Welcome to the world of Mango Pickle! This delicious and tangy condiment holds a special place in many cuisines, especially in Indian cooking. Mango pickle, or aam ka achaar, is not just a dish; it’s a burst of flavor that every food lover needs to try. Traditionally made during the summer months when mangoes are in season, this pickle is a symbol of celebration and culinary heritage. Families pass down their recipes through generations, making it an essential part of festive meals and everyday dining.
The popularity of mango pickle lies in its ability to enhance any meal with its tangy and spicy kick. Whether served with rice, chapatis, or even just as a snack, mango pickle adds that extra zing. So, are you ready to learn how to make this delightful condiment? Let’s dive into the recipe!
Ingredients
| Ingredient | Quantity |
|---|---|
| Mango (raw, firm) | 3 medium-sized |
| Kalonji (nigella seeds) | 1 tsp |
| Turmeric powder | 1 tsp |
| Red chili powder | 2 tsp |
| Mustard seeds | 2 tsp |
| Salt | to taste |
| Mustard oil | 1 cup |
Note: If you don’t have kalonji, you can use cumin seeds as an alternative for a different flavor!
Step-by-Step Instructions
- Prepare the Mangoes: Wash and dry the mangoes thoroughly. Cut them into small, bite-sized pieces. Make sure to remove the seed.
- Mix the Spices: In a large bowl, add the mango pieces, kalonji, turmeric powder, red chili powder, and salt. Mix them well until the mango pieces are coated with the spices.
- Heat the Oil: In a pan, heat the mustard oil until it starts to smoke. Let it cool down a bit.
- Combine: Pour the cooled mustard oil over the mango and spice mixture. Mix everything thoroughly.
- Let it Rest: Transfer the mango pickle into a clean, dry jar. Seal it tightly and let it sit in a cool, dark place for at least 3-4 days so the flavors can develop. Shake the jar gently every day.
Nutritional Information
| Nutrient | Amount per Serving | Daily Value (%) |
|---|---|---|
| Calories | 120 | 6% |
| Protein | 1g | 2% |
| Carbohydrates | 10g | 3% |
| Fats | 9g | 14% |
| Vitamins | Vitamin C 10% | 10% |
| Sodium | 200mg | 8% |
Tips and Tricks
- Use Only Firm Mangoes: Make sure your mangoes are raw and firm to ensure they hold their shape.
- Experiment with Spices: Feel free to adjust the spices according to your taste. Adding a bit of asafoetida (hing) can enhance the flavor!
- Storage: Store the pickle in a cool, dry place and use a clean, dry spoon every time you take some out to avoid contamination.
- Common Mistakes: Avoid using wet tools or ingredients, as this can spoil the pickle.
FAQs
What can I serve with mango pickle?
You can serve mango pickle with rice, chapatis, parathas, or even sandwiches for an extra zing!
Can I make this pickle spicy?
Absolutely! You can increase the amount of red chili powder to make your mango pickle spicier.
How long does mango pickle last?
When stored properly in an airtight jar, mango pickle can last for several months, especially if kept in a cool, dark place.
Is mango pickle healthy?
Yes! While it is high in sodium, it also contains vitamins from mangoes and can be enjoyed in moderation as part of a balanced diet.
Can I use other fruits for pickling?
Yes! You can experiment with other fruits like lime or lemon, but the taste will be different from traditional mango pickle.
Is it necessary to let the pickle rest?
Yes, allowing the pickle to rest helps the flavors to develop and intensify, making it much tastier.
What if I don’t have mustard oil?
If you don’t have mustard oil, you can use any edible oil like sunflower or vegetable oil, but they might change the flavor a bit.
Can I add sugar to my mango pickle?
Yes! Adding a little sugar can balance the tanginess if you prefer a sweeter taste.
Can I heat the oil instead of cooling it?
No, the oil should be slightly cooled before pouring over the mangoes, as hot oil can cook them and change the texture.
How do I know when my pickle is ready?
Your mango pickle is ready when the mango pieces look saturated with spices and have softened slightly, usually after about 3-4 days.
Is it okay to use powdered spices?
Yes, you can use powdered spices, but whole spices tend to give a stronger flavor and texture.
Now you’re all set to make your very own Mango Pickle! Enjoy the delightful flavors and the rich cultural experience this dish brings to your table.
