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

mango pickle

Indulge in the zesty flavors of homemade Mango Pickle, also known as Aam Ka Achar in Hindi. This traditional Indian condiment bursts with tangy, spicy goodness and is the perfect accompaniment to elevate your meals. Made from ripe mangoes, aromatic spices, and a hint of sweetness, this pickle is a delightful blend of savory and tangy flavors. Follow our easy-to-follow recipe to create a batch of this mouthwatering pickle that's sure to become a favorite at your dining table. Enjoy it with rice, chapatis, or any meal of your choice for a burst of authentic Indian taste.

Difficulty Intermediate
Time
Prep Time: 30 min Cook Time: 10 min Rest Time: 24 hour Total Time: 24 hrs 40 mins
Servings 10
Calories 225
Best Season Summer
Description

Savor the tangy and spicy flavors of homemade mango pickle, known as Aam Ka Achar in Hindi, with our authentic recipe. Made with fresh green mangoes, aromatic spices, and a touch of tanginess, this traditional Indian condiment is a perfect accompaniment to any meal. Enjoy the burst of flavors and the mouthwatering aroma that this mango pickle brings to your table. Whether paired with rice, flatbreads, or snacks, it's sure to add a delightful punch to your culinary creations.

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
Instructions
  1. 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.

  2. 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.

  3. Step 3

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

  4. 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.

  5. 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.

  6. Step 6

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

  7. Step 7

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

  8. 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.

  9. 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.

  10. 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 ΒΌ cup of oil.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 225kcal
% Daily Value *
Total Fat 14g22%
Saturated Fat 1g5%
Trans Fat 0.04g
Sodium 1397mg59%
Potassium 181mg6%
Total Carbohydrate 23g8%
Dietary Fiber 2g8%
Sugars 20g
Protein 3g6%
Vitamin A 739 IU
Vitamin C 25 mg
Calcium 35 mg
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  1. Ensure that the mango pieces are completely dry before adding them to the oil mixture to prevent spoilage.
  2. Use disposable gloves when handling the pickles to avoid staining your hands with turmeric.
  3. Store the pickle in a clean, dry glass jar with a tight-fitting lid to prolong its shelf life.
  4. Allow the pickle to mature for at least 3 days before consuming for optimal flavor development.
  5. Refrigerate the pickle once opened to maintain its freshness for a longer period.
  6. Feel free to adjust the spice levels according to your preference by adding more or less pickle masala.
  7. Enjoy this tangy and flavorful mango pickle as a condiment or accompaniment to your favorite meals!
Keywords: mango pickle, aam ka achar, homemade pickle, Indian condiment, tangy pickle recipe, spicy mango pickle, traditional pickle recipe, pickle with green mangoes, homemade Indian pickle
Read it online: https://dishdreamery.com/recipe/mango-pickle-aam-ka-achar/