Aam aur ker sangri ka achar

Aam aur ker sangri ka achar is a lip-smacking popular Rajasthani condiment. I am fond of pickled chickpeas, so I also add a handful.

In North India, we prefer to add mustard oil, but if you are not fond of mustard oil, then you can add peanut oil.

If handled carefully, this pickle stays good for a year.

Procedure to make ‘Aam aur ker sangri ka achar’ is very easy but we have to do a little pre-preparation.

Before beginning the procedure to make achar, I am sharing a few important tips.

The right time to make mango pickles is just after the first rain.
Always use fresh, green, and mature mangoes, which are sour and hard.
Use a sharp knife to cut mangoes.
Try to cut mangoes along with the stone (seed/ guthli). Discard the seed inside the stone after cutting.
If you find it difficult to cut the mangoes along with stone, cut only the flesh or ask your vegetable vendor to cut mangoes for you.
It’s always better to cut mangoes into small pieces because big pieces often get wasted.
After cutting mangoes, please keep them in a steel, glass, or ceramic bowl.
Once the pickle is ready, store it in sterilized jars.
The pickle in the main jar should always have a layer of oil on top of it, with the mango pieces completely immersed in it.
Keep pickles in a small jar for daily use.
If handled carefully, this pickle stays good for years.
Make sure the lid of the main pickle jar is closed tightly.

Ingredients

powdered spices

Whole spices

Pre preparation

In ker sangri there is a lot of sand and other small particles, so cleaning carefully is an important step.
Sieve ker sangri, and hand-pick sticks and other particles.
Take ker sangri in a colander and wash thoroughly under tap water.
Now take ker sangri in a big bowl, put sangri in it, and wash again; repeat this process until you get clear water.
Now soak ker sangri in sufficient buttermilk, cover, and keep it overnight.
When sangri is soaked in buttermilk, it becomes slightly sour, which enhances the taste.
Discard buttermilk and wash ker sangri with clean water.
Squeeze water from it.
Spread a clean kitchen towel in the sun and spread ker sangri on it and let it dry for 5 to 6 hours.

Dry green chili also in the sun for some time, then cut as desired.
Soak raw mangoes in sufficient water for 8 to 10 hours.
Remove mangoes from the water, wipe them with a clean kitchen towel, and let them dry completely.
Cut mangoes as desired, and keep in a large bowl.
Now add green chili salt and turmeric powder, and mix well.
To remove dust, wipe chickpeas with a clean kitchen towel.
Put chickpeas at the bottom of the bowl, top it with sundried ker sangri, and now put salted mango pieces on top of it.
After some time, water starts to release from the salted mangoes, and in this water, chickpeas and ker sangri become twice as big in size.
After 4 to 5 hours, stir the mixture, and repeat this process every 4 – 5 hours.
In about 24 hours, chickpeas, ker sangri, and mango pieces become soft.

Procedure to make pickle

Take fennel, fenugreek, carom, and yellow mustard seeds in a pan.
Dry roast seeds on a low flame for 3 to 4 minutes; switch off the flame.
Add turmeric powder, red chili powder, and asafetida, mix well, and let the mixture cool completely.
Now grind it coarsely.
Heat oil in a pan till it is smoky. Switch off the flame and let it cool.
Take out 50 ml oil and keep it aside; use as required.
When the oil is slightly warm, add grounded masala and kalonji to it, mix well, and let it cool completely.
Now add this mixture to the pickle, and mix well with a clean, dry spoon.
Transfer the pickle to a sterilized glass jar.
Press down the pickle lightly with the spoon.
From the remaining 50 ml oil, pour oil on top of the pickle as required.
Close the lid tightly.

Spicy and tangy aam aur ker sangari ka achaar is ready to relish with your favorite mathri and parathas.