Homemade food carries an irreplaceable charm and emotional connection. From the first bite of a flaky paratha to rustic meat preparations and creamy custards made by mothers, these dishes hold deep value and comfort. For global star Priyanka Chopra, homemade achar (pickle) is one such food with a special place in her heart. In an interview shared on the Instagram handle @podcastindia_4, she revealed that one habit she has never changed over the years is eating ghar ka achar with almost everything.
During the candid conversation, Priyanka said, "I can have ghar ka aam ka achar with everything." She added, "If you have a cheese sandwich with homemade aam ka achar, it is one of the best things." When asked about mixed pickle, she firmly replied, "No mixed pickle please, just homemade pickles like aam ka achar, nimbu, and more."
Why Homemade Pickle Is Everyone's Favorite
Strong Emotional and Cultural Connection
Pickles evoke strong emotional and cultural ties, often linked to grandmothers' recipes and regional traditions. For instance, in Bihar and Uttar Pradesh, raw mustard oil is commonly used, while in South India, peanut or coconut oil predominates.
Authenticity
Homemade pickles are made with love and care, carrying rich traditional flavors that many associate with family recipes and comfort.
Made with Seasonal and Fresh Ingredients
Typically prepared with fresh seasonal produce and free of preservatives, homemade pickles use freshly ground spices and oils without excessive additives, enhancing flavor and comfort.
Customizable and Lower in Salt
One rare feature of homemade pickle is its customizability and often lower sodium content compared to packaged versions, which are high in oil, salt, and other ingredients.
How to Make Aam ka Achar at Home
Ingredients
- 500 g raw mangoes
- 3 tbsp salt
- 2 tbsp red chili powder
- 1 tbsp turmeric powder
- 2 tbsp mustard seeds
- 1 tbsp fennel seeds
- 1 tsp fenugreek seeds
- 1/2 tsp nigella seeds
- 1/4 tsp asafoetida
- 1 to 1½ cups mustard oil
Method
- Wash the raw mangoes thoroughly and dry completely. Ensure no moisture remains, as it can spoil the pickle.
- Chop into small cubes, with or without the seed shell, depending on preference.
- In a deep mixing bowl, combine salt, chili powder, turmeric, mustard seeds, fennel, fenugreek, nigella, and asafoetida.
- Toss the mango pieces well in the spice mixture.
- Heat mustard oil until it reaches smoking point, then cool completely.
- Pour the cooled oil over the mango-spice mixture and mix well.
- Transfer the mixture to a clean, dry glass jar.
- Keep the jar in sunlight for 4–7 days, shaking or stirring once daily.
- Once the mango softens and absorbs the spices, the pickle is ready. Enjoy with paratha, dal-chawal, or any dish of your choice.
This recipe brings the taste of homemade comfort to your table, just like Priyanka Chopra enjoys it.
