Aam ka Khatta Meetha Achar | Noncha | आम का खट्टा मीठा अचार | नोनचा

🥭 How to Make Aam Ka Khatta Meetha Achar (Noncha)

A Sweet & Tangy North Indian Mango Pickle


Ingredients:

Raw Mango - 2 kg
Salt - 200 gm
Sugar - 400 gm
Turmeric Powder - 2 tsp
Fennel Seed - 50 gm
Fenugreek Seeds - 1 tsp
Mustard Seeds - 2 tsp
Red Chilli Powder - 4 tsp
Mustard Oil  - 2 tbsp
Hing (Asafoetida) - 1/2 tsp

Method:

🔪 Step 1: Prepare the Mangoes

  • Wash and cut raw mangoes into small, uniform pieces as per your preference.

🧂 Step 2: Salt & Season

  • Place the mango pieces in a large bowl.

  • Add salt and a pinch of hing (asafoetida).

  • Mix well to coat all pieces evenly.

☀️ Step 3: Sun-Dry the Salted Mangoes

  • Cover the bowl with a clean, dry muslin cloth.

  • Place it under direct sunlight for 1 full day to allow the salt to release water.

🍋 Step 4: Drain & Dry the Mango Pieces

  • On the next day, remove the mango pieces from the salt water (do not discard this water).

  • Spread the pieces on a clean tray.

  • Sun-dry them for 2–3 days, covered with a muslin cloth, until they are semi-dried.

🧂 Step 5: Prepare the Spice Mix

  • Coarsely grind the following:

    • Fennel seeds (saunf)

    • Fenugreek seeds (methi dana)

    • Mustard seeds (rai/sarson)

🌶️ Step 6: Spice the Brine

  • To the reserved salt water, add:

    • The ground spice mix

    • Turmeric powder

    • Red chili powder

    • Crushed or grated jaggery/sugar

  • Mix until the sugar dissolves well.

☀️ Step 7: Sun-Cure the Masala Water

  • Cover the mixture with a muslin cloth and sun-dry for 2–3 more days.

  • This allows the flavors to blend and the sugar to thicken slightly.

🫙 Step 8: Combine Everything

  • Add the semi-dried mango pieces back into the flavored masala water.

  • Mix thoroughly to coat the pieces evenly.

🛢️ Step 9: Add Oil & Bottle It

  • Add mustard oil (warmed and cooled) to preserve the pickle.

  • Transfer the pickle to a sterilized glass jar or ceramic pickle jar.

  • Cover the top with a clean muslin cloth.

☀️ Step 10: Final Sun-Curing

  • Place the jar in sunlight for another 2–3 days.

  • Shake the jar gently once a day to mix.

🍽️ Ready to Serve!

Your Aam Ka Khatta Meetha Achar (Noncha) is now ready!
Enjoy it with stuffed parathas, mathri, dal-chawal, or khichdi for a flavorful punch.

Let me know if you'd like this in

आम का खट्टा मीठा अचार | नोनचा

सामग्री:

कच्चा आम - २ किलो
नमक - २०० ग्राम 
चीनी - ४०० ग्राम
पीसी हल्दी - २ छोटा चम्मच
सौंफ - ५० ग्राम 
मेथी दाना - १  छोटे चम्मच
राई / सरसों के दाने - २ छोटे चम्मच
पीसी लाल मिर्च - ४ छोटे चम्मच
सरसों का तेल - २ बड़े चम्मच 
हींग - १/२ छोटा चम्मच 

विधि:

१. आम को पसंद अनुसार टुकड़ों में काट लें 
२. इसमें नमक और हींग डाल कर मिलायें
३. इसे साफ़ और सूखे मलमल कपड़े से ढक कर धूप में एक दिन के लिए रखें 
४. अगले दिन टुकड़ों को पानी से निकाल लें 
५. इन टुकड़ों को २-३ दिन धूप में सुखायें (एक साफ़ और सूखे मलमल कपड़े से ढक दें )
६. सौंफ, मेथी दाना और सरसों के दाने को पीस लें 
७. नमक वाले पानी में पिसा मसाला, पीसी हल्दी, पीसी लाल मिर्च डालें
८. इस मिश्रण में चीनी डाल कर मिलायें
९. इस पानी के मिश्रण को भी साफ़ और सूखे मलमल कपड़े से ढक कर  २-३ दिन धूप में रखें 
१०. अब २-३ दिन बाद आम के टुकड़े इस पके हुए पानी में डालें 
११. अब इसमें तेल डाल कर मर्तबान या बोतल में भर दें 
१२. बोतल को मलमल के साफ़ कपडे से ढक कर २-३ दिन धूप में रखें 
१३. स्वादिष्ट अचार तैयार है. इसका आनंद भरवां पराठे, मठरी, दाल-चावल के साथ लें 

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