Mango Pickle Recipe | Aam ka Achar Recipe
Every time I unscrew the lid of my mango pickle jar, the aroma transports me back to my grandmother’s kitchen. Memories of sun-drenched verandas filled with pickle jars, the sizzling mustard oil, and the deep amber color of spices blend perfectly with the tangy green mangoes. From being a food lover to a critic, my journey has been flavored with myriad dishes. Yet, the allure of a traditional mango pickle remains unparalleled. The harmonious clash of flavors, the teasing bite of spices, and the unmistakable taste of nostalgia make it an indispensable part of my culinary legacy.
What is Mango Pickle?
This delicacy is made from raw green mangoes bathed in a plethora of spices, soaked in mustard oil. The amalgamation results in a play of tangy, spicy, and savory notes that dance on the palate. A bite is more than just flavor; it’s an experience. An orchestra of textures, from the firmness of mangoes to the grainy spices, celebrates the artistry and precision that goes into its making. To the uninitiated, the traditional mango pickle may just be another condiment. But delve deeper, and it’s a testament to our rich culinary heritage.
From being a childhood favorite to an essential kitchen staple, the journey of mango pickle is a flavorful one. It embodies the essence of Indian cooking, where ingredients, tradition, and emotions meld into a delectable experience. As I relish another spoonful, I’m not just savoring a pickle; I’m treasuring a piece of my history, a slice of my heritage. Embrace this culinary masterpiece and let it narrate its story to your senses. Happy pickling!
Variations – Mango Pickle
The beauty of the mango pickle lies in its regional renditions. Across India:
- Punjabi Aam Ka Achaar: Enriched with fenugreek seeds and mustard seeds, this variant is a spicy delight.
- Andhra Avakaya: Robust with red chili powder and garlic, it’s a fiery version for the spice aficionados.
- Rajasthani Ker Sangri Achaar: Incorporates wild berries and desert beans with mangoes, offering a unique taste.
- Gujarati Chhundo: Grated mangoes and jaggery come together for a sweet-spicy rendition.
Incorporate these into your meals and experience the vastness of Indian culinary panorama.
Nutrition – Mango Pickle
Mangoes, often touted as the ‘king of fruits’, are more than just taste-bombs. They come packed with:
- Vitamins: Rich in Vitamin C and A, promoting skin health and boosting immunity.
- Digestive Enzymes: Aids in breaking down proteins and ensuring smooth digestion.
- Antioxidants: Helps combat oxidative stress and inflammations.
Spices, on the other hand, are a treasure trove of medicinal properties:
- Turmeric: Known for its anti-inflammatory properties.
- Mustard: A good source of Omega-3 and Omega-6 fatty acids.
- Fenugreek: Helps in controlling blood sugar levels.
Not only does the mango pickle elevate the taste of meals, but it also offers a bouquet of health benefits.
Step by Step Mango Pickle Recipe | Aam ka Achar Recipe
Mango Pickle Recipe / Aam Ka Achar Recipe
Ingredients
- 500 grams raw green mangoes
- 150 grams Oil
- 30 grams salt
- 15 grams Red Chilli Powder
- 20 grams fenugreek seeds / methi seeds methi seeds
- 10 grams mustard seeds / rai
- 8 grams turmeric powder
- 6 grams Asafoetida / hing hing
- 10 grams Fennel (Saunf) saunf
Instructions
Preparation
- Mangoes: Begin by washing the raw green mangoes thoroughly under cold water to remove any dirt. Pat them dry with a clean towel. Using a sharp knife, slice the mangoes into thin wedges, ensuring to discard the seed. Transfer the mango wedges to a large mixing bowl.
- Salt Treatment: To the sliced mangoes, add the salt, ensuring to coat each piece evenly. Allow this to sit for about 4-6 hours. This process will draw out moisture from the mangoes, essential for the pickling process.
Cooking
- Roasting Spices: On a pan, dry roast fenugreek seeds, mustard seeds, and fennel seeds till they release a pleasant aroma. This usually takes 3-4 minutes on medium flame. Once roasted, grind them to a fine powder using a spice grinder.
- Preparing the Pickling Oil: In a large pan, heat the mustard oil to smoking point. Once it reaches the smoking point, reduce the flame and allow it to cool for a bit.
- Seasoning: To the slightly cooled mustard oil, add asafoetida, turmeric powder, red chili powder, and the freshly ground spice mix. Stir well for a couple of minutes over low heat.
- Mixing the Mangoes: Now, add the salted mango slices to this spicy oil mixture. Ensure each mango piece is well coated with the spices and oil.
- Storing: Transfer this spiced mango mixture into a sterilized glass jar, ensuring there are no air gaps. Press down with a clean spoon to ensure the mangoes are fully submerged in the oil.
- Maturation: Seal the jar and place it in direct sunlight for about 6-7 days. This will help in maturing the pickle and developing a rich, intense flavor. Remember to shake the jar gently every day to mix the spices and oil.
Equipment Used for This Recipe
- Air Tight Container
Notes & Tips
- Ensure mangoes are completely raw and firm for the best results. Overripe mangoes will not give the desired texture or taste.
- The key to a great pickle is ensuring that there's no moisture as it can spoil the pickle. Hence, always dry the mangoes well and use dry utensils.
- The oil acts as a preservative in this pickle. If the mangoes aren’t fully submerged, they can spoil. If needed, you can heat some more mustard oil, cool it, and then add to the jar.
- Always use a clean, dry spoon when handling the pickle. Moisture or contamination can reduce its shelf life.
- This pickle, once matured, can be stored for up to a year if handled with care.
Nutrition Information (Note: Approximate)
See Also:
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