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Aam Ka Achar Recipe with a Mustard Oil Twist

Popular Indian condiment Aam Ka Achar, sometimes known as mango pickle, gives any meal a taste sensation of tangy, hot intensity. Made with raw mangoes and a concoction of fragrant spices, this classic pickle is stored in mustard oil. Apart from improving taste, mustard oil functions as a naturally occurring preservative. We will walk you on how to make Aam Ka Achar using mustard oil—more especially, Double Hiran Mustard Oil to guarantee real taste and long-lasting freshness in this blog.

Ingredients

Making Aam Ka Achar using mustard oil will call for the following ingredients:

• 500 grams of raw mangoes, washed and chopped
• 4 tablespoons salt
• 3 tablespoons fennel seeds (saunf)
• 2 tablespoons mustard seeds (rai)
• 1 tablespoon fenugreek seeds (methi dana)
• 1 tablespoon cumin seeds
• 2 tablespoons red chili powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon asafoetida (hing)
• 1 cup Double Hiran Mustard Oil

Instructions

1. Prepare the Mangoes

1. Wash the raw mangoes thoroughly and dry them completely. Ensure there is no moisture on the mangoes.
2. Cut the mangoes into small bite-sized pieces. Discard the seed.
3. Sprinkle salt over the chopped mangoes and mix well. Leave them to sit in a large bowl for 6-8 hours, or overnight, to release excess moisture.

2. Prepare the Spice Mix

1. Dry roast fennel seeds, mustard seeds, fenugreek seeds, and cumin seeds in a pan over medium heat until they release a fragrant aroma.
2. Let the roasted spices cool, then grind them into a coarse powder.
3. In a bowl, mix the ground spices with red chili powder, turmeric powder, and asafoetida.

3. Combine the Mangoes and Spices

1. Drain the excess water from the salted mango pieces.
2. Add the prepared spice mix to the mango pieces and mix well to ensure all the mango chunks are coated evenly.

4. Preserve the Pickle with Mustard Oil

1. Heat Double Hiran Mustard Oil in a pan until it reaches smoking point. Let it cool to room temperature.
2. Pour the cooled mustard oil over the mango and spice mixture, ensuring all the mango pieces are fully submerged in the oil. Stir well.
3. Transfer the pickle to a sterilized jar and cover tightly. Store the jar in a sunny spot for about 7-10 days, stirring the pickle daily to blend the flavors evenly.

5. Serve

1. After 10 days, your Aam Ka Achar will be ready to eat.
2. Serve this tangy mango pickle with your favorite meals, parathas, or rice.

Health Benefits

Using Double Hiran Mustard Oil in your Aam Ka Achar improves health as well as flavor. Omega-3 and omega-6 fatty acids abound in mustard oil and help heart function. It is also quite a good preservative for pickles since it has antibacterial qualities.

Conclusion

Ultimately, a great approach to savoring the real, tangy taste of traditional mango pickles is making Aam Ka Achar using mustard oil. Double Hiran Mustard Oil is a natural preservative to keep your pickle fresh for months and gives taste depth. Try this simple and great recipe right now to give your meals a taste-wise interesting twist with homemade mango pickles!