Mango Pickle

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Portions serving:12-15 pax

Preparation time: 10 mins

Cooking time: 1 month

Calories: 82 cal per portion 

 

Ingredients:

 

4 nos Raw Mangoes

2 tbsp Fennel Seeds

1 tbsp Fenugreek Seeds

1 1/2 tbsp White Mustard Seeds

4 tbsp Salt

1 tbsp Red Chilli Powder

1 tbsp Turmeric Powder

1/2 tbsp Onion Seeds (Kalonji)

Mustard Oil (as required)

 

Method:

 

Raw Mango Pickle, popularly known as Aam Ka Achaar, is a cherished Indian condiment that adds a burst of tangy and spicy flavours to any meal. This delicious pickle is made using raw mangoes, aromatic spices, and mustard oil, creating a mouthwatering condiment that can elevate even the simplest of dishes.

 

Begin by cleaning the raw mangoes and patting them dry. Cut each mango into four pieces and remove the seeds. To intensify the pickle's flavours, place the mango pieces under sunlight for four days, allowing them to dry and develop a unique taste.

 

While the mangoes are drying, dry roast the fennel seeds, fenugreek seeds, and white mustard seeds until they release a delightful fragrance. Roasting the spices enhances their flavours, making the pickle even more delectable.

 

After roasting, grind the fennel seeds, fenugreek seeds, and mustard seeds to a coarse powder using a grinder or a mortar and pestle. This coarsely ground spice blend is the heart of the pickle, imparting its distinctive taste and aroma.

 

Once the raw mangoes have dried, it's time to prepare the pickle's masala. In a mixing bowl, apply salt, red chilli powder, and turmeric powder to the raw mango pieces. Massage the mangoes gently to ensure the spices are absorbed evenly, infusing them with flavours.

 

Now, add the coarsely ground masala and onion seeds (kalonji) to the raw mangoes. Mix everything thoroughly to coat the mango pieces evenly with the aromatic spices. This step is essential to ensure that every bite of the pickle is packed with a tantalising blend of flavours.

 

Transfer the raw mangoes, along with the masala, into a sterilised glass jar. Make sure to shake the jar well to evenly distribute the masala and coat the mangoes entirely.

 

Pour mustard oil into the jar, ensuring that the raw mangoes are fully submerged. The mustard oil not only adds a distinct taste but also acts as a natural preservative, allowing the pickle to last for an extended period.

 

Place the jar of pickle under sunlight for a month, making sure to bring it indoors during the night. Sunlight helps the flavours to mature and develop, transforming the raw mangoes into a delectable pickle. Shake the jar daily during this period to mix and coat the masala evenly.

 

After a month, the Aam Ka Achaar is ready to delight your taste buds. The raw mango pickle is now infused with tangy, spicy, and aromatic goodness, perfect for adding a zing to your meals.

 

Store the pickle at room temperature in a cool and dry place. It can last for months, allowing you to enjoy the flavours of summer even during other seasons.

 

Raw Mango Pickle (Aam Ka Achaar) is a classic Indian condiment that brings the essence of summer to your table. The tanginess of raw mangoes combined with the warmth of spices creates a culinary delight that complements a wide range of dishes. From parathas and rice to curries and snacks, Aam Ka Achaar is a versatile accompaniment that tantalises your taste buds and leaves you craving for more. So, savour the taste of this traditional Indian pickle, and relish the burst of flavours that it brings to your meals!

 

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