Name: Mango Pickle Recipe: How to Make Delicious Aam Ka Achar at Home
Prep time: 30 min
Cook time: 10 min
Total time: 1 d 40 min
Yield: 10
Ingredients: 1 1/2 pound raw mangoes; 1 tablespoon sea salt; 1 teaspoon ground turmeric; 1/2 cup oil; 1 teaspoon mustard seeds; 1/4 teaspoon hing; 1/2 cup jaggery; 80 grams pickle masala; 3 teaspoons kosher salt

Step 1

With a sharp chef's knife, halve the mangoes, then cut each half into 1-inch cubes, ensuring to remove the hard inside pit. Discard any inner seeds that may fall out.

Step 2

Place the diced mango pieces in a bowl and sprinkle them with salt and turmeric. Mix thoroughly and cover the bowl overnight. This process aids in reducing the sourness of the mango and allows excess moisture to be released. The addition of turmeric helps maintain the firmness of the mango pieces, ensuring they retain a pleasant texture in the pickle. Additionally, the antibacterial properties of turmeric contribute to extending the shelf life of the pickle.

Step 3

In the morning, transfer the mango pieces to a strainer to drain off excess liquids.

Step 4

Place the drained mangoes in a single layer on a clean kitchen towel and let them dry for 8 hours. Using an old kitchen towel is recommended as it may get stained from the turmeric, which is difficult to remove. This drying process helps extend the shelf life of the pickle.

Step 5

In a medium skillet, heat oil over medium heat. Once hot, add mustard seeds and let them pop. Then, add asafetida. Turn off the heat and allow the oil to cool completely. Next, add jaggery to the oil and quickly stir to combine.

Step 6

Mix the mango pieces into the oil along with the pickle masala and salt, ensuring they are well coated.

Step 7

Wearing disposable gloves, transfer the pickles into a clean and dry glass jar, pressing them firmly into the jar.

Step 8

Cover the jar with a cheesecloth or paper towel, securing it with a rubber band, and leave it overnight in a well-ventilated area. The next morning, check for any excess oil that may have risen to the top and mix the pickle well. Repeat this process for 3 to 4 days, ensuring the pickle is covered with the cheesecloth each time.

Step 9

After 3 days, your pickle will be ready to enjoy. You can then seal the jar tightly and store it in a cool, dry place. Alternatively, you can refrigerate the jar if preferred.

Step 10

For a richer pickle masala flavor to accompany rice, khichdi, or chapatis, incorporate the entire packet of pickle masala along with an extra ¼ cup of oil.

Mango Pickle Recipe: How to Make Delicious Aam Ka Achar at Home

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