### Aam Ka Achar: Punjabi Mango Pickle Recipe
Aam ka achar, also known as Punjabi mango pickle, is a cherished condiment in Indian culinary traditions, particularly during the mango season. This spicy and tangy pickle is crafted using unripe mangoes, assorted Indian spices, and mustard oil, resulting in a scrumptious accompaniment to various dishes. Below is an in-depth recipe and method for preparing this classic Punjabi pickle.
#### Ingredients
– **Raw Mangoes**: 500 grams (ideally firm and sour)
– **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 according to taste)
– **Salt**: 2 tablespoons (or as preferred)
– **Mustard Oil**: 1 cup (preferably cold-pressed)
#### Preparation Steps
1. **Prepare the Mangoes**:
– Rinse the raw mangoes thoroughly and ensure they are completely dry using a clean cloth. Any dampness can spoil the pickle.
– Chop the mangoes into small pieces, discarding the seed.
2. **Roast the Spices**:
– In a dry skillet, lightly toast the mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds until they are fragrant. Take care not to scorch them.
– Let the toasted spices cool, then coarsely grind them using a mortar and pestle or a spice grinder.
3. **Mix Ingredients**:
– In a large bowl, combine the mango pieces with the ground spices, turmeric powder, red chili powder, and salt. Stir well to ensure the mango pieces are evenly coated with the spice blend.
4. **Add Mustard Oil**:
– Drizzle the mustard oil over the mango and spice blend. Mix thoroughly to ensure that all the mango pieces are well-coated with oil and spices.
5. **Jar the Pickle**:
– Pour the mixture into a clean, dry glass jar. Press down on the mango pieces to eliminate any air pockets and ensure they are submerged in oil.
– Securely close the jar with a lid.
6. **Maturation**:
– Set the jar in a sunny location for about 5-7 days. Gently shake the jar each day to mix the contents and help the flavors combine.
– After a week, the pickle will be ready to taste, but for optimal flavor, let it mature for several weeks.
#### Serving Suggestions
Aam ka achar is ideally paired with hot parathas, mathri, or served as a side with any Indian meal. Its tangy and spicy taste amplifies the flavor of simple dishes, making it a staple in numerous Punjabi households.
#### Conclusion
Creating aam ka achar is a delightful method to preserve the essence of summer and relish the distinct flavor of raw mangoes. This recipe not only embodies the spirit of Punjabi cuisine but also respects traditional cooking methods handed down through generations. Savor this delicious pickle as part of your meals and share it with loved ones!