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Mango Pickle (aam Ka Achaar)
Mango pickle (aam ka achaar) is a tangy and spicy condiment made from raw mangoes, spices, and oil. It adds a burst of flavor to any meal and is a staple in Indian households. Ingredients: Raw mango, Mustard oil, Turmeric powder, Fennel seeds, Salt, Fenugreek seeds, Red chilli powder
30min
Cook Time
20
Servings
Recipe
120 kCal
Recipe
1
Wash and dry 1 kg of raw mangoes. Cut them into small pieces, discarding the seed.
2
In a large mixing bowl, combine the mango pieces with 100 grams of salt. Mix well and let it rest for 6-8 hours or overnight.
3
In a pan, dry roast 50 grams of fenugreek seeds and 50 grams of fennel seeds until fragrant. Allow them to cool and then coarsely grind them.
4
In another pan, heat 250 ml of mustard oil until it reaches its smoking point. Turn off the heat and let it cool down to room temperature.
5
In the same mixing bowl with the mangoes, add the ground fenugreek and fennel seeds, 50 grams of red chili powder, 50 grams of turmeric powder, and the cooled mustard oil. Mix well to coat the mango pieces evenly with the spices and oil.
6
Transfer the mango pickle mixture to a clean, dry, and sterilized glass jar. Seal the jar tightly and let it sit in a cool, dark place for 7-10 days, allowing the flavors to develop.
7
After 7-10 days, the mango pickle is ready to be served. Store it in a cool, dark place or refrigerate it for longer shelf life.
Nutrition
120
kCal
1.5 g
Protein
10 g
Fat
8 g
Carbs
1 kg of Raw Mango
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250 ml of Mustard Oil
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50 g of Turmeric Powder
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All the tools you would need
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50 g of Fenugreek Seeds
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50 g of Red Chilli Powder
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