Mango pickle is a traditional Indian relish made with raw, unripe green mangoes, spices, and oil. Pickles are consumed as a side dish with every meal in India. It is served with dal rice, dal roti, parathas, and various morning items.
Mango pickle, also known as "Aam ka Achar" in Hindi, is an important spice in Indian cuisine. The burst of flavor of this tangy and spicy pickle adds punch to any dish. While store-bought supplies are readily available, there’s something really special about making your crafts at home. Not only can it customize the flavors, but the process itself is very satisfying. Here we present a traditional Indian style Mango Pickle recipe that will tempt your taste buds and elevate your dining experience.
Ingredients:
Raw Green Mangoes - 4 medium-sized
Mustard — 3 tablespoons
Fenugreek seeds — 1 tbsp
Red chilli powder - 2 tbsp
Turmeric extract - 1 tbsp
Asafoetida (Hing) - 1/2 tsp
Salt — 3-4 tablespoons,
Mustard oil — 1 cup
Vinegar - 1/4 cup
Jaggery or sugar - 2 tbsp
Instructions:
Preparation: Wash the mango thoroughly and pat it. Cut into bite-sized pieces, discard the seeds, and then let the sun-mangoes dry, spreading the mango pieces on a clean, dry cloth or tray. Leave them in direct sunlight for a few hours until they lose some moisture and dry out a bit.
Fry and grind the spices: Separately fry the mustard seeds and fenugreek seeds until fragrant and lightly browned. Let it cool and then grind it to a coarse powder with a spice grinder or mortar or pestle.
Prepare the spice mixture: In a bowl, whisk together the ground mustard-fenugreek powder, red chili powder, turmeric powder, asafoetida, and salt. Mix well to distribute spices evenly.
Take dried mangoes: Place the sun-dried mangoes in a clean, dry glass or ceramic jar. Add the spice mixture to the mango puree and mix well, so that all the spices are evenly covered.
Add Oil: Heat the mustard oil in a small pan until it reaches the smoking point. Turn off the heat and allow the oil to cool down slightly. Once cooled, pour the oil over the mango pieces in the jar. Make sure the mango pieces are completely submerged in the oil. Add Vinegar and Jaggery: If you prefer a tangier pickle with a hint of sweetness, you can add vinegar and jaggery or sugar to the pickle mixture. Simply mix them with the mango pieces and spices before adding the oil.
Mix well and cover: Close the lid firmly in the jar and shake well to mix everything. Make sure that the mango slices are completely immersed in the oil and spice mixture.
Fermentation: Keep the sealed jar in a cool place out of direct sunlight for about 3-4 days. Meanwhile, the mango slices will be dry and sweet.
Enjoy: Your homemade Indian mango pickle is now ready to be enjoyed! Serve it as a condiment alongside rice, roti, or any Indian meal. The pickle will continue to mature and develop its flavors over time, so store it in a cool, dark place for long-term use.
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