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aam achar recipe in hindi

Ingredients Of Aam Ka Achaar

2 1/2 Kg mango, chopped

100 gms fenugreek seeds (methi dana)

50 gms red pepper (coarsely ground)

60 gms onion seeds (kalonji)

100 gms fennel seeds (saunf)

2 tbsp black peppercorns

50 gms turmeric powder

300 gms salt

1 1/2 l mustard oil

How to Make Aam Ka Achaar

Mix all the spices together and add half a cup of oil to the mix. Sprinkle a little of this mixture into the jar.

Take some mangoes and rub them well in the spice mixture.

Put one layer of the mangoes in the jar and sprinkle some more spice mixture on top.

Keep repeating the layering process with a sprinkle of mixture till the mangoes are used up.

Put all the remaining mixture on top of these layers.

Add the rest of the oil to the jar until its contents are covered. Keep in the sun for a week then store.

The contents will be very tender in a month.

Serve with your favorite parantha!

Source/Credit: food.ndtv

aam achar recipe in hindi

Ingredients for Punjabi Aam Ka Achar Recipe

Raw Mangoes 500 grams

Mustard Oil filtered 1 cup

Fennel seeds (saunf) 2 1/2 tablespoons

Fenugreek seeds (methi dana) 1 tablespoon

Salt 3 1/2 teaspoons

Turmeric powder 2 1/2 teaspoons

Split mustard seeds (rai ki dal) 2 teaspoons

Red chilli powder 2 tablespoons

Onion seeds (kalonji) 2 teaspoons

Chickpeas (kabuli chana) 1/4 cup


Heat mustard oil in a non stick pan till it starts to smoke. Set aside to cool.

Cut mangoes into quarters, remove the tender seeds, then cut into smaller pieces and put into a large bowl.

Crush fennel seeds and fenugreek seeds.

Add salt, turmeric powder, crushed spices, split mustard seeds, red chilli powder, onion seeds and chickpeas and mix well.

When the oil is cooled add half of it and mix. Keep the bowl in the sun for 3-4 days.

Transfer into a porcelain or glass jar and add the remaining oil so that all the mango pieces are well covered.

Keep this in the sun for further 12-15 days. Serve.

Source/Credit: sanjeevkapoor

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