Mango pickle, or Aam Ka Achar
Is a beloved condiment in Indian cuisine, known for its bold, tangy, and spicy flavours. It’s made by preserving raw mangoes with a blend of aromatic spices and oil, allowing them to ferment and develop deep, complex aroma over time.
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| Mango Pickles |
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| Indian Spices |
Ah, the tangy, spicy delight that is Indian mango pickle—an irresistible classic! Here's a simple recipe for you to try:
Mango Pickle
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| Mango Pickle |
Ingredients for Mango pickle:
- 1 kg. raw mangoes (washed, dried, and cut into bite-sized pieces)
- 100 g. mustard seeds (coarsely ground)
- 2 tbsp fenugreek seeds (lightly toasted and coarsely ground)
- 2 tbsp fennel seeds/ Sounf (lightly toasted and coarsely ground)
- 2 tbsp nigella seeds / Kalonji
- 100 g. red chili powder (adjust to taste)
- 2 tbsp turmeric powder
- 2 tbsp asafoetida (hing)
- 250 g. mustard oil (or any preferred oil)
- 150 g. salt (adjust to taste)
How to Make Mango pickle?
Prep the mangoes: Make sure the mango pieces are completely dry. Any moisture can spoil the pickle.
Step 1: Preparing the Mangoes
Wash the mangoes thoroughly and dry them completely—moisture can shorten the shelf life of the pickle. Cut them into bite-sized cubes or thin slices, depending on preference.
Step 2 : Preparing the Spice Blend
- The spice mix is what gives mango pickle its signature punch. Common spices include:
- Mustard seeds – for a sharp, earthy flavour
- Fenugreek seeds – adds bitterness and depth
- Fennel seeds – brings a mild sweetness
- Red chilli powder – for heat
- Turmeric – enhances colour and preserves the pickle Salt – essential for curing the mangoes
- Some variations also include garlic, asafoetida, or jaggery for additional complexity.
Step 3: Mixing Everything Together
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| Ready Pickles |
Step 4: Fermentation & Storage
The pickle is transferred to a clean, dry glass jar and left to mature for several days. Over time, the mangoes absorb the spices, and the flavours deepen. Some recipes recommend sun-drying the pickle for a few hours each day to speed up the process.
Cure: Let the pickle sit for about 7-10 days, stirring it daily with a clean, dry spoon. The flavours will deepen over time.
Mango pickle (Aam Ka Achar) is traditionally served with a wide variety of Indian dishes, enhancing their flavours with its tangy, spicy, and aromatic profile. Here are some common and popular pairings:Dal and Rice: Mango pickle is a classic accompaniment to simple dal (lentil soup) and steamed rice, especially in South India. The pickle adds a burst of flavor to the otherwise mild and comforting meal.
Indian Breads: It pairs wonderfully with rotis, parathas, and naan, providing a spicy contrast to the soft, buttery breads.
Curries and Gravy Dishes: Mango pickle complements rich and creamy curries like Paneer Pasanda, butter chicken, or vegetable kormas by cutting through the richness with its sharp, spicy tang.
Snacks and Chaats: Sprinkle chopped dry mango pickle on popular Indian street foods like bhel puri, sev puri, or papdi chaat to add an extra layer of tang and spice.
Breakfast Items: In many Indian households, mango pickle is enjoyed with breakfast dishes such as idli, dosa, or even curd rice, adding a flavourful kick to the meal.
Innovative Uses: Mango pickle is also used creatively in recipes like mango pickle chicken wings, where it is blended into a sauce to coat the wings, served with cooling yogurt dip
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