Aam onion ka achar Recipe

Cooking Directions

• STEP 1.Peel and chop raw mangoes and onions into small pieces.
• STEP 2.In a mixing bowl, add the chopped mangoes and onions.
• STEP 3.Add salt, red chili powder, turmeric powder, and mustard seeds to the bowl.
• STEP 4.Mix well until all the ingredients are combined.
• STEP 5.Heat oil in a pan and add fenugreek seeds and asafoetida.
• STEP 6.Once the seeds start to splutter, remove from heat and let it cool.
• STEP 7.Pour the cooled oil mixture over the mango and onion mixture.
• STEP 8.Mix well and transfer the pickle to a clean, sterilized jar.
• STEP 9.Allow the pickle to marinate for at least 2-3 days before consuming.
• STEP 10.Store the pickle in a cool and dry place.
• STEP 11.Serve the aam onion ka achar as a side dish with roti, paratha, or rice.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best flavor.
• Make sure to sterilize the jar before storing the pickle to prevent spoilage.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• The pickle tastes better as it ages, so let it marinate for a few days before enjoying.

Storage and Serving

• Store the aam onion ka achar in a clean, sterilized jar in a cool and dry place.
• It can be stored for several months if properly sealed and stored.
• Serve the pickle as a side dish with Indian breads like roti, paratha, or rice.