Mango Pickle (Aam ka achar recipe)

Name: Mango Pickle (Aam ka achar recipe)
Total time: 1800 s
Yield: 4 1/2 lbs.
Cuisine: American
Ingredients: 4 1/2 lbs fresh raw mangoes (mature with seeds); 3 1/2 oz coarsely ground yellow mustard powder; 3 1/2 oz roasted cumin, fenugreek, fennel, carom seeds, and nigella seed powder; 1 3/4 oz roasted coriander powder; 4 tablespoons turmeric powder; 4 tablespoons roasted red chili powder; 1/2 cup salt; 1 teaspoon each of fennel and carom seeds, nigella seeds; 1 tablespoon asafoetida; 1 cup (about 7 oz) mustard oil (cold-pressed)

~Sushma Mishra Home Chef @sushmafoodandheart

Giridih Jharkhand

Pickles hold great importance in Indian cuisine. Even as a side dish, they enhance any meal. Simple rice, lentils, and vegetables come alive with the addition of pickle. On trips or in lunch boxes, pairing pickle with parathas or puris eliminates the need for any other vegetable. Summer is mango season, and pickles, jams, chutneys, and sweet preserves are made to last the whole year. I'm sharing a traditional mango pickle recipe that can be used year-round. By adding just enough oil, the pickle remains dry, making it perfect for lunch boxes without spilling oil.

~Sushma Mishra Home Chef @sushmafoodandheart

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Ingredients

30 minutes.

4 1/2 lbs.

4 1/2 lbsfresh raw mangoes (mature with seeds)
3 1/2 ozcoarsely ground yellow mustard powder
3 1/2 ozroasted cumin, fenugreek, fennel, carom seeds, and nigella seed powder
1 3/4 ozroasted coriander powder
4 tablespoonsturmeric powder
4 tablespoonsroasted red chili powder
1/2 cupsalt
1 teaspooneach of fennel and carom seeds, nigella seeds
1 tablespoonasafoetida
1 cup(about 7 oz) mustard oil (cold-pressed)

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Steps

30 minutes.

1

First, wash the mangoes and dry them with a cloth, then cut them into small pieces and sun-dry them for 2 hours before placing them in a large container.
2

Next, add 2 tablespoons of turmeric powder and salt, mix well, and keep in the sun.
3

On the second day, roast and grind all the spices. Then, transfer the mangoes to another large container to drain excess water. This increases the pickle's shelf life and prevents it from becoming too sour.
4

Mix all the spices with the mangoes, heat the oil slightly, add asafoetida, and let it cool.
5

Add the cooled oil to the pickle, mix well, and store in a jar. Keep in the sun until 90% fermented, shaking the jar daily to mix the pickle.
6

Use a spoon to take out the required amount. Pickles taste better as they age.