Aam ka achar
Aam ka achar, from above
VegVeganPunjab

Aam ka achar

Raw mango in mustard oil with fennel, nigella and methi. Punjab's sun ripened summer pickle.

40 minTime
1 gProtein each
hotSpice
The summer jar2 chapters · 1 min read

Make it your way

Grandma's wayMustard oil, fennel, nigella and the sun.
The original
93kcalsame
1 gproteinsame
1 gfibresame
40minutessame

Classic Punjabi aam ka achar.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Raw mango (green mango)2 medium, cut into chunks with skin
Mustard oil6 tbsp
Salt1½ tbsp
Turmeric (ground turmeric)1 tsp
Red chilli powder (indian red chili powder)1 tbsp
Fennel seeds1 tbsp, coarsely crushed
Fenugreek seeds1 tsp, coarsely crushed
Nigella seeds1 tsp
Mustard seeds2 tsp, split rai
Asafoetida¼ tsp

Method

5 steps
  1. 1Wash and dry the mangoes completely. Cut into chunks, toss with salt and turmeric and leave in the sun or a dry spot for a day.
  2. 2Drain the liquid and spread the mango on a cloth to dry for a few hours.
  3. 3Heat the mustard oil until it smokes, then cool until just warm.
  4. 4Mix the spices with the mango, pour in the warm oil and mix. Fill a dry glass jar.
  5. 5Keep in the sun for 5 to 7 days, shaking daily. It's ready when the mango softens.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Aam ka achar: a bread or rice, a side, something to drink and something sweet.

Bread or rice Makki ki roti40 min
Bread or rice Gur wale chawal45 min
With a main Kadai paneer35 min
With a main Paneer butter masala35 min
To drink Sweet lassi10 min
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