Mango pickle, also known as aam ka achar in Hindi, is a popular Indian condiment made with raw mangoes, spices, and oil. It is a delightful combination of sweet, sour, and spicy flavors that adds a burst of taste to any meal. Mango pickle is not only delicious but also a versatile accompaniment that can be enjoyed with rice, roti (Indian bread), parathas (stuffed flatbreads), or even as a side dish with snacks. In this article, we will guide you through the preparation and cooking process of making traditional mango pickle.
Preparation Time:The preparation time for mango pickle varies depending on the recipe and the desired method of preparation. However, on average, it takes approximately 30-40 minutes to prepare the mangoes and the spice mix.
Cooking Time:The cooking time for mango pickle can range from a few minutes to a few days, depending on the method chosen. Some recipes require sun-drying the mangoes and spices, which can take a few days. The actual cooking time can be around 15-20 minutes, excluding the time for marination.
Ingredients Raw mangoes (preferably firm and slightly sour)
Salt
Turmeric powder
Red chili powder
Mustard seeds
Fenugreek seeds
Asafoetida (hing)
Oil (preferably mustard oil)
Vinegar (optional, for extra tanginess)
Method - Wash and dry the raw mangoes thoroughly. Cut them into small pieces or thin slices, discarding the seed.
- In a bowl, add the mango pieces and sprinkle salt generously. Mix well and keep aside for about 2-3 hours. This step helps in removing excess moisture from the mangoes.
- After 2-3 hours, you will notice that the mango pieces have released some water. Squeeze out the excess water from the mangoes and discard it.
- In a separate bowl, prepare the spice mix by combining turmeric powder, red chili powder, mustard seeds, fenugreek seeds, and a pinch of asafoetida. Crush the mustard and fenugreek seeds slightly to release their flavors.
- Heat oil in a pan and add the spice mix to it. Stir-fry the spices on low heat for a couple of minutes until fragrant. Be careful not to burn them.
- Add the mango pieces to the pan and mix well, ensuring that all the mangoes are coated with the spice mix.
- Cook the mangoes in the spice mix for about 10-15 minutes on low heat. Stir occasionally to prevent sticking.
- Turn off the heat and let the pickle cool down completely.
- Once cooled, transfer the pickle to a clean, sterilized jar and add a little more oil to cover the pickle completely. This helps in preserving the pickle for a longer duration.
- Close the jar tightly and keep it in a cool, dry place for a few days to allow the flavors to meld together. The pickle will be ready to consume after a few days of marination. However, you can also enjoy it immediately if you prefer a fresher taste.