Punjabi Aam da Achar

The Monsoons, green mangoes and the achar.A favorite with the parantha.Kulcae or our very own choley!The characteristic aroma transports you right back to the lus h, verdant green farmscapes of the Punjab-rather to the “vehras” where people put together this wonderful achar…

Punjabi Aam da Achar

3 kg firm, raw mangoes, washed, wiped well of all moisture, cut into 1” cubes

Mix together:

250 grams fenugreek seeds 250 gms

100 grams mustard seeds-grind coarsely

250 grams fennel seeds-keep whole

6 teaspoons nigella  (kalonji) seeds-keep whole

 2 tablespoons whole black peppercorns

10 tablespoons red chilli powder

8 teaspoons turmeric powder (keep about 2 teaspoons aside)

2 teaspoons hing

300 grams salt (keep about 100 grams aside)

1 litre mustard oil

Sprinkle 100 grams of the salt and 2 teaspoons turmeric over the cut mango.Mix well and place in sieve.Cover with a clean muslin cloth.Leave overnight for the water to drain .

Add the remaining spices the following day.Mix well

Transfer to a clean , DRY jar.

Heat mustard oil to smoking point and cool to room temperature.

Add the mustard oil in the jar,the oil should be at least 1 inch above the mangoes.

Cover the jar with the lid and let it mature  in the sun …for about 4-5 days.

I always make a little extra of the dry masala and use it for making achari anything! Meat/Chicken/Paneer/Aaloo as a tarka on dal….