Aam ka Achaar (Punjabi Style)

Ijzaa (Ingredients)

• Kachay aam: 1 kg (sakht, khatte)
• Sarson ka tail: 1.5 cup (taqreeban 350 ml)
• Namak: 6 tbsp
• Haldi: 2 tbsp
• Lal mirch powder: 3 tbsp
• Saunf: 3 tbsp
• Methi dana: 2 tbsp
• Rai (kali sarson): 2 tbsp
• Kalonji: 1 tbsp

Tareeqa

1. 1
   Step 1

   Aam dho kar kapre se ponchein aur kuch ghante hawa mein rakh dein. Un par pani ka ek qatra bhi na rahe, warna achaar ko phaphoond lag jati hai.

2. 2
   Step 2

   Aam ko guthli samait 8 se 12 tukdon mein kaat lein. Guthli ka sakht chhilka nikal dein.

3. 3
   Step 3

   Ek sookhe bartan mein tukdon par 3 tbsp namak aur 1 tbsp haldi mila kar kapre se dhak dein aur 1 din rakhein.

4. 4
   Step 4

   Agle din jo pani nikla ho wo phenk dein aur tukde saaf kapre par phaila kar 3 se 4 ghante dhoop ya hawa mein sukha lein.

5. 5
   Step 5

   Saunf, methi, rai aur kalonji ko tawe par 1 minute halka bhoon kar mota mota pees lein.

6. 6
   Step 6

   Sarson ka tail itna garam karein ke dhuan uthne lage, phir chulha band karke bilkul thanda hone dein. Is se tail ki kachi boo khatam ho jati hai.

7. 7
   Step 7

   Pise masale, baqi namak, haldi, lal mirch aur aadha tail aam mein achhi tarah milayein.

8. 8
   Step 8

   Sookhe sheeshe ke martaban mein bhar kar baqi tail upar daalein. Tail aam se 1 cm upar hona chahiye.

9. 9
   Step 9

   Martaban ka munh kapre se baandh kar 5 se 7 din dhoop mein rakhein aur roz sookhe chamach se hilayein.

Chef ki Tips

• Hamesha sookha chamach istemal karein. Geela chamach poore martaban ko kharab kar sakta hai.
• Achaar 7 din mein khane ke qabil ho jata hai, lekin 15 din baad zaiqa sab se achha hota hai.
• Agar tail kam lage aur tukde bahar nazar aayein to thora aur tail garam karke thanda karke daal dein.

Rakhne ka Tareeqa

Tail mein dooba hua achaar kamre ke darje par saal bhar chal jata hai. Martaban ka dhakkan band rakhein aur nami se bachayein.