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What is Mango Pickle Recipe ?
Mango pickle, also known as “aam ka achar” in Hindi, is a popular Indian condiment made from raw or ripe mangoes. It is a tangy and spicy pickle that is made by preserving mangoes with various spices, salt and oil.
To make mango pickle, raw or ripe mangoes are washed, peeled, and cut into small pieces or slices. These mango pieces are then mixed with a blend of spices such as turmeric, red chili powder, fenugreek seeds, mustard seeds, asafoetida, and salt. The mixture is typically left to marinate for a few days, allowing the flavors to meld together and the mangoes to absorb the spices.
The spices used in mango pickle can vary based on personal preference and regional variations. Some recipes may include additional ingredients such as garlic, ginger, cumin seeds, fennel seeds, or nigella seeds to enhance the flavors.
Mango pickle is a versatile condiment and is commonly enjoyed with Indian meals. It can be served alongside rice, roti (Indian bread), dal (lentil soup), or any other dish to add a tangy and spicy kick. It can also be used as a spread or dip for snacks like samosas or pakoras.
Mango pickle has a long shelf life and can be stored in airtight containers at room temperature. The oil and salt content act as natural preservatives, helping to preserve the pickle for several months.
Ingredients used to prepare Mango Pickle Recipe :
Mango Preserve in Salt & Turmeric water :
- Raw Mangoes – 01 kg Rajapuri Keri (mango)
- Salt – 02 tsp
- Turmeric powder – 1 1/2 tsp
Pickle Ingredients :
- Rai na kuria – 100 gms
- Methi na kuria – 200 gms
- Turmeric powder – 50 gms
- Kashmiri red chilly powder – 150 gms
- Saunf – 03 tsp
- Black seed – 02 tsp
- Hing (Asafoetida) – 02 tsp
- Salt – 50 gms (as per taste)
- Groundnut oil – 01 kg
Instructions for preparing Mango pickle Recipe :
- Wash the mangoes thoroughly and pat them dry. Peel the skin and cut them into small pieces or slices. Remove the seed from the center.
- In a bowl, add the mango pieces, salt and turmeric powder. Mix well until the mango pieces are coated with the spices. Set aside for about 1-2 hours to allow the mangoes to release their juices.
- Grind the roasted fenugreek seeds and mustard seeds into a coarse powder using a spice grinder.
- Add the powdered mixture, asafoetida and black seed & mix well to combine all the ingredients.
- Heat mustard oil or groundnut oil (or vegetable oil) in a separate pan until it reaches smoking point. Remove from heat and let it cool slightly.
- Once the oil has cooled down, pour it over the powdered mixture. Make sure that you add half of the oil to the mixture. Now cover the mixture & let it rest for few minutes.
- Now add the dried mangoes in the powdered mixture. Make sure the mangoes are completely submerged in the oil.
- Add turmeric powder, salt, red chilly powder in the mixture & mix well.
- You can remove dry pickle without oil in a separate jar. It also taste good with khakhra (roasted roti)
- Transfer the mango pickle to a clean, sterilized glass jar. Close the lid tightly.
- Add the rest of the oil in the pickle on the next day in the glass jar.
- Allow the pickle to mature and develop flavors by keeping it at room temperature for a few days. Shake the jar occasionally to distribute the spices.
Your mango pickle is ready to be enjoyed! It can be stored at room temperature for several months. Remember to use a clean, dry spoon whenever you take the pickle out of the jar to maintain its freshness. The flavors of the pickle will continue to develop over time, so it will become more flavorful with age.
Recipe video:
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Conclusion:
Mango pickle is a delicious and tangy condiment made from raw mangoes and a blend of spices. The process of making mango pickle involves marinating the mango pieces with spices such as turmeric, red chili powder, fenugreek seeds, mustard seeds, asafoetida, and salt. The mixture is then preserved in oil, allowing the flavors to meld together and the mangoes to absorb the spices.
Mango pickle is a versatile accompaniment that adds a burst of flavor to Indian meals. It can be enjoyed alongside rice, roti, dal, or any other dish to provide a tangy and spicy element. Additionally, it can be used as a spread or dip for snacks.
By following the instructions provided, you can create your own batch of delicious mango pickle. Remember to store it in a clean, airtight container and let it mature for a few days to develop its flavors. Enjoy the homemade mango pickle for months to come, and savor its unique taste and aroma.