Punjabi aam ka achaar

Posted on May 21, 2009. Filed under: Achaar/chutneys/powders | Tags: , , |

During the mango season in the summer in Punjab, one can see at least two or three earthenware jars full of pickled raw mangoes maturing in the sun outside homes.
This typical Punjabi recipe for making mango pickle is most popular in the region. The combination of fennel seeds, nigella seeds with mustard and other pickling spices is what distinguishes this mango pickle from its Gujarati counterpart methia keri.
Sun-dried mangoes used in this pickle impart a salty chewy taste and also improve the shelf life of the pickle. Alternatively, use mangoes in brine, just drain the mangoes out of the brine solution and mix them with pickling spices.
This is a very simple recipe to follow. Just keep in mind the basics of pickle making – use a clean sterilised jar, see that there is no moisture and ensure that mustard oil forms a covering layer over the ingredients in the jar.

punjabi aam ka achaar
Maturing Time : 4 to 5 days.
Storage upto 1 year : In a cool dry place.
Preparation Time : 4 hours.

Makes 2 cups.

3 cups (375 grams) raw mangoes, cut into 25 mm. (1″) pieces
1 teaspoon turmeric (haldi) powder
¼ cup fennel seeds (saunf), coarsely ground
1 tablespoon crushed fenugreek seeds (methi na kuria)
2 tablespoons split mustard seeds (rai na kuria)
½ teaspoon nigellla seeds (kalonji)
¼ teaspoon asafoetida (hing)
2 tablespoons chilli powder
½ cup mustard oil
4 tablespoons salt
1. Combine the mangoes, turmeric powder and 2 tablespoons of salt and toss well.
2. Place the mangoes on a sieve, cover with a clean muslin cloth and place under the sun for 4 to 6 hours.
3. Combine the rest of the ingredients in a bowl and mix well. .
4. Add the mangoes and toss well.
5. Bottle the pickle in a sterilised glass jar. Place the pickle under the sun for 4 to 5 days. This pickle can be stored for upto 1 year.

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