Mother’s Day Special Recipe From The Ashok Hotel: Aam Ka Achar

Preparation:

• Wash the mangoes and cut into small pieces.
• In a large bowl, combine salt, turmeric and cut mangoes. Allow it to marinate overnight or 8 hours until the mangoes release a large quantity of water.
• Drain the water from the mangoes. Dry the mangoes on paper towels for about 8 hours or overnight, so they lose the excess moisture.
• Heat a small pan on medium heat, and roast the coriander seeds until you start smelling the aroma. Turn off heat and allow it to cool. Once cooled, using a pestle and mortar to coarsely crush the coriander seeds to half.
• In a large bowl, combine the mangoes, the remaining salt, turmeric powder, asafoetida powder, fenugreek seeds, mustard seeds, red chilli powder, onion seeds, fennel seeds, and coriander seeds
• Fill the above Aam Ka Achaar mixture tightly into a bottle and keep in sunlight for 3-4 days
• Heat the oil in a saucepan to a boiling point, allow it to cool completely while covered. Add the cooled oil to the mixture of achar.
• The achar will take 7-8 day to get the flavours from the masala. After 2 week , the aam ka achar is ready to serve.

Aam Ki Chutney

Preparation:

• Wash, Peel and parboil the mangoes and cool it.
• Grate the parboiled mangoes and keep aside.
• Heat oil and fry the dry whole ingredients till it crackles.
• Add ginger, grated mango, black salt, red chilli powder, and asafoetida.
• Let the spices and the mangoes cook for two minutes.
• Turn off the flame and let the chutney cool down.
• Serve cold with your favourite snacks.

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