24 mangoes, unripe
4 cup oil
3 tbsp salt
1 tbsp coriander seeds
1 tbsp white cumin seeds
1 tbsp mustard seeds
1 tbsp onion seeds
1 tbsp ground garlic
1 cup red chilli powder
Directions
Wash the mangoes and wipe dry. Cut into quarters.
Mix the salt into the mangoes and spread out on a tray or baking tin
and dry in the sun 2 or 3 days, until the skin of the fruit becomes
soft and pliable.
Fry all the whole spices in 2 cups of the oil until they are light
brown.
Remove from the oil and grind to a smooth paste. Set aside.
Put the rest of the oil in a saucepan and heat well. Add all the
ground spices and stir for 1 minute. Add all the dry mangoes.
Stir together over fire very briefly and remove immediately.
Allow to cool completely to room temperature. When cool, place the
achar in airtight containers and store at room temperature. This
achar can be preserved for at least one year.
Compiled by Imran Chaudhary
Servings: 1 batch
Am Ka Achar (Mango Pickle) Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Seafood
The History of Recipes
It is quite possible to trace the history of recipes far back into the far past, at least as far into history as ancient Egypt, and possibly even further. However, in the main part, these ancient cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a series of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. During Roman times 25BC a roman called Apicius created a number of documents detailing recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were separated into starters, entrees and desserts, a very modern way of dining. Additionally, he recounts how the ancient chefs were skilled in the use of many spices and herbs, including a few you will know such as bay, rue and parsley. In the fifteenth century, people returning from the crusades brought back many spices and herbs from the Middle-East, including spices such as coriander, basil and rosemary. These new herbs and spices was responsible for an outbreak in recipe books, most of which still exist in private collections. By the arrival of the 1900s, cookbooks were in great demand, mostly due to increased literacy, more spare time and being a little richer. Like it or not, the introduction of television gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Am Ka Achar (Mango Pickle) recipe.
