Punjabi Aam ka Achaar

To make Punjabi Aam ka Achaar, start by washing and drying 1 kg of Desi mangoes thoroughly. Cut them into small pieces and place them in a large bowl. Add 200 g of salt, 1 tbsp each of red chilli powder, turmeric powder, kalonji, and 2 tbsp of saunf, along with 1 tbsp of fenugreek seeds. Heat 1 cup of mustard oil until it reaches smoking point, then let it cool slightly before pouring it over the mango mixture. Mix everything well and transfer it to a clean, dry jar. Seal the jar tightly and store it in a cool, dry place for at least two days to let the flavors develop.

Yes, Punjabi Aam ka Achaar is suitable for a vegan diet as it contains only plant-based ingredients. The recipe uses mangoes, spices, and mustard oil, making it a delicious and flavorful option for those following a vegan lifestyle.

If you don't have mustard oil, you can substitute it with other oils like sesame oil or sunflower oil. However, keep in mind that mustard oil adds a unique flavor to the pickle, so the taste may vary slightly with different oils.

To store Punjabi Aam ka Achaar, transfer the pickle to a clean, dry jar and seal it tightly. Keep the jar in a cool, dry place away from direct sunlight. For optimal flavor development, let it sit for at least two days before consuming. You can also add more mustard oil after two days if you prefer a more oil-soaked pickle.

Punjabi Aam ka Achaar pairs wonderfully with a variety of dishes. It complements Indian meals such as parathas, rice, dal, and curries. You can also enjoy it as a condiment with sandwiches or wraps for an extra burst of flavor.