Mango Pickle Recipe | Aam Ka Achar Mango Pickle Recipe | Aam Ka Achar Mango Pickle Recipe| Aam Ka Achar we are going to make mango Pickle Recipe in a traditional way. I will show you step by step how to cut, dry and pickle mangoes. We are going to make this pickle masala at home. This is the most important step in this recipe. Mango gets a nice coating of spice. It looks like pickle made by our Mathers or grandmother. Its taste is fantastic and we can store it for one to year’s. Mango pickle recipe is a traditional, authentic addition to the method. You can try this recipe at home and leave a comment for me.
Spicy, Sweet and sour homemade mango pickle AKA Aam Ka Achar is a tasty recipes for Indian chutney. Made with tangy unripe green mangoes, spices and oil, this pickle elevates the taste of simple meals like dal-bhaat, Curd rise and khichdi and has a special place in elaborate platters as well. Mango pickle gives a spicy taste to the mouth. Eating mango pickle for lunch gives a nise taste to the mouth.
Mango Pickle Recipe | Aam Ka Achar. Mango Pickle is a traditional Indian dish made with raw mangoes, spices and oil, eaten with meals in many places.
. Mango pickle is a beloved dish in many cultures, especially in India where it’s often made during the mango season. Here’s a simple yet powerful recipe for homemade mango pickle.
. I am very excited to share another mango pickle recipe from my mom’s kitchen which I have grown to love- sour sweet Lonche! This is a classic sweet and sour pickle. And if you know that, your mouth is watering!
. In India Summer is the season for making pickle, green Mangoes are bought, soaked in water and then skilfully cut using a traditional cutter.Mango pieces are mixed in turmeric and dried to a good bite.
. The magic happened with a vibrant red pickle masala made with yellow mustard seeds, chilli powder and salt. A large amount of oil was added to preserve the pickles, allowing them to last for a year. This tangy treasure is stored in a special brown ceramic jar.
. Authentic home made Indian pickles require time and patience. Deliciously, bold flavors, perfect texture and a long shelf life beyond summer. Mango pickle tastes spicy when left for a long time. Mango pickle can be made sweet and sour as per your preference. I have told you my recipe in traditional way. You must try it. And tell me your feedback by commenting in the Comment box.
. Unripe mangoes – available in Indian grocery stores, pick green unripe mangoes that are very firm.
. Spices – mustard seeds, hing, ground turmeric powder, and salt.
. Pickle masala – mom uses Suhana Pickle masala. There are a few other brands such as K- pra mango pickle masala or Ram Bandhu mango pickle masala. And if you want to make homemade pickle masala, I am sharing it in the recipe card.
. Jaggery – adds a perfect sweetness to balance the sour mangoes and is available in Indian grocery stores.
. Oil – any natural oil works. You can also use mustard oil or sesame oil if you prefer.
Ingredients
- . 1 1/2 lbs Raw mangoes 2 medium mangoes, rinsed and dried well
- 1 tablespoon salt
- 1 teaspoon ground turmeric
- 1/2 cup oil
- 1 teaspoon mustard seeds
- 1/4 teaspoon hing
- 1/2 jaggery shredded
- 80 grams mango pickle masala
- 3 teaspoon kosher salt
. Using a sharp chef’s knife cut mangoes in to half. Then cut each cubes half in to 1- Inch along with the hard inside pit. Discard the innermost seed that will fall out.
. Add the cut mango pieces to a bowl and sprinkle salt and turmeric powder. Mix well and keep covered overnight. This helps remove some sourness from the mango pieces and helps release any excess moisture. Turmeric makes the pieces firm preventing the mango from getting soft so that the pickle has a nice bite to it. Antibacterial property helps With Shelf life.
. The next morning, pour the mango pieces into a strainer to drain all the water.
. Keep the drained mangoes in a single layer on an old kitchen towel for 8 hours to dry out the excess liquids. This step well further increase the shelf life. Just remember to use an old kitchen towel as it well get stained from the turmeric and you will most probably end up discarding the towel.
. Heat oil in a medium skillet. Add mustard seeds and allow them to pop. Add asafetida. Turn the heat off and allow the oil to cool completely. Add jaggery to the oil and givea quick stir.
. Add mango pieces to the oil along with the pickle masala and salt. Mix well.
. Using disposable gloves add the pickles to a clean and dry glass jar, pressing the pickle firmly inside the jar.
