Aam Ka Tel Ka Achar (Oil Based Mango Pickle) is the most common pickle made in an Indian home. Of course nowadays no one makes it at home but I am a big proponent of following family traditions and make at home policy. So here is my family recipe for Aam ka tel ka achar.
| Preparation Time: | 30 minutes |
| Servings: | Not Applicable |
| Difficulty: | Medium |
Ingredients
| Raw mangoes | 1 kg |
| Salt | 125 gm |
| Mustard oil | 350 ml |
| Heeng (asafoetida) | 1/2 tsp |
| Fenugreek (methi) seeds | 1/2 tsp |
| Kalonji (onion seeds) | 1/2 tsp |
| Turmeric powder (haldi) | 3 tsp |
| Red chilli powder (lal mirch) | 5 tsp |
| Fennel (saunf) seeds | 100 gm |
Method
- Wash mangoes thoroughly and dry them completely with a piece of cloth. Mangoes should be young and tart.
- Cut the mangoes in 1 inch pieces (see the picture below) and discard the stone.
- Roast the saunf and kalonji slightly and grind them coarsely.
- Heat the mustard oil in a wok till it smokes (you should see heavy smoke coming out of the oil). Turn off the heat.
- Let it cool for about 10 minutes. Add all the spices in the oil and mix well.
- Put mango pieces in a clean, dry jar and pour the oil mixture on top.
- Mix it lightly. Close the lid and keep the jar in sun for 7 days. Toss it a little every other day so that mango pieces are properly coated with oil and spices. Aam Ka Tel Ka Achar will be ready in 7 days.
- Store it in pantry and enjoy with Stuffed Aloo Paranthas or Stuffed Gobhi Paranthas.
Notes
- For variation, you can add 1/2 cup of dry chickpeas (not canned) in the pickle. They will take about a month to become soft and sour. Once ready, they taste yummy.
- You can even use ginger julliens along with mango.
Summary
Recipe Name
Aam Ka Tel Ka Achar
Author Name
Raka Jain
Published On
Total Time
Average Rating
Based on 3 Review(s)