AMM KA ACHAR

Amm ka Achar :Ek Paramparik Bharatiya Recipe .

Amm ka Achar ,yaani mango ka achar, Bharatiya cuisine ka ek integral hissa hai. Yeh recipe generations se chalui aa rahi hai aur har ghar mein banayi jati hai.

KAHAANI:

Amm ka achar ki shuruat Uttar Pradesh mein hui thi, jahan mango ki sabse zyada production hoti hai .Logon ne mango ko preserve karne ke liye achar banaya ,jisse ve isse saal bhar khaa sakte the.

• . 1 kg mango (kachcha)

• .1/2 kg sarson ka tel

.1/4 gr haldi powder

.1/4 gr lal mirch powder

.1/4 gr garam masala powder

.1/4 gr saunf powder

.1 2 kg namak

.1/4 kg vinegar

MANANE KI VIDHI:

• .Mango ko chop kar lein.

• .EK pan mein tel garam karein.

• .Haldi, lal mirch, garam masala, saunf,aur named dalca mix Kareen.

• .Mango daalkar mix karein.

• .Vinegar daalkar mix karein.

• .Achar ko jar mein store karein.

TASVEER:

maaf kijiye,main tasveer nahi dikha sakta.Lekin aap google par “AMM KA ACHAR “ya “Mango pickle Recipe” search karke tasveer dekh sakte hain.

AMM KA ACHAR KE FAYDE:

1.Vitamin C ki kami ko pura karta hai.

2. Digestion ko theek karta hai.

3.Immune system ko mazboot karta hai

4.Cancer se bachata hai.

• .Amm ka achar khana

• .Achar banane ki vidhi seekhna

• .Achar ke fayde jaanne

• .Achar ke saath khane ki recipes

kya aap Amm ka achar ke bare mein aur jaankari chahte hain?

AMM KA ACHAR NOTE:

:Aap Amm ka Achar ki recipe apne hisab se badal sakte hain.

AMM KA ACHAR BANE KA RECIPE:Amm ka achar , also known as mango pickle, is a popular India condiment made from raw mangoes, spices, and oil.Here,s a simple recipe to make

a delicious aam ka achar at home:

INGREDIENTS:

• 2 cups raw mangoes,cut into small pieces

• 1 cup mustard oil or vegetable oil

• 1/2 cup vinegar

• 1/2cup lemon juice

• 2 tablespoons ginger paste

• 2 tablespoons cumin seeds

• 1 teaspoon coriander seeds

• 1 teaspoon Fennel seeds

• 1 teaspoon turmeric powder salt, to taste

• 2 tablespoons greatd jaggery( optional)

• Fresh cilantro,for Garnish

INSTRUCTIONS:

1.Dry the mango pieces in sunlight for 2-3 hours.

2.Heat

The pickling process in India differs from other regions mainly due to an additional spice mixture added to them after anaerobic fermentation.^{[citation needed]} Pickles are main side dishes and many varieties of vegetables are used. However, raw mango or tender mango is the most popular variety of fruit used for pickling. There are multiple varieties of mango pickles prepared depending on the region and the spices used but broadly there are two types: whole baby mango pickles and cut mango pickle. Whole baby mango pickle is a traditional variety very popular in Southern India and uses baby mangoes that are few weeks old.^{[citation needed]} There are special varieties of mangoes specifically used just for pickling and they are never consumed as ripe fruit. Baby mangoes are pickled using salt, vegetable oil and a blend of hot spices, in a very careful process which ensures pickles are preserved for years.^[2]

Cut mango pickle

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This is ideally prepared using a special variety of mango that can stay crisp for longer periods when pickled. This variety of mango is specially bred and grafted for use. However, most raw mango varieties can be pickled if quality is not a concern.^{[citation needed]}

Avakaya

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One of the most popular kind of mango pickles is called the “Avakaya”(ఆవకాయ), also known as “Uragaya”(ఊరగాయ) and it is known for its spice and flavor. It is usually eaten with plain white rice or on the side with other flavored rice items like a hot sauce and is a staple of meals in southern India, especially in the state of Andhra Pradesh.^{[citation needed]}

