How to prepare Mango Pickle?

How to prepare Mango Pickle?

On28th Sep 2024, 2024-10-12T16:29:36+05:30 ByReddamma D | read
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Making mango pickle, or aam ka achar, is a fun way to keep the tangy taste of raw mangoes using tasty spices.

Here’s a simple recipe to make mango pickle at home:

Ingredients:

  • 3-4 raw mangoes (about 500 grams), firm and sour
  • 1/2 cup mustard oil (or any cooking oil)
  • 2 tablespoons mustard seeds
  • 1 tablespoon fenugreek seeds
  • 1 tablespoon fennel seeds
  • 1/2 teaspoon asafoetida
  • 2 teaspoons turmeric powder
  • 3-4 tablespoons red chili powder (adjust to your taste)
  • 2 tablespoons salt (adjust to your taste)
  • 1 tablespoon sugar (optional, to balance the flavors)
  • 1/4 teaspoon nigella seeds
  • Fresh curry leaves (optional)
  • A sterilized glass jar with a tight lid

Instructions:

1. Prepare the Mangoes:

  • Wash the mangoes well and dry them with a kitchen towel.
  • Cut the mangoes into small pieces, discarding the seed.
  • You can also slice them thinly if you like.

2. Dry Roast and Grind the Spices:

  • Dry roast the mustard seeds, fenugreek seeds, and fennel seeds separately until they smell nice.
  • Let them cool.
  • Grind the roasted seeds into a coarse powder using a spice grinder or mortar and pestle.

3. Prepare the Pickle Masala:

  • In a large bowl, mix the ground spices (mustard, fenugreek, and fennel seeds), turmeric powder, red chili powder, salt, sugar (if using), asafoetida, and nigella seeds.
  • Stir well to make a dry spice mix.

4. Mix Mangoes and Spice Mix:

  • Add the mango pieces to the spice mix in the bowl.
  • Stir well so that all the mango pieces are coated with the spice mix.

5. Sterilize the Jar:

  • Wash and dry the glass jar completely.
  • Sterilize it by boiling it in water for a few minutes or by heating it in the oven at a low temperature.

6. Fill the Jar:

  • Put the spiced mango mixture into the sterilized jar, pressing down gently to remove any air pockets.
  • Pour mustard oil (or any cooking oil) over the mango mixture until it covers the top.
  • This helps keep the pickle fresh and prevents mold.

7. Store and Mature:

  • Close the jar tightly and store it in a cool, dry place away from sunlight.
  • Shake the jar gently every day for the first few days to mix the flavors.
  • Let the mango pickle sit for at least 7-10 days before eating.
  • The longer it sits, the better the flavors will be.

8. Serve:

  • Enjoy your homemade mango pickle with parathas, rice, or any Indian meal.
  • It can last for several months if kept sealed and refrigerated after opening.

Tips:

  • Choosing Mangoes: Pick firm and sour raw mangoes for the best taste.
  • Oil Layer: Always keep a layer of oil on top of the pickle to prevent spoilage.
  • Adjust Spices: Change the amount of red chili powder and salt based on how spicy you want it.
  • Hygiene: Use clean and dry utensils and jars to keep everything safe.

Homemade mango pickle adds a burst of flavor to meals and lets you enjoy the tanginess of raw mangoes all year long. Adjust the spices to match your taste and savor every delicious bite

Thanks for reading the article, for more food related articles read our peoples blog articles.

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