Monday, 16 May 2016

Kancha aamer tok jhal mishti achar

Or raw mangoes cooked with spices and sugar.
I was at a loss when it came to giving this a name.
We can call it the Kancha aamer mishti achar. Or kairi ki launji.
Or plain aam ka meetha achar.

Whatever the name,this is one quick achar that is absolutely lip smacking ... if you will forgive me the extra enthusiasm for this.
I had some raw mangoes in the fridge that I had initially bought to make the Aam Panha or Aamer sharbat. 
But then, when I took out one to cut for the Tauker dal, I saw they had already formed firm stones.
The thought of chewing on the stones made me think of achar.

I wanted to make the masala one but realised I had run out of mustard oil.
So made this sweet one .... keeping in mind the coming monsoons and all the parathas that I will be making.
( I did make the masala one too ... will try to make a post later. )

This achar tastes best when made with gur or jagerry.
But is just as good with sugar.
I did not have jagerry too ... so used sugar.

Yes, I do get these urgent "need to make this now!" pushes exactly when the right ingredients are not at hand.
But that does not deter me. 

So here is the quick Amer mishti achar.
Do use tart mangoes. The sweetness of the sugar gives a perfect balance to the sourness.
And the flavours of the roasted paanch phoron takes it to a new high.
I added a good dose of crushed red chillies to make it spicy. Do go easy on it if you cannot handle spice.

Need :

Raw mangoes - 6, medium sized
Sugar - 1 cup
Paanch phoron - 1 tsp of kalonji+fennel+mustard +coriander seeds + ½ tsp methi seeds
Red chilli flakes or powder - 1 tsp (preferable home made )
Cooking oil - 1 tbsp

 How to :

Peel and cut the raw mangoes into small sized cubes.
Spread them on an absorbent kitchen napkin or some paper napkins.

Let them dry for around 2 hours.
Since I live in a dry climate, I just let them sit under a fan and they dry up promptly.
You can also sun them.

Dry roast the paanch phoron in a heavy bottomed karahi or pan.
Cool and grind coarsely.

Heat oil.
Add the mangoes and stir fry, cover and cook till done.

Remove cover and add the sugar.
It will release water.
Let it cook uncovered till all water dries up.

Sprinkle the paanch phoron powder and the red chilli powder and give a good mix.
Remove from heat and cool.

Store in clean, dry, air tight glass bottles.

If you make a big batch and want to store, then do keep them in the fridge ... especially since the monsoons are coming. They will stay well for months.

Is this piece tempting enough?


If interested, you can check out my other achars here. 


  1. Yah, now-a-days enjoying aamer achar a lot.

    1. This is the time, isn't it? Before the monsoons arrive. Enjoy! :-)

  2. Hello! Had made this achar last year and making it today as I write this. Wanted to thank you for the lovely and simple recipe.

    1. Hi Sanghamitra! I am so glad you like it. Thank you for coming back to let me know.

  3. Awesome recipe. Few doubts though. Do we keep the skin of mango pieces or peel them ? I thought Pachpho ran has jeera too and no dhania , did not see you adding salt ?

    1. Hi Aparna! I have given a picture of peeling them.
      I skipped the jeera in the paanch phoron intentionally as I wanted the flavours of the methi and mouri to shine through ... the jeere would have dominated it.
      No ... I did not add salt ... it is a thoroughly sweet and sour achar.


Thank you for sharing Kichu Khonn( a few moments ) with me in my kitchen!