Table of Contents
Introduction: Aam Ka Achar Kaise Banta Hai
Aam Ka Achar ek popular Indian achar hai jo kacche aam aur masalo ke mixture se banaya jata hai. Ye kisi bhi meal mein ek tangy aur flavorful option hai aur sabhi age ke log isse pasand karte hain. Aam Ka achar kaise banta hai uska process stressful lag sakta hai, lekin yah asal mein bahut hi easy hai aur aap ghar par hi kar sakte hain.Is blog mein hum aapko puri jaankari denge ki aam ka achar kaise banta hai.
Ghar par Aam Ka Achar banana ke kai fayde hote hain. Aap ingredients par poora control rakh sakte hain aur taste apne according customise kar sakte hain. Aap bhi safe rahege ki achar fresh aur high-quality wale ingredients ka use karke banaya gaya hai, jo store-bought pickles hamesha nahi karta.
Aam Ka Achar Kaise Banta Hai: Ingredients
Aam ka achar kaise banta hai yeh jaane ke liye, aapko neeche diye gaye ingrediants ki jaroorat hogi:
Kachhe aam, sarson ka tel, saunf ke beej, methi ke beej, jeera, dhaniya ke beej, sarson ke beej, lal mirch powder, haldi powder, namak aur chini. Har ingredient achar ka unique flavour aur texture banane mein important role play karta hai.
Saunf ke beej meetha, khatta-like flavour add karta hai, jabki methi ke seeds thoda kadva taste provide karte hain. Jeera achar mein ek garam aur mitti-like flavour add karta hai, jabki dhaniya ke beej fresh aur nimbu jaisa taste dete hain. Sarson ke beej unke teekhe flavour ke liye jaane jaate hain aur achar ko spicy banane ke liye use kiya jata hai. Red mirch powder heat provide karta hai, jabki haldi powder ek warm yellow colour ka aur khud ka hi unique taste add karta hai. Namak aur chini taste ko balance karne ke liye use kiye jaate hain aur meetha, khatta aur spicy ka poora balance create karte hain.
Yadi aapko ek particular ingredient nahi mil raha hain, to aap uske substitutes ka use kar sakte hain. Jaise ki, yadi aapko saunf ke beej nahi mil pa rahe hain, to aap iski jagah anise seeds ka use kar sakte hain.
Aam Ka Achar Kaise Banta Hai: Prepration
Aam ka achar kaise banta hai uska first step sahi aam select karna hai. Kacche aam jo sakht, thoda adha-pakka aur mitha sugandhit ho, wo select kare. Aise aam se bache jinme kisi bhi tarah ki spots ho ya jyada pakka ho.
Ab jab apne aam ko select kiya to use achhi tarah wash kar len aur chote pieces mein cut kar len. Aam ko peel karna hai ya skin on rakhna hai, is par aapki khud ki pasand par depend karega.
Ab, ek saucepan mein medium flame par aam ke pieces pakaen. Aam ko soft aur tender hone tak pakaye, lekin usse mushy na kare. Iske liye almost 10-15 minute lagenge. Pakaye hue aam ko thanda hone ke liye rakh den.
Masala Ready Karne Ka Tareeka
Masala banane ke liye, aapko saunf ke beej, methi ke beej, jeera, dhaniya ke beej, sarson ke beej aur lal mirch powder ki jaroorat hogi.
Ek spice grinder ya pestle and mortar ka use karke masale ko fine powder mein grind kare. Ek pan ko medium flame par garam karke masalo ko halka bhun len jab tak ki wo flavour na ho jaaye. Yeh almost 2-3 minute ka kaam hai. Toasted masale ko thanda hone ke liye side me rakh de.
Achar Mix Karna
Ek bade bowl mein pakaye hue aam ke pieces, bhune hue masale, haldi powder, namak aur chini ko milakar achhe se mix kar lijiye. Sab kuch acche se mix ho jaye iske liye ache se chlate rahe.
Ab is mixture mein sarson ka tel daal kar acche se mix kar lijiye. Sarson ka tel achaar ko preserve karne mein help karta hai aur uski unique flavour mein bhi contribute karta hai.
Mixture ka swad check kijiye aur jarurat ke according seasoning ko adjust kijiye. Aur namak, chini ya lal mirch powder add karke taste ke according mix kijiye.
Achar Ko Ferment Kare
Aam Ka Achar banane mein fermentation ek important step hai kyuki yah flavours ko develop karne mein help karta hai aur natural preservative ke roop mein bhi kaam karta hai.
