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Mango pickle, also known as “Aam ka Achar,” is a beloved relish in Indian cuisine. With its bold flavors and perfect balance of tanginess and spiciness, this pickle recipe is a must-have in every household. Pickles are more than just accompaniments; they add a burst of flavor to simple meals like dal rice and curd rice. The tangy taste of raw mangoes combined with aromatic spices creates a unique and mouthwatering condiment. The homemade version is preferred by many as it allows control over the ingredients, especially the pickle masala, which is the heart of any pickle. Additionally, homemade pickles have a longer shelf life, making them an excellent addition to your pantry. Let’s make a delicious, homemade instant mango pickle recipe using green and raw mangoes.
Mango Pickle Recipe Ingredients
- 500g raw mangoes or green mangoes
- 2 tablespoons of turmeric powder
- 2 tablespoons of chili powder
- 1 tablespoon of red chili powder
- 2 tablespoons of fennel seeds
- 2 tablespoons of mustard seeds
- 1 tablespoon of fenugreek seeds
- 100ml mustard oil (or any oil of your choice)
- Salt to taste
- 1 teaspoon Nigella seeds (kalonji)
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Asafoetida (hing)
- 1/2 cup Vinegar (optional, for extra shelf life)
1. Prepare the Mangoes
The first step in making mango pickle is to cut the mango into bite-sized pieces. Choose firm, unripe raw mangoes, which are best for pickling due to their tanginess. Wash the mango pieces thoroughly and pat them dry with a cloth. Ensuring they are completely dry is crucial, as moisture can reduce the pickle’s shelf life.
2. Mix the Spices
After drying the mangoes, place them in a bowl and sprinkle turmeric powder and salt over the mango pieces. Mix well to ensure every piece is coated. Let the mangoes sit for about 15 minutes. This process helps release excess moisture from the raw mangoes, which is essential for enhancing the flavors in the final pickle recipe.
3. Temper the Spices
Heat the mustard oil in a pan until it begins to smoke, then let it cool slightly. Smoking the oil ensures it loses its raw flavor.
Add fenugreek seeds, fennel seeds, nigella seeds, mustard seeds, cumin seeds, and asafoetida to the oil. Stir and allow the seeds to splutter and release their aroma. This process, called tempering, is crucial for enhancing the flavor of the pickle.
4. Combine the Ingredients
Once the tempered spices have cooled slightly, pour them over the spiced mango pieces. Make sure the oil is warm but not too hot to avoid cooking the mangoes.
Stir everything together until the mango pieces are well-coated with the oil and spices.
5. Storage and Fermentation
Transfer the mango pickle to a clean, dry, airtight glass jar. Leave the jar in a sunny spot for about 5-7 days, shaking it once daily to ensure even distribution of the spices and oil.
After 7 days, your homemade mango pickle will be ready.
Enjoying the Mango Pickle
Your homemade instant mango pickle is now ready! It’s a fantastic side dish that pairs perfectly with dal rice, curd rice, or even parathas. The tangy, spicy flavors complement the simplicity of these dishes, adding a burst of taste with every bite. The pickle masala enhances the natural tartness of the raw mangoes, while the fennel seeds and mustard seeds offer a depth of flavor that balances the heat from the red chili powder and chili powder.
Savor the sweetness of fresh peach, the tanginess of fresh mango, and the zing of red onion with mango peach salsa, a must-try for anyone who loves a blend of sweet and savory.
Tips for the Perfect Mango Pickle
Here are some additional tips to ensure your mango pickle turns out perfectly every time:
Use high-quality green Mangoes
The freshness of your raw mangoes is crucial to achieving the right texture and flavor. Overripe mangoes won’t have the same tanginess and can spoil the pickle.
Sterilize your Jar
Always use a clean, dry, and sterilized jar to store your pickle. Moisture or bacteria can shorten the pickle’s shelf life.
Adjust the spices to Taste
If you prefer a milder pickle, reduce the amount of red chili powder and chili powder. You can also add a pinch of sugar to balance the flavors.
Shelf life
Stored properly in an airtight container, this instant mango pickle can last for months. The oil acts as a natural preservative, keeping the mango pieces fresh and flavorful.
Room temperature
Allow the pickle to mature at room temperature before refrigerating it. This resting period helps the flavors develop fully.
Mango Pickle Variations
South Indian Mango Pickle
Add curry leaves and more chili powder for an extra fiery and aromatic twist.
Punjabi Mango Pickle
Incorporate mustard seeds and vinegar for a sharper flavor.
Sweet Mango Pickle
Add jaggery or sugar to the recipe for a sweet-and-sour combination, perfect for those who enjoy less heat in their pickles.
Health Benefits of Mango Pickle
Rich in Antioxidants
Mangoes are naturally high in antioxidants, which help combat free radicals in the body.
Aids Digestion
The spices used, like fennel, cumin, and fenugreek, are known to support digestion and reduce bloating.
Probiotic Properties
The fermentation process can introduce beneficial bacteria, aiding gut health.
Conclusion
There is no science in making your own instant mango pickle, but it is a rewarding experience. With a few attempts and trials, you can master the recipe of mango pickle and customize the flavors to your liking. It’s time to enhance the flavors of your simple meals with the versatile condiment of tangy raw mangoes with spicy pickle masala. The key to mastering this pickle lies in choosing fresh green mangoes and ensuring your ingredients are of high quality. So, the next time you spot fresh green mangoes in the market, just grab a few and make this delightful homemade pickle.
Whether you’re enjoying it with dal rice, curd rice, or simply as a tangy side, this mango pickle recipe is sure to become a household favorite and a crowd pleaser.
