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Punjabi Aam ka Achar

single recipe

Punjabi Aam ka Achar

Method

Punjab is not only a colourful region in terms of songs or culture, but for cuisine and pickles also. Here we present Aam ka Achar made of Anupam Mustard Seeds and soaked deep in Anupam Gold Mustard Oil for tangy taste, aromatic flavor and rich taste. Sun-dried mangoes used in this pickle impart a salty chewy taste and also improve the shelf life of the pickle. Use mangoes in brine, just drain the mangoes out of the brine solution and mix them with pickling spices. This is a very simple recipe to follow. Keep a caution to use a clean sterilised jar, see that there is no moisture and ensure that mustard oil forms a covering layer over the ingredients in the jar.

    Ingredients

      • 3 cups raw mangoes cut into25 mm. (1") pieces
      • 1 tsp turmeric powder (haldi)
      • 1/4 cup fennel seeds (saunf), coarsely ground
      • 1 tbsp split fenugreek seeds (methi na kuria)
      • 2 tbsp split Anupam mustard seeds
      • 1/2 tsp nigella seeds (kalonji)
      • 1/4 tsp asafoetida (hing)
      • 2 tbsp chilli powder
      • 1/2 cup Anupam Gold mustard oil
      • 4 tbsp salt

    METHOD

    •  Combine the mangoes, turmeric powder and 2 tablespoons of salt and toss well.
    • Place the mangoes on a sieve, cover with a clean muslin cloth and place under the sun for 4 to 6 hours.
    • Combine the rest of the ingredients in a bowl and mix well.
    • Add the mangoes and toss well.
    • Bottle the pickle in a sterilised glass jar. Place the pickle under the sun for 4 to 5 days. Add Anupam Gold Mustard Oil to preserve.
    • This pickle can be stored for upto 2-3 year.

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