Achar ko ferment karne ke liye, use ek saaf aur sterilised glass jar mein transfer kare. Jar ko lid se dhak len aur ise garm jagah par almost 7-10 dino ke liye rakh den. Is time tak, achar naturally ferment ho jayega aur uske flavours jyada teji se ubharne lagege.
Aam Ka Achar Kaise Banta Hai: Preservation
Jab achar ferment ho jaye to ise refrigerator mein store kare. Achar refrigerator mein kayi months tak tik sakta hai, lekin better taste ke liye ise 3-4 months ke andar hi use karna chahiye.
Achar ko jitna possible ho sake clean aur air-tight container mein rakhe. Achar ko sidhe sunlight ya garmi se bache.
Serving Ke Suggestions
Aam Ka Achar ek bahut useful achar hai jise kayi alag-alag tarike se use kiya ja sakta hai. Ise roti, chawal ya kisi bhi Indian meal ke saath side dish ke roop mein serve kare. Yah sandwich spread ke roop mein bhi use kiya ja sakta hai ya charcuterie board mein bhi include kiya ja sakta hai.
Aam Ka Achar ko spicy khane ke saath serve kare ya milder dishes ke saath iska taste badhane ke liye use kare. Yah thanda serve karne par better hai, kyuki yah tangy aur spicy flavours ko jyada develop karne mein help karta hai.
Aam Ke Achar Ke Variations
Aam Ka Achar India mein ek popular achar hai aur is dish ke kayi regional roop hote hain. Kuch regions mein, ise meetha aam ke variety se banaya jata hai aur kam spicy hota hai, jabki kuch regions pe ise sour aam ke variety se banaya jata hai aur jyada spicy hota hai.
Unique taste ke liye alag-alag ingredients bhi use kiye ja sakte hain. Jaise ki, kuch log adrak, lahsun ya sukhe aam ka powder achar mein add karte hain taki unique taste paya jaa sake.
Aam Ka Achar Mein Kiye Jane Wale Common Mistakes
Aam Ka Achar banana ke time , kuch mistakes na karne par dhyan dena bahut jaruri hai. Ek mistake hai ki aam ko jyada pakana, jisse achar mushy aur kharab ho jata hai. Dusri mistake hai ki achar ko theek se ferment nahi kiya jata, jisse bland aur unflavorful achar banta hai.
Galat ingredients ka use karne se achar ke taste aur texture par affect padta hai. Jaise ki, aadhe-pakke aam ka use karna ya low-quality masale ka use karna ek bekar achar banane ka reason ban sakta hai.
Conclusion
Aam Ka Achar ek tasty aur tangy pickle hai jo ghar par easily banaya ja sakta hai. Sahi ingredients aur thoda sa patience rakhkar, aap ek aisa achar bana sakte hain jo taste aur flavour se bhara hota hai aur apke friends aur family ko impress karne ke liye puri tarah se ready hota hai.Ab aap jaan gye hai ki aam ka achar kaise banta hai.
Is post mein diye gaye steps ko follow karke, aap ek tasty Aam Ka Achar bana sakte hain jo kisi bhi meal ke liye useful hai. Toh, aaj hi isko try kijiye aur ghar par banaye huye tasty Achar ko enjoy kijiye!
FAQs
Aam Ka Achar kya hai?
Aam Ka Achar ek traditional Indian achar hai jo kacche aam aur masalo ko mix kare ke banaya jata hai. Yah tangy aur tasty achar kisi bhi meals ke liye ek flavorful opiton hai.
Kya main Aam Ka Achar ke liye kisi bhi variety ke aam ka use kar sakta hun?
Aam Ka Achar ke liye better hai ki aap ek kadwa aur thoda sa pakka hua aam ka use kare. Jyada pakke aam ka use na kare.
Aam Ka Achar kitne time tak sakta hai?
Aam Ka Achar refrigerator mein kai months tak sakta hai, lekin better taste ke liye ise 3-4 months ke andar finish kar dena chahiye.
Kya main Aam Ka Achar ko fermentation ke bina bana sakta hun?
Fermentation Aam Ka Achar banane ka ek important step hai, kyuki yeh taste ko develop karne mein help karta hai aur natural preservative ki tarah kam karta hai. Achar ko fermentation ke bina banana advise nahi kiya jaata hai.
Aam Ka Achar ke liye kuch serving suggestions kya hai?
Aam Ka Achar roti, chawal ya kisi bhi Indian meal ke sath serve kiya jaa sakta hai. Iska use sandwich spread ke roop mein bhi kiya ja sakta hai ya fir isse charcuterie board mein bhi include kiya ja sakta hai.
