Name: Aam ka Achar
Ingredients: 450 g Green Mangoes ((2¾ cups), raw, stoned (pitted) and cut into small quantities); 1 teaspoon Turmeric (ground ); 2 tablespoons Lime juice; Salt; 3/4 tablespoon Kalonji (nigella) seeds; 1 tablespoon Fenugreek seeds (heaped (heaping)); 1 tablespoon Mustard seeds (heaped (heaping)); 2 tablespoons Cumin seeds (heaped (heaping)); 2 tablespoons Coriander seeds; 4 tablespoons Red chilli powder (heaped (heaping)); 3/4 Garlic (cup, partially ground ); 500 ml Sesame oil ((2 1/4 cups) ); 3/4 teaspoon Fenugreek seeds; 3/4 teaspoon Mustard seeds; 1/2 teaspoon Kalonji (nigella) seeds; 10 red chilies (dried ); 10 Garlic (cloves of )

Aam ka Achar

Print Recipe

Course Special Pickles - Pickles, Chutneys and Raitas

Cuisine Awadh

Servings g (1lb 10oz)

Calories 7 kcal

Equipment

Bowl
Glass dish
Ceramic dish
Frying Pan
Skillet
Jars

Ingredients

For Stage A

450 g Green Mangoes (2¾ cups), raw, stoned (pitted) and cut into small quantities
1 teaspoon Turmeric ground
2 tablespoons Lime juice
Salt

For Stage B

3/4 tablespoon Kalonji (nigella) seeds
1 tablespoon Fenugreek seeds heaped (heaping)
1 tablespoon Mustard seeds heaped (heaping)
2 tablespoons Cumin seeds heaped (heaping)
2 tablespoons Coriander seeds
4 tablespoons Red chilli powder heaped (heaping)
3/4 Garlic cup, partially ground

For the tempering

500 ml Sesame oil (2 1/4 cups)
3/4 teaspoon Fenugreek seeds
3/4 teaspoon Mustard seeds
1/2 teaspoon Kalonji (nigella) seeds
10 red chilies dried
10 Garlic cloves of

Instructions

For stage A, put the mangoes in a large bowl.
Add the turmeric, then sprinkle some salt over and mix well.
Leave in a partially closed glass or ceramic dish for 3 days.
Gently shake them around once or twice a day.
Some water will be released by the mangoes, which should be retained.
On the third day, add the lime juice, then mix together and leave for another day.
For stage B, on the fourth day, add all the spices to the mangoes and mix thoroughly.
Then add the garlic and mix well. Set aside.
Heat the oil for tempering, in a deep frying pan (skillet) over medium heat.
Add the fenugreek, mustard and kalonji seeds.
Then add the dried red chilies and garlic and fry for about 1-2 minutes or until brown.
Remove from the heat and allow to cool.
When the tempering is cool, slowly add it in 3-4 batches to the pickle mixture, stirring the mixture thoroughly while adding.
Leave for 4-5 days in a partially closed dish or bowl, mixing daily.
Make sure there is enough oil to cover the pickle.
If not, heat a little more oil, then allow it to cool and add it to the pickle.
Bottle into sterilised jars.

Nutrition

Serving: 750gSodium: 1mgCalcium: 1mgVitamin C: 1mgVitamin A: 13IUSugar: 1gFiber: 1gPotassium: 4mgCalories: 7kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg

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