Mango pickle recipe | Aam Ka Aachar

Mango pickle recipe are also known as aam ka aach in India. Mango pickles are a part of Indian culture and have been popular with people for many years. Instant Mango pickle recipe is quick and easy to make. So when you are in the mood to try something tangy and spicy with your meal, try this mango pickle recipe, and you will love it.

Mango pickles are made with raw mango, and they’re very delicious. Pickle plays the role of digestion after your meal and helps the digestive system. This is a Mango pickle recipe served at festivals, celebrations, etc. People also love it with their daily meals.

Learn to make the Instant Mango Pickle Recipe given below. Mango pickles add taste, richness, tanginess, and spice to the meal. It’s a worth-trying recipe because of its unique combination of techniques, spices,and taste. Mango pickles are a delicious and flavorful recipe that will add more taste to your meal.

Also Read More :- Navratri Food : 6 Best Delicious Fasting Food For Navratri Season

About Mango pickle recipe

A mango pickle is an Indian pickle made from raw mangoes. Mango pickles are a great recipe to try. You can have them for lunch and dinner. Made from raw mangoes and lots of spices, oil, seeds, etc., it’s tangy or sour in taste. Mango pickles, or aam ka aachar, are very tasty and a quick recipe.

You can eat this pickle with Indian meals like paratha, rice, curries, etc. You can also try some other pickles, like chilli pickles, carrot pickles, amla pickles, lemon pickles, or mix pickles. In India, making achar or mango pickles during the summer is very common; even an Indian platter or thaali is incomplete without having mango pickles. 

INGREDIENTS

1. Raw raw green mangoes
2. mustard oil
3. Spice powders such as red chilli powder, turmeric powder, Hing (asafoetida),
4. Garlic cloves
5. Methi (fenugreek seeds)
6. cumin seeds
7. Fennel seeds
8. Salt
9. Kalonji Nigella (seeds)
10. Amchur (Mango powder)
11. Sugar/ jaggery

How to make Mango pickle recipe

• CUT THE RAW MANGOES

STEP 1. Wash medium-sized raw mangoes and chop them into small cubes. Don’t remove the outer layer of the mango.

STEP 2. You need 10–15 raw mangoes for the pickle.

STEP 3. Soak small cubes of mangoes in the water and sprinkle some salt and turmeric; mix them well and leave them overnight. This will help remove some sourness and expel moisture. 

STEP 4. Next morning, transfer the mango pieces into a strainer and drain all the water. 

STEP 5. Keep the drained mangoes on ita cotton cloth or towel to dry the excess water and oil.

PREPARATION FOR MASALA

STEP 1. In a pan, heat the oil and dry roast half teaspoons of methi (fenugreek) seeds and mustard seeds on a low flame until they’re golden brown.

STEP 2. Tranfer them into a mixer, blend them together, and set aside. 

STEP 3. Heat 3 tablespoons of oil in a pan and add other spices like nigella seeds, fennel seeds, and cumin seeds, and roast them until golden brown on a low flame. 

STEP 3. Add 1/2 hing, fenugreek, and mustard seed powder.

STEP 4. Add 1/4 teaspoon turmeric powder and 1 teaspoon kashmiri red chilli powder. Mix it well, and turn off the switch.

STEP 5. Add the spice mixture to the dry mango and mix well. 

STEP 6. Heat mustard oil in a pan, add it to the mango pickle, and mix well. And the mango pickle is ready. 

STEP 7. For better taste and flavour, you can place mango pickles in the sunlight. 

SERVING AND STORAGE

You can serve mango pickles for lunch and dinner; they taste delicious with roti, aloo parathas, rice, curries, vegetables, etc. Mango pickles are one of my favourites, and I can’t eat my lunch with them. You can store the pickle jar or bowl for 6 months in a cool, dry place. Try the mango pickle recipe this summer and enjoy.