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Punjabi Mango Pickle Recipe – Punjabi Aam ka Achaar

Punjabi Mango Pickle Recipe – Punjabi Aam ka Achaar

Punjabi Mango pickle loaded with spices and super tangy-zingy in taste is everyone’s favorite and takes very less time for the preparations but has longer shelf life. When its season of mangoes and you get unripe mangoes in plenty in market then do not forget to make this simple mango pickle yourself with this easy to follow recipe.

Try making the pickles after it rains as this improves the taste of the pickle and also gives it a longer shelf life. When you are buying mangoes for the pickle remember not to buy the ones with fiber (threads) as these do not make the pickle tasty and check if they are not spoilt. So let us start preparing Punjabi Mango pickle with this easy to follow recipe with step-by-step instructions. Enjoy!

Directions

Getting ready:

Rinse the mangoes thoroughly with water. Drain out the excess water from it. Allow them to dry out completely. Make sure that there isn’t any moisture left in the mangoes. After that, remove its stalk and cut out its pulp along with the skin. Chop it into ½ inch small chunks.

mango punjabi pickle recipeMaking:

Place a pan on flame. Once the pan gets heated, add fenugreek seeds, fennel seeds and cumin seeds into it. Keep stirring it continuously and roast the spices until its moisture gets released. It will take 1-1.5 minutes.

punjabi mango pickle recipe

Add black pepper as well. Turn off the flame and transfer it to a plate. Allow it to cool down completely.

punjabi mango pickle
When the roasted spices cools down completely, place them in a mixer jar. Churn and prepare a coarse powder of it. Transfer it to a plate.

punjabi mango pickle
Take the mango chunks in big mixing bowl and add coarsely ground spices into it followed by asafoetida, turmeric powder, kalonji, red chilly powder, salt and mustard oil. Mix all the ingredients really well until each mango chunk gets nicely coated with the spices.

punjabi mango pickle
Now cover the bowl and keep it aside as it is for 5-7 days until the mango chunks turns soft. Don’t forget to stir the pickle once in a day with a clean and dry spoon. After 5 days, check he pickle. Mango chunks have turned tender and absorbed the spices really well. Punjabi mango pickle is now ready.
punjabi mango pickleServing:

Serve this tangy and lip-smacking Punjabi mango pickle as an accompaniment with parantha or any meal. Store this pickle in a sterilized air-tight container and immerse the pickle completely in mustard oil. It keeps good for 1 year. Enjoy!

Suggestions

  • To remove the moisture from the whole spices you can place them under scorching sunlight for an hour instead of roasting them.
  • If you are taking whole dry red chilly then ground it with the other whole spices as well.
  • Use a clean and dry spoon for taking out the pickle and store it in a dry container as well. No dirt or moisture should enter the pickle or else it will get rotten.

Punjabi Mango Pickle Recipe - Punjabi Aam ka Achaarpunjabi mango pickle
Author: 
Recipe type: Pickle/Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw mango – 500 grams (3)
  • Mustard oil – 1 cup
  • Kalonji – 2 tbsp (20 grams)
  • Salt – 4 tbsp (60 grams)
  • Fennel seeds – 4 tbsp (25 grams)
  • Fenugreek seeds – 4 tbsp (25 grams)
  • Red chilly powder – 2 tbsp (20 grams)
  • Black pepper – 1 tbsp (10 grams)
  • Cumin seeds – 1 tbsp (10 grams)
  • Turmeric powder – 1 tbsp (7-8 grams)
  • Asafoetida – ¼ tsp (3 grams)
Instructions
  1. Rinse the mangoes thoroughly with water. Drain out the excess water from it. Allow them to dry out completely. Make sure that there isn’t any moisture left in the mangoes. After that, remove its stalk and cut out its pulp along with the skin. Chop it into ½ inch small chunks.
  2. Place a pan on flame. Once the pan gets heated, add fenugreek seeds, fennel seeds and cumin seeds into it. Keep stirring it continuously and roast the spices until its moisture gets released. It will take 1-1.5 minutes.
  3. Add black pepper as well. Turn off the flame and transfer it to a plate. Allow it to cool down completely. When the roasted spices cools down completely, place them in a mixer jar. Churn and prepare a coarse powder of it. Transfer it to a plate.
  4. Take the mango chunks in big mixing bowl and add coarsely ground spices into it followed by asafoetida, turmeric powder, kalonji, red chilly powder, salt and mustard oil. Mix all the ingredients really well until each mango chunk gets nicely coated with the spices.
  5. Now cover the bowl and keep it aside as it is for 5-7 days until the mango chunks turns soft. Don’t forget to stir the pickle once in a day with a clean and dry spoon. After 5 days, check he pickle. Mango chunks have turned tender and absorbed the spices really well. Punjabi mango pickle is now ready.
  6. Serve this tangy and lip-smacking Punjabi mango pickle as an accompaniment with parantha or any meal. Store this pickle in a sterilized air-tight container and immerse the pickle completely in mustard oil. It keeps good for 1 year. Enjoy!

