🥭 Traditional Mango Pickle | आम का अचार

🥭 Traditional Mango Pickle | आम का अचार Ingredients Raw Mangoes – 2 kg Mustard Oil – 1 kg Turmeric Powder – 3 tbsp total Salt – 4 tbsp total Fennel Seeds (Saunf) – 2 tbsp Coriander Seeds (Sukha Dhania) – 2 tbsp Nigella Seeds (Kalonji) – 1 tbsp Fenugreek Seeds (Methi Dana) – 1 tbsp Mustard Seeds (Rai Dana) – 1 tbsp Cumin Seeds (Zeera) – 1 tbsp Red Chilli Powder – 1 tbsp Preparation Wash the raw mangoes thoroughly and dry them completely. Cut the mangoes into medium-sized pieces. Add 2 tbsp turmeric powder and 2 tbsp salt to the mango pieces. Mix well. Cover and leave the mangoes for 5–6 hours or overnight. After 5–6 hours, the mangoes will release water. Drain this water completely and discard it. Dry roast fennel seeds, coriander seeds, nigella seeds, fenugreek seeds, mustard seeds and cumin seeds lightly in a completely dry pan. You can also dry them in sunlight. Once cooled, grind these spices coarsely or finely according to your preference. Add the remaining 1 tbsp turmeric, 2 tbsp salt and 1 tbsp red chilli powder to the ground spices and mix well. Heat the mustard oil in a pan. Cook it for about 10 minutes, until it is properly heated and the raw smell goes away. Turn off the heat and let the oil cool for 2–3 hours, until it reaches room temperature. Mix the prepared spices with the mangoes. Pour the cooled mustard oil over the mangoes and mix everything very well. Transfer the pickle into a completely clean and dry glass jar. Keep the jar for 3–4 days. If sunlight is available, place it in the sun; otherwise, keep it at room temperature. Shake or mix the jar gently every day. 🥭 Your delicious, aromatic homemade Mango Pickle is ready! For the best flavor, allow the pickle to mature for a few days before serving. 🥭 آم کا اچار | Roman Urdu Ingredients Kachay Aam – 2 kg Sarson ka Tail – 1 kg Haldi – 3 tbsp Namak – 4 tbsp Saunf – 2 tbsp Sukha Dhania – 2 tbsp Kalonji – 1 tbsp Methi Dana – 1 tbsp Rai Dana – 1 tbsp Zeera – 1 tbsp Lal Mirch Powder – 1 tbsp Tareeqa Kachay aam achi tarah dho kar bilkul khushk kar lein. Aamon ko darmiyani size ke tukron mein kaat lein. Aamon mein 2 tbsp haldi aur 2 tbsp namak daal kar achi tarah mix karein. Isay dhak kar 5–6 ghantay ya poori raat ke liye rakh dein. Is duran aam pani chorenge. 5–6 ghantay baad sara pani nikal kar phenk dein. Saunf, sukha dhania, kalonji, methi dana, rai dana aur zeera ko dry pan mein halka sa bhoon lein. Aap inhein dhoop mein bhi achi tarah sukha sakte hain. Masalay thanday hone ke baad blender ya sil-batta par pees lein. Ab is mein 1 tbsp haldi, 2 tbsp namak aur 1 tbsp lal mirch powder shamil karke mix karein. Sarson ka tail karahi mein garam karein aur taqreeban 10 minute pakayen, taake tail ki kachi boo khatam ho jaye. Choolha band karke tail ko 2–3 ghantay thanda hone dein, jab tak room temperature par na aa jaye. Aamon mein tayyar kiye hue tamam masalay daal kar mix karein. Thanda kiya hua sarson ka tail aamon mein daal kar achi tarah mix karein. Achar ko bilkul saaf aur khushk glass jar mein bhar dein. Jar ko 3–4 din ke liye rakh dein. Agar dhoop ho to dhoop lagwa dein, warna room temperature par rakh sakte hain. Rozana jar ko halka sa hila dein. 🥭 Khushbudaar aur Mazedaar Ghar Ka Bana Aam Ka Achar Tayyar Hai! Zyada behtareen taste aur khushboo ke liye achar ko kuch din mature hone dein. Attractive Headline: 🥭 “2 KG AAM SE BANAYEIN SAAL BHAR CHALNE WALA KHATTA MEETHA AAM KA ACHAR! 🌶️🔥” Hashtags: #MangoPickle #AamKaAchar #AcharRecipe #MangoAchar #HomemadePickle #DesiFood #PakistaniFood #TraditionalRecipe #PickleRecipe #GharKaAchar #Momspakwan #EasyRecipe #SummerRecipe #HomemadeFood