Avakaya (also known as mango pickle^[3]) is a variety of Indian pickle popular in South India with its origin in Delta Districts of Andhra Pradesh. The main ingredients are mangoes, āvapiṇḍi (ఆవపిండి)(powdered mustard seeds) and a combination of other spices used for pickling. South Indians are known to have a deep attachment to these spicy pickles. A wide variety of pickles are available in these regions, using mango as their prime ingredient. Besides being made at home, the pickles are available commercially and are exported to the United States, Europe, Japan and many other countries.^[4]

Avakaya pickles are usually made in the summer, this being the time for peak availability of green mangoes. Green mangoes, hot oil, chilies and a variety of spices are the key ingredients. The process of preparation, storage and serving is considered almost a ritual.^{[citation needed]}

The mangoes are cut into medium-sized pieces approximately 2 cm x 2 cm using strong and especially sharp cutters/knives in swift strokes so as not to structurally damage the pieces. These pieces are wiped clean and dry with a highly-absorbent soft cloth — usually an old sterilized cotton sari with no embroidery, stowed away for this purpose. They are then pickled with powdered mustard, red chili powder (dried and powdered or sometimes dried, roasted and powdered), salt, gingelly oil. The mixture matures for four to eight weeks, care being taken to mix the contents periodically to ensure a uniform marinade.^[5]

Hot rice is mixed with one or two pieces of avakaya and ghee (clarified butter) or groundnut oil, then made into bite-size balls. Avakaya is often eaten with rice and dahi (yogurt). Raw onion can be added which enhances the taste. Most people prefer to eat it along with muddapappu (pigeon pea dal) and neyyi (ghee/clarified butter). Some people prefer to eat it within 1–2 months from preparation, when it is called Kottāvakāya.^[5]

Pickled mango chutney

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See also: Green mango chutney

This is a variation where mangoes are grated to produce a chutney-like pickle.

Kadumango

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This is a variation of mango pickle. This kind of pickle is made from tender mango.^[6] The small mangoes are collected when the mangoes just start to grow. In this pickle the mango is not cut into pieces; the whole mango is prepared as a form of pickle.

See also

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• Burong mangga – Filipino Side Dish
• Chhundo – Kind of Indian pickle from Gujarat
• Indian cuisine – Culinary tradition
• Mixed pickle – Pickles made from a variety of vegetables mixed in the same pickling process
• Pickled fruit – Fruit that has been preserved by anaerobic fermentation in brine or immersion in vinegar
• Pickling – Procedure of preserving food in brine or vinegar
• South Asian pickles – Pickled varieties of vegetable and fruit

References

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1. ^ Verma Sarkar, Petrina. “Aam Ka Achaar (mango pickle)”. About.com. Archived from the original on 12 January 2012. Retrieved 17 May 2012.
2. ^ “Baby Mango Pickling Process: Mango Pickle”. MangoPickle.net. Archived from the original on 30 May 2017. Retrieved 4 December 2017.
3. ^ Ranjan, Hriday (18 March 2019). “Ode to the humble garlic pickle”. The New Indian Express. Retrieved 1 September 2019.
4. ^ Usha’s Pickle Digest: The Perfect Pickle Recipe Book. Mrs Usha R Prabakaran (1998) 347 pag. ISBN 1797842382, ISBN 978-1797842387
5. ^ Jump up to:^a b Pushpesh Pant. India: The Cookbook (2010) 960 pag, ISBN 0714859028, ISBN 9780714859026
6. ^ “Tender Mango Pickle (Kadumanga Achar)”. MyRecip4u.Blogspot.in. 18 June 2012. Retrieved 4 December 2017.

External li

South Asian pickle is a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices. The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or athāna, khaṭāī or khaṭāin, sandhan or sendhan or sāṇdhāṇo, kasundi, or urugaai.

