Dry mango pickle, also known as “Aam Ka Sookha Achar,” is a delicious and tangy condiment that is popular in many Indian households. This pickle is made by drying mango pieces and mixing them with spices, resulting in a long-lasting and flavorful addition to your meals. Here’s a step-by-step guide to making dry mango pickle at home.
Ingredients
- Raw mangoes: 1 kg (preferably sour and firm)
- Salt: 100 grams (rock salt is preferable)
- Turmeric powder: 2 teaspoons
- Red chili powder: 3 tablespoons (adjust for spice preference)
- Fenugreek seeds: 1 tablespoon (coarsely powdered)
- Mustard seeds: 2 tablespoons (coarsely powdered)
- Asafoetida (hing): a pinch
- Sesame oil: 200 ml (or any cooking oil of your choice)
- Vinegar: 2 tablespoons (optional, for added tanginess)
Instructions
- Prepare the Mangoes:
- Wash the raw mangoes thoroughly and dry them completely with a clean cloth to remove any moisture.
- Cut the mangoes into long pieces, keeping the skin on for added texture
- Dry the Mangoes:
- Spread the mango pieces on a clean cloth or tray and place them under the sun for 5-6 days until they are completely dry and no moisture remains. This drying process is crucial for preserving the mangoes and intensifying their flavor.
- Mix the Spices:
- In a large mixing bowl, combine the dried mango pieces with salt and turmeric powder. Mix well to ensure even coating.
- Add red chili powder, coarsely powdered fenugreek seeds, mustard seeds, and asafoetida to the mango pieces. Mix thoroughly to ensure all pieces are well coated with the spices.
- Add Oil and Vinegar:
- Heat sesame oil in a pan until it is hot but not smoking. Allow it to cool slightly.
- Pour the cooled oil over the spiced mango pieces. The oil acts as a preservative and enhances the flavor of the pickle.
- Add vinegar if you prefer an extra tangy flavor and mix well.
- Storage:
- Transfer the mixture to a clean, dry glass jar. Ensure that the jar is airtight to prevent contamination.
- Store the jar in a cool, dry place. The pickle will be ready to eat after a few days and can last for several months.
Enjoy Your Dry Mango Pickle!
This dry mango pickle is perfect as a side dish with rice, chapati, or even as a topping for snacks. Its spicy and tangy flavor will surely enhance your meals and bring a taste of traditional Indian cuisine to your table.Tips
- Choose the Right Mango: Opt for sour, firm mangoes for the best texture and flavor.
- Adjust Spice Levels: Feel free to modify the amount of red chili powder based on your heat preference.
- Experiment with Flavors: You can add other spices like fennel seeds or ginger for additional flavor variations.