Easiest Way to Spring At Home Hot and sour mango pickle in oil (Aam tel)

Easiest Way to Spring At Home Hot and sour mango pickle in oil (Aam tel) Delicious, fresh and tasty.

Hot and sour mango pickle in oil (Aam tel). Punjabi Mango Pickle Recipe with step by step photos. Learn the traditional way of making mango pickle recipe. This mango pickle is really good. if you are a pickle lover like me, you are going to love this pickle. a sour, spiced and tasty aam ka aachar recipe made the punjabi way.

Pickles are made from different fruits and vegetables by marinating them in brine or edible oils.

After trying this Instant mango pickle recipe, I promise you will never buy the readymade one.

The recipe seriously could not be easier and well worth the time.

You can cook Hot and sour mango pickle in oil (Aam tel) using 21 ingredients and 8 steps. Here is how you cook it.

Ingredients of Hot and sour mango pickle in oil (Aam tel)

1. You need 5 of raw mangoes.

2. It’s 2 of chopped dry red chillies.

3. Prepare 1 tsp of chopped garlic.

4. It’s 1/2 tsp of chopped ginger.

5. It’s 1 cup of mustard oil approximately.

6. Prepare 1 tsp of haldi powder.

7. You need 1 tsp of red chilli powder.

8. It’s 1/4 tsp of hing.

9. You need 2 tsp of Mustard Seeds.

10. It’s 1 tsp of Saunf.

11. You need 1 of Dry chilli.

12. You need 1/2 tsp of Jeera.

13. You need 1/2 tsp of Ajwain.

14. It’s 1/4 tsp of Methi roasted.

15. It’s 1 tbsp of black mustard.

16. You need 1/4 tsp of kalonji.

17. Prepare 1/4 tsp of methi.

18. You need 1 tbsp of sugar (optional).

19. It’s 1 tsp of salt.

20. It’s 3 tbsp of vinegar.

21. You need Pinch of sodium benzoate.

This pickle is sweet and sour with a little spicy taste.

In Hindi language, it is called khatta meetha aam ka achaar.

It is an easy, simple no fuss sweet and sour mango pickle without oil and tastes good with roti, paratha, stuffed paratha and even simple dal-rice.

You can just have it plain or straight from the jar.

Hot and sour mango pickle in oil (Aam tel) step by step

1. Cut mangoes into cubes alongwith skin.Smear little haldi and salt and keep in direct sunlight for 4-5 hours..

2. Discard water if any.Dry roast and grind mustard,dry red chillies,sauf,methi and preserve..

3. Grind with vinegar mustard, ajwain, sauf,methi and kalonji..

4. Heat mustard oil and add hing,sauf and pinch of methi. Now add the mangoes,chopped ginger and garlic, chopped dry red chillies,ground wet masala, haldi,red chilli powder,salt and sugar to taste..

5. Toss and cook mangoes till semi soft.Add the ground dry roasted masala.Try to avoid water, but if needed just sprinkle some water so that masala coats evenly on the mangoes..

6. Sprinkle a pinch of sodium benzoate and toss..

7. Cool and pour in glass bottles and keep in direct sunlight for 4-5 days.Adding sugar will give it a hot sweet and sour chatpata taste..

8. The above picture is still in the process of making and needs to be put in sunlight for 3-4 days more..

Two ways of making this pickle.

This version of mango pickles (aam ka achaar) is from the northern state of Uttar Pradesh and is often eaten with stuffed parathas bread and yogurt.

It's important to use green mangos, not ripe, orange mangos for this recipe.

And while the process is relatively simple, you'll need to allow three weeks total for the mango pickles to sit in the sun.

Cook over a slow flame till the sugar dissolves, stirring occasionally.