কাঁচা আমের মাখা আচার হাত চেটে খাবেন ১২ মাস নষ্ট হবে না পরিপূর্ণ ভাবে দেখানো হলো || mango pickle.
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2 ماه پیش
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#chefmamun Amer
#chefmamun
Amer Achar, also known as Mango Pickle, is a popular condiment in South Asian cuisine, particularly in India and Pakistan. Here's a simple recipe to make it at home:
Ingredients:
2 large raw mangoes, peeled and diced into small pieces
1 tablespoon mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon fennel seeds
1 tablespoon nigella seeds (kalonji)
1 tablespoon turmeric powder
2 tablespoons red chili powder (adjust according to your spice preference)
1/4 cup mustard oil (you can use any neutral oil if mustard oil is not available)
Salt to taste
2 tablespoons jaggery or brown sugar (optional, for sweetness)
Instructions:
Prepare the Mangoes:
Wash the raw mangoes thoroughly and peel them.
Cut the mangoes into small pieces, discarding the seeds.
Dry Roast and Grind the Spices:
In a dry pan, roast mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds until they become fragrant. Be careful not to burn them.
Once roasted, allow them to cool down, and then grind them into a coarse powder using a spice grinder or mortar and pestle.
Mix the Ingredients:
In a large bowl, combine the diced mangoes, turmeric powder, red chili powder, ground spice mixture, salt, and jaggery (if using).
Mix everything well until the mango pieces are coated with the spices.
Add Oil:
Heat mustard oil in a pan until it reaches its smoking point. If you're using any other oil, heat it until it's hot but not smoking.
Allow the oil to cool slightly, then pour it over the mango and spice mixture. Make sure the mango pieces are completely submerged in the oil.
Store in a Sterilized Jar:
Transfer the mango pickle mixture into a clean, sterilized glass jar.
Press down gently to remove any air bubbles and ensure the mango pieces are covered with oil.
Seal the jar tightly with a lid.
Fermentation (Optional):
Place the jar in a warm, sunny spot for a few days to allow the pickle to ferment and develop its flavors. Shake the jar gently every day to mix the ingredients.
Enjoy:
After a few days, your Amer Achar (Mango Pickle) will be ready to enjoy! Serve it as a condiment with rice, roti, or any Indian meal.
Note: Homemade mango pickle may take a few days to mature and reach its full flavor potential. It can be stored in a cool, dry place for several months. Make sure to use clean and dry utensils when handling the pickle to prevent spoilage.
Amer Achar, also known as Mango Pickle, is a popular condiment in South Asian cuisine, particularly in India and Pakistan. Here's a simple recipe to make it at home:
Ingredients:
2 large raw mangoes, peeled and diced into small pieces
1 tablespoon mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon fennel seeds
1 tablespoon nigella seeds (kalonji)
1 tablespoon turmeric powder
2 tablespoons red chili powder (adjust according to your spice preference)
1/4 cup mustard oil (you can use any neutral oil if mustard oil is not available)
Salt to taste
2 tablespoons jaggery or brown sugar (optional, for sweetness)
Instructions:
Prepare the Mangoes:
Wash the raw mangoes thoroughly and peel them.
Cut the mangoes into small pieces, discarding the seeds.
Dry Roast and Grind the Spices:
In a dry pan, roast mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds until they become fragrant. Be careful not to burn them.
Once roasted, allow them to cool down, and then grind them into a coarse powder using a spice grinder or mortar and pestle.
Mix the Ingredients:
In a large bowl, combine the diced mangoes, turmeric powder, red chili powder, ground spice mixture, salt, and jaggery (if using).
Mix everything well until the mango pieces are coated with the spices.
Add Oil:
Heat mustard oil in a pan until it reaches its smoking point. If you're using any other oil, heat it until it's hot but not smoking.
Allow the oil to cool slightly, then pour it over the mango and spice mixture. Make sure the mango pieces are completely submerged in the oil.
Store in a Sterilized Jar:
Transfer the mango pickle mixture into a clean, sterilized glass jar.
Press down gently to remove any air bubbles and ensure the mango pieces are covered with oil.
Seal the jar tightly with a lid.
Fermentation (Optional):
Place the jar in a warm, sunny spot for a few days to allow the pickle to ferment and develop its flavors. Shake the jar gently every day to mix the ingredients.
Enjoy:
After a few days, your Amer Achar (Mango Pickle) will be ready to enjoy! Serve it as a condiment with rice, roti, or any Indian meal.
Note: Homemade mango pickle may take a few days to mature and reach its full flavor potential. It can be stored in a cool, dry place for several months. Make sure to use clean and dry utensils when handling the pickle to prevent spoilage.
2 ماه پیش
در تاریخ 1403/02/20 منتشر شده
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