Etymology

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The etymology for pickles in South Asia varies regionally. The pickles are known as Uppinakaayi in Kannada, Pachchadi, Avakaya, Achaar, Tokku, or Ūragāya in Telugu, Oorugaai in Tamil, Uppillittuthu in Malayalam, Loncha in Marathi, Lonchem in Konkani, Athāṇu in Gujarati, Athāṇo in Rajasthani & Braj, Sendhān or Sandhān in Awadhi,^[1] Bagheli^[2] & Bhojpuri,^[3]Khaṭāiṇ & Sāndhaṇo in Sindhi,^[4] Kasundi in Bangla & Odia.^[5] In Hindi, native words for pickle which are rooted in Sanskrit are: Athāna, Noncha, Sendhān and Khaṭaī. Another term Achaar is also used in Hindi, Nepali, Urdu and Bengali.^[6] Early Sanskrit and Tamil literature uses the terms Avalehika, Upadamzam, Sandhita, and Avaleha for pickles.^[7]

In Hindustani, an additional word Āchār, is used for pickles, along with other native Hindi words. Āchār is a loanword of Persian origin, entered popular use as the Hindustani term for pickles under Islamic rule. However, pickles in India are totally different from vinegar-based pickles in the Middle East.^[8] In Persian, the word āchār is defined as “powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, or syrup”.^[9]

History

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Early pickle recipes in Ayurvedic and Sangam period texts mention several varieties of pickles, including the earliest known mention of mango pickles.^[7] Nalachampu, a Sanskrit epic written by Trivikrama Bhatta in 915 CE, describes pickles made from green mango, green peppercorns, long pepper, raw cardamom, lemon, lime, myrobalan, hog plum, stone apple, and fragrant manjack.^[10] Early medieval cookbooks such as Lokopakara (1025 CE), Manasollasa (1130 CE), Pakadarpana (1200 CE), and Soopa Shastra (1508 CE), Kshemakutuhala (1549 CE) mentions pickle recipes that use green mango, green peppercorns, longpepper, lemons and limes, turmeric root, mango-ginger root, ginger, radish, bitter gourd, cucumber, lotus root, and bamboo shoots. The religious text Lingapurana by Gurulinga Desika (1594 CE) mentions more than fifty kinds of pickles.^[11] Unique pickles made from edible flowers are also mentioned in the Ni’matnama (1500 CE) cookbook.^[12]

Chili peppers were introduced to South Asia by Portuguese traders in ports controlled by the Mughal Empire on the western coast of Gujarat. It is unclear when red chili peppers came to be used in pickles as they are today, since medieval texts do not mention their use in pickles.^[7] Before the introduction of chili peppers by the Portuguese, black pepper, long pepper, and Piper chaba (in both fresh and dried forms) were the main source of heat in ancient and medieval pickles.

Ingredients

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Indian mixed pickle, containing lotus root, lemon, carrot, green mango, green chilis, and other ingredients

Achar gosht, a meat curry cooked with flavors borrowed and amalgamated from pickle

In India, there are two main types of pickles: pickles made with sesame or mustard oil, and pickles made without oil. Pickles without oil use salt to draw out the moisture from green mangoes or lemons to create a brine. A mixture of lemon or lime juice with salt or traditional ganne ka sirka (sugarcane vinegar) may also be used as brine.^[8] In some pickles from Gujarat and Rajasthan, jaggery is used as the main preserve.

Homemade pickles are prepared in the summer. They are matured through exposure to sunlight for up to two weeks.^[13] The pickle is traditionally covered with muslin while it is maturing.^[14] Chili peppers are the decisive ingredient in South Asian pickles,^[15] though other ingredients vary by region within the Indian subcontinent. Some commonly used ingredients are limes, lemons, mangoes, ginger, and eggplants.

