How to Make Traditional Indian Mango Pickle (Aam ka Achaar)

Introduction:–

Mango pickle, or “Aam ka Achaar,” is a quintessential part of Indian cuisine, adding a burst of tangy and spicy flavors to any meal. As mangoes come into season, households across India prepare this beloved condiment. Here’s a step-by-step guide to making your own traditional mango pickle at home.

Ingredients:

• 1 kg raw green mangoes
• 100 grams salt
• 50 grams red chili powder
• 25 grams turmeric powder
• 50 grams mustard seeds
• 25 grams fenugreek seeds
• 200 ml mustard oil
• A pinch of asafoetida (hing)

Instructions:–

1. Prepare the Mangoes: Wash the mangoes thoroughly and dry them with a clean cloth. Cut them into small, bite-sized pieces, discarding the seeds.
2. Salt the Mangoes: Place the mango pieces in a large bowl, add salt, and mix well. Cover the bowl with a cloth and let it sit for 24 hours. This process helps remove excess moisture from the mangoes.
3. Dry the Mangoes: After 24 hours, drain the water released from the mangoes. Spread the mango pieces on a clean cloth and let them dry under the sun for 4-5 hours. Sun-drying enhances the shelf life of the pickle.
4. Roast and Grind Spices: Lightly roast the mustard and fenugreek seeds until they release their aroma. Allow them to cool, then grind them coarsely.
5. Mix Spices with Mangoes: In a large bowl, combine the dried mango pieces with turmeric powder, red chili powder, ground mustard, and fenugreek seeds. Mix thoroughly to ensure the spices coat the mango pieces evenly.
6. Heat the Oil: In a pan, heat mustard oil until it reaches its smoking point. Turn off the heat and let it cool slightly. Add a pinch of asafoetida to the oil.
7. Combine Oil and Mango-Spice Mixture: Pour the warm oil over the spiced mango pieces. Mix well to ensure all pieces are submerged in the oil.
8. Store the Pickle: Transfer the mixture to a clean, dry glass jar. Ensure there’s a layer of oil floating above the mango pieces to prevent spoilage. Seal the jar tightly.
9. Maturation: Place the jar in a sunny spot for about two weeks, shaking it daily to redistribute the spices and oil. The pickle will mature during this period, absorbing all the flavors.

Serving Suggestions:–

Enjoy your homemade mango pickle with parathas, rice dishes, or as a tangy accompaniment to any meal.

Conclusion:–

Making mango pickle at home is a rewarding tradition that captures the essence of Indian culinary heritage. With this recipe, you can savor the authentic taste of Aam ka Achaar and bring a spicy twist to your meals.