Aam Ka Achar
Aam Ka Achar, commonly known as Mango Pickle, is a quintessential condiment in Indian cuisine. Its origins can be traced back centuries, with evidence suggesting that pickling as a food preservation method was practiced as early as 2400 BC in India. This traditional recipe uses mangoes seasonally available in the summer to create a tangy, spicy pickle that enhances any meal. In Indian households, jarred Aam Ka Achar found a place in pantries across the country, each family often cherishing its unique version passed down through generations.
Ingredients
- Raw Mangoes - 1 kg
- Mustard Oil - 200 ml
- Fenugreek Seeds - 2 tablespoons
- Fennel Seeds - 2 tablespoons
- Red Chili Powder - 2 tablespoons
- Turmeric Powder - 1 tablespoon
- Asafoetida - 1/2 teaspoon
- Black Mustard Seeds - 1 tablespoon
- Salt - 200 grams
- White Vinegar - 50 ml
Preparation
To make Aam Ka Achar, start by washing the raw mangoes thoroughly. Pat them dry with a clean cloth to ensure no moisture remains, as water can spoil the pickle during storage. Cut the mangoes into small bite-sized pieces, discarding the seeds.
Spice Mix
The magic of any good achar lies in its spice mix. Start by coarsely grinding the whole spices: fenugreek seeds and fennel seeds. You might want to dry roast these for a few minutes to enhance their flavors before grinding. Ensure they are ground into a coarse powder, not too fine, to retain a crunch in the pickle.
Mixing the Ingredients
In a large mixing bowl, combine the spice mix with red chili powder, turmeric powder, ground black mustard seeds, and asafoetida. Stir the mixture well until it is evenly combined.
Cooking Process
The next step involves heating mustard oil until it reaches its smoking point, then allowing it to cool slightly before using it for pickling. This crucial step ensures the oil loses any bitterness and enhances the flavor of the pickle.
Pour the heated mustard oil over the mango pieces, ensuring they are coated well. Add the spice mixture and salt to the mangoes, mixing thoroughly so every piece is coated with oil and spices. Finally, pour in white vinegar; this acts as a preservative and adds a desirable tanginess to your pickle.
Transfer the prepared mixture to a sterilized glass or ceramic jar. Ensure there's enough mustard oil that it forms a layer above the mango pieces. This oil layer acts as a barrier, preventing spoilage. Seal the jar securely, and let the pickle mature for at least a week. Ideally, set the jar in a sunny spot, shaking it daily to ensure even mixing and aid the softening of mango pieces over time.
Cooking Timer
For reference on cooking times, consult the cooking timer.
Serving Suggestions
An authentic Aam Ka Achar pairs wonderfully with Indian breads like parathas, rotis, or puris. Serve it as an accompaniment to dal rice or add it to sandwiches for a zingy flavor. Many also enjoy it with plain yogurt or cucumber salads for a refreshing change.
Over time, the flavors in your Aam Ka Achar will continue to develop, capturing the true essence of traditional Indian pickling practices. Enjoy your homemade delight, keeping alive a beloved culinary tradition.