Aam Ka Achar | कच्चे आम का अचार

Aam Ka Achar | कच्चे आम का अचार

Aam Ka Achar |  कच्चे आम का अचार
Aam Ka Achar | कच्चे आम का अचार

Ingredients For Aam Ka Achar :

  • Raw Mango – 3 kg ( you can take according to your need )
  • Raw mango pickle spice – 150 grams ( you can use readymade spice also )
  • Red chilli powder – 150 grams
  • Mustard oil – 1.5 litres
  • Fenugreek seeds – 150 grams
  • Fennel seeds – 50 grams
  • Onion seeds – 2 to 3 tbsp
  • Asafoetida – 2 1/2 tbsp
  • Turmeric powder – 150 grams
  • Salt – 150 grams

Preparation Of Aam Ka Achar :

  • Take the cutted raw mangoes and wash them nicely in water.
  • Now, after washing there is no need of drying raw mangoes in sunlight just spread these on cotton cloth inside your house, within 1 or 2 hour these will be comp;letely dried off, or to fasten the process you can switch on the fan also.
  • Now, when your all the raw mangoes gets completely dried off , take a plastic bucket or any plastic container , because it contains sourness so i will not use any aluminium , steel or iron utensil.
  • Now put all the raw mangoes cuttings inside our plastic bucket or container.
  • Now add raw mango pickle spice in it and mix it nicely , toss the raw mangoes a bit so that they can mix properly.
  • Now add red chilli powder in it , and then turmeric powder.
  • Now also add 4 tbsp of salt in it.
  • Now mix all nicely.
  • Now,adding 2 tbsp of onion seeds in it and 1 tbsp of asafoetida.
  • Now mix it nicely.
  • Now,after mixing it cover it with a lid and keep it cover it with a lid and keep it for a day like this.
  • Now place a pan on the gas now and add fenugreek seeds in it and dry roast it in pan.
  • Dry roast it till it gets slightly brownish in colour.
  • Now, similarly dry roast fennel seeds in the pan.
  • Now after dry roasting both keep these aside in a plate.
  • Now, place woke on the gas and add 1.5 litres of oil in it and heat it nicely till it begins to give out fumes.
  • This raw mango pickle tastes best in mustard oil but if you want, you can use refined groundnut oil also.
  • Now, after one day take the raw mangoes which we have kept and mix dry roasted fenugreek seeds and fennel seeds in it.
  • Now, mix it nicely and toss it up.
  • Now, in this we will add oil which we have heated and when that oil will get cooled down then we will add oil in our pickle.
  • And i suggest when you finish all your work then only heat the oil so that you don’t have to be in kitchen , because it hurts eye.
  • Now, after our oil gets fully cooled down, i will mix this oil in pickle.
  • Now, mix this oil with all the spices and raw mango in it.
  • Salt and oil should be sufficient in our picklewhich will help our pickle remain preserved for longer period.
  • And now you don’t have to put this pickle in sunlight just fill this in your container , it will become ready in 5 to 6 days.
  • Now, our pickle is ready.

Now , if you like my recipe share this recipe article or website link with your friends and family

Video Demonstration :

Gunde Ka Aachar | Lasode Ka Aachar | Rajasthani Gunda Pickle Recipe

Gunde Ka Aachar | Lasode Ka Aachar | Rajasthani Gunda Pickle Recipe

Rajasthani Gunde Ka Aachar
Rajasthani Gunde Ka Aachar

Ingredients :

  • Gunde – 3 kgs ( take according to your need )
  • keri (raw mango) – 1.5 kgs
  • Pickle spice – 300 grams (this is availabel in market , easily you can buy)
  • Red chilli powder – 5 spoons (medium)
  • Fenugreek seeds – 150 grams
  • Fennel seeds – 100 grams
  • Turmeric powder – 3 spoons (medium)
  • kalonji (black cumin) – 3 to 4 spoons (medium)
  • Asafoetida (hing) – 2 to 3 teaspoon
  • Salt – 3 spoons (medium)
  • Oil – 2 to 2.5 litres (i have taken this much of oil for 4.5 kg of pickle)

Preparation :

  • Wash gunde and raw mango nicely and keep them on cotton cloth to make them dry completely.
  • When washing gunde dopn’t remove the sticks while washing,otherwise it will get sticky.
  • Remove sticks after gunde gets dry completely.
  • Place the woke on the gas and add 150 grams of fenugreek seeds and dry roast this till it gets golden brown.
  • After fenugreek seeds gets dry roasted , add 100 grams of fennel seeds now dry roast these same as fenugreek seeds.
  • Now i have placed a big utensil on the gas  , i am making 4.5 kgs of oickle so i need big utensil ,you can take utensil according to your quantity.
  • Now adding oil , i am using refined groundnut oil in this you can also use mustard oil for the pickle.
  • Now,after oil is heated i am adding 2 to 3 teaspoons of asafoetida in oil.
  • And now i will add all the gunde in oil for frying.
  • Add oil in sufficient quantity so that when you will fill jar it will be completely submerged in oil and at that time youy don’t have to add more oil at that time.
  • keeping sufficient oil in this pickle will make it lasts for whole year.
  • Now after frying gunde for 10 minutes , i will set the gas flames on medium we don’t have to overfry it , we don’t want to make it soft while frying.
  • after frying it for 10 minutes it’s colour will change a bit , now add raw mango in it.
  • stir it now,and now i will add other spices.
  • now i will add 3 to 4 spoons of black cumin,roasted fennel seeds,roasted fenugreek seeds.
  • keep gas flames on medium.
  • now,adding pickle spice in it.
  • now,mix it nicely.
  • now,i have turned off the gas , oil is heated so all the spices will nicely mixed in this,so there is no need to turn on the gas,keeping gas on for long can make spices black in colour.
  • now i will mix spices from our side.
  • i will add red chilli powder , turmeric powder and salt.
  • now mix it properly.
  • add sufficient quantity of oil otherwise fungus can be formed on pickle.
  • now pickle is ready after it gets cool down , fill this in completely dry jar and don’t use wet spoon.
  • after 15 to 20 days it will be completely ready to eat.