When it comes to Indian pickles, Aam Ka Lachha Achar holds a special place. Known for its unique shredded texture and bold flavors, this tangy and spicy mango pickle is a staple in many households, especially during the mango season. The term “lachha” refers to the thin, julienned strips of raw mango that give this pickle its distinct appearance and texture.
In this blog, we’ll delve into the recipe, tips for making it perfectly, and why Aam Ka Lachha Achar deserves a spot in your pantry.
What Makes Aam Ka Lachha Achar Special?
Aam Ka Lachha Achar is made with raw mangoes that are shredded into fine strips, blended with a mix of aromatic spices, and preserved in mustard oil. Unlike other pickles that use diced mango pieces, this pickle’s shredded texture allows the spices to coat each strand, creating a burst of flavor in every bite.
Its tangy, spicy, and slightly pungent taste pairs well with a variety of Indian dishes, making it a versatile condiment.
Ingredients for Aam Ka Lachha Achar
Here’s what you’ll need to prepare this flavorful mango pickle:
Main Ingredients
- Raw mangoes (kacha aam): 500 grams (peeled and shredded into thin strips)
- Salt: 2 tbsp (adjust to taste)
- Mustard oil: 1/4 cup
Spices
- Turmeric powder: 1 tsp
- Red chili powder: 1–2 tbsp (adjust based on spice preference)
- Fenugreek seeds (methi dana): 1 tbsp (roasted and coarsely ground)
- Fennel seeds (saunf): 1 tbsp (lightly roasted and coarsely ground)
- Nigella seeds (kalonji): 1 tsp
- Mustard seeds (rai): 1 tbsp (coarsely ground)
- Asafoetida (hing): 1/4 tsp
How to Make Aam Ka Lachha Achar
Step 1: Prepare the Mangoes
- Wash the raw mangoes thoroughly, peel them, and shred them into thin strips using a grater or mandoline slicer.
- In a large bowl, mix the shredded mangoes with salt and turmeric powder.
- Cover and let it sit for 6–8 hours (or overnight) to release excess water.
Step 2: Prepare the Spices
- Dry roast fenugreek seeds, fennel seeds, and mustard seeds in a pan until aromatic.
- Coarsely grind the roasted spices and set them aside.
Step 3: Combine the Ingredients
- Drain the water released by the salted mangoes.
- In a mixing bowl, add the shredded mangoes, red chili powder, ground spices, nigella seeds, and asafoetida. Mix well.
- Heat mustard oil to its smoking point, then let it cool slightly. Pour the cooled oil over the mango mixture and stir until the spices are evenly coated.
Step 4: Store the Pickle
- Transfer the Aam Ka Lachha Achar to a clean, sterilized glass jar. Ensure the shredded mangoes are submerged in oil.
- Seal the jar and let the pickle rest for 3–5 days in a cool, dry place to mature. Shake the jar daily to distribute the spices evenly.
Tips for Perfect Aam Ka Lachha Achar
- Dry the Mangoes Thoroughly: Ensure there’s no moisture on the mangoes or utensils to prevent spoilage.
- Use Fresh Ingredients: Fresh mangoes and spices enhance the flavor and shelf life of the pickle.
- Heat the Oil Properly: Heating mustard oil to its smoking point ensures it’s safe and flavorful for pickling.
- Store Correctly: Use a sterilized jar and always handle the pickle with a dry spoon to avoid contamination.
Health Benefits of Aam Ka Lachha Achar
- Aids Digestion: Spices like fenugreek, fennel, and asafoetida promote healthy digestion.
- Rich in Antioxidants: Raw mangoes are loaded with Vitamin C, which boosts immunity and fights free radicals.
- Enhances Appetite: The tangy and spicy flavors stimulate the taste buds and increase appetite.
- Homemade Goodness: Free from artificial preservatives, this pickle offers a healthy and natural alternative to store-bought versions.
How to Enjoy Aam Ka Lachha Achar
- With Parathas: Pair it with plain or stuffed parathas for a satisfying breakfast or snack.
- With Rice and Dal: Add a spoonful to simple dal-chawal for a flavor-packed meal.
- With Theplas or Khakras: Enjoy it with Gujarati theplas or crispy khakras for a traditional touch.
- As a Snack Companion: Use it as a tangy dip for pakoras, samosas, or mathris.
Why Aam Ka Lachha Achar is a Must-Try
Aam Ka Lachha Achar is more than just a pickle; it’s a celebration of India’s rich culinary heritage. Its shredded texture and bold flavors make it stand out among other mango pickles. Whether you’re reliving childhood memories of homemade pickles or discovering it for the first time, this recipe is bound to win your heart and taste buds.
Have you tried making Aam Ka Lachha Achar at home? Share your experiences, tips, or favorite ways to enjoy it in the comments below. And if you love pickles, don’t forget to share this blog with your fellow pickle enthusiasts!
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