AAM KA ACHAAR
Raw, firm mangoes are combined with crushed mustard seeds, crushed fenugreek seeds, aniseed, red chilli powder, and turmeric powder in the spicy Rajasthani Mango Pickle recipe. With our easy-to-follow recipe, you can make a spicy Rajasthani mango pickle in no time.
Equipment
- Rubber spatula
- Mixing Bowl
- KitchenAid Blender
Ingredients
- ½ kg. Raw mango
- 250 ml. Mustard oil
- 50 gram Red chilli powder
- 2 tsp. Turmeric powder
- 50 gram fennel seeds
- 1 tsp Fenugreek seeds
- ½ tsp kalonji
- ¼ tsp Asafoetida
- Salt according to taste
Instructions
- First, take the fresh mangoes and cut these raw mangoes into small pieces.
- The next step after cutting the mangoes is the addition of salt and turmeric to your raw mangoes. Do not forget to mix them well.
- After that, cover it with a cotton cloth for a day or two in the sunlight.
- After this, the next step is to add all the spices to the mango pieces that were dried in the sunlight. Make sure that you add all the above-listed spices in the mentioned quantity.
- Next step is to keep them in sunlight for a day.
- After this, by the end of the day add mustard oil to the mango pieces. Don't forget to boil it for around 2 to 3 minutes.
- Once the oil cools down you can add it to the raw mangoes covered with the spices.
- Lastly, keep achaar in an air-tight container and wait for 3-4 days. After this, you can get it served on your plates.
Notes
Yes, your Rajasthani aam ka achaar is ready to satisfy your taste buds. The best thing about this recipe is that you can keep it and eat Rajasthani Aam ka Achaar for around a year.