Mango Pickle Recipe | Aamer Achar recipe
Pickle / Achar is an emotion to most people.You can have it in breakfast, lunch and dinner too.If you have some pickle / achar in your platter, you don’t need anything else.
There are different kind of pickles / achar like mango pickle, lemon pickle, chili pickle, mixed pickle. Among them my most favourite is mango pickle. It goes really well with parathas, pooris, rice, roti anything… I love having mango pickle with plain rice.just add some pickle, salt and a green chili and your meal is sorted.
Mango pickle recipe | Aamer achar
Mango pickle can be made easily in few steps. One can store their favourite raw mangoes over a year by making pickle. Summer is the best time to make mango pickle. As we can get good quality raw mangoes in summer and perfect sunlight to get the pickle mature. And once you get the pickle ready, you can use it for almost a year or more. So that, if you're not in a mood to make some curry or anything you just can have some rice or roti or parathas with pickle.
Ingredients
- 1 KG Raw Mango
- 200 ml Mustard oil
For the spice mix
- 2 tbsp Whole cumin
- 2 tbsp Whole coriander
- 1 tbsp Fennel seeds/saunf
- 1/2 tbsp Nigella seeds/kalaunji
- 1/4 tbsp Fenugreek/methi
- 1 tbsp Black Mustard seeds
- 10 pcs Dry red chili
- 1 tbsp Turmeric powder
- 1/2 tbsp Asafoetida / hing
- 3 tbsp Salt
Instructions
Preparation
- To make mango pickle at first we need to take fresh raw mangoes.wash them well.
- Then wipe out all the mangoes one by one and dry them out.
- Now cut the mangoes into 1inch small pieces and spread them on a clean dry plate and keep them in direct sunlight for at least 3-4 hours.
- Now, take a pan and add all the spices (except salt, turmeric powder and asafoetida powder) mentioned above.roast them in e low flame for 1-2 minutes or until they start releasing aroma.
- Now let them cool down and then grind them finely and keep it aside.
- Take a glass jar.wash it well and wipe it with a clean dry cloth so that not even a single drop of water can be there.it can ruin the pickle.
Process
- After keeping the mango in sunlight for at least 3-4 hour let them cool down.
- Once the mango pieces come to room temperature, add the roasted and grounded spice mix along with the turmeric, asafoetida and salt very well.
- Check the salt.if you think more salt is needed, you can add it at this time.you won't get any other changes to add anything after that.
- Now add 200 ml of mustard oil in the mixture and mix it well with your hands.it will help the spices to get mixed more properly with the mango pieces.
- Now pour the mixture gently into the glass jar and cover it immediately with the lid so that no air can enter in.
- Your pickle/achar will take at least 10-15 days to get ready ,but it will get matured with time passing by and become more tasty.
Awesome