# Aam ka Achar: Punjabi Mango Pickle Recipe
Aam ka achar, known as Punjabi mango pickle, is a beloved accompaniment in Indian cuisine, especially in the Punjab province. This zesty and fiery pickle is crafted from raw mangoes, an assortment of Indian spices, and mustard oil, resulting in a taste that beautifully enhances various traditional dishes.
## Ingredients
For making aam ka achar, you will require the following ingredients:
– **Raw Mangoes**: 500 grams (ideally firm and tangy)
– **Mustard Oil**: 250 ml
– **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 (modify as per preference)
– **Salt**: 2 tablespoons (or to taste)
## Preparation Steps
1. **Prepare the Mangoes**:
– Rinse the raw mangoes thoroughly and dry them completely. Any residual moisture can spoil the pickle.
– Chop the mangoes into small pieces, discarding the pit.
2. **Make the Spice Mix**:
– In a dry skillet, lightly toast the mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds until aromatic. Allow them to cool and then grind them coarsely.
3. **Combine Ingredients**:
– In a large mixing bowl, mix together the mango pieces, roasted spice mix, turmeric powder, red chili powder, and salt. Stir well to coat the mango pieces evenly with the spices.
4. **Add Mustard Oil**:
– Drizzle the mustard oil over the mango mixture and mix thoroughly. The oil should fully envelop the mango pieces.
5. **Jar the Pickle**:
– Transfer the mix into a clean, dry glass jar. Ensure that the jar is free from moisture to avoid spoilage. Press the mango pieces down to remove any air pockets.
6. **Maturation**:
– Seal the jar securely and position it in a sunny location for about 5-7 days. Gently shake the jar daily to combine the contents and assist in flavor melding.
7. **Storage**:
– After a week, the aam ka achar will be ready for consumption. Store it in a cool, dark area or in the refrigerator to extend its shelf life.
## Serving Suggestions
Aam ka achar is ideally paired with hot parathas, mathri, or as a complement to rice and dal. Its rich flavors elevate the entire meal, making it a basic necessity in numerous Punjabi homes.
## Conclusion
Creating aam ka achar is a joyful way to capture the spirit of summer mangoes. This traditional recipe not only delivers an explosion of flavor to your meals but also ties you to the culinary legacy of Punjab. Delight in this tangy pickle as part of your daily meals or during festive occasions, and savor the essence of homemade goodness.