Regional variations

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Bangladesh

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See also: Bengali cuisine and Bangladeshi cuisine

In Bengali culture, pickles are known as Achar (Bengali: আচার) or Asar (Bengali: আসার). Bengali pickles are an integral part of Bengali cuisine, adding a burst of flavors to meals. These pickles are made by preserving various fruits, vegetables, and even fish or meat in a mixture of spices, oil, and vinegar or lemon juice, which is why pickles of Bangladesh taste different. The tradition of making pickles in Bangladesh dates back centuries, with each region having its own unique recipes and techniques. The process involves marinating the chosen ingredient with a blend of spices such as mustard seeds, fenugreek, nigella seeds, and chili powder. The pickles are then left to mature in airtight jars, allowing the flavors to develop over time. ^[16]

Bengali pickles are cherished for their tangy, spicy, and sometimes sweet taste profiles. They are often served as accompaniments to rice, bread, or curry dishes, enhancing the overall dining experience. Popular varieties of Bengali pickles include mango pickle, lime pickle, mixed vegetable pickle, and fish pickle. Pickles can be also popular depending on the district such as Shatkora achar of Sylhet and Chui jhal achar of Khulna are famous even outside India and Bangladesh. The art of making pickles is passed down through generations, with families having their secret recipes and methods. Pickles also serve as condiment for rice in Bengal. Bengali pickles are a cherished part of the culinary culture in Bangladesh. They offer a delightful blend of flavors and are an essential accompaniment to Bengali meals. The tradition of making pickles has been preserved for centuries, showcasing the rich heritage and love for food in the region.^[17]

India

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Despite using the same main ingredients, differences in preparation techniques and spices have led to wide variation in Indian pickles. A mango pickle from South India tastes very different from one made in North India, as the southern states prefer sesame oil and tend to produce spicier pickles, while the northern states prefer mustard oil.

The city of Panipat in Haryana is well-known as a hub for commercial achaar, and is particularly famous for pachranga (literally “five colors”, prepared with five vegetables) and satranga (literally “seven colors”, prepared with seven vegetables). Pachranga and satranga achaar are matured in mustard oil and whole spices with ingredients like raw mangoes, chickpeas, lotus stem, karonda, myrobalan, and limes. Pachranga achaar was first created in 1930 by Murli Dhar Dhingra in Kaloorkot, a village in the Mianwali District of what is now Pakistan. Dhingra’s descendants brought the pickle to India in 1943. As of 2016, Panipat produced over ₹500 million (equivalent to ₹720 million or US$8.6 million in 2023) worth of achaar every year, supplied to local markets as well as exported to the UK, US, and Middle East.^[18][19][20]

In South India, most vegetables are sun-dried with spices, taking advantage of the immensely hot and sunny climate in the region. The sun-drying process naturally preserves the vegetables, along with spices such as mustard, fenugreek seeds, chili powder, salt, asafoetida, and turmeric. To speed up the process, vegetables may be cooked before drying.

The states of Telangana and Andhra Pradesh are particularly well-known for their spicy pickles. Unripe mango with garlic and ginger (āvakāya in Telugu) and unripe tamarind with green chilies (cintakāya in Telugu) and red chillies (korivi kāram in Telugu) are a staple with everyday meals. Amla (Indian gooseberry) (usirikāya in Telugu) and lemon (nimmakāya in Telugu) pickles are widely eaten as well.

In the state of Tamil Nadu, the mango pickle māvaḍu is a staple condiment. Māvaḍu is usually made early in the summer season, when mangoes are barely an inch long. The preservation process uses castor oil, giving the pickle a unique taste. Tamil Nadu is also known for the nārttaṅgai, which consists of unripe citrons cut into spirals and stuffed with salt, and for mōr miḷagai, which consists of sun-dried chillies stuffed with salted yogurt.

In the state of Karnataka, the tender whole mango pickle māvina uppinakāyi is made by dehydrating tender whole mangoes with salt. Appemidi or Appimidi is the mango variety which gives distinct taste to the mango pickle made Also pickles made from Gooseberry (Nelikayi), Hogplum (Ametekayi), Lemon (Nimbekayi or Limbekayi) is popular.^[21] Also Udupi cuisine has unique way of making Indian pickles without any use of edible oil.