. cover the pickle jar with a cheesecloth or paper towel and secure it with a rubber band. Keep in an overnight airy spot. By morning some of the excess oil will start to rise and to the top. Mix well again and keep covered with the cheesecloth. Repeat this step for 3 to 4 days.
. pickle will be ready to enjoy 3 days. You can then use the jar lid to close tightly and keep it in a cool dry place. I recommend the jar which will have a shelf life of 1 year.
. Drying mango after draining out the turmeric salt water will increase the shelf life of the pickle. When the moisture is completely removed the pickle styas good at room temperature for a full year.
. If you like more pickle masala to enjoy with rice, khichdi or chapatis add the entire package of pickle masala and an additional 1/4 cup of oil.
Mango pickle pairs well With Dal and rice or Khichdi. serve it along with Roti or Parathas alongside your fevorite Indian curry. I especially love mango pickles paired with Potato masala, bhindi masala, cabbage Stir fry, and green beans curry.
Pickle are also great served alongside methi Paratha ,aloo Paratha, or panir Paratha for breakfast or lunch.
Store the mango pickle in a cool and dry place. I recommend refrigerating it in an airtight container. Make sure to use a clean and dry spoon to take out the pickle and gently mix it every few days making Sure the oil is Coating all the mango pieces evenly.
Did you enjoy this homemade pickle? You ll Also love Mom’s recipe for lemon pickle Recipe.
Mango pickle is a beloved dish in many cultures, and it comes in a variety of styles depending on the region and the spices used. Here are a popular mango pickle variations.
1. Ginger mango pickle ingredients– raw mangoes, ginger, mustard oil, cumin, turmeric powder,red chilli powder, and salt.
Method – fresh ginger gives this pickle a zingy flavor, and it’s often made in smaller quantities for quick consumption.
2. Mango and green chili pickle
Ingredients – Raw mangoes,green chillies, mustard oil, cumin seeds, mustard seeds, turmeric powder and salt.
Method – This spicy pickle combines the heat of green chillies with the tartness of mangoes. It’s great for those who enjoy an intense,fiery pickle.
3. Mango and Garlic pickle
Ingredients – Raw mangoes, garlic, mustard oil, Fenugreek seeds, cumin seeds, mustard seeds, and spices.
Method – This unique variation incorporates garlic to add a rich, Savory depth to the tangy mangoes.
4. mango Lime pickle
Ingredients – raw mangoes, limes, mustard seeds, dried red chillies, turmeric, and asafetida.
method – A blend of mangoes and limes gives this pickle a unique, zesty flavor. It’s a popular style in south India and is often paired with rice.
These variations reflect how different cultures use their local ingredients and flavor profiles to create unique mango pickles.
You can always experiment with the spices based on your taste preferences!
1. What is mango pickle?
Mango pickle is a traditional Indian condiment made with raw mangoes, spices like fennel seeds (saunf) and processed in cold pressed mustard oil.
2. How to Store mango pickle for long time?
At” the little farm” we do you not use any preservatives. So, make sure you don’t use a wet spoon, the pickle is topped up with oil and store it in an airtight container. For it to last longer you can refrigerate in to.
3. Is mango pickle good for health?
Yes, mango pickle is one of the tastiest sources for consuming many healthy nutrients. Mango is rich in vitamin c, vitamin K , and fiber. Also Luke coutinho celebrity nutritionist talks about aur pickles since they are sun-dried and very plus a healthy source of probiotic. As against pickles with are factory made with artificial preservatives .
4. What is a mango pickle high in?
Mango pickle is high in antioxidants and protects the body from oxidative damage and is a good probiotic.
5. What is the best mango for making mango pickle?
The best mango for making pickles in North India are Ramkela, gola, Neelam, Raw. We use Ramkela mangoes & Raw mangoes make our mango pickles as it is sour in taste and has high pulp. Also the seeds in Ramkela mangoes are small with make it the ideal choice for mango pickles.
Tasty and delicious recipes are on my site. Visit that recipe
Anandrao kharat
Indian Testy Recipe
Join me on my journey to a healthier lifestyle. Rooted in generations of family cooking, I specialize in sharing time-honored recipes that celebrate heritage, simplicity, and the rich flavors of homemade meals. From slow-simmered stews to hand-kneaded breads, each dish tells a story passed down through tradition. My passion lies in preserving the essence of classic recipes while inviting everyone to gather around the table and taste the comfort of the past. Please visit my website for recipes made in the traditional way. And give me your feedback about the recipe. 🙏Thank you 🙏