Are you ready to embark on a culinary journey to the vibrant streets of India? Today, we're making Aam Ka Achar – a tangy, spicy, and utterly addictive mango pickle. This homemade recipe is surprisingly easy, delivering a burst of flavor that will elevate any meal. Whether you're a seasoned cook or just starting your culinary adventures, this recipe is perfect for creating a delicious and healthy addition to your pantry. Prepare to be amazed by the simplicity and the incredible taste! This quick dinner idea is also a fantastic way to preserve the sweetness of summer mangoes.
Ingredients:
- 1 kg raw mangoes (preferably small and firm, like Banganapalli or Totapuri)
- 250 gm mustard oil
- 100 gm salt (adjust according to mango taste)
- 50 gm turmeric powder
- 25 gm red chili powder (adjust to your spice preference)
- 10 gm fenugreek seeds (methi dana)
- 5 gm asafoetida (hing)
- 5 gm mustard seeds (rai)
- 2 gm nigella seeds (kalonji)
- 1 gm mustard oil
Step-by-Step Instructions:
Preparing the Mangoes:
- Wash the raw mangoes thoroughly and wipe them dry.
- Carefully slice the mangoes into thin, long pieces. Avoid cutting them too thinly; they should hold their shape.
- Mix the mango pieces with 50 gm of salt and keep aside for at least 4-6 hours, or preferably overnight. This process draws out excess moisture and helps to preserve the mangoes.
Making the Spice Blend:
- Heat a small pan on low heat and add the mustard oil. Let it heat for a couple of minutes until warm but not smoking.
- Gently add the fenugreek seeds, mustard seeds, and nigella seeds. Allow them to splutter and turn golden brown. Be careful not to burn them.
- Remove the pan from the heat and add the asafoetida (hing), turmeric powder, and red chili powder. Mix well.
Combining and Pickling:
- Drain any excess liquid from the salted mangoes. This step is crucial for preventing spoilage.
- Add the prepared spice blend to the mangoes. Mix very thoroughly to ensure every piece is coated well.
- Transfer the mixture into a clean, dry glass jar. Make sure the mangoes are submerged in the oil. Pack tightly; the tighter the packing, the better the results.
- Seal the jar tightly.
Storage and Serving:
- Keep the jar in a cool, dark place for at least 10-15 days to allow the flavors to meld completely. The longer it sits, the more intense the flavour becomes.
- After the curing period, your Aam Ka Achar is ready! Enjoy this delicious pickle with roti, paratha, rice, or any dish of your liking.
Cooking Tips & Variations:
- For a less spicy achar, reduce the amount of red chili powder.
- You can add other spices like cumin seeds or coriander powder to enhance the flavor profile.
- For a sweeter taste, add a little jaggery or sugar to the spice blend. However, this may shorten its shelf life.
- Always use dry, clean jars and utensils to avoid spoiling the pickle. Sterilizing the jars beforehand is a good practice.
- Ensure the mangoes are completely submerged in oil to prevent mold formation.
Nutritional Information (per serving – approximate):
Please note that the nutritional information can vary significantly depending on the specific ingredients used and serving size. This is just an estimate:
- Calories: Around 100-150 calories per serving.
- Fat: High in healthy fats from the mustard oil.
- Carbohydrates: Moderate.
- Protein: Low.
This Aam Ka Achar recipe is a perfect example of how simple ingredients can create an extraordinary culinary experience. The delightful blend of sweet and tangy mangoes, balanced with the warmth of spices, makes this pickle an absolute must-try. Enjoy this delicious homemade treat, a testament to the rich culinary heritage of India. It's far more delicious and satisfying than any store-bought version, offering a true taste of homemade cooking at its finest.