Mango Pickle (Aam Ka Achar)
Mango pickle, also known as Aam Ka Achar, is a popular condiment in Indian cuisine. It’s tangy, spicy, and packed with bold flavors that can elevate any meal. Made with raw mangoes and a blend of spices, this pickle is typically enjoyed with parathas, rice, or curries.
Ingredients
- 2 large raw mangoes green and firm
- 2 tablespoons mustard oil
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder adjust to taste
- 1 tablespoon salt adjust to taste
- 1 teaspoon fenugreek seeds
- 1 tablespoon nigella seeds kalonji
- 1 tablespoon sugar optional
- 2 tablespoons vinegar optional, for extra tanginess
Instructions
Prepare the Mangoes:
- Wash and dry the mangoes thoroughly. Cut the mangoes into small cubes, removing the pit. You can also cut the mangoes into wedges if you prefer.
- Sprinkle salt over the mango cubes and set them aside in a bowl for about 4-6 hours to allow the mangoes to release their juice.
Roast the Spices:
- In a dry pan, lightly roast the fennel seeds, cumin seeds, and fenugreek seeds until aromatic (about 1-2 minutes). Set them aside to cool.
- Once cooled, grind them into a coarse powder using a spice grinder or mortar and pestle.
Prepare the Tempering:
- Heat the mustard oil in a large pan over medium heat. Once the oil is hot, add the mustard seeds and nigella seeds. Let them splutter for a few seconds.
- Add the turmeric powder, red chili powder, and the ground spice mix. Stir for 1-2 minutes to allow the spices to blend and cook.
Combine Mangoes and Tempering:
- Add the mango cubes and any released juice to the pan with the tempering. Stir well to coat the mangoes with the spice mixture.
- Cook the mangoes on low heat for 5-7 minutes, stirring occasionally. Be sure not to cook them for too long as they should retain their crunch.
Cool and Store:
- Let the pickle cool completely before transferring it to a sterilized jar. If you like, add sugar for a slight sweetness or vinegar for an extra tangy flavor.
- Seal the jar and store it in a cool, dry place. The pickle will develop more flavor over time, and it’s best to let it sit for at least 3-4 days before consuming.
Notes
Tips:
- Adjust the amount of red chili powder based on your preferred spice level.
- Ensure the mangoes are dry before cutting to prevent moisture in the pickle, which could lead to spoilage.
- For extra flavor, you can add a pinch of asafoetida (hing) while tempering the spices.
