In every Indian household, people love eating mango pickle (aam ka achar) with their food. It’s intensely sour, savory, salty, and spicy in taste, which complements every food. Most people love to make mango pickle at home and enjoy it with every meal. Here is a simple and easy mango pickle recipe you can try at home and enjoy.
Mango Pickle (Aam ka Achar)
Mango pickle (Aam ka Achar) is a traditional South Asian condiment made from raw, unripe green mangoes preserved in a blend of oil and aromatic spices. It is a staple in Indian households, known for its bold, tangy, spicy, and sometimes sweet flavor profiles that vary significantly across different regions.
How to make an easy Mango Pickle (Aam ka Achar) at home?
Here is a quick and easy homemade mango pickle recipe step-by-step:
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Step 1: Wash raw mangoes and dry them thoroughly with a kitchen towel to remove all moisture, and cut them into 1-inch cubes.
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Step 2: Mix the mango pieces with turmeric and salt. Let this sit for 30 minutes to 1 day to draw out moisture and make them crispy.
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Step 3: Dry roast mustard and fenugreek seeds, then grind them into a powder. Combine this powder with red chili powder, turmeric, and hing for taste.
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Step 4: Heat oil (mustard or sesame) in a pan until it smokes. Turn off the heat, add mustard seeds, and wait for them to crackle. Add curry leaves, garlic, or dried red chilies (optional).
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Step 5: Combine the cooled tempering and spice mix with the mangoes. Transfer to a sterilized, dry glass or ceramic jar.
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Sun-Drying (Optional): Keep the jar in strong sunlight for 3-4 days, mixing daily to enhance flavor.
What are the ingredients used in Mango Pickle (Aam ka Achar)?
Some of the essential ingredients are:
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Raw Mangoes: 500g (Gavran Kairi or similar sour, firm green mangoes).
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Oil: Mustard oil or gingelly (sesame) oil.
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Spices: Kashmiri red chili powder (provides color) or hot chili powder, turmeric powder, mustard seeds, fenugreek seeds (methi dana), fennel seeds (saunf), and asafoetida (hing).
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Preservative: Salt (use non-iodized for long shelf life).
Tips for Mango Pickle (Aam ka Achar)
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Moisture is the enemy: Ensure all jars, spoons, and mangoes are completely dry to prevent mold.
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Oil Level: The oil should cover the mango pieces completely to act as a preservative.
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Storage: Store in a cool, dry place or refrigerate to keep it fresh for months.
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Best Taste: The pickle usually tastes best after 2-3 days when the flavors fully infuse.
Is homemade Mango Pickle good for health?
Yes, homemade mango pickle can be good for health when consumed in moderation, offering benefits like improved digestion and immune support due to its natural, nutrient-dense ingredients. It acts as a source of probiotics and antioxidants.Â
However, its high sodium and oil content mean it should be used as a condiment rather than a primary food.
Which oil is better for Mango Pickles?
Mustard oil (kachi ghani) is widely considered the best choice for traditional Indian mango pickle, offering a sharp flavor and natural antibacterial properties to prevent spoilage.
Which preservative is used in Mango Pickles?
Mango pickle (Aam ka Achar) preservatives include natural agents like high-concentration salt, edible oils (mustard/sesame), turmeric, hing, and vinegar.Â
These work by dehydrating ingredients and creating an acidic environment to prevent spoilage.
What are common mistakes in making pickles?
Raw spices and unheated oil can result in pickles that taste flat or spoil faster. Heating brings out essential oils in spices and also sterilizes the oil, making the pickle more flavorful and shelf-stable.
Here’s a tip: Always temper your spices and heat your oil before mixing them into the pickle.
