Sookha Aam Ka Achaar recipe| बिना गुठली वाला आम का अचार| Aam Ka Achar| North Indian Raw Mango pickle
Aam ka sookha achar- sookha aam ka achar Raw mango pickle/aam ka achar is undoubtedly the most popular pickle among the huge variety of pickles made all over India. Every region has their own special recipe of making pickles and even every family have their own favorite or special recipes which are often guarded secretly.
The main specialty of this Aam ka sookha achar is its low oil content, as it is made with minimal oil so no spilling of oil in plate or lunchboxes, it tastes awesome and has a long shelf life, taste great till it last.
You have to be careful to dry it properly in the sun as if you do not dry it properly then it can get moldy and if you over dry it then it may become chewy so just be careful on this part rest the method is quite easy to follow.
#rawmangopicklerecipe #aamkaachar #aamkasookhaachar
Ingredients
2.5 kg Raw Mango / Kachcha Aam
225 gms Salt / Namak
1 cup Mustard Oil / Sarso ka tel 250 ml
200 gm Fennel Seeds / Saunf
2 tbsp Rai (grinded)
100 gms Fenugreek Seeds / Methi dana
2-3 tbsp Red Chilli powder / Laal mirch powder
2 tbsp Turmeric Powder / Haldi Powder
2 tbsp Kalaunji
2 tsp Asafoetida / Hing powder
Instructions
Wash raw mangoes and then wipe them properly with a cloth.
Remove the seed and slice into medium size pieces.
Keep the pieces in direct sunlight for 6-7 hours or under the fan overnight.
Once sun-dried, take a big bowl or thaal and add mango pieces.
Coarsely grind saunf and methi dana, and spread over mango pieces.
Now add salt, red chili powder, kalaunji, rai, hing, and turmeric. mix all properly.
Add sarson oil and mix with all spices. Transfer it into a glass jar or container.
Now cover the mouth of the jar with a muslin cloth and keep it in sun for 5-6 days.
Stir and mix it once a day for a week.
After 7 days it's ready to use.
Serve the achar with anything you like.
--Recipe By Renu Narula
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12 сен 2024