Aam Ka Aachar | Mango Pickle Recipe | Village Style Aam Ka Aachar

#aachar , #pickles , #pickle , #indianpickles , #rawmango
Aam Ka Aachar | Mango Pickle Recipe | Village Style Aam Ka Aachar
Mango Pickle is a popular condiment all over the world. Each family has their own way of making pickles. Simple mango pickle is made with raw mango, spice powders, salt, oil and pickle masala. Even though pickling seems like a long process, making mango pickle at home is easy and simple. Some of our other family favorites are sweet mango pickle and dried mango pickle. Learn how to make Spicy mango pickle recipe.
Ingredients
▢2 kg Raw Green Mangoes
▢1 & 1/2 tbsp Salt
▢2 tsp Turmeric Powder
For Pickle Spice
▢15 -20 Red Chilli Powder
▢3 tbsp black Salt
▢3 tbsp Fenugreek Seeds
▢5 tbsp Fennel Seeds
▢3 tbsp Mustard Seeds
▢4 tbsp Cumin Seeds
For Pickle Oil
▢500 ml Mustard Oil
▢2 tbsp Kalonji
▢2 tbsp Ajwain
▢2 tbsp Kashmiri Red Chilly powder
▢2 tsp Turmeric powder
▢3 tbsp Vinegar
Instructions
○ Using a sharp chef's knife cut mangoes into half. Then cut each half into 4 cubes 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.Turmeric makes the pieces firm preventing the mango pieces from getting soft so that the pickle has a nice bite to it. The antibacterial turmeric also helps with extend the shelf life of the pickle.Now mix well .You can also keep covered overnight. This helps remove some sourness from the mango pieces and helps release the excess moisture otherwise pour the mango pieces into a strainer to drain out all of the liquids.
○ Keep the drained mangoes in a single layer on an old kitchen towel for 8 hours to dry out the excess liquids. This step will further increase the shelf life. Just remember to use an old kitchen towel as it will get stained from the turmeric and you will most probably end up discarding the towel or directly keep it in the sun for 1 day.
○ For pickle masala, add red chilly , fenugreek seeds , cumin seeds , fennel seeds & mustard seeds to a pan. Now fry all the spices ,until aroma starts coming from it. Now put the masalas in the blender.And make a fine powder paste.Keep aside .
○ Heat oil in a medium skillet.After the oil gets heated turn the heat off and allow the oil to cool lightly. Now add Kalonji & Fennel seeds and allow them to pop.
○ Add green chillies & mango pieces to the oil along with the pickle masala and salt.
○ Also add vinegar to extend the life circle of the pickles . Mix well .
○ Add the pickles to a clean and dry glass jar, pressing the pickle firmly inside the jar.
Cover the jar with a cheesecloth or paper towel and secure it with a rubber band. Keep overnight. Keep in an airy spot. By morning pour some of the excess oil will start to rise 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 in 3 days. You can then close the lid and keep it in a cool dry place. You can also refrigetare the jar if you like.
If you like more pickle masala to enjoy with rice, khichdi or chapatis add the entire package of pickle masala and an additional ¼ cup of oil.
Notes
○ Drying mango after draining out the turmeric salt water will increase the shelf life of the pickle.
○ Use a clean dry spoon to take out the mango pickle. Every time you take out pickles press the mango pieces down so there is a layer of oil on top that will prevent the pickle from being spoiled.
○ There should not be even a little water in the pickle, otherwise the pickle may get spoiled.
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