Raw Aam Ka Guramma Recipes
AAM KA ACHAR - MANGO PICKLE
Homemade spicy mango pickle prepared with combination of spices and mustard oil.
Provided by Ruchi
Time 1h10m
Number Of Ingredients 12
Steps:
- Clean and wash mangoes. Pat them dry.
- Using a sharp knife cut them in small squares.
- Small pieces like this one.
- Cut all the mangoes...
- Spread it on a tray and place it in the sun to dry out completely. It will take 1 hour in full hot sun.
- Meanwhile let's prep our spices.
- Assemble all the spices.
- Using a blender/grinder coarsely grind all the spices.
- Set them aside.
- Measure oil and transfer it to a pan..
- Heat oil to its smoky point on a medium low flame.
- Once the oil is heated, allow it to cool completely.
- Transfer sun-dried mangoes to a clean big plate...
- Add coarsely powdered fennel seeds....
- Add coarsely powdered mustard seeds..
- Add coarsely powdered black peppercorns...
- Add coarsely powdered fenugreek seeds (methi dana)...
- Add red chili powder...
- Add hing...
- Add kalonji...
- Add haldi...
- And finally add salt.
- This step is optional. Half boil chickpeas (safed chole), until they are soft and tender and using a towel pat dry them and add them to the achar..
- Pour oil over the achar/pickle.
- Mix it well.
- Keep mixing till all the spices are well blended. Taste and adjust spices. I usually keep pickles on the mild side but if you like it hot and spicy adjust the black peppercorns and red chili powder quantity in the pickle.
- Have clean and dry jars ready to fill them with achar/pickles.
- This achar will fill up 2 - 500 ml of glass jars. Make sure you leave some room on top of the jars - as it will be helpful in mixing them everyday.
- As you can see achar looks dry at this time, do not add more oil. Let it sit for a day and you will notice that achar will settle to the bottom and oil will float on the top.
- Secure the lid tightly and place them in hot sun for 3-4 days.
- Pickle will be ready in 1 week and then I will post my latest pics.
- Mine are sitting on a south facing window. Keep stirring with a dry spoon every alternate day until the achar is ready.
- Yummy Aam ka achar is ready.
- Enjoy it warm dal parathas, paneer parathas.
RAW AAM KA GURAMMA
Make and share this Raw Aam Ka Guramma recipe from Food.com.
Provided by Charishma_Ramchanda
Categories < 30 Mins
Time 27m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in karaahi, add methi, dried red chilly, tejpatta, saunf and mango slices.
- Saute for 2 minutes.
- Add jaggery and let the ripe mango cook with it on slow flame for 20- 25 minutes.
- Leave a little jaggery syrup remaining with the cooked mango.
- Serve as an accompaniment to snacks or rice- daal.
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