Mango Pickle Recipe, How to Make Mango Pickle Recipe, Aam ka Achar
Mango Pickle Recipe! wow, it’s one of my favourite pickles. In many parts of India, it is the most used recipe in combination with dal recipes.
This fruit is abundantly available in the summer season, so people make use of preserving techniques and store them to use for later seasons. Also choosing the right raw mango is important for making this recipe.
In Andhra, no meal is full without Mango pickle, dal and papad. In some parts of South India, you find spicy and tangling pickle accompanied with hot rice and ghee. During the summer season whenever I travel by train, I always prefer curd rice accompanied with lemon pickle or Mango Pickle.
Tips to make perfect Mango Pickle Recipe:
- Mangoes should be hard and sour. Hard mangoes usually have shell and sourness keeps pickle to last for a long time.
- Sometimes inner shell may be black, it should be removed and cleaned with a neat cloth.
- Preserving jar needs to be clean and moisture free to preserve for a long time.
- Oil must be heated and cooled before mixing it with the mango mixture.
- If the jar we are using gives any kind of stinking smell, wash it and put it in sunlight.
- Few jars give bad smell then we can put charcoal to remove that smell.
- To avoid fungus grow over the pickle, make sure oil oozes out form a layer, if not add little more heated and then cooled oil over the Mango Pickle.
- Make sure all the instruments like spoon, vessel, bowl are free from moisture to increase shelf life.
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Mango Pickle Recipe, How to Make Mango Pickle Recipe, Aam ka Achar
Mango Pickle Recipe is one of the spicy and tangling summer special recipes. In many parts of India, it is the most used recipe in combination with dal recipes.
Ingredients
- Mango – 3 No. large size 1 kg
- Oil – 250 ml. Sesame oil best suits
- Red chilli powder – ¾ cup 7 tbsp.
- Salt – 4 tbsp.
- Mustard powder – ¾ cup 7 tbsp.
- Fenugreek powder – ½ tbsp.
- Cumin/ Jeera powder – 1 tbsp.
- Turmeric powder – ½ tbsp.
- Garlic Cloves – ½ cup
Instructions
Selecting mangoes is as important as preparing the recipe. They have to be hard and sour in taste as it the first point to be noted to preserve the pickle for many days.
In order to increase shelf life, we need to heat oil till smoke comes out. Sesame oil gives a good taste for Aam ka achar.
Next, clean mangoes and cut them into required size (I have used small pieces). Sometimes, after slicing mango there may be black fungus like thing behind the seed. It needs to be cleaned with a clean and dry cloth.
Put Mango slices in a wide vessel and add red chilli powder (pickle chilli powder best suits as it's mild in spice and has good red colour).
Add salt, turmeric powder, mustard powder, jeera powder, fenugreek powder and garlic cloves.
Mix all ingredients and add oil when it's cooled, mix again and keep aside to marinate for 24-48 days with the lid closed.
When you remove the lid, we can observe oil oozing out of the Mango pickle. Also, spice powders give you a look of gravy type.
Note: After 2-3 days you will notice oil rising up. Always note that there should be a layer of oil floating at the top to remain the pickle undamaged for a long period.
Now we can taste the pickle and add a little salt if needed.
Mix well and store in an airtight container. Make sure the jar is moisture free.
Aam ka achar tastes great when accompanied with hot rice and Mudda Pappu recipe.
Recipe Video
How to Make Mango Pickle Recipe:
- Heat oil in a vessel, let the smoke come out and off the flame to cool.
- Clean mangoes and cut them into small pieces or of 1-inch size. (as per your taste), add them in a wide plate so that it becomes easy to mix all spices.
- Add red chilli powder especially pickle chilli powder. It has good colour and spice. In India, we have special packaged red chilli powder for making pickles (purchase branded).
- Put 4 tbsp. Salt. (If needed we can lower or add more salt as per our taste.)
- Add mustard powder, Fenugreek powder, jeera powder and turmeric powder.
- Select good quality garlic cloves, as time passes on, even garlic cloves taste great.
- Mix all ingredients and add cooled oil and again mix well so that all spices are mixed well. Keep aside with lid closed for 24-48 hours.
- On next day, oil oozes out and when you mix well all the ingredients mixes well and you get sticky gravy type.
Tip: Check the taste of the mamidikaya pachadi, if needed add a little salt.
- Transfer Mango Pickle into the clean and dry jar. AamkaAchar tastes great with dal recipes.
