Right here’s a Punjabi Mango Pickle that’s authentically our household heirloom recipe and brimming with sturdy flavors. Basically a mango pickle is made with tangy unripe inexperienced mangoes, spices, salt and oil. This Mango Pickle or Aam Ka Achar is a recipe which is bitter and makes for the tastiest accompaniment with any Indian meal due to the choicest of spices which might be used to make it. So, this summertime, decide the nice inexperienced mangoes, prep up and go for this pickle recipe.
Why this Pickle Recipe works
Moreover being probably the most apt selection for parathas, dal-chawal or another wealthy Indian gravy in a rice or bread mixture, this Aam Ka Achar is nicely obtained not simply by Indians, but additionally folks world wide.
That is why this specific mango pickle is a positive shot hit!
- It’s tremendous straightforward to make. All you need to do is combine up the mango items with salt, spices and put it in a number of sunshine for 3 to 4 days.
- Subsequent, you simply douse good high quality mustard oil and preserve the jar safely in a cool, dry place for one more 3 to 4 days.
- By this time, it’s prepared so that you can take pleasure in!
Extra on this Mango Pickle
This Punjabi Mango Pickle recipe is my mother-in-law’s particular. She had learnt it because it handed down from her mother-in-law. We Indians actually take pleasure in such priceless recipes which might be nothing lower than a treasure.
There are quite a few methods an Aam Ka Achar is made pan India with every pickle having a definite taste and technique of preparation.
As you journey by way of our nation’s size and breadth, you can find folks pickling uncooked mangoes, in each bitter and candy variations and having fun with them with their on a regular basis meals.
I’m fairly a pickle individual and wish to pair every little thing from dal, vegetable stir-fries, roti and paratha with a wide range of pickles. In case you love pickles simply as I do, I’m so positive that you will fall in love with this Mango Pickle.
Step-by-Step Information
make Mango Pickle
Prep Spices
1. Earlier than you start, take the spices and salt in small bowls and preserve them in daylight for 1 to 2 hours. This step is optionally available however does assist in eliminating any moisture from the spices and salt.
Spices added to this pickle recipe are:
- Fenugreek seeds – ¼ cup
- Fennel seeds – ¼ cup
- Mustard seeds (can use both black or yellow) – ¼ cup
- Nigella seeds (kalonji) – ¼ cup
- Turmeric powder (floor turmeric) – 3 tablespoons
- Purple chili powder or cayenne pepper – ¼ cup
2. Later, take the fenugreek seeds and mustard seeds in a dry grinder jar or a spice-grinder.
3. Grind to a rough combination. Don’t make a high-quality powder.
Prep Mangoes
4. Rinse and wipe the uncooked mangoes nicely with a clear kitchen towel. You’ll be able to even let the mangoes dry naturally.
Within the photograph you solely see two mangoes as they had been very massive mangoes weighing 1 kilogram collectively.
5. Chop the mangoes into 1.5 inches items. Discard the stones however do peel off the flesh from the stones, if any.
No have to take away the outer pores and skin of the mangoes if they’re tender and tender. You have to 7 to 7.5 cups chopped mangoes.
6. Take the chopped mangoes in a big mixing bowl. Higher to make use of a metal or a glass bowl as they’re non-reactive.
Make Pickle Combination
7. Now firstly, add the bottom fenugreek seeds and mustard seeds.
8. Then, add the remaining spices – fennel seeds, nigella seeds, turmeric powder and purple chili powder or cayenne pepper.
I’ve added two kinds of purple chili powder – Kashmiri purple chili powder (for coloration) and a spicy purple chili powder.
You need to use even only one sort of purple chili powder and even a mixture of cayenne pepper and paprika.
9. Subsequent, add salt.
10. With a metal or wood spoon, combine very nicely in order that the spices uniformly coat the mango items.
Verify the style of the pickle masala combination or 1 to 2 mango items. The style needs to be barely salty. If not, then add extra salt.
11. Now, pour ½ cup mustard oil.
12. Combine very nicely.
13. Spoon the ready pickle combination in a clear ceramic jar or glass jar. Use a clear spoon.
Solar Dry Mango Pickle
14. Seal with a lid and preserve in daylight for 3 to 4 days. I used two jars. Notice that the daylight needs to be excellent with sturdy solar rays falling on the pickle jar.
It shouldn’t be cloudy or darkish. Within the night, get the jar inside and preserve in a cool dry place. Subsequent morning, preserve in daylight once more.
15. On a regular basis after sun-drying within the night, open the lid and provides a mild combine to the pickle with a clear spoon.
That is the pickle being blended on the primary day. Take the mango items settled on the backside upwards within the jar and provides a radical combine. Mainly, mixing and tossing must be carried out on a regular basis.
