Mango Pickle, also known as Aam Ka Achaar, is a beloved Indian condiment that brings a burst of tangy, spicy, and savory flavors to any meal. Made with raw mangoes and a blend of aromatic spices, this pickle is traditionally prepared and preserved to be enjoyed over time. The sourness of the mangoes is perfectly balanced by the warmth of mustard seeds, fenugreek, and red chili, creating a complex and satisfying taste. Mango pickle is a fantastic accompaniment to Indian breads like parathas, rice dishes, or even as a zesty side to your favorite snacks. With its vibrant flavors, this pickle can transform the simplest of meals into something special.
Ingredients:
- 4 medium raw mangoes, washed and cut into bite-sized pieces
- 1/4 cup salt
- 2 tablespoons mustard seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon fennel seeds
- 1 tablespoon nigella seeds (kalonji)
- 2 tablespoons red chili powder (adjust to taste)
- 1 teaspoon turmeric powder
- 1/2 teaspoon asafoetida (hing)
- 1/2 cup mustard oil (or any vegetable oil)
Instructions:
- Prepare the Mangoes: Place the cut mango pieces in a large bowl and sprinkle with salt. Toss well to coat the mangoes evenly. Cover and let them sit for 24 hours, stirring occasionally. This helps to soften the mangoes and release some of their juices.
- Dry the Mangoes: After 24 hours, drain any excess liquid from the mangoes and spread them out on a clean kitchen towel. Allow them to air dry for a few hours, until the pieces are slightly dried out but still retain some moisture.
- Toast the Spices: In a dry skillet, lightly toast the mustard seeds, fenugreek seeds, and fennel seeds over low heat until fragrant. Let the spices cool, then grind them coarsely using a mortar and pestle or a spice grinder.
- Mix the Pickle: In a large bowl, combine the dried mango pieces with the ground spices, nigella seeds, red chili powder, turmeric powder, and asafoetida. Mix well until the mangoes are thoroughly coated with the spice mixture.
- Add the Oil: Heat the mustard oil in a small pan until it reaches smoking point, then let it cool slightly. Pour the warm oil over the mango and spice mixture, stirring well to ensure everything is evenly coated.
- Store the Pickle: Transfer the mango pickle to a clean, dry glass jar. Seal the jar tightly and let the pickle sit in a sunny spot for about 7-10 days, shaking the jar daily to mix the contents. The pickle will mature and develop its flavors over this time.
- Serve: Once ready, store the mango pickle in a cool, dark place. It can be enjoyed immediately, but the flavors will continue to deepen over time.
Mango pickle is best enjoyed in small quantities due to its intense flavor, making it a perfect condiment to spice up any meal!
