Monday, August 22, 2011

Aam Ka Achaar | North Indian Style Mango Pickle

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This year my MIL left to US just before the mango season and I had no intention of making any pickle as I am scared of attempting to make them on my own and hence my mom made Avakkay for me which I am yet to receive.Me and my husband do not like store bought pickles and we both are fascinated by the North Indian Aam ka Achar which my MIL makes and we love it especially with parathas.During one of our usual phone calls I have mentioned my MIL that we would not be receiving her signature pickle this time as she would be in US during mango season.Poor MIL,she really took it to heart and made the pickle masala with all the necessary ingredients and had sent that to me asking me to mix with the mango pieces during the mango season.She is really such a sweet heart and I really admire her for this nature of her's.

Coming to the pickle recipe,if you are a pickle lover this is one of the must try ones I would say as this tastes excellent with parathas or theplas.This pickle does not has anything for spiciness like red chili powder or green chili,but it is extremely tasty and flavorful with the other ingredients.The usage of mustard oil takes the pickle to another level,I must say that this pickle is a complete burst of flavors with the tartness from mango,pungency from mustard oil and mustard powder and the freshness from saunf and the mild taste from kalonji.This pickle is truly Punjabi style or you can say North Indian style Aam ka Achaar which is very famous.

I find it difficult to shoot pickles,though I wanted to show the pretty yellow mustard tukda in the pickle I could not capture it nice enough to show how the actual pickle looks like.So please don't go by its looks otherwise you would definitely miss this keeper aam ka achaar recipe.This is a hit at my place and even many of my relatives love this pickle which my MIL makes,so do try this one in your kitchen.

Aam ka Achaar Recipe:

Ingredients:
4 cups Raw mango pieces(pickle variety,ref the pictures)
1 cup Mustard powder (powder of approximately 3/4 cup mustard seeds)
1/2 cup yellow Mustard tukda
1 cup Salt
100gms Soamph
3 tbsp Methi seeds
1 tbsp Kalonji seeds
1 tsp Turmeric powder
300-350 ml Mustard oil approximately(see notes)

Method:

cleaning the mangoes:
  • Wash and wipe the mangoes with a dry cloth.You really need to have sharp thick knife to cut into 1" thick mango wedges with the inner shell in tact as shown in the pictures.Here in India the shop keepers does this job during the mango season.
  • If the inner shell is in tact this will increase the shelf life of pickle.Take a sharp knife and scrub the inner shell to remove a thin white layer over it.This is another important step you should keep in mind otherwise the pickle gets spoil.
  • Now take a dry cloth and wipe the pieces from all the sides ensuring that they are cleaned well.
  • Spread them over a dry cloth while you are preparing the spices for the pickle.
for making pickle:
  • Keep ready the sterilized and sun dried jars ready before you start pickling.
  • Grind soamph and methi seeds in whipper mode until coarse powder.Do not run it for long time just run it for 2-3 times until you get coarse powder.
  • Now take a big bowl and mix the soamph-methi powder,mustard powder,salt,yellow mustard tukda,kalonji seeds and turmeric powder until everything is mixed well.
  • Now take another wide small bowl and take 1 cup of mixed powders and add sufficient oil until the mixture is wet completely and mix with hands.
  • Take some 10-12 mango pieces at a time and apply the mixture all over the mango pieces with your hands.Using your hands for this step is better than mixing it up with ladle.
  • Put the masala coated mango pieces in the sterilized jar and repeat the process of coating the mango pieces in small portions and fill the jar up to 1/4 th and add 1/4 cup oil to it all over.You can even sprinkle some mixed pickle masala over this if you feel that your mango pieces are not well coated.
  • Repeat the procedure coating the mangoes with the spice-oil mixed mixture and then layering in the jar with oil in between until you fill the jar.
  • Pour 1/4 cup oil over it and cover it with lid and keep it aside for 3 days.
  • On day-1 check it some oil might have started floating over the pickle.Do not panic if the oil does not float on day-1,if not on day-1 you will see oil floating on day-2.
  • Mix with a clean and dry ladle all over and repeat the same process on day-3.
  • Now taste the masala mixture in the pickle,it should be perfect and slightly salty as the pickle has to be yet marinated for atleast one week before its usage.But if you feel the salt is less add a tsp or 2tsps of salt to it and mix well.I don't think it would be necessary if you follow the measurements accurate.
  • On the day-3 if you see the oil is floating on the pickle up to an 1/2" height then it is perfect.Otherwise add extra mustard oil over the top until the oil floats on top.
  • Store it in air-tight tupper ware container or glass bottles.This way your pickle stores for long with freshness in it and even the mango pieces do not get soft.
Serve it with hot hot parathas and raitha.

