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Aam Ka Achar Recipe in Hindi

Ingredients used in Vah Mango Pickle

• Cumin seed – 1/2 tea spoon.

• Mustard seeds – 1/2 tea spoon.

• Oil – as required.

• Turmeric powder – 1 tea spoon.

• Garlic crushed – 1 tablespoon.

• Fenugreek powder – 1/2 tea spoon.

• Mustard powder – 1-1/2 tablespoon.

• Red chilli powder – 1-1/2 tablespoon.

• Raw sour mango/aam – 1 cup.

• Red chilies dried – 3 number.

• Hing/asafeotida – pinch.

• Garlic – 6 cloves.

• Curry leaves – 3 springs.

• Salt – to taste.

Method:

Slice the chopped mango into small cubes and keep it aside.

Take a bowl add red chili powder, mustard powder, fenugreek powder, garlic mashed, turmeric powder, salt and mix this well and keep it aside.

Heat oil in a pan, add mustard seeds, cumin seeds, red chilies, hing, garlic once it is done switch off the flame and add curry leaves keep this tempering aside till it cool down.

Now take spices mixture add above tempering in it and mix it well, now add cut mango cubes into it and mix it well again.

Keep this mixture for 24 hours aside.

Source/Credit: vahrehvah

Aam Ka Achar Recipe in Hindi

Ingredients

4 cups Mango (Raw)

2 tablespoons Salt , + more (adjust)

2 teaspoons Turmeric powder (Haldi)

1 teaspoon Asafoetida (hing)

1 tablespoons Methi Seeds (Fenugreek Seeds) , methi kuria-halved

3 tablespoons Mustard seeds (Rai/ Kadugu) , halved/coarsely pounded

3 tablespoons Red Chilli powder , (adjust)

1 tablespoon Kalonji (Onion Nigella Seeds) , or kalonji

1 tablespoon Fennel seeds (Saunf) , coarsely pounded

1 tablespoon Coriander (Dhania) Seeds

1/2 cup Mustard oil

How to make Aam Ka Achaar Recipe – North Indian Spicy Raw Mango Pickle

To begin making the Aam Ka Achaar Recipe (Spicy Raw Mango Pickle), wash the mangoes and dry them completely making sure there is no moisture or dust.

Make sure your knife and the platform you use for cutting the mangoes is clean and moisture free.

Cut the mangoes in half, deseed and further cut them into one inch cubes.

In a large bowl, combine the 2 tablespoons salt, turmeric powder and cut mangoes.

Allow it to marinate overnight or 8 hours until the mangoes release a large quantity of water.

Drain the water from the mangoes and keep the water aside.

Dry the mangoes on paper towels for about 8 hours or overnight, so they lose the excess moisture.

Heat a small pan on medium heat, and roast the coriander seeds until you start smelling the aroma. Turn off heat and allow it to cool. Once cooled, using a pestle and mortar to coarsely crush the coriander seeds to half.

In a large bowl, combine the mangoes, the remaining salt, turmeric powder, asafoetida powder, fenugreek seeds, mustard seeds, red chilli powder, nigella seeds, fennel seeds, and coriander seeds

Fill the above Aam Ka Achaar mixture tightly into a bottle and keep aside covered for a day, about 24 hours.

Heat the oil in a saucepan and bring it to boiling point. Once it comes to a boiling point, allow it to cool completely while covered. Once cooled add the cooled oil to the bottled Aam Ka Achaar mixture.

It takes approximately two to three weeks for the aam ka achaar to marinate itself and get the flavours from the masala.

Best flavour and tenderness in the Aam Ka Achaar comes after couple of months of marination.

Having said that the pickle can be eaten almost immediately as well, if you like the taste of fresh mangoes.

Source/Credit: archanaskitchen

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