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!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the raw mangoes, dice them into small chunks, and remove the pits.
2
In a large bowl, combine the mango pieces with salt and turmeric powder. Allow it to sit for at least 1 hour to draw out excess moisture.
3
Dry roast the mustard seeds and black peppercorns in a pan until fragrant. Then, grind them into a coarse powder using a spice grinder or mortar and pestle.
4
Mince the garlic and combine it with the mango pieces, red chili powder, and the freshly ground spices.
5
Heat the vinegar and sunflower oil in a pan until just warm. Pour the mixture over the mango mixture and combine thoroughly.
6
Transfer the pickle to a sterilized glass jar, seal it tightly, and let it mature at room temperature for 3-5 days, stirring occasionally to ensure even flavor distribution.
7
Once matured, store the mango pickle in the refrigerator. Serve alongside rice, curries, or flatbreads for a burst of flavor.
