AAM(MANGO) KA ACHAAR

I have seen my mother making pickles since my childhood.She makes the tastiest pickles in the world.I like the mango pickle the most.The taste ,flavor,aroma everything is superb.when I shifted to USA I missed that aam ka achaar.So I thought to try my hands for this too.I took some tips from my mother and just tried it.result was awesome.I succeeded to achieve taste ,flavor,aroma everything which I wanted.So here I am to share the recipe with all of you.....

INGRIDIENS

• Raw Mango                                                   5Lb
• Mustered Oil                                                 1Lt.
• Fenugreek Seeds (methi)                              100Gms
• Fennel Seeds(Sauf)                                        100Gms
• Mustered Seeds                                             100 Gms
• Kalonji                                                             50Gms 
• Salt                                                                  As Per Taste
• Chili Powder                                                    3 Tablespoon
• Turmeric Powder                                            5 Tablespoon  
• Red chili Sabut                                              7 or 10
• White Chickpeas                                           1/2 Cup  
• Hing Powder                                                   1/2 Teaspoon
• Black Salt                                                       3 Tablespoon                

PROCEDURES

1. Mix all the whole spices, dry them for 5 to 6 hours under the sun.
2. Grind them little coarse.
3. Wash the mango properly before cutting and dry them.
4. Once mangoes are dried cut them in a small pieces.
5. Now Add the about 1 and 1/2 cup salt in the mangoes.
6. Also add the white chickpeas at this time only.
7. Let these mango pieces and chickpeas overnight.
8. In the morning you will find some water in the pan and chick peas must have swollen by then.
9. Stir the salted water in the different pan and keep it aside.
10. Now dry these mango pieces by spreading under the sun for 3 to 4 hours.
11. By doing this, there will be no moisture in the mangoes and hence pickle can be store for long.
12. Once the mangoes are dried well ,take a big pan or dish.
13. Transfer the mangoes in to this pan.
14. Clean and dry your hands before making pickle very well.
15. Now add dry spices,salt,turmeric powder,chili powder,and whole chilies and mix them properly.
16. Now add about 2cups of salted water which we had stored earlier and mix again everything.
17. At the end add mustard oil and mix in a such a way that masala is applied on each and every mango piece.
18. Transfer this pickle in to air tight jar and keep this jar under the sun light for 3 to 4 days.
                       
                   

                                             

                                 

The best time to make aam ka achaar is between end of the July to mid august after the first rain.As my mother says, if we make acchar between this period, it never gets spoils.

TIP: In USA mangoes are no that sour, in order to achieve this sourness you can add 2 to 3 tablespoon of ammchoor powder in the masala and mix it well.results will be very delicious.

After keeping the jar under the sun ,acchar is ready to eat with anything like parantha or biryani, whatever you like with that's your choice.