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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
Method
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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