Mango pickles, or ‘aam ka achaar,’ is more than simply a condiment; it’s a feeling that brings back memories of warm family kitchens, summer evenings, and aromatic spices. This spicy and tangy treat is a mainstay in Indian homes, giving every meal a taste boost. Mango pickles elevate everyday meals to a remarkable level, whether they are served with steamed rice, spicy parathas, or a straightforward dal.
This article delves into the world of mango pickles, examining their origins, regional variations, and the detailed instructions for creating your own jar of this favorite. Learn to make a pickle that captures the spirit of tradition and the flavor of home, from the crunch of raw mangoes to the magic of mustard oil and spices.
Here is a detailed recipe for making mango pickles: grandma’s recipes
Ingredients
– 2 lbs (1 kg) raw mangoes, cut into 1-inch (2.5 cm) cubes
– 1 cup (250 ml) mustard oil or vegetable oil
– 1/2 cup (125 g) coarse salt
– 1/2 tsp (2 g) asafoetida (optional)
– 1/4 cup (60 g) granulated sugar
– 2 tbsp (30 g) coriander seeds
– 1 tsp (5 g) cumin seeds
– 1 tsp (5 g) fenugreek seeds
– 1 tsp (5 g) turmeric powder
– 1 tsp (5 g) red chili powder
– 2-3 green chilies, slit
– 2 cloves garlic, minced (optional)
– 1/4 cup (15 g) chopped fresh cilantro (optional)
Instructions
*Preparing the Mango*
1. Wash the mango cubes in cold water to remove any dirt or impurities.
2. Dry the mango cubes thoroughly with a clean towel to remove excess moisture.
3. Set the mango cubes aside until ready to use.
*Creating the Spice Blend*
1. In a small pan, dry roast the coriander seeds and cumin seeds over low heat until fragrant.
2. Remove the pan from the heat and let the spices cool completely.
3. Once cool, grind the roasted spices into a coarse powder using a spice grinder or mortar and pestle.
4. Set the spice blend aside until ready to use.
*Making the Pickle Masala*
1. In a blender or food processor, combine the roasted spice blend, salt, sugar, turmeric powder, red chili powder, and asafoetida (if using).
2. Blend the mixture until you get a smooth, slightly coarse paste.
3. Set the pickle masala aside until ready to use.
*Marinating the Mango*
1. In a large bowl, combine the mango cubes, pickle masala, and green chilies.
2. Mix well, ensuring the mango is evenly coated with the spice blend.
3. Cover the bowl with plastic wrap or a lid and let it marinate for at least 2 hours or overnight in the refrigerator.
*Adding the Marinated Mango*
1. Add the marinated mango mixture to the pan with the oil.
2. Stir well, ensuring the mango is evenly coated with the oil.
3. Cook for about 10-15 minutes, stirring occasionally, until the mango is slightly tender and the oil has separated from the spice blend.
*Adding the Cilantro (Optional)*
1. Stir in the chopped fresh cilantro (if using).
2. Cook for an additional 1-2 minutes, until the cilantro is slightly wilted.
3. Garnish with fry curry leaves (optional)
*Cooling and Storing*
1. Remove the pan from the heat and let the pickle cool completely.
2. Transfer the pickle to an airtight glass jar.
3. Store the pickle in the refrigerator to slow down the fermentation process.
4. The mango pickles will keep for several months in the fridge.
Enjoy your homemade mango pickles
Here are some mango pickles serving ideas:
1. *Indian-style sandwiches*: Pair mango pickle with cheese, chutneys, and cold cuts for a flavorful sandwich.
2. *Snack or appetizer*: Serve mango pickles as a tangy side dish with crackers, chips, or papadum.
3. *Grilled meats*: Top grilled chicken, fish, or lamb with mango pickle for a sweet and spicy glaze.
4. *Naan or rice bowl*: Mix mango pickle with yogurt or raita and serve with naan or over a bed of flavored rice.
5. *Cocktail pairing*: Use mango pickle as a garnish or mixer for cocktails, adding a sweet and tangy flavor.
6. *Breakfast accompaniment*: Serve mango pickle alongside scrambled eggs, omelets, or breakfast parathas.
7. *Dosa or idli filling*: Mix mango pickle with potatoes, onions, and spices for a flavorful filling in dosas or idlis.
8. *Salad topping*: Add mango pickle to green salads, fruit salads, or quinoa bowls for a burst of flavor.
These ideas will help you enjoy mango pickle in various dishes and cuisines!
Tips and Variations
1. *Adjust the spice level*: Adjust the amount of red chili powder to suit your desired level of spiciness.
2. *Use the right mango*: Choose raw, sour mangoes like Rajapuri or Totapuri for the best flavor.
3. *Store properly*: Store the pickle in the refrigerator to slow down the fermentation process.
4. *Sweet and sour variation*: Add more sugar to balance the sourness of the mango.
5. *Garlic-free variation*: Omit the garlic for a lighter flavor.
6. *Vinegar variation*: Add a tablespoon or two of white vinegar to enhance the pickle’s flavor and shelf life.
Safety Precautions
1. Always use clean and sanitized equipment when making pickles.
2. Wash your hands thoroughly before and after handling the mango and other ingredients.
3. Make sure the pickle is cooled completely before storing it in the refrigerator.
4. Always check the pickle for any signs of spoilage before consuming it.
Conclusion
Making mango pickles is a simple and rewarding process that requires just a few ingredients and some basic cooking skills. With this recipe, you can create a delicious and tangy pickle that’s perfect for snacking, cooking, or gift-giving. So go ahead, give it a try, and enjoy the flavors of India!
You can try also different types dip