Variations:
  • This pickle is not spicy but it is a real burst of flavors.If you want it spicy add 1/2 -3/4 cup red chili powder while mixing the masala.But I strongly recommend not to use red chili powder for this pickle.Link
Notes:
  • Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
  • Increase the amount of mustard oil as required in the recipe.The basic thumb rule is to make the oil float over the pickle after 3 days.So feel free to add extra mustard oil.
  • Do not replace or remove any of the ingredients in the recipe,all the ingredients are must to get a tasty Aam ka achaar in North Indian style.
  • This pickle stays good for an year.It might turn slightly sour after 5-6 months but it is good to eat with hot hot parathas and curd.
  • You can easily double or triple the recipe,the basic rule is to use 4 cups of mango pieces with 1cup salt and 1 cup mustard powder.
  • You can add a tsp of the pickle masala while making methi theplas,it really adds a nice taste to the thepla.

65 comments:

Sharmilee! :) said...

Looks like a nice sidedish for rotis...tongue tickling pickle :)

Deeksha said...

Mouthwatering Pickle. Love to have this rite now with those yummy paranthas. Love the way you have prepared.

jayasree said...

Absolutely mouthwatering...Love the bursting flavors of mustard in it.

Ramya said...

Thatz just too tempting!! mouthwatering clicks!! how i wish i cud get hold of some of this yummy pickle!!

Hamaree Rasoi said...

uummm drooling over your north indian style pickle. My all time favorite. Can u plz send me the sample bottle ? ;-)

Deepa
Hamaree Rasoi

A 2 Z Vegetarian Cuisine said...

Lovely pickle over that paratha..its mouthwatering..

Laxmi said...

Mouthwatering.. Nice clicks..

Bharathy said...

Perfect North Indian Pickle!I am drooling and rooling here :)

We make it entirely different way..
Love the presentation and the detailed version!

Radhika said...

Wow, prathy this pickle is so yummy. Nice explanation and notes. Thanks for sharing. I'm yet to try a pickle of North indian flavor.

Priya Sreeram said...

aam ka achar has my toungue tingling ! neat presentation !

divya said...

looks absolutely mouthwatering pickle and tempting.. Yummy :)

harini-jaya said...

very nice presentation!

Shri said...

Fab pictures..Enjoyed them. Love the rotis and the pickle combo. I remember we used to eat this with puri or theplas..Cant have a better combo.

Charenn29 said...

the food is perfect! really mouthwatering! :) thanks for sharing.

Priyanka Agrawal said...

muh mein pani aa gaya yaar! this is my fav and so hard to find good ones in north america :(
since i trust ur recipes, i will attempt this

Ananda Rajashekar said...

i'm craving for it so much that i could lick the screen clean, looks amazing :)

Priti said...

Looks tongue tickling and yum ..lovely pics

Archana said...

Wow what a pickle. Takes me back to school days when we had pickle and roti or parathas before going to tuitions! Thanks definitely book marked.
Do check out my event and send me your entries.

DEESHA said...

I always make south Indian styled pickle. I need to try this , the next ma go season. Looks perfect.

Krithi's Kitchen said...

Wow. ur MIL is a sweet heart! loved your step-y-step pics very much!!
http://krithiskitchen.blogspot.com/

Apu said...

Yumm - love this pickle!!

Vimitha Anand said...

Lip smacking pickle dear perfectly done...

Vatsala. said...

waw....it looks amazing. Bookmarked it.

Invitation for a potluck
Event - FSF Janmashtami and Ganesh Chturthi

Madhavi said...

Must try pickle recipe...super drooling achar!!


http://vegetarianmedley.blogspot.com/

kanthi said...

what is mustard tukda,clarify my doubt wont u use chilli powder,i never tasted it,but it luks quite interesting..

Sobha Shyam said...

very nice preparation of aam ka achar, looks just yummy, superb clicks..

aipi said...

Goodness ~ that looks so mouthwatering!!
USMasala

Ramya Bala said...

Yummo!!!so nice of ur MIL :)

munchmunchcrunchcrunch said...

this one is new to me and ur presentation is making me to try it out soon

Uma said...

mmm. the pickle looks so tempting and delicious.

Sudha Sabarish said...

Yummy pickle.Well explained.

Prathibha said...

