# Aam Ka Achar: The Iconic Punjabi Mango Pickle Recipe
Mangoes, often called the “sovereign of fruits,” occupy a significant role in Indian cooking, particularly when it comes to making pickles. One of the most cherished types is **Aam Ka Achar**, or Punjabi mango pickle. This zesty, spicy relish is a fundamental part of many Indian kitchens, especially in Punjab, where it is adored for its vibrant flavors and adaptability.
## The Heart of Aam Ka Achar
Aam Ka Achar is more than just a condiment; it is a tribute to flavors that captures the spirit of Indian culinary heritage. Crafted with raw mangoes, a blend of Indian spices, and mustard oil, this pickle makes a perfect side for an array of dishes, such as parathas, rice, and even snacks like mathri.
### Ingredients
To create this scrumptious pickle, you will require the following ingredients:
– **Raw Mangoes**: 500 grams (ideally firm and unripe)
– **Mustard Seeds**: 2 tablespoons
– **Fennel Seeds**: 1 tablespoon
– **Fenugreek Seeds**: 1 tablespoon
– **Nigella Seeds (Kalonji)**: 1 teaspoon
– **Turmeric Powder**: 1 teaspoon
– **Red Chili Powder**: 2 tablespoons (adjust per your preference)
– **Salt**: 2 tablespoons (or to taste)
– **Mustard Oil**: 1 cup (preferably cold-pressed)
### Preparation Steps
1. **Prepare the Mangoes**:
– Rinse the raw mangoes thoroughly and ensure they are completely dry. Any moisture can ruin the pickle.
– Chop the mangoes into small pieces, removing the seed.
2. **Roast the Spices**:
– In a dry skillet, gently roast the mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds until fragrant. Take care not to burn them.
– Let the spices cool, then grind them coarsely.
3. **Combine the Ingredients**:
– In a large mixing bowl, add the mango pieces, ground spices, turmeric powder, red chili powder, and salt. Mix well to coat the mango pieces evenly with the spices.
4. **Incorporate Mustard Oil**:
– Add the mustard oil and mix everything thoroughly. The oil not only infuses flavor but also serves as a preservative.
5. **Store the Pickle**:
– Pour the mixture into a clean, dry glass jar. Ensure the jar is free from moisture to avoid spoilage.
– Seal the jar tightly and place it in a sunny spot for about 5-7 days. Gently shake the jar each day to help the flavors blend.
6. **Maturation**:
– After a week, the pickle will be ready for tasting, but for richer flavors, you can let it mature for a few more days.
### Serving Suggestions
Aam Ka Achar is best paired with hot, flaky parathas, steamed rice, or as a flavorful side with various Indian dishes. Its tangy and spicy nature can enhance even the simplest meals, making it an essential addition to every Indian kitchen.
### Preserving Tradition
The craft of preparing Aam Ka Achar is often handed down through generations, with each family adding its own unique twist to the recipe. This pickle not only elevates meals but also serves as a reminder of culinary heritage and the significance of maintaining traditional cooking practices.
As you set out to create Aam Ka Achar, remember that the joy of cooking lies not just in the end result but also in the stories and experiences that accompany it. So, gather your ingredients, unleash your inner Punjabi chef, and savor the delightful tastes of homemade mango pickle!
### Explore More
If you love Aam Ka Achar, you may also want to explore other regional mango pickle recipes, such as:
– [Aam Ka Chunda](https://www.sailusfood.com/2015/05/05/aam-ka-chunda-gujarati-sweet-mango-pickle-recipe/) (Gujarati Sweet Mango Pickle)
– [Aam Ki Launji](https://www.sailusfood.com/2015/05/02/mango-chutney-recipe/) (Mango Chutney)
– [Avakai](https://www.sailusfood.com/2015/05/08/mango-pickle-recipe-avakai/) (Andhra Style Mango Pickle)
Immerse yourself in the realm of pickling and relish the rich tastes of Indian cuisine!