Thursday, 13 June 2013

Punjabi Mango Pickle / Aam ka Achaar

Punjabi Mango Pickle / Aam ka Achaar
Punjabi Mango Pickle / Aam ka Achaar
My family is a crazy fan of Punjabi Achaar. Recently i had chance to taste this pickle in an exhibition held at Valluvar Kottam. It triggered my childhood memories, when we used to eat those raw mangoes kept under sunlight to prepare pickles.
I'm a pickle fan. My mom used to keep this pickle with roti for my lunch box. I survived with this lunch for many years. Even though i'm a south indian but i never liked rice for lunch box. My eating habits always confused people :)
I searched online to get the exact recipe of Punjabi style Pickle. Finally i stepped on to Dassana's Site  and tried her recipe. My husband (pakka "south indian") who never tasted north indian style pickles before, was totally surprised with its taste. I'm planning to prepare this pickle every year to keep my memories alive.

The special aroma of this pickle comes from mustard oil. Few people doesn't like raw mustard oil smell. You can heat the oil for few seconds and then cool it completely. Now you can add this oil to the pickle mixture
I am not at all satisfied with my photo this time. I shall try to upload more photos next time.

Ingredients :

  • 4-5 Raw Mangoes - i have used Rumani Mangoes
  • 1.5 tbsp split fenugreek seeds
  • 2 tbsp mustard seeds
  • 2 tbsp fennel seed
  • 1.5 tbsp nigella seeds/kalonji
  • 1.5 tbsp turmeric powder
  • 2 tbsp red chili powder
  • salt as required
  • mustard oil

Method :
  • Wash the mangoes and wipe it dry. Dice the mangoes into cubes and discard the seeds. Add all the ingredients except oil and mix well with the mangoes. 
  • Cover this mixture with a muslin cloth to protect from dust. Keep the mixture in sunlight for 3-4 days. Pour mustard oil to the mixture until it covers the rim of the mangoes up to 1/2 inch or 1 inch. 
  • Stir well and keep in sunlight for 2 days. This pickle will last up to a year even if kept outside. Enjoy with Roti or any other indian bread variety.
Note :
Try to wipe the mangoes completely to remove water or moisture otherwise it will lead the way to fungus growth. And also clean the jar completely.

Punjabi Mango Pickle / Aam ka Achaar

Punjabi Mango Pickle / Aam ka Achaar

22 comments:

  1. delicious and mouthwatering pickle.

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  2. good one and mouth watering pickle !

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  3. Lovely photography:) Looks good!

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  4. very delicious and finger licking pickle... very beautiful click...

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  5. Love, love this pickle so much. I must have pickle everyday and still can't get bored. Thanks so much for the recipe and it really got me excited. I will get mangoes for the weekend and make the pickle. I am going to say no to store bought pickles after that.

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  6. Delicious pickle...perfect background preethi...

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  7. It sure looks delicious! I am amazed that it can stay fresh for up to a year.

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  8. great presentations as usual !and lovely pickle.

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  9. lovely dear,mouthwatering here,as usual awesome clicks.

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  10. I live in the United States. The mangos that we can find here are quite ripe and soft. Will this recipe work with ripe mangos?

    Your recipe looks wonderful!

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    Replies
    1. If the mangoes are fully ripen, then it is not possible to make pickle. But if it is half ripen, you can make this pickle and serve it within 3-4 days. Skip the method to keep it under sunlight.

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  11. love the jar a lot :) pickle looks yummy and lovely clicks dear :)

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  12. perfect achar...loved that little "Barani"

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  13. looks soooo wonderful n tempting...

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  14. Wow, looks simply too good..

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  15. Drooling here, we too love North Indian style pickles and i mostly bought it from stores...pickle looks too tempting..Pretty jar :)

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  16. this pickle must be great with thayir saatham ! drooling !e

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  17. The pickle looks so good. And some time since I came here. Like the new look of the site.

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  18. same pinch, check my version too :)

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  19. Awesome clicks dear :) And a lip smacking looking achar !!

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