Punjabi aam da achar
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Raw mango pieces cured with fennel, fenugreek, nigella and red chilli in mustard oil, the everyday pickle of Punjabi homes.
Region: PunjabOccasion: Made in early summer; eaten all yearTime: 1 hour + 1–2 weeks maturingServes: About 1 kgVegan
Ingredients
- 1 kg firm raw mangoes, washed, dried and cut into pieces with the stone
- 3 tbsp salt and 1 tsp turmeric
- 3 tbsp fennel seeds (saunf), coarsely crushed
- 2 tbsp fenugreek seeds (methi), coarsely crushed
- 1 tbsp nigella seeds (kalonji)
- 2 tbsp red chilli powder
- 1½ cups mustard oil
Method
- Rub the mango pieces with salt and turmeric and keep in a covered jar for a day, then spread them on a cloth in the sun for 4–5 hours.
- Mix the fennel, fenugreek, nigella and chilli powder.
- Heat the mustard oil until it smokes and let it cool completely.
- Toss the mango pieces with the spice mix and a little of the oil.
- Pack into a clean, dry glass or ceramic jar and pour in oil to cover the mango by at least 2 cm.
- Keep the jar in the sun for 1–2 weeks, shaking it daily, until the mango softens. Always use a dry spoon.
History
Mango pickle in mustard oil with fennel and nigella is found across north India; the Punjabi style uses plenty of fennel and fenugreek.
Significance
A spoon of aam da achar is part of almost every Punjabi meal, from parathas at breakfast to mathi at tea time.