Aam Ka Kuchha or Aam Ka Kucha is an instant and aromatic sottacent Mango Mango.
Made without cooking or heating the oil, this instantaneous mango acid meets in a few minutes and remains well for months If refrigerated.
If you love bold and homemade flavors and quick recipes, this is going directly to your favorite list. (step-by-brown-video)
Information about AAM KA Kuchha / Aam Kucha:
Every summer in India it brings two things: the climate and spicy smell of mango pickles are made in the kitchens.
This is not the usual Aam Ka Achar made with pieces of mango. It is a little different and much faster to make. It’s called AAM Ka Kuchha.
Some people also write it as AAM Ka Kucha.
This Achar has a surprising flavor, and it is such a simple recipe: everyone should try it at least once.
This version of the grated mango sottaceto is bold, spicy and made without heating the oil. This is what we call an instantaneous mango mango, because it is ready in just 2-3 days and lasts for months.
Of course, you can eat it immediately: the flavors may not be fully developed, but it still has a delicious flavor from the first day!
No long wait, no complicated preparation, yet every bite is rich in flavor.
What is AAM Ka Kuchha / Aam Kucha kucha?
In a nutshell, Aam Ka Kuchha (or Aam Kucha) is a traditional Sottaceto of Indian grated mango. Instead of cutting the mango into pieces, we grate it and mix with some spices and raw mustard oil.
This preparation gives the sottacento a soft coherence and similar to a chutney and makes it absorbed the spices almost instantly.
It is very similar to what some regions call Aam Ka Lacch Achar, even if it is made without heating the oil or using large mango pieces. The method is easy, the ingredients are simple and the flavor is unforgettable.
How is it different from the traditional AAM Ka Kuchha?
Traditionally, AAM Ka Kucha was made by the raw mango grid and detaching them until all the humidity had disappeared. The dried mango was then transferred to a bharani (ceramic jar) and the Masala were added.
Since the sottaceto had to be stored for a year or more, oil was added only to tie everything, not to immerse it.
The consistency remained dry and every time we wanted to eat it, we eliminated a portion in a bowl and mixed in raw mustard oil if necessary, just before serving.
While this version is made without getting used to the sun: it is just kept under a fan for a few hours to remove excess humidity, and therefore all the Masala and oil are added.
Tip to the service:
This grated mango grated sottaceto mates magnificently with:
From the hot steam warm steam
Simple or filling parath
Khichdi, Cagliata rice or even Theplas
As a diffusion in compresses or sandwich for a spicy football
Storage suggestion:
Store in a clean and dry glass or a ceramic jar
Always use a dry spoon
Keep it in a cool and dry place
Remains fresh for 6-8 months
Because you should make this recipe:
If you have a short time but you still want to enjoy the goodness of a sottaceto of homemade mango, this moment Aam Ka Kuchha / Kucha is the perfect recipe.
It is spicy, spicy and full of bold flavors: only the type of thing you would like to do every summer.
Whether you are an expert ACHAR lover or a beginner in the Sottaceto, this mango grated sottaceto will quickly become one of the favorites.
Then roll up the sleeves, take some raw mango and take the taste of the Indian summers of the old school-in-unplapped jar at a time.
Looking for other recipes like this:
Padded green chili pepper sottacet
AAM KA ACHAR recipe
Gajar Instanta Mooli Mirch Ka Achar
15 minutes of ginger green chili pepper
Small of green chilli pepper
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Basic ingredients used to create this recipe:
Here is a look at what goes in this delicious groted mango sottaceto and because every ingredient is essential:
Mango raw: Use thin and still manghi. They are the base of the Sottaceto and provide the tang.
Mustard oil: Adds sharpness and acts as a preservative. Raw used for a bold and authentic flavor.
Turmeric powder: Natural antiseptic and adds a earthy and golden shade.
Red chilli dust: For heat and that color signature.
ASAFOETIDA / HING: Digestion of the AIDS and gives a deep human touch.
Salt: Essential for taste and long duration.
Seeds ajwain / carom: It helps with digestion and balance the acid.
Seeds kalonji / nigella: Adds thin smoky notes.
Saunf / Fennel seeds: It offers mild sweetness to complete the flavor.
Prevent the screen from becoming dark
- 3 raw mango medium grated
- 2 teaspoon turmeric dust
- 2 teaspoon red chilli dust
- 2 pizzichi asofeotida Hing
- 2 teaspoon salt Adapted to taste
- ½ teaspoon to-
- ½ teaspoon Kalonji
- 1 teaspoon saunf
- ¼ cup raw mustard oil
Wash, peel and grate mangoes. Distribute the grated mango on a cloth or a clean plate. Let it dry under a fan or partial sun for 2-3 hours to reduce humidity.
In a large bowl, add the grated mango with turmeric, red chilli pepper, Hing, salt, Ajwain, Kalonji and Saunf.
Pour the raw mustard oil and mix everything carefully until it is well combined.
Transfer the mixture to a clean and dry glass jar.
Keep it at room temperature for 1-2 days, then in the refrigerator. You can also refrigerate it immediately if you prefer.
Or if the light of the available sun covers itself with a mussola cloth and leaves the sun for 2-3 days. Shake or mix once a day.
After that, your sottaceto instantaneous mango is ready to have fun!
Nutritional facts
AAM KA Kuchha
Amount for portion
Calories 3
Calories from Grasso 2
% Daily value*
Fat 0.2 g0%
Saturated fat 0.02 g0%
Polynsaturo fat 0.04 g
Mono -foundu fat 0.1 g
Sodium 16mg1%
Potassium 4mg0%
Carbohydrates 0.3 g0%
Fiber 0.05 g0%
Sugar 0.3g0%
Protein 0.02 g0%
Vitamin A. 26 ° 26 °1%
Vitamin C 1 mg1%
Soccer 0.5 mg0%
Iron 0.02 mg0%
* Daily values percent are based on a 2000 caloric diet.
Frequent questions about this recipe:
Is it really ready in 2-3 days?
YES! Since mango is grated, flavors merge rapidly. You can start eating it from day 3.
Can I use heated oil instead?
You can, but the raw mustard oil adds a unique sharpness and is part of the traditional method.
What is the difference between AAM Ka Kuchha and Aam Ka Achar?
AAM Ka Kuchha uses grated mango and is faster. Aam Ka Achar uses pieces of mango and takes more time to mature.
My recommended product:
If you regularly take you home, consider using a Bharani (ceramic jar). It is easy to clean, it has a good quantity and helps the pickles to last longer without compromising the taste.
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You could also want to try:
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Take a look at this recipe
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Take a look at this recipe
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Take a look at this recipe
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Take a look at this recipe
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AMLA CHUNDA is a popular condiment in Gujarat, where it is also known as Chhundo. Okay with Paratha, Rotis, Rice or even as a snack alone.
Take a look at this recipe
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