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Aam aur Karele ka Achaar
Main Ingredients | Raw Green Mangoes, Large Bitter Gourd (karela) |
Cuisine | Punjabi |
Course | Pickles, Jams and Chutneys |
Prep Time | 2-2.30 hour |
Cook time | 3-Above |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 3 raw green mangoes
- 1 large bitter gourd (karela)
- Salt to taste
- 2 teaspoons turmeric powder
- 5 tablespoons kashmiri red chilli powder
- 3 tablespoons mustard powder
- 2 tablespoons fenugreek seeds (methi dana)
- 1 1/2 tablespoons onion seeds (kalonji)
- 1 teaspoon asafoetida (hing)
- 2 tablespoons fennel seeds (saunf)
- 2 cups olive oil
- 2 tablespoons chickpeas (kabuli chane)
Method
- Scrape gourd, halve, remove seeds and cut into medium sized pieces. Put into another bowl, add salt and 1 tsp turmeric powder and mix well. Spread the gourd cubes on a plate and place in the sun for 2 hours.
- Cut green mangoes into big cubes and put into a bowl. Add salt and 1 tsp turmeric powder, mix well and set aside.
- Add red chilli powder, mustard powder, fenugreek seeds, onion seeds, asafoetida, fennel seeds and salt to the green mangoes bowl and mix well.
- Add 1 cup olive oil and mix well. Add chickpeas and mix again.
- Make alternate layers of mangoes and dried gourd in a sterilized container till all the ingredients are used up. Pour remaining olive on top. Cover the container with muslin cloth and place in the sun for 10-12 days.
- Serve as required.
Nutrition Info
Calories | 4244 |
Carbohydrates | 26.3 |
Protein | 83.8 |
Fat | 421.8 |
Other Fiber | 45.1 |
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