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 possible to track the history of written recipes far back into history, in truth as far back into recorded history as the ancient Egyptians, and potentially, even further back. In practice though, sadly, these ancient recipes were just primitive hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe found, according to food historians are some clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Later on, in The time of the romans around 25BC a roman called Apicius wrote a number of documents which described recipes prepared by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius tells us how the Roman cooks made use of many herbs, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. For the decades that followed, the powerful and rich houses tried to serve the most exotic banquets, and as a result the best chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. By the time we get to the 1900s, cook books were increasing in popularity mostly due to increased literacy, people having increased spare time and having more money to spend. The arrival of television gave us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Am Ka Achar (Mango Pickle) recipe.
