Mango Pickle
Mango Pickle, or \'Aam Ka Achar,\' is a beloved Indian condiment that adds a tangy, spicy kick to meals. This pickle has been a staple in Indian households for generations, made using raw mangoes and a blend of bold spices. The preservation technique allows it to last for months while developing deeper flavors over time. Often enjoyed with rice, parathas, or curries, mango pickle is a versatile side dish that enhances any meal. A pro tip: If you prefer a milder version, reduce the chili powder and add a bit of sugar to balance the flavors!
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1
Wash the raw mangoes thoroughly, cut them into small chunks, and remove the seed.
Ensure the mangoes are completely dry before cutting to prevent spoilage.
2
In a large bowl, mix the mango pieces with salt and turmeric powder. Let it sit for at least 1 hour to release excess moisture.
This step is crucial for removing excess water from the mangoes, which helps in preserving the pickle for a longer time.
3
Dry roast the mustard seeds and black pepper in a pan until aromatic, then grind them into a coarse powder.
Roasting the spices enhances their flavor and aroma. Be careful not to burn them, as this will make the pickle bitter.
4
Finely chop the garlic and mix it with the mango pieces along with the red chili powder and the ground spices.
Adjust the amount of red chili powder according to your spice preference.
5
Heat the vinegar and sunflower oil in a pan, then pour it over the mango mixture and mix thoroughly.
Heating the oil and vinegar helps to infuse the spices into the mangoes and also aids in preservation. Ensure the mixture is thoroughly mixed so that all the mango pieces are coated evenly.
6
Transfer the pickle into a clean glass jar, seal it, and let it sit at room temperature for 3-5 days, stirring occasionally.
Use a sterilized glass jar to avoid any contamination. Stirring occasionally ensures that the spices are evenly distributed and the mangoes are properly pickled.
7
Once matured, store in the refrigerator and enjoy it with rice, curries, or flatbreads.
Refrigeration will further slow down the fermentation process and prolong the shelf life of the pickle.