 

Mango Pickle Recipe

Mango pickle recipe | Aam ka achar recipe

Mango pickle is everyone’s favorite and takes very less time for the preparations but it keeps good for longer duration. When its season of mangoes and you get unripe mangoes in plenty in market then do not forget to make this simple mango pickle yourself with this easy to follow recipe. There are many types of recipes for making mango pickles but today we will prepare it by cutting the mangoes into small pieces. We take pickles in small portions and this pickle with small mango chunks make it easy to serve and eat.

Try making the pickles after it rains as this improves the taste of the pickle and also gives it a longer shelf life. When you are buying mangoes for the pickle remember not to buy the ones with fiber (threads) as these do not make the pickle tasty and check if they are not spoiled. So let us start preparing Mango pickle.

Directions

Getting Ready:

Rinse mangoes with water and soak for 12 hours. Take them in a large sieve and let them dry completely. Now remove the seed and cut down the mangoes along with its peel in small chunks using a knife.

mango pickle

Finely grind the fennel seeds, yellow mustard seeds and fenugreek seeds to a powder in a mixture grinder. Transfer the masala to a bowl.

mango pickleMaking:

Heat some oil in a pan until smoky then turn off the flame. Add the prepared masala into the oil.

mango pickle

To it add asafoetida and turmeric powder. Further add diced mango chunks into the masala.

mango pickle

Along with salt and red chilly powder. Mix everything really well. Cover and cook the mangoes for 5 minutes.

mango pickle

Mangoes are partially cooked. Transfer the pickle to a bowl.

mango pickle

Fill this mango pickle in an airtight container and keep aside for 5-6 days under sunlight. Stir the pickle daily, once in a day. The chunks will get soft and tender. Add more oil to the pickle to submerge the chunks completely.

Serving:

Serve this super scrumptious and zingy-spicy mango pickle with paranthas or as a side accompaniment with any meal and relish eating for upto an year.

Suggestions

  • Whichever utensil you are using for this recipe should be clean and dry. No dirt should enter the pickle.
  • Use a glass or a plastic container to store the pickle. Sterilize the container and dry it under the sun or in the oven.
  • Use a clean and dry spoon to have the pickle. Stir the pickle upside down once in a week.
  • If it is a sunny day then keep it under the sun ray for a day in 3 months. It will taste even better.

Mango Pickle Recipe mango pickle
Author: 
Recipe type: Pickle recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mangoes (unripe) - 1 kg (8-10)
  • Mustard oil - 100 grams (1 small bowl)
  • Asafoetida) - less than ¼ tsp
  • Salt - 100 grams (3 tbsp)
  • Turmeric powder - 50 grams (1.5 tbsp)
  • Fennel seeds - 50 grams (2 tbsp)
  • Methi - 50 grams (2 tbsp)
  • Yellow mustard – 50 grams (2 tbsp)
  • Red chilly powder - ½ tbsp
Instructions
  1. Rinse mangoes with water and soak for 12 hours. Take them in a large sieve and let them dry completely.
  2. Now remove the seed and cut down the mangoes along with its peel in small chunks using a knife.
  3. Finely grind the fennel seeds, yellow mustard seeds and fenugreek seeds to a powder in a mixture grinder.
  4. Transfer the masala to a bowl.
  5. Heat some oil in a pan until smoky then turn off the flame.
  6. Add the prepared masala into the oil.
  7. To it add asafoetida and turmeric powder
  8. Further add diced mango chunks into the masala.
  9. Along with salt and red chilly powder. Mix everything really well.
  10. Cover and cook the mangoes for 5 minutes.
  11. Mangoes are partially cooked. Transfer the pickle to a bowl.
  12. Fill this mango pickle in an airtight container and keep aside for 5-6 days under sunlight. Stir the pickle daily, once in a day. The chunks will get soft and tender. Add more oil to the pickle to submerge the chunks completely.
  13. Serve this super scrumptious and zingy-spicy mango pickle with paranthas or as a side accompaniment with any meal and relish eating for upto an year.

