Mangoes,Green Chillies and Lime's Pickle AKA ACHAR

2/25/2021

Mangoes,Green Chillies and Lime's Pickle AKA ACHAR

Keep or discard seeds depending how spicy you want your pickle to be. More seed spicier it will be

IMovie for more details

Ingredients
12 Raw Green Mangoes
12 Green Chili Peppers
6 Lemon or limes
2-3 cups of Mustard Oil
Seasoning Mixture

2 TBS Salt
2 TBS Red Mustard Seed
2 TBS Fenugreek seeds
2 TBS Yellow Mustard seeds
2 TBS Ajwain
1 TBS Salt
2 TBS Black Seed
1 TBS Red Chili Powder
2 TBS Fennel Seeds -
2 TBS Turmeric powder

How to Make it
Day 1. Wash and completely dry all the vegetables
Day 2:

Cut all the vegetables, Un seed Mangoes and chilies (Optional)
Pour 2 TBS Salt and Mix well.
Place the vegetables in the sun for a day or 2

Day 3:

Keep vegetables in the sun for another Day. Note: vegetables should have started getting little dry

Day 4.
Prepare the Spice Mixture

Slightly roast ingredients 1-4 in a shallow pan over the stove on medium heat.
Let it cool and them grind them on a motar or use coffee grinder. Make sure they dont turn in powder form they should be corse in texture.
Add roasted seasonings and ingredients 5-10 to the veggies
Mix well everything well. If you want you can open chilie slits and fill them with the seasoning mixture
Heat oil in a pan for 5 minutes on medium heat. DO not let oil burn.
set aside to cool
Now add oil to the pickle mixture and mix well

Day5:

Keep it in the sun

Day 6:

Keep in the sun

Day 7:

Keep in the sun.
Transfer pickle to the air tight container .As far all the veggies are dipped inside the oil, pickle is safe at room temp for a year long. If mustard oil is not enough to cover the vegetables them keep it refrigerated

***Enjoy with any meal but Punjabi Daal (Legumes) and Plain white rice makes the best combination.

Yes now you can tell I am addicted to Acahr making. I substitute limes to lemon and added carrots. I also sliced the green chillies instead of using whole. Little variations but ingredients and method stayed the same.

Chicken Soup

Ingredients
1. Chicken Broth 6 Cups ( use 4 leg and thigh pieces and 1/2 chicken breast)
2. Shredded Chicken 2 cups (strain from above)
3. Garlic/ginger paste 1 Tbsp.
4. Sesame oil 2 Tbsp.
5. Salt 1.5 Tbsp.
6. White or black pepper 1 Tbsp.
7. White Vinegar 3 Tbsp.
8. Soy sauce 1Tbsp. + more for garnish
9. Corn starch 2 Tbsp.
10. Egg whites 2
11. Frozen corn 1 cup
12. 4 Finely chopped Spring onions for garnish
• Chopped Cilantro for garnish

Method:
• Sauté chicken in oil at medium heat with ginger garlic paste until color changes slightly (don’t let it get brown).
• Add salt, pepper, vinegar and Soy sauce
• Add 6 cups of water and boil until 4 cups remain . Use fork to ensure pieces are cooked through and no trace of blood remains.
• Remove chicken from broth and shred. Set aside and discard bones.
• In another pan saute corn in 1 Tbsp. of oil.
• Add shredded chicken and mix well.
• Pour chicken broth and allow it to boil.
• Slowly stir in beaten egg whites, continuously stirring.
• Mix cornstarch in equal amount of water to make a paste. Slowly add the paste to the soup, continuously stirring.
• Allow the soup to cook until it reaches the desired thickness.
• Add spring onions towards the end.
• Garnish with cilantro. Serve hot with crackers, hot sauce ,soy sauce and white vinegar.
Enjoy!

Middle Eastern

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Arabian /Middle Eastern

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