Mango Pickle Recipe | Aam ka Achar

Mango Pickle is a popular and delicious condiment that is made by preserving raw mangoes with a blend of spices and oil. This tangy and spicy pickle is a staple in many Indian households and is enjoyed with a variety of meals, from simple dal-rice to elaborate feasts. Summer is about to come and fresh raw mangoes have also started coming into the market, so we are going to tell you about a Mango Pickle Recipe.

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Making Mango pickles at home is easy and satisfying, and the end result is a delicious and healthy condiment that can be enjoyed throughout the year.

About the Mango Pickle recipe :

In the Mango pickle recipe, chop raw mangoes into small pieces, adding a mixture of spices such as mustard seeds, fenugreek seeds, red chili powder, turmeric powder, and asafoetida, and then adding oil to preserve the pickle. The pickle is then kept in an airtight container for a few days to allow the flavors to meld together.

The result is a mouth-watering Mango pickle that is bursting with flavor and adds a zing to any meal.

The Mango pickle recipe can vary depending on the region, personal preference, and availability of ingredients. However, here we have given an Easy Mango pickle recipe.

You’ll Love it if you try our other Healthy and Easy Pickle recipe.

• Green Chilli Pickle
• Amla Murabba
• Amla Candy

INGREDIENTS :

• 2.5 kg Raw Mango
• 1 bowl/200 gram Salt
• 3-4 Spoon Turmeric Powder

For Pickle Masala

• 3/4 bowl/75 gram Yellow Mustard seeds
• 1/2 cup Thick Fennel seeds
• 1 Tbsp Cumin seeds
• 2 Tbsp Coriander seeds
• 1 Tbsp Black Pepper
• 2 Tsp Fenugreek seeds
• 2 Tbsp Nigella seeds/Black Onion seeds
• 2 Tbsp Black Mustard seeds
• 1 Tbsp Red Chili powder
• 1.5 Tsp Asafoetida/Hing
• 1 Tsp Black Salt
• Salt to taste
• 1 Tbsp Jaggery
• 1 Cup Mustard Oil
• 2 Tbsp Kashmiri Red Chili powder

How to make Mango pickle?

First of all, wash and dry the raw mangoes thoroughly and remove the upper black part.

Throw away the seeds after cutting them into small pieces.

There is also a thin layer inside it. You have to remove that too.

Now add 1 bowl/200 grams salt and 3 to 4 Spoon of Turmeric Powder to the Mango pieces and mix it properly.

Then cover it with cloth and keep it at room temperature for 2 days.

After two days, the Mangoes within will have released water, and you must drain it.

Then you have to keep these mango pieces in sunlight for 1 hour. If you are keeping Mango pieces under the fan, then you have to keep them for 2 hours.

And one more important thing, you have to keep these Mango pieces straight.

For Pickle Masala

In a pan, roast the 2 Tbsp black Mustard seeds, 1/2 cup Thick Fennel seeds, 1 Tbsp Cumin seeds, 2 Tbsp Coriander seeds, and 1 Tbsp Black Pepper until they start to release their aroma.

Then roast together 3/4 bowl/75 gram Yellow Mustard seeds, 2 Tsp Fenugreek seeds, and 2 Tbsp Nigella seeds/Black Onion seeds.

Once they have cooled, roughly grind the roasted Fennel, Cumin, Coriander, and Black Pepper in a mixer and combine all the spices.

Now put roughly ground spices, 1 Tbsp red chili powder, 1.5 Tsp Asafoetida/Hing, 1 Tsp Black Salt, 1 Tbsp Jaggery, and salt as per taste in Mango pieces.

After that, heat 1 cup of Mustard Oil. When it turns lukewarm, then add 2 Tbsp of Kashmiri red chili powder and mix it properly.

Now put this oil in the pickle.

Then mix it well and cover it with cloth and keep it for 1 day.

After a day, you have to fill the Mango Pickle into the jar. For this, you have to sterilize the jar properly first.

Transfer the pickle to a clean and dry jar with a tight-fitting lid. Ensure that the Mango pieces are completely submerged in the oil.

Mango Pickle is ready. Leave the pickle to marinate in a cool, dry place for at least a week before consuming.

Tips & Tricks :

• For mango pickles, it is best to use raw, firm, and slightly sour mangoes. Avoid overripe or sweet Mangoes as they may not hold up well during the pickling process.

• Mustard oil is the traditional oil used in Mango pickle recipes, but you can use any other oil of your choice.

• Sterilize the jar: To prevent spoilage, it’s important to sterilize the jar and lid before storing the pickle. Wash the jar and lid in hot soapy water and then sterilize them by boiling them in water for a few minutes.

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