South Indians living in the coastal areas also pickle fish and meats. In Tamil Nadu, karuvāḍu is made by salting and sun-drying fish. Nettili karuvāḍu, made from anchovies, is among the more popular varieties of karuvāḍu. In Kerala, tuna and sardines are finely chopped, marinated in spices, and cooked on the stove top to make in mīn acār. While fish and shrimp pickles are eaten in Andhra Pradesh and Telangana, they are not as popular as lamb and chicken pickles.

Unripe mangoes, lemon, green chilis, gundā (Cordia dichotoma), and kerda are commonly used as key ingredients in Gujarati pickles. Common Gujarati pickles include salted mango pickle made with groundnut oil and spiced with fenugreek seeds and red chili powder; hot and sweet mango pickle made with groundnut oil and jaggery, fennel seeds, dry dates (khārēk), mustard, and red chili powder; and hot and sweet mango pickle made with sugar syrup, cumin, and chili powder.

Nepal

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In Nepal, achaar (Nepali: अचार) is commonly eaten with the staple Dal-Bhat-Tarkari as well as momo.^[26] Many achaar factories in Nepal are women-owned or operated by women.^[27][28] Nepalese achaar is made with spices such as mustard seeds, timur (Sichuan pepper), cumin powder, coriander powder, turmeric powder, and chili powder. Some of the popular varieties of achar eaten in Nepal are:

• Lapsi achaar – Hog plum pickle (can be sweet, savoury, or both)
• Khalpi achaar – Ripe cucumber preserved with mustard seed, oil, and spices
• Dalle khursani achaar – Nepali round chili pickle
• Tama achaar – Fermented bamboo pickle
• Gundruk achaar – Fermented mustard leaves pickle
• Mula ko achaar – Sun-dried radish and daikon preserved in oil and spices
• Karkalo achaar – Pickled stems of Colocasisa
• Kinema achaar – Fermented soybean pickle
• Buff achaar – Pickled buffalo meat
• Chicken achaar – Pickled chicken
• Aanp ko achaar – Unripe mango pickle (can be sweet, savoury, or both)
• Kagati ko achaar – Lemon pickle
• Timur ko chop – Powdered Sichuan pepper with spices
• Jhinge machha achaar – Freshwater shrimp pickle
• Koiralo ko phool ko achaar (Mountain Ebony, is the edible flowers of the Bauhinia tree)- Instant pickle made by boiling the flower of a tree called ‘Koiralo’ in Nepali. Tempered and marinated with dry roasted powdered sesame seeds with turmeric powder, fenugreek seeds, chillies in a mustard oil. Garnished with cut green coriander leaves. Ready to eat instantly as an accompaniment to rice, Sel/roti, chyuraa (beaten/flattened rice).
• Aalu ko achaar – pickle made from boiled potatoes marinated with dry roasted/powdered sesame seeds,mustard oil,salt,green chillies,lemon or Lapsi/Hog Plum or ‘Chook Amilo’, small peas known as ‘Sano Kerau’. Tempered with turmeric powder, fenugreek seeds, chillies in a mustard oil. Garnished with cut green coriander leaves. Ready to eat instantly as an accompaniment to rice, Sel/roti, chyuraa (beaten/flattened rice).
• Dhaniya ko paat ko achaar – Fresh green coriander leaves are blended in a mixer/blender or traditionally in a stone pestle/mortar with salt and chilli or tomatoes can be mixed as desired.Ready to eat instantly as an accompaniment to rice, Sel/roti, chyuraa (beaten/flattened rice).

Pakistan

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The Sindh province of modern-day Pakistan is noted for Shikrarpuri achaar and Hyderabadi achaar. Both of these achaar varieties are commonly eaten in Pakistan and abroad.^[29] Shikrarpuri achaar is believed to have originated during the 1600s in medieval India.^[29] The most popular of variety of Shikarpuri achaar is a mixed pickle comprising carrots, turnips, onions, cauliflower, chickpeas, garlic, green