Indian recipe for making mango pickle।Aam ka achaar.

 Indian recipe for making mango pickle।Aam ka achaar.

Mango pickle, also known as "Aam ka achaar" in Hindi, is a popular and flavorful condiment in Indian cuisine. It is made by preserving raw mangoes in a mixture of spices, oil, and vinegar. Here's a traditional recipe for making mango pickle:

Ingredients: "Aam ka achaar" 

- 4-5 raw green mangoes

- 1 cup mustard oil

- 2 tablespoons fenugreek seeds (methi)

- 1 tablespoon fennel seeds (saunf)

- 1 tablespoon nigella seeds (kalonji)

- 1 tablespoon yellow mustard seeds

- 2 tablespoons red chili powder (adjust according to your spice preference)

- 1 tablespoon turmeric powder

- 2 tablespoons salt (adjust to taste)

- 1 teaspoon asafoetida (hing)

- 1 tablespoon vinegar

Instructions: "Aam ka achaar" 

1. Wash the mangoes thoroughly and pat them dry. Cut the mangoes into small cubes or slices. Discard the pit or stone.

2. In a dry skillet, roast fenugreek seeds, fennel seeds, nigella seeds, and yellow mustard seeds on low heat until they turn aromatic. Remove from heat and allow them to cool.

3. Grind the roasted seeds into a coarse powder using a mortar and pestle or a spice grinder.

4. In a large mixing bowl, combine the mango pieces, spice powder, red chili powder, turmeric powder, salt, and asafoetida. Mix well to coat the mangoes evenly with the spices.

5. Heat mustard oil in a pan until it reaches its smoking point. Turn off the heat and let it cool down slightly.

6. Add the vinegar to the cooled oil and mix well.

7. Pour the oil mixture over the mangoes and spices. Stir everything together to ensure the mangoes are well-coated with the oil and spices.

8. Transfer the pickle to a clean, sterilized glass jar. Make sure the jar is completely dry to prevent moisture build-up.

9. Close the jar tightly with a lid and store it in a cool, dark place for at least a week to allow the flavors to develop. Shake the jar gently every day to evenly distribute the spices.

10. After a week, your mango pickle is ready to be enjoyed! Serve it as a condiment with meals or as a side dish. It can be stored for several months in the refrigerator.

Remember,  "Aam ka achaar" 

pickle making involves preserving food, so maintaining proper hygiene and using clean utensils and jars is crucial to prevent spoilage. Enjoy your homemade mango pickle with various Indian dishes

What is the method to make mango pickle without oil?

Making mango pickle without oil is possible by using a method known as "oil-free mango pickle" or "dry mango pickle." Here's a simple recipe to make mango pickle without oil:

Ingredients: oil-free mango pickle

- Raw green mangoes: 2 medium-sized

- Salt: 2 tablespoons

- Red chili powder: 1 tablespoon

- Turmeric powder: 1/2 teaspoon

- Mustard seeds: 1 teaspoon

- Fenugreek seeds: 1/2 teaspoon

- Asafoetida (hing): a pinch

- Vinegar: 2 tablespoons

- Jaggery or sugar: 1 tablespoon (optional)

- Dry roasted cumin powder: 1/2 teaspoon (optional)

- Chopped fresh coriander leaves: 2 tablespoons (optional)

Instructions: oil-free mango pickle

1. Wash the mangoes thoroughly and pat them dry. Remove the skin and cut the mangoes into small pieces or thin slices. Remove the seeds and set aside.

2. In a mixing bowl, add the mango pieces and sprinkle salt over them. Mix well and let it sit for about 1-2 hours. This will help extract moisture from the mangoes.

3. After 1-2 hours, you will notice some liquid in the bowl due to the salt. Drain this liquid from the mangoes.

4. Add red chili powder, turmeric powder, mustard seeds, fenugreek seeds, and asafoetida to the mango pieces. Mix well until all the ingredients are combined.

5. Add vinegar to the mixture and mix again. Vinegar acts as a preservative and provides the tangy flavor.

6. If desired, you can add jaggery or sugar for a hint of sweetness and balance the flavors. Also, add dry roasted cumin powder for additional flavor and chopped coriander leaves for freshness.

7. Mix everything thoroughly until all the spices are evenly coated on the mango pieces.

8. Transfer the pickle to a clean, dry glass jar or airtight container. Press the pickle down firmly to remove any air gaps.

9. Close the jar or container tightly and let it sit at room temperature for a day or two. This will allow the flavors to develop.

10. After 1-2 days, your oil-free mango pickle is ready to be enjoyed. Store it in the refrigerator, and it will last for several weeks.

Note: oil-free mango pickle

 Since this pickle doesn't contain oil, it may not have the same texture and taste as traditional oil-based mango pickles. However, it still provides a tangy and spicy flavor that goes well with various Indian dishes.