Aam ka Achaar – Mango Pickle

Hello HTS Community

Presenting a recipe that has been in my family for generations. My grandmother used to make about 30 kilograms of mango pickle every year for family and relatives, the same tradition is now followed by my mother, and someday maybe I will continue with the legacy.

Pickles are the heart of Indian food. These are countless number of pickles, some are sour, some are sweet, spicy, or a mix of all. Every Indian family has their own set of recipes, and they make fresh pickle each summer to savour for the rest of the year.

To keep things simple, I am sharing a small batch recipe to start will 1/2 kilogram of pickle. This recipe uses no preservatives, the oil acts as a natural one. It’s vegan, healthy and damn tasty. I like to eat pickle with paratha, mathri or just like that. This is not just a recipe, but an emotion, a memory attached with childhood where I helped my grandmother cut those large number of raw mangoes.

I hope this recipe brings joy to you. If you like this recipe, do share it with your friends and family and drop a comment. Also try my Spicy Garlic Chutney, Til (Sesame) Chutney and Ghee roast mix.

Ingredients you will need:

• Set 1 ingredients
  • Raw mango- 1/2 kg, cut in medium sized pieces, remove seed
  • Rock salt- 2 teaspoon
  • Turmeric power- 1/2 teaspoon
• Set 2 ingredients
  • Peeli sarso (Yellow mustard)- 1.5 teaspoons
  • Saunf (Fennel seeds)- 3 teaspoons
  • Senda namak (Rock salt)- 2 teaspoon
  • Jeera (Cumin seeds)- 1 teaspoon
  • Methi dana (Fenugreek seeds)- 1 teaspoon
  • Garam masala- 1/2 teaspoon
  • Kalaunji (Nigella seeds)- 1/2 teaspoon
  • Lal mirch (Ground Red chilli)- 3 teaspoon
  • Dhaniya (Coriander powder)- 1/2 teaspoon
  • Heeng (Asafoetida)- 1 pinch
  • Ajwain (Carom seeds)- 1/8 teaspoon
  • Sarso ka tel (Mustard oil)- 1 tablespoon (more for later)

Steps:

• Mix set 1 ingredients well in a glass or ceramic bowl, cover it and keep aside for a day.
• Next day, except for mustard oil, put all ingredients in a mixer grinder and just grind for a second, so that the spices and seeds break. We want a very coarse mixture, so do not over grind it.
• Separate the water released by raw mango and mix set 2 ingredients with mango pieces.

• Cover the bowl with a cloth or mesh and keep in a well ventilated area for 4 days, giving it a mix once a day.
• On the 5th day, taste one piece of mango to check if the salt and other spices taste right. If not adjust by adding them now.
• Put the pickle in a glass or ceramic jar and pour mustard oil on top to cover it. Close the jar with a muslin cloth tied at the top and put it in sunlight for at least 2 hours everyday for 10-12 days before consuming it.