Thanks all..
@Kanti..Yellow mustard tukda is just evenly broken pieces of yellow mustard(peela sarson) which we get in Mumbai easily,anyways that ingredient is purely optional, u can make the recipe with out it.Otherwise you can run regular mustard seeds in whipper mode until you get roughly done broken mustard pieces.This is added just for the look..though not compulsory

RAKS KITCHEN said...

Wow,mouthwatering pickle! Drooling!

ANU said...

mouth watering pickle recipe...and love the presentation and clicks....

Reshmi Mahesh said...

Tongue tickling pickle...love it with anything....yummy..

Kalpana Sareesh said...

wow so good hv tasted this wen i was at delhi..

Kalpana Sareesh said...

u hv made it to perfection..

Prathima Rao said...

Awesome..!!! Thats a tongue tickling, droolworthy pickle!!! I was staring at the pic for so long!!! And so sweet of ur MIL..Hope to get a MIL as sweet as urs!!! :)
Prathima Rao
Prats Corner

Sush said...

this one is totally new for me. Need to try it! Thanks for sharing the recipe & thanks to your mom-in-law too :)

Priya said...

Omg, seriously mouthwatering here, irresistible mango pickle,i can die for it..

Chitra said...

wow, simply superb. drooling ..

♥Aps♥ said...

prathy G was requesting me for such pickle send me some soon as i never made it (no time :() it looks yummyy

Pavithra said...

Mouthwatering pickle looks tooo yummy...

Kanchan said...

My MIL sends me yearly package :P so I really don't worry about this, but it looks exact same as yours :)

chitraj.hegde said...

wow....omg pickle looks yummy....i am a gr8 pickle lover....its my all tyime fav..and this one looks very very nice....

Lena Rashmin Raj said...

woww... this looks super delicious/.. im drooling here..that spoonfull of pickle is enogh to finish a big bowl of rice Prathy :)

Swathi said...

Love this acchar and with chapathi looks awesome.

Sensible Vegetarian said...

Lovely pickle, so tempting and delicious one.

San said...

Mango pickle is always my saver in case i don't make any gravy. This is a different method of preparing it. Sounds yummy.

http://sanscurryhouse.blogspot.com

Rinku Naveen said...

Hmmm. mouthwatering pickle. The texture is so tempting. Aam with mustard thadka sounds absolutely yummy.

Now Serving said...

my mouth is really watering at this post! YUMMMMM

priya ravi said...

i love this north indian style pickle.. well explained steps and pickle is absolutely mouthwatering

SouthIndianHome said...

Wow.That looks mouthwatering

Ammu's said...

That's a mouth watering pickle...

Anonymous said...

Looks lovely!! But can you tell me what soamph is? Please reply as i really want to make this achaar.

prathibha Garre said...

@anonymous..Soamph is fennel seeds/saunf..lemme know how it turned out after you make this..

shubha said...

Hi,I wanted to know if you have to heat and cool the oil and then use or use it raw?

prathibha Garre said...

@shubha..you need to use raw oil...no need to heat it...raw oil gives the best flavor to the pickle,but make sure you use best quality one..

Samruddhi said...

Hi Prathibha,
New to your blog..and would like to say its wonderful, will be a rgular visitor :)
Just a question: In the recipe you have mentioned to take 1 cup of the masala mixture and add sufficient oil and coat all the mango pieces...
Then my question is what about the rest of masala..do we have to add it all at once in the jar or save it for the next time?
I made this pickle yesterday and I have some dry masala mixture leftover so wanted to know how to go about it..?

Thanks

prathibha Garre said...

@samruddhi..I usually sprinkle the left over masala all over the mixed mangoes and mix well...the idea of mixing the mango pieces separately is to coat the mangoes nicely..sorry for the confusion..will update the process

Samruddhi said...

Thanks a lot Prathibha was your immediate response.
So now I have added the rest of masala powder in the pickle jar, now waiting for it to get ready. In between I tasted the masala its delicious,even while writing this my mouth is watering :)
I also tried your Andhra style mango pickle. :))

goodlifebylove said...

Hi..can anybody tell me how many tablespoon is 100 grams saunf??
Dying to try this aam ka achaar...looks devine

prathibha Garre said...

@Samruddhi....thanks for the feedback.

@goodlife..you can approx add 1/4 heaped cup saunf

Anonymous said...

Hello Prathiba i love this recepie and just made it but i fell i have added a little excess of oil so what do i do now to corrct it?

Rishi Raj said...

Yum yum yum , I was looking for avaka pickle recipient but ended in making north style , absolutely love it , thank u so much , love you all .

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