In India, it is typically made in almost all homes to store the mangoes and eaten throughout the year. This Sukha Aam ka Achar variation is typical to Punjab or Punjabi style of making Aachar / Pickle. It is made using dry mangoes cut in to small pieces and sun dried to preserve it. Then slight oil is added which is completely absorbed and thus the name – “Aam ka Sukha Achar”. People of North India love this Pickle / Aachar. If you prepare this Aachar with proper procedure it can easily be stored for 1 year.
Click the PLAY BUTTON below to view the video recipe of North Style Aam Ka Sukha Achar:
INGREDIENTS:
5 Kg Raw Mangoes/Aachar ke Aam200 gm Methi Seeds (whole)
200 gm Coarsely Grinded Fennel Seeds/Saunf
200 gm Turmeric Powder (haldi)
200 gm Coriander Powder (dhaniya powder)
150 gm Red Chilli (Lal Mirchi) Powder
100 gm Kalongi/Onion Seeds
600 gm Salt
500 gm mustard seed oil (sarso ka tail)
Serving: Makes 2-3 kg aam ka achar
Preparation time: 30-40 days
METHOD:
1. Take 5 Kg Raw Mangoes/Desi Aam. Wash and dry the same. Ensure there is no moisture.
2. Cut the same in small pieces. Throw away the seeds. If you prefer you can also get the mangoes cut from local vendor. After they are cut wipe them with dry cloth. Don’t wash the mangoes after cutting it.
3. Take a large bowl or tub and put the cut mangoes in it. Add Salt and mix well.
4. Store the same in an air tight container for 3 days. Ensure to mix the mangoes once everyday.
5. Check after 3 days if water has come out from mangoes. Mix well.
6. Remove water from mangoes using strainer. Do not throw this water. Store this aside at room temperature and ensure not to refrigerate. This water would be used in the recipe later.
7. Dry the cut mangoes on a clean cloth in the sun outside for 3-4 days. Ensure that you keep the mangoes wrapped in the same cloth inside the home at night. Do not leave it outside at night. Mangoes needs to be dried under sun only.
8. After 3-4 days the mangoes will become dry and you would be able to see the wrinkled outer skin and dry inner surface of the cut mangoes.
9. Take a big bowl or tub, and take methi seeds (do not grind), corasely ground fennel seeds/sauf, kalonji, haldi/turmeric, lal mirchi/red chilli powder, dhaniya/coriander powder and mix well.
10. Add water strained out from the mangoes and mix well.
11. Add dried mangoes and mix well.
12. Put the mixture in an air tight container (container should be free from moisture).
13. Add Sarso ka tail/mustard seed oil and mix well.
14. Leave the achar for 20-25 days. Slowly and gradually the mangoes will absorb the oil and achar will become dry.
15. Tasty Aam Ka Sukha Achar is ready! You can store this achar at room temperature in air tight container away from moisture. The stored achar can be used for 1 year easily!
Click the "Print" Button on the top of this Page to "Save" this recipe
