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.
 |
| Mango Pickles |
 |
| 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
|
| 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
 |
| 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
Most visited
Traditional Makki Ki Roti (Corn Bread) Recipe
Traditional Makki Ki Roti (Corn Bread) Makki Ki Roti , a cherished staple from Punjab, India is a hearty, rustic flat bread made with corn flour. It pairs beautifully with Sarson Ka Saag , Baingan Bharta , and a dollop of fresh butter. Let’s dive into the traditional preparation method for soft, flavourful Makki Ki Roti! “Makki ki Roti is an authentic Punjabi flatbread made from cornmeal. It’s gluten-free, traditionally served with sarson da saag, and best enjoyed hot with a dollop of ghee.” Makke ki roti (corn bread) Ingredients: Makki Ka Atta (Corn Flour) – 2 cups Water 2 cups Kneading Corn Dough Step-by-Step Instructions: 1️⃣ Kneading the Dough Shaping Roti In a large bowl, add Makki Ka Atta ( corn flour) and gradually add warm water. Using your fingers, knead gently until a soft, pliable dough forms. Makka flour is gluten-free, so the dough won’t be as elastic as wheat dough—kneading lightly is key! If the dough feels dry, sprinkle a few drops of water and knead again. 2️...
Authentic Nepali Chukauni Recipe – A Tangy Yogurt & Potato Delight
Great choice! easy cooking Nepali recipe - Chukauni is gaining popularity beyond Nepal, even making its way into Bollywood celebrity kitchens as a refreshing, nutritious dish. Let’s refine the recipe further to make it more authentic, improve the step-by-step order, and highlight its health benefits. Nepali Chukauni Chukauni is a traditional Nepali potato and yogurt salad that originated in the Palpa district of western Nepal. It’s a beloved dish, commonly served with sel roti, steamed rice, Recently, it has been gaining attention in Bollywood celebrity kitchens, thanks to its refreshing taste, digestive benefits, and rich cultural heritage which is good for summer. This dish is quick to prepare, packed with bold flavours , and offers numerous health benefits, making it a perfect addition to any meal. Why Chukauni is Becoming a Celebrity Favourite? ✔ Authentic Nepali flavours – A traditional dish from Palpa, Nepal. ✔ Quick & Easy – Ready in just 15 minutes! ✔ Perfectl...
Authentic Baingan (Eggplant) Bharta
Baingan Bharta (eggplant) is a classic North Indian recipe which is most demanding meal that showcases the deep, smoky flavour of roasted eggplant, blended with aromatic spices and a rich tomato-onion base. This is easy cooking Indian recipe with many health benefits holds a special place in Punjabi households and is often enjoyed with a variety of side dishes that complement its bold taste. Let’s explore the detailed traditional recipe along with ideal pairings to elevate your meal experience! Baingan ka Bharta (Eggplant bharta) Ingredients for Authentic Baingan (Eggplant) Bharta: Baingan (Eggplant) – 2 large Tomatoes – 2 six pieces of peeled garlic Green chillies Oil – 2 tbsp (mustard oil preferred for authentic taste) Heeng (Asafoetida) – ¼ tsp Jeera (Cumin seeds) – 1 tsp Onion – 1, finely chopped Haldi powder (Turmeric) – 1 tsp Red chili powder – 1 tsp Dhaniya powder (Coriander powder) – 1 tsp Salt – to taste Garam masala – ¼ tsp Coriander leaves – for garn...
Masala Bhindi-A Flavourful Indian Delight
Masala Bhindi Masala Bhindi, or spiced okra, is a classic North Indian dish that combines tender okra with onions, tomatoes, and aromatic spices. This semi-dry preparation is a staple in Indian households and is loved for its rich flavours and satisfying texture. The key to a perfect Masala Bhindi is ensuring the okra is cooked properly to avoid any sliminess while retaining its natural crunch. This dish pairs beautifully with roti, naan, or rice, making it a versatile addition to any meal. Whether you’re preparing a quick weekday dinner or a special meal for guests, Masala Bhindi is a fantastic choice that is both nutritious and delicious. Ingredients: 250g okra (bhindi), washed and cut into 1-inch pieces 2 tablespoons oil 1 teaspoon cumin seeds 1 medium onion, finely chopped 2 medium tomatoes, finely chopped 2-3 green chillies, slit (optional) 1 teaspoon ginger-garlic paste 1/2 teaspoon turmeric powder 1 teaspoon red chilli powder 1 teaspoon coriander powder 1/2 teaspoon garam masala...
