What’s up guys! This is the best ever Punjabi aam ka achaar you are gonna have! This is my Chaiji’s recipe which I have learnt from my Maa. It’s the most delicious mango pickle I have always been having since I was a kid. It has this distinct saunf flavor & I call it the saunf aur aam ka achaar. I have never tasted anything like this ever. Do try it & let me know. Do share the video & recipe with as many people as possible so that everyone could enjoy having mere ghar ke aam ka achaar at their homes! I request you to please learn your home secret recipes from your Granny, grandfather, mom & dad & keep the legacy going. Share the recipes with as many people as possible so that everyone could enjoy those recipes. Also, don’t make it a gender specific role to keep these traditions alive & teach men & women these recipes if your the one who knows some secret recipes & if you are the one who is on the learning side, learn the recipe today it self! Also do share your home secret recipes with me, I will try & recreate those recipes in my kitchen! Looking forward! Cheers!
THANK YOU SO MUCH,SANJYOT 🙏AAP HAMESHA HUM SABKI REQUEST RAKH LETE HAIN..THANK YOU FOR THIS INCREDIBLE RECIPE OF YOUR CHAIJI💛🙏There is nothing like Punjabi cuisine especially,Punjabi Aachar..i have always wanted an original aam ka aachar recipe from a punjabi kitchen..i will cherish this..quite like most of your other recipes..and another request from a die-hard YFLian..Please show a plain sponge cake recipe without an oven where butter & oil combos are used..as my mom loves to have it..but she isn't allowed butter..Much love,Guys..watching You is like watching a movie..a class one american production at that too..Stay this good..Much love🙏and i am yet to meet You🙏🙋♀️💞🧡💚📹🦋🌞
When the pickle pieces are over and only the oil and masala is left, just take a little bit of that, mix it with your plain rice, pulao, or khichdi, and eat that. Tastes amazingly delicious!
Shaking the jars and mixing the achaar brought back memories when my mum used to send us on the terrace in extreme heat armed with a spoon to stir the achaars by literally pleading us to do the good deed. She was so touchy about her achaars and we nearly always finished them in less than a month (especially when they came out irresistible 😍), her koochas almost always got ruined really quickly.. my poor mum 🥺 Now we'd realize the worth of her efforts when she isn't here to treat us to such good seasonal treats 😣💔
Our Andhra traditional Mango pickle recipe "Aavakaaya" is one of the best recipes👌 It's not just a pickle for us. It's an emotion n identification of Telugu people. Try it out if u have a chance to...
Chef Sanjyot kher is the best most passionate super hardworking chef❤️🙏 I told you to add voiceover in your videos you did it feels so good 😊 Man with a golden heart. His ideas are so good .. Guys lets make him on top ❤️❤️❤️
Hi Sanjyot! I really appreciate and thank you for the comment on the gender-specific nature of the tradition. Loved the video; it emanated such nostalgia and happy vibes! Going to share this w my family and hopefully teach my brother too :)
Wow it's so nice my entire family loved it. Which is best dry Pickels you like the most personally, Reason i want to send in dry form only as my parents stay very far off location can't courier oil Pickels. can use lemon juice instead of vinegar. Also can i dry the inner layer and rost it and wrap it up in cloth and dip the same cloth inside the red oil just to add a flavour to the mango pickle.
Amazing! Looks delicious! And I totally agree with you on learning the family recipes and continuing on the tradition! I learned all my moms recipes, literally write them down and also email them to myself so i won’t lose them!
Thanks Sanjyot for sharing your family recipe. I too make this pickle. I learnt it from my mom in law. But I also add kalonji in the masala. After cutting the raw mango I apply haldi and little salt in it and keep it in a vessel overnight. The next day after straining the cut mangoes I dry them in sunlight just like you. Only one another difference is that I don’t use raw mustard oil , instead I smoke the oil and give tadka to it with all masalas except chilli powder I. Once the oil is cooled down I add the chilli powder in it and pour it over the mango pieces. Yes, the pickle tastes amazing 😋😋
Thank you so much 😊me apki sari recipe banati hu or bahot acchi banati he....or achar ki recipe ko dekha kar meri dadi ki yad aa gai... Me ise banaugi or sher bhi krungi 😊👍
As in the beginning, the variety of Mango is the most important step to get an awesome pickle. Grandparents, were a source of voluminous information. They had an intense connection with nature. In India, we have so many varieties, and sadly many trees have been cut down too. It's like the Titanic, lost for generations. Instead of learning British History and Indian struggles in schools, we should have been taught the trove of information about agriculture and natural resources. Congratulations, and hats off to our Chef for his excellent idea of carrying the tradition and passing it down to the younger generation.
🙌🏻 Thank you. I have been contemplating making my own spiced acar but have no idea that it can be made with the main ingredient/s being uncooked. It’s just the asafoetida that is immersed into oil that has been heated up but cooled down. Will try this in the bare minimum quantity for a start.
