Mango Pickle Recipe

Mango pickle, or “Aam ka Achaar,” is a beloved condiment in Indian cuisine, renowned for its vibrant flavors and versatility. This traditional recipe involves preserving raw green mangoes in a blend of aromatic spices and mustard oil, resulting in a tangy, spicy, and slightly sweet pickle that adds a burst of flavor to any meal.

To create this tantalizing pickle, raw green mangoes are cut into small pieces and mixed with a medley of spices such as mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds. These spices are dry roasted to enhance their aroma and then ground into a coarse powder. The mango pieces are then combined with this spice mixture, along with turmeric powder, red chili powder, salt, and optionally, jaggery for a touch of sweetness.

The key element in this recipe is the use of mustard oil, which is heated until smoking point to remove its bitterness and then cooled slightly before being mixed with the mango and spice mixture. The mustard oil not only acts as a preservative but also imparts a distinctive pungent flavor to the pickle.

For added depth of flavor, crushed garlic cloves and fresh curry leaves can be included in the pickle mixture. Once all the ingredients are thoroughly combined, the mixture is packed into sterilized glass jars and left to mature for at least a week in a cool, dark place. During this time, the flavors meld together, intensifying into a harmonious blend.

The resulting mango pickle boasts a bold combination of tartness from the raw mangoes, warmth from the spices, and a subtle sweetness from the jaggery. It pairs beautifully with a variety of Indian dishes, from simple dal and rice to hearty curries and flatbreads. With its irresistible taste and long shelf life, mango pickle is a staple in Indian households, cherished for its ability to elevate any meal with its tantalizing flavors.