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aam ka achaar recipe | sweet & sour punjabi aam ka achar recipe

aam ka achaar recipe with step by step photos – posting punjabi style sweet and sour mango pickle recipe before the mango season fades. this mango pickle is made with jaggery, nigella seeds and fenugreek seeds.

an easy, simple no fuss mango pickle without any oil. i am enjoying the mangoes so much in this hot hot weather that i can’t seem to get enough of them. i called up mom-in-law especially for this pickle as the hubby was asking for it to be made. also this is a recipe request from my facebook fan page.

i have also shared punjabi mango pickle, instant mango pickle and gujarati mango pickle recipe.

there are two ways of making this aam ka aachar recipe. either you cook everything together or keep the pickle in sun for 2-3 days. both ways the jaggery that is used in the pickle thickens a bit.

if you cook you will get softer texture of mangoes. if you keep in the sun than the mangoes will have a little crispness to them. you decide how you would love to make this pickle.

i kept the mango pickle in the sun for 3 days…. and what i got was a sweet, spicy, sour pickle with a somewhat crisp mango pieces that have absorbed all the flavors of the spices .

the sweet and sour mango pickle is excellent with rotis, parathas, stuffed parathas and even simple dal-rice. you can just have it plain or straight from the jar.

since this is a no oil recipe, my suggestion would be to keep the pickle in the refrigerator. the jaggery and spices do help in preserving the pickle. but still better to keep in the refrigerator. make sure you use clean utensils and a clean sterilized bottle to store the mango pickle.

if you are looking for more pickle recipes then do check green chilli pickle, bitter gourd pickle, fresh turmeric pickle, lemon pickle and star gooseberry pickle recipe.

punjabi aam ka aachar recipe below:

 

4.5 from 2 votes
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sweet and sour mango pickle | punjabi style aam ka achar recipe
prep time
1 hrs 12 mins
total time
1 hrs 12 mins
 
aam ka achar recipe - sweet and sour punjabi mango pickle recipe
course: side
cuisine: north indian, Punjabi
servings: 1 medium bottle
author: dassana amit
ingredients (1 cup = 250 ml)
  • 3 to 4 small to medium sized raw unripe mangoes rinsed, peeled and chopped, approx 3.5 to 4 cups of chopped mangoes
  • 1 tablespoon nigella seeds (kalonji)
  • ½ tablespoon fenugreek seeds (methi seeds or methi dana)
  • 1 to 1.5 tablespoons red chili powder (lal mirch powder
  • 1 to 1.5 cup powdered jaggery or sugar - add more if required
  • salt or black salt as required
how to make recipe
  1. mix all the ingredients with the chopped mangoes.
  2. check the taste.
  3. if required add more jaggery or salt or chili powder
  4. keep in the sun for 2-3 days till the jaggery thickens a bit and the mangoes tenderize a bit.
  5. if cooking, then cook for some minutes till the jaggery melts and thickens a bit.
  6. cover the cooked mango pickle with a clean kitchen napkin and let it cool.
  7. store aam ka aachar in a clean bottle or jar.
  8. serve punjabi aam ka aachar with any indian meal or parathas or have it plain.
recipe notes
  1. the red chili powder and jaggery can be adjusted to suit your taste.
  2. you can also add sugar instead of jaggery.


stepwise punjabi aam ka achar recipe:

1: firstly wash and wipe dry the raw mangoes. peel the skin and chop the mangoes into bite sized pieces or small pieces. collect these in a bowl. discard the seeds.

2: now add nigella seeds, fenugreek seeds, red chilli powder, salt and jaggery.

3: mix well. the jaggery will melt and the whole mixture will look watery. keep in the sun for 2-3 days till the jaggery syrup thickens and the mango pieces tenderize a bit. instead of drying in the sun you can just cook everything together.

4: this is a close up pic of the aam ka achar on the 3rd day. i kept for 3 days in the sun.

5: store aam ka achar in a clean or sterilized jar.

6. keep the mango pickle in a cool dark place or keep in the refrigerator. enjoy the sweet and sour mango pickle just plain or with any meal. the mango pickle is excellent with rotis, parathas, stuffed parathas and even simple dal-rice.




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This post was last modified on June 24, 2017, 12:07 pm

    Categories North Indian RecipesPickles-Sauces-DipsPunjabi RecipesVegan Recipes