16. The under photograph is of the pickle on the third day. You’ll be able to see the oil floating.
17. The pickle after mixing on the fourth day.
18. On the final day, pour 2.5 cups of mustard oil within the jar.
19. Once more with a clear spoon give a radical combine. The oil ought to seep inside and attain the underside of the jar. All of the mango items needs to be surrounded with some oil.
You do not want to warmth the mustard oil. You’ll be able to add extra mustard oil if required. The mustard oil ought to float above the pickle by 2 to three inches. At all times bear in mind to maintain the oil floating above the pickle.
Seal with a lid and preserve in a cool dry place for 4 days till every little thing will get mellowed and pickled.
Initially, you might discover a slight bitter style within the pickle, however after 6 to 7 days, the bitterness will go away.
20. Benefit from the Mango Pickle or Aam ka Achar with any Indian meal. The pickle stays good for greater than a yr at room temperature with out refrigeration. Preserve the jar in a cool dry place.
Serving Solutions
Keep in mind to retailer the pickle jar in a cool dry place. To serve, I might counsel to take a small portion of the pickle for per week or 15 days in smaller jars or bowls. Preserve this jar or bowl in your eating desk, kitchen or within the fridge.
Whereas taking the pickle from the jars, all the time use a clear dry spoon. Make certain there is no such thing as a water or moisture on the spoon as this could spoil your pickle.
In North India, other than the same old approach of consuming the Mango Pickle with meals, it’s also served with flatbreads like Aloo Paratha, Paneer Paratha or another paratha for that matter.
One of the vital favourite childhood recollections of ours consists of we taking parathas with Aam Ka Achar in our lunch field.
When talking of being a aspect condiment, the Mango Pickle tastes wonderful with some rice-lentils, Curd Rice or different curries with rice.
This Punjabi Mango Pickle may simply elevate a easy meal of even chapati or roti with any vegetable dish. In any other case, combine the pickle masala with steamed rice and revel in a easy and comforting, but heavenly meal.
And whilst you lose your self to the awesomeness of the bitter Mango Pickle, this Avakaya Pickle is one other recipe that you need to attempt until the mango season lasts.
Make Pickle with out daylight
Whereas it’s completely paramount to have daylight to make any conventional pickle, I’ve labored on a Punjabi Mango Pickle recipe that may be made sans the solar too.
You merely have to combine every little thing and pour it in a jar. However, do these earlier than:
- Warmth mustard oil until it smokes, after which cool it to room temperature. Add to the spiced mango items combination.
- Make it a follow to cowl this pickle with 2 to three inches layer of mustard oil on prime.
- After savoring it, you possibly can retailer it for two to three days in a dry place.
Professional Ideas
- Get uncooked mangoes with tender pores and skin and use with out peeling the pores and skin. In case the mangoes have powerful pores and skin, then peel and use.
- Make certain to all the time use contemporary spices. Take them on a plate after which discard the husks and stones, if any.
- Grind the mustard and fenugreek seeds coarsely for this pickle. You can even use store-brought break up mustard and fenugreek seeds.
- You’ll be able to add kind of purple chili powder relying upon the extent of spiciness you need within the pickle.
- The jar used to retailer the mango pickle needs to be totally sterilized, cleaned and dried. Ideally use a glass jar or ceramic jar. Don’t use plastic jars.
- Bear in mind the hygiene and cleanliness whereas making any pickle, jam, sauce, protect or for that matter any meals.
- This Aam Ka Achar recipe might be scaled accordingly.
FAQs
I might counsel to not retailer this mango pickle in a plastic jar. Attempt to use a ceramic jar or sturdy glass jar.
This mango pickle will keep good for greater than a yr. Even when the pickle shouldn’t be sun-dried or partially sun-dried, it stays good for greater than a yr. Cowl the pickle with a beneficiant layer of oil as nicely to maintain it good.
One option to soften the mangoes is simply heating by way of, however not boil. As soon as the pickle is scorching, let it cool by itself and don’t cowl with a lid. Nonetheless, you possibly can cowl with a pan, cotton serviette or muslin fabric. Make certain the water doesn’t condense as this would possibly spoil the pickle.
Select mangoes which might be uncooked, agency and a darkish inexperienced in coloration with a white-colored flesh. If the flesh is yellow, it means the mango is barely ripe.
Retailer this pickle in a ceramic jar by placing a muslin fabric on the mouth, later securing it with a string after which placing the lid.
Use both. Each work nicely on this pickle recipe.
Moisture within the pickle will end in fungus. Keep away from this by overlaying the pickle with a thick layer of oil and holding it dry. Any mould or fungus means you need to discard the whole pickle and there’s nothing you are able to do to rectify it.
You’ll be able to put together this pickle with sesame oil or sunflower oil.
