Grandma's Traditional Indian Recipe:Raw Mango Pickle| दादी माँ की अचार सीक्रेट |সেরা স্বাদের আম আচার

#foodcourt #aamkaacharrecipe #mangopickle #mangorecipe #Grandma's Traditional Indian Recipe
Description

Full written recipe of Authentic/Dadi’s Aam ka achaar
Prep time: 20-25 minutes
Bottling time: minimum 3 days
Serves: 2kg aachar
Ingredients:
Raw mangoes 2 kgs
Rai (Mustard seeds) 50 gms
Crushed Methi 50 gm
Haldi powder (turmeric) 50 gms
Saunf (Fennel seeds) 100 gms
Kashmiri red chilli powder 100 gms
Salt 250 gm
Mustard oil (quantity 2 litre)
Hing (asafoetida) 1 tbsp

Method:
It is important to buy the proper variety of raw mango. The more sour raw mango such as Rajapuri mango, it will give your pickle required acidity without adding any kind of vinegar. You may easily find them in the local vegetable market or ask the vendor

After selecting the appropriate variety, give them a thorough washing in water and use a clean scrubber to get rid of any remaining residue on the mango. Once they've been cleaned well, pat them dry.

Cut the mangoes into 1-inch cubes, or cut them however you feel most comfortable.

Mix turmeric powder and salt to the raw cut mango pieces, then
spread the raw mangoes evenly over a tray, make sure they don't overlap each other. Cover it with a net or other thin material cloth if your surrounding has more dust air. Then sun dry them for at least 5-6 hours.

After sun drying collect the mangoes and keep them aside for making achaar.
Make a powder out of the mustard seeds and methi and set them aside.
Using the pulse mode, grind the fennel powder until about 15-20% of the seeds are intact.
Now, combine the sun-dried mangoes with the mustard powder, crushed saunf, haldi powder, Kashmiri red chili powder, salt, and crushed methi in a bowl. Mix thoroughly.
Heat 100 ml of mustard oil separately in a fry pan until smoke starts to escape. When the smoke begins to clear, turn off the burner and let the oil cool somewhat. As the oil cools, add 1 tablespoon of hing.
Allow the oil to cool completely before pouring it over the mango and thoroughly mixing.
It's time to bottle the mangoes now that they've been thoroughly combined with all the components. Use a ceramic jar or any other airtight container; just make sure it's clean and fully dry.
Pour some raw mustard oil into the bottle, then fill it three-quarters full with the prepared mango aachar. Top the aachar with more raw mustard oil; the extra oil acts as a preservative, so don't forget to add it. You can fill each container with about 100ml of raw mustard oil. Cover the jar with a cloth or seal it.
After the mangoes are bottled, keep them in the sun to allow them to ripen and develop their unique flavor.
The bottling procedure could take three to four days. To avoid the oil and masala settling in one area, be sure to stir every day. The achar is ready to be eaten after at least three days of bottling. The longer you wait, the better it will taste.
Serve it as a condiment with meals and your favorite flavourful paratha or dal rice, or anything else that suits your palate.

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