Hello Everyone! Welcome to SasVibe. Mango pickle, or “Aam ka Achar,” is a beloved condiment in many South Asian households. It brings a burst of tangy, spicy, and flavorful notes to any meal, making even the simplest dishes exciting. This traditional pickle is a fantastic way to preserve the seasonal fruit and enjoy its taste year-round. Here’s a comprehensive guide on how to make mango pickle at home, ensuring you get the authentic taste and texture.
Ingredients You’ll Need:
- Raw mangoes (Kairi): 1 kg, washed, dried, and cut into 1-inch pieces
- Salt: 100 grams
- Turmeric powder: 2 tablespoons
- Red chili powder: 2 tablespoons
- Mustard seeds: 2 tablespoons
- Fenugreek seeds (methi dana): 1 tablespoon
- Fennel seeds (saunf): 2 tablespoons
- Nigella seeds (kalonji): 1 tablespoon
- Asafoetida (hing): 1 teaspoon
- Mustard oil: 250 ml
Preparation Time:
- Preparation time: 30 minutes
- Marination time: 2 days
- Cooking time: 15 minutes
Method of Preparation:
1. Preparing the Mangoes:
Start by washing the raw mangoes thoroughly to remove any dirt or impurities. Dry them completely using a clean kitchen towel, as any moisture can spoil the pickle. Cut the mangoes into 1-inch pieces, ensuring you discard the seed.
2. Salting and Marinating:
In a large mixing bowl, combine the mango pieces with salt and turmeric powder. Mix well so that the mango pieces are evenly coated. Transfer the mixture to a clean, dry glass jar. Cover the jar with a muslin cloth or a lid and let it sit in a cool, dry place for 2 days. Shake the jar occasionally to mix the contents.
3. Preparing the Spice Mix:
On the third day, dry roast the mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds in a pan over low heat until they become aromatic. Allow the seeds to cool and then grind them coarsely using a mortar and pestle or a spice grinder.
4. Mixing the Spices:
In a large bowl, combine the ground spice mix with red chili powder and asafoetida. Mix well. Add this spice mixture to the marinated mango pieces and mix thoroughly to ensure the spices coat each piece evenly.
5. Heating the Oil:
In a small pan, heat mustard oil until it reaches its smoking point. Turn off the heat and let the oil cool slightly. Mustard oil adds a distinctive flavor to the pickle and acts as a preservative.
6. Combining Mangoes and Oil:
Pour the warm mustard oil over the spiced mango mixture. Mix everything well, ensuring that the oil covers all the mango pieces and spices. The oil acts as a preservative, helping the pickle last longer.
7. Storing the Pickle:
Transfer the mango pickle to a clean, dry glass jar. Seal the jar tightly and store it in a cool, dry place. Allow the pickle to mature for at least one week before consuming, as this helps the flavors to meld beautifully.
Serving Suggestions:
Mango pickle can be enjoyed with a variety of dishes. It pairs wonderfully with rice, parathas, and even simple dal-chawal (lentils and rice). The tangy and spicy notes of the pickle can enhance the flavor of any meal, making it a staple in many households.
Tips for Perfect Mango Pickle:
- Dryness is Key: Ensure that all utensils, jars, and ingredients are completely dry to prevent spoilage.
- Oil Coverage: Ensure the mango pieces are fully submerged in oil to prevent mold growth.
- Patience: Allowing the pickle to mature enhances its flavor, so resist the urge to consume it immediately.
Making mango pickle at home is not just a culinary activity but a cherished tradition that connects generations. Enjoy the process and savor the delightful flavors of your homemade Aam ka Achar!
