a pan and grind them into a fine powder.
• In a bowl, mix the ground spices with lemon juice, salt, red chili powder, and turmeric powder.
• Add mustard oil to the mixture and mix well again.
• Add the raw mango cubes to the mixture and mix well.
• Add more mustard oil to the mixture and mix well again.
• Transfer the mixture to an airtight jar and leave it in the sun for 15-20 days.
• After 15-20 days, your aam ka achar is ready to be enjoyed!

Editor's Rating:
5