Friday, 27 April 2012

Punjabi Aam ka Achar - Punjabi Mango Pickle

A perfect accompaniment to "Aloo Paratas" is the "Punjabi Aam Ka Achar" or Punjabi style Mango pickle.
For years I have been relishing this at our Punjabi friend's place, but last year took instructions from my friend's Mom and made it successfully. So here's an easy to make pickle compared to south Indian pickles.
Raw mangoes - 3 cups cut into 1" pieces
Turmeric/ haldi powder - 1 tsp
 fennel seeds/saunf - coarsely ground - ¼ cup
 fenugreek seeds/methi - crushed - 1 tablespoon

split mustard seeds - 2 tablespoons 
nigellla seeds/kalonji - ½ teaspoon
asafoetida/hing - ¼ teaspoon
chilli powder - 2 tablespoons
mustard oil - ½ cup
salt - 4 tablespoons

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. This pickle can be stored for upto 1 year.

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