Fish Curry - Nepali Machha Ko Jhol
"Cook Nepali-style Machha Ko Jhol—fresh fish simmered in a spiced mustard-tomato gravy with garlic, turmeric, and herbs. A rustic, comforting curry from Nepal." Hot & Rich Fish curry " Nepali Machha Ko Jhol is more than just a fish curry—it’s a celebration of Nepali- Asian spices, slow-cooked goodness, and the perfect balance of tangy, spicy, and earthy flavours. Typically made with freshwater fish like Rohu or Catla, the fish is lightly fried before being simmered in a fragrant gravy infused with mustard seeds, garlic, ginger, tomatoes, and a blend of Nepali spices.. Fish Curry Ingredients for Fish Curry: For the Fish: 1000 g. fresh fish (such as salmon or rohu 2 tbsp mustard oil (or preferred cooking oil) 2 tsp turmeric powder 1 fresh lemon Salt to taste Fish curry- Nepali Style For the Curry Base: 2 tsp chilli powder Fish Curry 2–3 red onions, finely chopped 3 fresh tomatoes, chopped 2 tbsp ginger-garlic paste 2–3 green chillies, slit (or 1 tsp red chilli powder...
Aloo Gobi Sabji Indian Classic for Every Occasion
A simple easy cooking "Aloo Gobi Sabji" is more than just a dish—it’s a staple in every Indian household, cherished across generations. Whether it’s a daily meal, festive gathering, or a comforting homemade dinner, this is easy cooking mouthwatering recipes is a combination of potatoes and cauliflower finds its way onto plates with ease. Favourite Alo & Gobi Why Aloo Gobi is a Must-Have Dish? Versatile Pairing: Goes perfectly with roti, paratha, naan, or rice, making it a go-to meal. Celebration Favorited: Served at weddings, family get-together, and religious functions, adding warmth to every occasion. Quick & Easy: A simple recipe that requires minimal ingredients yet delivers maximum flavour. Healthy & Nutritious: Packed with fibre, vitamins, and antioxidants, making it a wholesome choice. Diced Potatoes Cut pieces of cauliflower Ingredients : 2 medium potatoes, diced 1 small cauliflower, cut into florets 2 tablespoons oil (mustard or vegetable oil) 1 teasp...
Kashmiri Pulao Recipe -Authentic Saffron Rice Pulao
"Make fragrant Kashmiri Pulao with saffron, dried fruits, and spices. An aromatic rice dish perfect for festive occasions and royal-style meals." Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 3-4 Authentic Saffron Rice Pulao Favourite Indian vegetarian recipe for Lunch and Dinner - Kashmiri Pulao is a fragrant, mildly sweet rice Indian dish infused with saffron and enriched with dry fruits. Unlike traditional savoury pulao, this version embraces subtle sweetness, making it a delightful contrast to spicy curries. A beloved dish from Kashmiri cuisine, it pairs beautifully with meat-based curries or a refreshing tomato-onion raita. Ingredients For the Pulao: 1 cup Basmati rice, soaked for 30 minutes 2 cups water 2 tablespoons ghee ½ teaspoon shahi jeera (caraway seeds) 1 cinnamon stick 2 green cardamom pods 2 cloves 1 bay leaf ½ teaspoon fennel powder ½ teaspoon Kashmiri red chili powder (optional, for mild spice) ½ teaspoon salt 8-10 stran...
Nepali Mutton Curry A Traditional Delight
Mutton Curry, or Khasi Ko Masu, is a deeply flavourful and traditional dish from Nepal. It is a celebration of Nepali spices and slow-cooked goodness, where tender goat meat is marinated and simmered in a fragrant blend of mustard oil, garlic, ginger, onions, tomatoes, and a mix of earthy spices like cumin, coriander, and garam masala. The result? A rich, slightly smoky, and beautifully tender dish that pairs perfectly with steamed rice, roti, or beaten rice (chiura). Mutton Curry This dish is a staple in Nepali households and is often prepared during festivals, family gatherings, and special occasions. The slow-cooking process allows the meat to absorb the bold flavours of the spices, creating a dish that is both comforting and satisfying . Ingredients of Mutton Curry: 1 kg mutton (goat meat), cut into medium-sized pieces 2 large onions, finely chopped 4-5 garlic cloves, minced 1-inch piece of ginger, minced 3 medium tomatoes, finely chopped 3-4 green chillies (adjust to yo...
Comments
Post a Comment