Thursday, June 25, 2009

aam ka achar



Any Indian home cannot do without an achar and aam ka achar is the king of achars.....call it mango pickle or kairi achar ...this is the one pickle which makes you salivate just as you see this....this particular achar is a UP speciality which is served with parathas, puris or just anything depending on your imagination..........my version is a little different as it has large quantity of masala , almost like a gravy....the masala itself is so tasty that you don't need the mango pieces sometimes..........also the masala comes handy sometimes as a salad dressing, or for making some achari veggies or stuffed okra or stuffed karela too........so the extra dose of masala is very useful here and i shall post some of the masala recipes in future........

my achar is different in one more respect , that it does not require exposure to sunlight, as is done traditionally.......the color and texture of the achar remains as such for 2 years though it does not last that long in my household.......many takers for this achar as it reaches the dining table of many of my friends..........

Clearly my masala to mango ratio is more than normal and you can make double the quantity of achar in the same quantity of masala if you like your achar pieces more than the masala......



masala required...
( for 4 kg of mangoes)

yellow mustard seeds ground coarsely like this...
200 gm



whole red chilies dried and ground coarsely 200 gm



fenugreek seeds or methi ground coarsely 150 gm



fennel seeds or moti saunf ground coarsely 200 gm



bishops weed or ajwain seeds and mangrail or onion seeds 100 gm each ground together coarsely...



asafoetida 1/4 tsp
turmeric powder 200 gm
salt 750 gm
mustard oil 1.5 L

the preparation of the achar can be divided in four steps......
1. masala preparation and sterilization of jars
2. marination of mango pieces
3. mixing the first masala, ie, chilly n mustard
4. tadka and filling the jars

step 1. Masalas should be prepared before hand or they can be prepared after the marination step.......also the glass bottles or jars used to store the achar should be washed well with detergent , dried in the microwave and rinsed with white vinegar before the tadka stage...

step 2 and 3. First of all cut the raw firm mangoes in serving size pieces and marinate with turmeric powder and salt ......let it rest for 24 hrs or till it becomes watery as the mangoes release all their water........at this point it looks like the mango pieces are drowned in the yellow water........24 -36 hrs is enough time for this but sometimes i leave it as such for 3-4 days when i don't get time to proceed....there is no harm in it, just keep stirring the mixture twice a day....forgot to click pictures at this point but the pic below shows how it looks after mixing the first masalas...


as you can see here the first two powder masalas, red chilly powder and mustard powder have been mixed at this stage...........leave it as such for another day or at least for 2 hrs so that the masalas get soaked in.........

step 4. Finlly heat the oil in a large pan/kadhai heat thoroughly and throw in the asafoetida and let it get dispersed ( it tends to fluff up first n then disperses into the oil)...then add the methi powder, fennel powder,and ajwain and mangrail powders in this order and as the masalas disperse quickly in the oil, put off the gas.............now immediately pour in the achar mixture in to the kadhai and mix well till it looks like this.......


after mixing the achar , it becomes cool to handle ....now fill the achar in sterilized bottles, take care not to leave any air spaces in the bottle....for this you need to slightly tap the bottle against kitchen platform so that the achar settles down nicely leaving no air spaces....you will see the oil coming on top of the bottle in a thin layer......



keep the bottle open till it reaches room temperature and then close the lid and keep it safe in your cupboard....no need to keep in the sun.
The achar will be ready to eat within a week and you can enjoy the same texture throughout the year....

5 comments:

  1. Hmmmmm spicy and yummy.......love that easy to understand pictorial...

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  2. looks great my hubby likes pickles nice blog you need a followers icon LOL Rebecca

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  3. sorry just saw it he he will follow

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  4. wow ! its a real next gen recipe ...i like it ....

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  5. ouch..yumm spicy one dear..wish you were here n I could hav asked for a bottle couriered..:D

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