 

Instant Mango Pickle Recipe – Aam Ka Achar Instant Recipe

Instant Mango Pickle Recipe – Aam Ka Achar Instant Recipe – Mango Namkeen Launji

Instant mango pickle is everyone’s favorite and takes very less time for the preparations but it keeps good for longer duration.When its season of mangoes, we get unripe mangoes in plenty in market. Then do not forget to make this simple mango pickle yourself with this easy to follow recipe. So, today we have an tongue tickling and easy recipe for making instant mango pickle, for you all. This instant pickle is a quick and easy way of preparing delicious, tangy and delectable mango pickle at home. It is an all time favorite assortment in any meal and is prepared with raw mango as the main ingredient along with other desi spices like fennel seeds, fenugreek seeds, turmeric powder, red chilly powder, whole dry red chilly, salt, asafoetida and mustard oil. The pro of this mango pickle recipe is that it can be prepared instantly . Once it is ready, you can have it right away or store it for up to a year.

Make your meals more happening by serving this spicy, amazing and mouth-watering instant mango pickle as an assortment. So, try these easy to follow step-by-step instructions and enjoy!

Directions

Getting ready:

1. Wash the raw mangoes and allow them to dry completely for 3-4 hours. Remove the stem and seed.


2. Cut the mango pulp into long pieces.

Making:

3. Heat a wok and dry roast fennel seeds for 1 minute. Take it out on a plate and let it cool down.


4. Grind the cooled fennel seeds in a mixture jar.


5. Then dry roast fenugreek seeds and take it out on another plate.


6. Pour mustard oil in the wok or a pan. When oil starts to fume, low down the flame and add raw mango pieces and stir it for 2 minutes.


7.Now add fennel powder, fenugreek seeds, turmeric powder, red chilly powder, dry whole red chilly, salt and asafoetida. Mix everything well. Stir continuously for 2-3 minutes and let the masala mingle with mangoes.


8.Put the flame off, cool it down. Spicy and tangy instant mango pickle is ready.


9. You can serve it right away or store in an airtight container for at least 3 days. This way mango will absorb the masala and the pickle will become more delicious. While these days keep stirring the pickle thoroughly once everyday with the help of a spoon.

Serving:

10. Serve this tangy, mouth-watering and spicy instant mango pickle as an side accompaniment with paranthas or any meal.

Suggestions

  • Wash the container in which you are storing the pickle into the boiling water and dry it completely under the sun or in the oven. Container should not be moist at all.
  • No dirt or moisture should enter the pickle. Use a clean and dry spoon to have it.
  • To increase the shelf life of the instant mango pickle, heat the oil until it starts to fume. Cool it down and pour the oil in pickle jar. Make sure the pickle is immersed in oil. Instant mango pickle can be stored for an year.

Instant Mango Pickle Recipe - Aam Ka Achar Instant Recipe Mango pickle
Author: 
Recipe type: Pickle recipe
Cuisine: Indian
Serves: 4
 
: Pickle Recipe Cuisine: Indian Author: Nisha Madhulika Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 4
Ingredients
  • Raw mango – 600 grams (5)
  • Salt – ¼ cup (60 grams)
  • Fenugreek seeds – ¼ cup (50 grams)
  • Fennel seeds – ¼ cup (30 grams)
  • Mustard oil – ¾ cup (200 grams)
  • Dry whole red chilly – 10-12
  • Red chilly powder – 2 tsp
  • Turmeric powder – 2 tsp
  • Asafoetida – ¼ tsp (1 or 1.5 grams)
Instructions
  1. Wash the raw mangoes and allow them to dry completely for 3-4 hours. Remove the stem and seed.
  2. Cut the mango pulp into long pieces.
  3. Heat a wok and dry roast fennel seeds for 1 minute. Take it out on a plate and let it cool down.
  4. Grind the cooled fennel seeds in a mixture jar.
  5. Then dry roast fenugreek seeds and take it out on another plate.
  6. Pour mustard oil in the wok. When oil starts to fume, low down the flame and add raw mango pieces and stir it for 2 minutes.
  7. Now add fennel powder, fenugreek seeds, turmeric powder, red chilly powder, dry whole red chilly, salt and asafoetida. Mix it well. Stir continuously for 2-3 minutes and let the masala mingle with mangoes.
  8. Put the flame off, cool it down. Spicy and tangy instant mango pickle is ready.
  9. You can serve it right then or store it in an airtight container for at least 3 days. This way mango will absorb the masala and the pickle will become more delicious. While these days keep stirring the pickle thoroughly once everyday with the help of a spoon.
  10. Serve this tangy, mouth-watering and spicy instant mango pickle as an accompaniment with paranthas or any meal.