Chapters
0:00 – Intro
0:56 – Raw Mango cutting
2:43 – Sun drying raw mangoes preparation
3:40 – Pickle masala preparation
5:44 – Asafoetida Tempering
6:30 – Botteling of pickle
7:45 – Keeping in direct sunlight
9:05 – Additional tip – Green chilli pickle
10:15 – Additional tip 2 – Family’s secret recipe tradition
11:46 – Beauty of raw mango pickle
12:28 – Outro
Full written recipe of Punjabi aam ka achaar
Prep time: 10-15 minutes
Bottling time: minimum 3 days
Serves: 3kg aachar
Ingredients:
• Raw mangoes 2 kgs (ladwa variety)
• Rai (Mustard seeds) 50 gms
• Saunf (Fennel seeds) 100 gms
• Kashmiri red chilli powder 100 gms
• Haldi powder (turmeric) 50 gms
• Salt 250 gm
• Crushed Methi 100 gm
• Mustard oil (quantity given in the method section, totally used around 1 litre)
• Hing (asafoetida) 1 tbsp
Method:
• Before starting the process of making the mangoes, it is very necessary to get the right variety of raw mango & the variety is known a “ladwa”, you’ll get them easily available in the vegetable market nearby, or you could easily ask the vendor to provide you with the same variety.
• Once you find the right variety, wash them thoroughly with water, use a fresh scrubber to remove the few residues on the mango.
• After washing thoroughly, wipe them dry. Cut the mangoes as your comfortable and cut into 1-inch cubes or else you could simply ask the vendor to cut the mangoes in about 1-inch cubes, but make sure you wash them thoroughly after getting from the market, pat dry them completely.
• Now, spread a clean cloth over the table or a floor where you will dry them, and spread the raw mangoes over it evenly, making sure they don’t overlap each other. Cover it with a net or other thin material cloth and sun dry them for at least 5-6 hours.
• After sun drying collect the mangoes and keep them aside for making achaar.
• Grind the mustard seeds into a powder & keep aside.
• Grind the fennel powder only about 15-20 % using the pulse mode as keeping the seeds intact as it is.
• Now, take a bowl, add the mustard powder, crushed saunf, Kashmiri red chilli powder, haldi powder, salt, crushed methi, and 400 ml of raw mustard oil, along with sun dried mangoes, mix well.
• Separately in a fry pan, heat 100 ml of mustard oil until its smoke releases. Once the smoke starts to release, switch off the flame & allow the oil to cool down a little bit, as the temperature of the oil comes down and 1 tbsp hing.
• Now cool down the oil completely and then later pour this oil over the mango & mix well.
• Now as the mangoes are mixed well with all the ingredients, its time to bottle them. Use any airtight container or a ceramic jar, make sure it’s clean & completely dried.
• In the bottle pour some raw mustard oil and fill the bottle 3/4th with the prepared mango aachar, pour some more raw mustard oil over the aachar, the extra oil in the aachar will be its preservative, so please do not skip the addition of extra oil, you can fill approximately 100ml of raw mustard oil in each container. Seal the jar or cover with a cloth.
• As the it bottled, now you have to keep the mangoes in direct sunlight for maturing and to get its distinct flavour. This process of bottling may take around 3-4 days. Make sure to mix everyday so the oil and masala doesn’t settle at one place.
• After the bottling process of minimum 3 days, the aachar is ready to consume, the more you wait the better it will taste, your Punjabi aachar is ready, serve it as a condiment along with your favourite delicious paratha or dal rice or anything that’s suitable to your palate along with this recipe.
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