Mango Pickle Recipe / Aam Ka Achar Recipe
This delicacy is made from raw green mangoes bathed in a plethora of spices, soaked in mustard oil. The amalgamation results in a play of tangy, spicy, and savory notes that dance on the palate. A bite is more than just flavor; it’s an experience. An orchestra of textures, from the firmness of mangoes to the grainy spices, celebrates the artistry and precision that goes into its making. To the uninitiated, the traditional mango pickle may just be another condiment. But delve deeper, and it's a testament to our rich culinary heritage.
Ingredients
- 500 grams raw green mangoes
- 150 grams Oil
- 30 grams salt
- 15 grams Red Chilli Powder
- 20 grams fenugreek seeds / methi seeds methi seeds
- 10 grams mustard seeds / rai
- 8 grams turmeric powder
- 6 grams Asafoetida / hing hing
- 10 grams Fennel (Saunf) saunf
Instructions
Preparation
- Mangoes: Begin by washing the raw green mangoes thoroughly under cold water to remove any dirt. Pat them dry with a clean towel. Using a sharp knife, slice the mangoes into thin wedges, ensuring to discard the seed. Transfer the mango wedges to a large mixing bowl.
- Salt Treatment: To the sliced mangoes, add the salt, ensuring to coat each piece evenly. Allow this to sit for about 4-6 hours. This process will draw out moisture from the mangoes, essential for the pickling process.
Cooking
- Roasting Spices: On a pan, dry roast fenugreek seeds, mustard seeds, and fennel seeds till they release a pleasant aroma. This usually takes 3-4 minutes on medium flame. Once roasted, grind them to a fine powder using a spice grinder.
- Preparing the Pickling Oil: In a large pan, heat the mustard oil to smoking point. Once it reaches the smoking point, reduce the flame and allow it to cool for a bit.
- Seasoning: To the slightly cooled mustard oil, add asafoetida, turmeric powder, red chili powder, and the freshly ground spice mix. Stir well for a couple of minutes over low heat.
- Mixing the Mangoes: Now, add the salted mango slices to this spicy oil mixture. Ensure each mango piece is well coated with the spices and oil.
- Storing: Transfer this spiced mango mixture into a sterilized glass jar, ensuring there are no air gaps. Press down with a clean spoon to ensure the mangoes are fully submerged in the oil.
- Maturation: Seal the jar and place it in direct sunlight for about 6-7 days. This will help in maturing the pickle and developing a rich, intense flavor. Remember to shake the jar gently every day to mix the spices and oil.
Equipment Used for This Recipe
- Air Tight Container
Notes & Tips
- Ensure mangoes are completely raw and firm for the best results. Overripe mangoes will not give the desired texture or taste.
- The key to a great pickle is ensuring that there's no moisture as it can spoil the pickle. Hence, always dry the mangoes well and use dry utensils.
- The oil acts as a preservative in this pickle. If the mangoes aren’t fully submerged, they can spoil. If needed, you can heat some more mustard oil, cool it, and then add to the jar.
- Always use a clean, dry spoon when handling the pickle. Moisture or contamination can reduce its shelf life.
- This pickle, once matured, can be stored for up to a year if handled with care.
Nutrition Information (Note: Approximate)
Nutrition Facts
Mango Pickle Recipe / Aam Ka Achar Recipe
Amount per Serving
Calories
93
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Sodium
595
mg
26
%
Potassium
89
mg
3
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
1
g
2
%
Vitamin A
495
IU
10
%
Vitamin B1
0.02
mg
1
%
Vitamin B2
0.03
mg
2
%
Vitamin B3
0.4
mg
2
%
Vitamin B5
0.1
mg
1
%
Vitamin B6
0.1
mg
5
%
Vitamin C
9
mg
11
%
Vitamin E
1
mg
7
%
Vitamin K
2
µg
2
%
Calcium
17
mg
2
%
Iron
1
mg
6
%
Magnesium
10
mg
3
%
Zinc
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.