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.
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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.
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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
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