Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, hyderabadi aam ka achar/ raw mango pickle. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
बिना धूप ऐसे बनाए सालों चलने वाला आम का चटपटा अचार-Aam ka Achar Recipe in hindi-Mango Pickle Recipe. Thanks For Watching #Aamkaachar #Mixacharrecipe #Hydrabadachar #Grandma'svillagerecipe #commercialrecipe #Mangopickle #sahar'scuisine. This particular aam ka achar is a UP specialty which is served with parathas, puris or just anything depending on your imagination.
Hyderabadi Aam ka achar/ Raw mango pickle is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Hyderabadi Aam ka achar/ Raw mango pickle is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook hyderabadi aam ka achar/ raw mango pickle using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Hyderabadi Aam ka achar/ Raw mango pickle:
- Get 1 kg raw mango (Keri)
- Get 3 tbspn kalonji(onion seeds/black seeds)
- Make ready 3 tbspn saunf(fennel seeds)
- Get 3 tbspn meethi Dana,(fenugreek seeds) coarsely crushed
- Get 3 tbspn crushed red chilli flakes
- Make ready 3 tbspn chopped ginger and garlic
- Take 2 tbsp turmeric powder
- Get 2 tbsp salt
- Take For tempering (tarka)
- Make ready 1 kg sarson ka oil (mustard seeds oil)
- Make ready 1 cup whole red chilli
- Prepare 1 cup Curry leaves
This version of mango pickles (aam ka achaar) is from the northern state of Uttar Pradesh and is often eaten with stuffed parathas bread and yogurt. One of the seeds listed in this recipe is kalonji or nigella seeds. This little black spice brings a unique flavor to a dish as well as many health benefits (see. Mango Pickle or Aam Ka Achar is a tangy and spicy condiment prepared by marinating raw mangoes in oil and Indian spices.
Instructions to make Hyderabadi Aam ka achar/ Raw mango pickle:
- First of all wash clean and cut the Keri (raw mango) and also Peel off the skin and inside seed cut into small chunks
- Then add all the spices in it and mix it all together properly
- Then in a glass jar which is heat resistance or deep steel (paraat) add all the Keri in it
- Then in a wok add oil for tempering (tarka)add whole red chilli and Curry leaves when chilli releases it's aroma and changes it's colour immediately pour the tarka on Keri now mix it all together
- Then cover the lid and put the jars under the sunlight for 3 days or until keri become tender
- When Keri raw mango become tender your achar (pickle) is ready to eat
The recipe for making mango pickle differs from state to state. In fact many families have their own variation of making this pickle which is perfected over years and passed from. How to make kache aam ka Achaar. Spicy mango pickle prepared with combination of spices and mustard oil. Summer is here and so are the raw mangoes.
So that is going to wrap this up for this exceptional food hyderabadi aam ka achar/ raw mango pickle recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
