Aam ki Bazarcha
Aam ki Bazarcha is a traditional Indian pickle known for its tangy and spicy flavors. This delightful condiment is primarily made from raw mangoes, which are called 'Aam' in Hindi. The recipe has its roots in the cultural kitchens of Maharashtra, India, where it has been passed down through generations. The phrase 'Bazarcha' translates to 'from the market', implying that this pickle was originally made using readily available market ingredients. As a popular accompaniment, Aam ki Bazarcha is often enjoyed with rice, roti, or as a zesty addition to any meal.
Ingredients
- Raw Mango - 500g
- Mustard Oil - 100ml
- Fenugreek Seeds - 2 tsp
- Fennel Seeds - 2 tsp
- Nigella Seeds - 1 tsp
- Turmeric Powder - 1 tsp
- Red Chili Powder - 2 tsp
- Asafoetida - a pinch
- Salt - 3 tbsp
- Sugar - 2 tbsp
Preparation
Before embarking on the preparation of Aam ki Bazarcha, ensure you have selected firm, raw mangoes. These should be washed thoroughly to remove any residues. Next, pat them dry with a clean cloth to ensure no moisture remains.
Step-by-Step Cooking Process
1. Cutting the Mangoes
Begin by peeling the raw mangoes and cutting them into small cubes. The size can vary based on preference; smaller cubes will blend quickly into the spices.
2. Preparing the Spice Mix
In a pan, dry roast fenugreek seeds, fennel seeds, and nigella seeds. Once they start releasing their aroma, transfer them to a bowl and allow them to cool. Grind these roasted spices into a coarse powder.
3. Sautéing the Mangoes
Heat mustard oil in a pan until it reaches a smoking point. This is essential to reduce the oil's pungency. Lower the flame and add a pinch of asafoetida followed by the mango cubes. Stir well to coat the mangoes evenly in oil.
4. Mixing the Ingredients
Add the roasted spice mix to the pan along with turmeric powder, red chili powder, and salt. Stir continuously until the mango pieces are evenly coated with all spices.
5. Final Touch
Add sugar to the mixture, which helps in balancing the acidity and enhances the overall taste. Continue cooking for another 10 minutes or until the mangoes turn tender and the oil separates from the spice mix. Set a timer to ensure precise results.
How to Enjoy Aam ki Bazarcha
Aam ki Bazarcha can be stored in an airtight container and refrigerated for weeks. Ensure that only a dry spoon is used to serve the pickle to prolong its shelf life. Traditionally, this pickle pairs perfectly with steamed rice, adding a burst of flavor to the meal. Additionally, it complements flatbreads such as roti or paratha, and can even be a tangy topping for your sandwiches. Its versatility and robust flavor make it a staple in Indian households.