Mango Pickle Recipe

Introduction:

Mango pickle Recipe, or “Aam ka Achaar” as it is fondly known in India, is more than just a condiment. It is a timeless tradition, a burst of flavors, and an essential part of Indian cuisine. Passed down through generations, the art of making mango pickle embodies the spirit of Indian culinary heritage. From tangy and spicy to sweet and savory, mango pickle has numerous variations, each offering a unique taste experience.

In this blog, we’ll explore the history and cultural significance of mango pickle Recipe, delve into the key ingredients that give it its distinct flavor, and provide a detailed, step-by-step recipe to make your own mango pickle at home. We’ll also share some pro tips to ensure your pickle turns out perfect and offer a few beautiful quotes to inspire your culinary journey. Along the way, we’ll include images to guide you through each step.

About Mango Pickle

Mango pickle has been a staple in Indian households for centuries. It’s made from raw, unripe mangoes, which are preserved in a mixture of oil, salt, and spices. This method of preservation not only enhances the flavor but also extends the shelf life of the mangoes. The origins of mango pickle can be traced back to ancient India, where pickling was a common method to preserve seasonal fruits and vegetables for the long term.

Mango pickle varies widely across different regions of India. In the northern parts, it tends to be spicy and tangy, while in the south, it might be sweeter with the inclusion of jaggery or sugar. Regardless of the variation, mango pickle adds a burst of flavor to any meal, making it a beloved accompaniment to everything from rice and roti to parathas and curries.

Ingredients:

for the Pickle:

• 1 kg raw mangoes, washed and cut into small pieces
• 1/4 cup salt
• 1/4 cup mustard oil
• 2 tablespoons fennel seeds (saunf)
• 2 tablespoons fenugreek seeds (methi)
• 2 tablespoons nigella seeds (kalonji)
• 2 tablespoons mustard seeds (rai)
• 2 tablespoons cumin seeds (jeera)
• 1 tablespoon turmeric powder (haldi)
• 1 tablespoon red chili powder
• 1/2 teaspoon asafoetida (hing)
• 1/2 cup mustard oil (for tempering)
• 1 cup vinegar

Instructions:

1: Prepare the Mangoes:

• Cut the Mangoes: Wash the raw mangoes thoroughly and dry them with a clean cloth. Cut them into small pieces, removing the seed. Ensure the pieces are of uniform size for even pickling.
• Salt the Mangoes: In a large bowl, combine the mango pieces with 1/4 cup of salt. Mix well and set aside for 4-5 hours or overnight. This process helps to draw out the moisture from the mangoes.
• Drain the Mangoes: After the mangoes have rested, drain the excess water and spread the mango pieces on a clean cloth to dry. Let them air dry for a few hours until they are no longer moist.

2: Prepare the Spice Mix:

• Dry Roast the Spices: In a skillet, dry roast the fennel seeds, fenugreek seeds, nigella seeds, mustard seeds, and cumin seeds over medium heat until they are fragrant. This should take about 2-3 minutes.
• Grind the Spices: Once the spices are roasted, allow them to cool. Then, grind them coarsely using a spice grinder or mortar and pestle.

3: Mix the Mangoes and Spices:

• Combine Mangoes and Spices: In a large mixing bowl, combine the dried mango pieces with the ground spice mix, turmeric powder, red chili powder, and asafoetida. Mix thoroughly to ensure the mango pieces are evenly coated with the spices.
• Add Mustard Oil: Heat 1/4 cup of mustard oil until it starts to smoke. Allow it to cool slightly, then pour it over the mango and spice mixture. Mix well to coat the mango pieces with the oil.

4: Tempering the Pickle:

• Heat the Oil: In a small pan, heat 1/2 cup of mustard oil until it starts to smoke. Allow it to cool slightly.
• Add the Oil to the Pickle: Pour the hot mustard oil over the mango and spice mixture. Stir well to combine. The hot oil helps to enhance the flavors and preserve the pickle.

5: Storing the Pickle:

• Sterilize the Jar: Ensure your storage jar is clean and dry. Sterilize it by washing in hot soapy water, rinsing well, and allowing it to dry completely.
• Fill the Jar: Transfer the mango pickle to the sterilized jar, pressing down gently to pack it in. Leave some space at the top to allow for expansion.
• Add Vinegar: Pour the vinegar over the pickle in the jar. This adds a tangy flavor and acts as a preservative.
• Seal the Jar: Seal the jar tightly with a lid. Shake the jar gently to mix the contents.

6: Maturing the Pickle:

• Store in a Cool Place: Store the jar in a cool, dark place for at least 2-3 weeks. Shake the jar every day to ensure the spices and oil are well distributed.
• Check for Readiness: After 2-3 weeks, your mango pickle should be ready to enjoy. The mango pieces should be soft, and the flavors well integrated.

“Homemade pickles are like family heirlooms, passed down through generations, preserving flavors and memories.”

pro tips:

• Choose the Right Mangoes: Select firm, raw mangoes with a slightly sour taste. Avoid overripe or too fibrous mangoes.
• Ensure Dryness: Make sure the mango pieces are thoroughly dried before mixing with spices. Any moisture can spoil the pickle.
• Use Mustard Oil: Mustard oil adds a distinct flavor and acts as a preservative. If you’re not accustomed to its strong taste, you can reduce the quantity slightly.
• Adjust Spices: Feel free to adjust the spice levels according to your preference. You can add more red chili powder for extra heat or balance it with a bit of sugar.
• Sterilize the Jar: Properly sterilize the storage jar to prevent any bacterial growth and extend the shelf life of your pickle.
• Be Patient: Allow the pickle to mature for a few weeks to develop its full flavor. The wait is worth it!

conclusion:

Mango pickle is more than just a condiment; it’s a celebration of flavors and a testament to the rich culinary traditions of India. By following this detailed recipe and incorporating the pro tips, you can create a delicious and authentic mango pickle at home. Whether you’re enjoying it with rice, roti, or parathas, this pickle is sure to add a burst of tangy, spicy goodness to your meals.

So, gather your ingredients, embrace the process, and enjoy the journey of creating this beloved Indian delicacy. Happy pickling!