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Sweet Aamsatto Khejur Achar | Mango Papad & Dates Pickle 400g
Sweet Aamsatto Khejur Achar | Mango Papad & Dates Pickle 400g
Regular price
Rs. 419.00
Regular price
Rs. 699.00
Sale price
Rs. 419.00
Unit price
per
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Aamsatto Khejur Achar, also known as Mango Jaggery Date Pickle, is a traditional South Asian condiment or chutney that combines the flavors of ripe mangoes, jaggery (a type of unrefined sugar), and dates. This pickle is popular in India and neighboring countries and is typically made during the mango season, which is summer.
Here is a general description of the key ingredients and the preparation process for Aamsatto Khejur Achar:
**Ingredients:**
1. **Ripe Mangoes:** The primary ingredient is ripe mangoes. These mangoes should be sweet and juicy, adding a natural sweetness and tanginess to the pickle.
2. **Jaggery:** Jaggery is used to sweeten the pickle and provide a deep, earthy sweetness. It's typically made from sugarcane or date palm sap and is less processed than regular sugar.
3. **Dates:** Dates are added to enhance the sweetness and also provide a chewy texture to the pickle.
4. **Spices:** Various spices are used to give the pickle its distinct flavor. Common spices include red chili powder, cumin seeds, mustard seeds, and fenugreek seeds. These spices add heat and depth to the pickle.
5. **Salt:** Salt is used to balance the sweetness and enhance the flavors of the other ingredients.
6. **Vinegar or Lemon Juice:** Some recipes call for the use of vinegar or lemon juice to add acidity and help preserve the pickle.
**Preparation:**
1. **Peeling and Slicing Mangoes:** Ripe mangoes are peeled and sliced into small, bite-sized pieces. The size of the mango pieces can vary according to personal preference.
2. **Preparing the Sweetening Agent:** Jaggery is grated or broken into smaller pieces for easier mixing. Dates are pitted and chopped into small pieces.
3. **Tempering Spices:** In a separate pan, the spices like mustard seeds, cumin seeds, fenugreek seeds, and red chili powder are tempered or roasted until they release their aroma. This step is crucial for developing the pickle's flavor.
4. **Mixing Ingredients:** The sliced mangoes, jaggery, dates, and the tempered spices are all combined in a large mixing bowl.
5. **Adding Salt and Vinegar/Lemon Juice:** Salt is added to taste, and some recipes may call for the addition of vinegar or lemon juice to provide acidity and aid in preservation.
6. **Mixing and Storing:** All the ingredients are thoroughly mixed, and the mixture is transferred to a clean, airtight jar for storage. The pickle is allowed to mature for a few days or weeks, during which time the flavors meld together.
Aamsatto Khejur Achar is a versatile condiment that can be served with a variety of dishes, such as rice, roti, paratha, or even with snacks like samosas. Its sweet and spicy flavors make it a delightful accompaniment to Indian cuisine, providing a balance of flavors that complement many dishes.
Here is a general description of the key ingredients and the preparation process for Aamsatto Khejur Achar:
**Ingredients:**
1. **Ripe Mangoes:** The primary ingredient is ripe mangoes. These mangoes should be sweet and juicy, adding a natural sweetness and tanginess to the pickle.
2. **Jaggery:** Jaggery is used to sweeten the pickle and provide a deep, earthy sweetness. It's typically made from sugarcane or date palm sap and is less processed than regular sugar.
3. **Dates:** Dates are added to enhance the sweetness and also provide a chewy texture to the pickle.
4. **Spices:** Various spices are used to give the pickle its distinct flavor. Common spices include red chili powder, cumin seeds, mustard seeds, and fenugreek seeds. These spices add heat and depth to the pickle.
5. **Salt:** Salt is used to balance the sweetness and enhance the flavors of the other ingredients.
6. **Vinegar or Lemon Juice:** Some recipes call for the use of vinegar or lemon juice to add acidity and help preserve the pickle.
**Preparation:**
1. **Peeling and Slicing Mangoes:** Ripe mangoes are peeled and sliced into small, bite-sized pieces. The size of the mango pieces can vary according to personal preference.
2. **Preparing the Sweetening Agent:** Jaggery is grated or broken into smaller pieces for easier mixing. Dates are pitted and chopped into small pieces.
3. **Tempering Spices:** In a separate pan, the spices like mustard seeds, cumin seeds, fenugreek seeds, and red chili powder are tempered or roasted until they release their aroma. This step is crucial for developing the pickle's flavor.
4. **Mixing Ingredients:** The sliced mangoes, jaggery, dates, and the tempered spices are all combined in a large mixing bowl.
5. **Adding Salt and Vinegar/Lemon Juice:** Salt is added to taste, and some recipes may call for the addition of vinegar or lemon juice to provide acidity and aid in preservation.
6. **Mixing and Storing:** All the ingredients are thoroughly mixed, and the mixture is transferred to a clean, airtight jar for storage. The pickle is allowed to mature for a few days or weeks, during which time the flavors meld together.
Aamsatto Khejur Achar is a versatile condiment that can be served with a variety of dishes, such as rice, roti, paratha, or even with snacks like samosas. Its sweet and spicy flavors make it a delightful accompaniment to Indian cuisine, providing a balance of flavors that complement many dishes.