Ideally, the pickle must be sun-dried. If not, then it may be dried underneath the fan too. However this can cut back the shelf-life as in any other case solar rays kill microorganisms.
You needn’t discard the water because it will get evaporated whereas the pickle is sun-dried.
Extra Indian Pickle Recipes To Strive!
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Mango Pickle (Aam ka Achar) | Punjabi Recipe
An genuine Punjabi recipe of Mango Pickle or Aam ka Achar made with unripe inexperienced mangoes, spices, salt and mustard oil. Simple and completely scrumptious.
Prep Time 15 minutes
Cook dinner Time 0 minutes
Solar Drying Time 4 d
Complete Time 4 d 15 minutes
Stop your display screen from going darkish whereas making the recipe
Prep Spices and Mangoes
Earlier than you start, take the spices and salt in small bowls and preserve them in daylight for 1 to 2 hours. This step is optionally available however does assist in eliminating any moisture from the spices and salt.
Later, take the fenugreek seeds and mustard seeds in a dry grinder jar or a spice-grinder and grind to a rough combination.
Rinse and wipe the uncooked mangoes and allow them to dry naturally. You’ll be able to even wipe them dry with a clear kitchen towel.
Making Mango Pickle
Chop the mangoes into 1.5 inches items. and add them in a bowl. Discard the stones however do peel off the flesh from the stones, if any. No have to take away the outer pores and skin of the mangoes if they’re tender and tender.
Take the chopped mangoes in a big non-reactive mixing bowl.
Now start by including the bottom fenugreek seeds and mustard seeds first.
Then, add fennel seeds, nigella seeds or onion seeds, turmeric powder, purple chili powder and salt.
With a metal or wood spoon, combine very nicely in order that the spices uniformly coat the mango items. Verify the style of the pickle masala combination or 1 to 2 mango items. The style needs to be barely salty. If not, then add some extra salt.
Subsequent pour ½ cup mustard oil.
Combine very nicely.
Spoon the ready pickle combination in a clear ceramic jar or glass jar. Use a clear spoon.
Cowl with a lid and preserve in daylight for 3 to 4 days. Notice that the daylight needs to be excellent with the sturdy rays falling on the pickle jar. It shouldn’t be cloudy or darkish.
- On a regular basis after sun-drying within the night, open the lid and provides a mild combine to the pickle with a clear spoon. Take the mango items settled on the backside upwards within the jar and provides a radical combine. Mainly, mixing and tossing must be carried out on a regular basis.Â
Within the night, get the jar inside and preserve in a cool dry place. Subsequent morning, preserve within the daylight once more.
- After holding in daylight for 3 to 4 days, add the remaining 2.5 cups mustard oil. Once more with a clear spoon, combine very nicely. The oil ought to seep inside and attain the underside of the jar. All of the mango items needs to be surrounded with some oil.
- Notice that you do not want to warmth the mustard oil. You’ll be able to add extra mustard oil if required. Do remember the fact that the mustard oil ought to float above the pickle by 2 to three inches. At all times bear in mind to maintain the oil floating above the pickle.
Seal with a lid, preserve in a cool dry place for 4 days until every little thing will get mellowed and pickled.
Initially, you might discover a slight bitter style within the pickle, however after 6 to 7 days, the bitterness will go away. This Mango Pickle stays good for greater than a yr at room temperature with out refrigeration.
Take pleasure in this Punjabi Mango Pickle with any Indian meal.
- Make certain the spices are inside their shelf interval and haven’t gone rancid.Â
- Use good high quality mustard oil and ideally chilly pressed or wooden pressed.Â
- As an alternative of mustard oil, you should utilize sesame oil (comprised of uncooked sesame seeds) and sunflower oil. However remember the fact that the style and taste of the mango pickle made with both of those oils will likely be totally different.
- Notice that the approximate diet data is for the whole jar of Mango Pickle.
Vitamin Details
Mango Pickle (Aam ka Achar) | Punjabi Recipe
Quantity Per Serving
Energy 1906 Energy from Fats 918
% Each day Worth*
Fats 102g157%
Saturated Fats 12g75%
Sodium 57640mg2506%
Potassium 4522mg129%
Carbohydrates 251g84%
Fiber 70g292%
Sugar 144g160%
Protein 46g92%
Vitamin A 28357IU567%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 19mg95%
Vitamin B6 3mg150%
Vitamin C 379mg459%
Vitamin E 34mg227%
Vitamin Okay 110µg105%
Calcium 871mg87%
Vitamin B9 (Folate) 557µg139%
Iron 49mg272%
Magnesium 587mg147%
Phosphorus 1013mg101%
Zinc 9mg60%
* P.c Each day Values are based mostly on a 2000 calorie food plan.
This Mango Pickle recipe submit from the archives first printed on Could 2012 has been republished and up to date on 8 Could 2022.
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