Omg my fav recipe of north Indian achaar.. m 9th month pregnant and have been seeing all your recipes in my pregnancy.. hope my baby becomes a chef like u ❤❤😋
Sir aap oil bina garam kiye use karte ho reason? Last time aapki recipe se hi maine punjabi achar ka order liya tha bas oil garam kar k dala tha taste supab tha thanks 😊
I learned a lot of traditional recipes from my mother so that the traditional recipes are not lost.And I am happy that I can be a part of it and I will be able to pass it to the next generation.
Mango is my favorite fruit. 😍 my mom makes gadamba using raw mango. She boils the raw mangoes and tadka its pulp with jeera black pepper and sugar. It tastes amazing. I showed this video to my mom and now she's asking me to pluck fresh mangoes from our tree to make this 😍
I loved the way you presented the thought behind this recipe.🙂 Really inspiring and yes cooking is not gender specific and you are proving it in every video. I see all your videos but this one has a nostalgic feeling. You are a true chef 🙂🙂.
I am going to definitely prepare this recipe & surprise my wife as she loves mango pickle all kind of. Do let me know if we can try with other variety of mango like Banganapalli Mango, but I will try to find out the mango recommended by you. Lots of good wishes for you. ♥️♥️♥️
6 years ago with the intention of preserving my mother’s traditional pickle recipes, I started my business of pickles, Dinky’s Homemade Pickles. Thank you Sanjyot for sharing traditional pickle recipe, you are doing a great job!
Thanks from the bottom of the heart dear brother for sharing your grandma and Mom recipe of mango pickle well explained in simple words and well demonstrate the different steps of making Mango pickles.definitely I will try this recipe as we have a variety of mangoes in my country .I will choose the one you have mentioned yummy 😋 and mouthwatering 😋 Loads of blessings to you and family 😇🙏🙌🙌🙌🙌🙌🙌
chef!! although we make the pickle in the same way u showed... but apart from the recipe of the achaar, I am impressed by the message abt (carrying forward the recipes )u delivered at the end of the video . great message..
that was so good!! I am going to try it out. Is this mango variety similar.to Rajapuri? The varieties that we get in Kerala are different so how do I go about it? Chef, do upload a traditional sweet mango pickle recipe too.
Rajapuri is another variety of raw mango. It is mostly used to make Chunda and Murumba. Laadva mango is the best to make this pickle. But I’m not sure if it is available in Kerala. Just like the raw mango variety for making Kadamanzha is not easily available in Mumbai.
@@veenakhetawat4549 Indians have much kinds of such raw mangos? We pakistanis have only multani raw mangos. U can watch recipe of those mangos on my channel and I request for one subscription coz there are also rights of neighbors. Love from Pakistan
My god awesome men.. Started falling in love with you.. your wife is definitely lucky to have you.. chief husband.. All your recipe are awesome man. Hats off
The pickel looks mouthwatering! I've never made pickle in my life cz it looked too intimidating but the way you explained it has encouraged me to attempt it. Thanks to your grandmama and you for bringing this to us!
Brilliant recipe! I could see how happy you were to share this since the tradition is passed along from your grandmother. And i loved you are saying this out loud that old traditions need to be passed along generations
मेरी सासु मां की राजमा रेसिपी राजमा को दो wishle के बाद 20मिनट सिम गैस पर बॉयल करने के बाद सिल पर प्याज, लहसुन,अदरक,धनिया पाउडर, लाल मिर्च, हल्दी, नमक, हींग, जीरा इन सबको पीस कर टमाटर का पेस्ट बनाकर देसी घी में तड़का बनाकर अमचूर गरम मसाला n कसूरी मेथी डालकर बनाना लाजवाब ❤
Just Beautiful!! Traditional recipes comes from Our Traditional Blood!!being cooking lover I completely agree with you,"We have wonderful Grandmother And Mother - Without Recipe Best Recipe Creator"!! I personally learnt each and every pickel recipe from my grandmother (still learning)because this is not just food..which we get pay at market and get but it is actually emotional bonding while learning recipe from childhood to adulthood and then rest of life automatically we can carry forward. Just beautiful cultural things at Punjabi and Gujarati Families. Thank you chef to make more needful towards our tradition. Keep uploading more traditional recipes.
Chef we are told that mangoes should be cut with the hard seed attached to it for long term preservation and retention of crunch but you have not done so . Can you please throw some light on it .
❤❤❤❤gr888 msg by you chef ❤❤learning secret recipies i love those authentic granny recipies i learn and make it ❤❤we should always carry our traditions❤❤❤
मेरी mom इस अचार में पीली सरसों( coarsly ground), और कलौंजी भी use करती हैं। मसाला और भी tasty लगता है। अचार के lefover मसाले में करेले के thin slices धूप में सुखा कर एक नया अचार बन जाता है। थोड़ा सा मसाला अलग से लेकर उसमें एक कटोरी लहसुन की कलियाँ डाल कर 2-3 दिन धूप दिखा कर बहुत अच्छा लहसुन का अचार बनता है हमारे घर पर।
