Green mango pickle, also known as “Aam Ka Achar,” is a popular Indian condiment that adds a tangy and spicy kick to meals. This pickle is made using unripe green mangoes and a blend of spices, making it a perfect accompaniment to rice, roti, and other dishes. Here’s a simple recipe to prepare green mango pickle at home.
Ingredients
- Green mangoes: 1 kg (unripe and firm)
- Salt: 100 grams (rock salt is preferable)
- Turmeric powder: 2 teaspoons
- Red chili powder: 3 tablespoons (adjust for spice preference)
- Mustard seeds: 2 tablespoons (coarsely powdered)
- Fenugreek seeds: 1 tablespoon (coarsely powdered)
- Asafoetida (hing): a pinch
- Sesame oil: 200 ml (or any cooking oil of your choice)
- Curry leaves: a handful
- Garlic cloves: 10-12 (optional, for added flavor)
Instructions
- Prepare the Mangoes:
- Wash the green mangoes thoroughly and dry them completely with a clean cloth. This step is crucial to prevent any moisture, which can spoil the pickle.
- Cut the mangoes into small pieces, approximately 1-2 inches, keeping the skin on for added texture
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- Mix the Spices:
- In a large mixing bowl, combine the mango pieces with salt and turmeric powder. Mix well and let it sit for about an hour. This helps the mango pieces to absorb the salt and turmeric, enhancing their flavor.
- Add red chili powder, coarsely powdered mustard seeds, fenugreek seeds, and asafoetida to the mango pieces. Mix thoroughly to ensure even coating.
- Prepare the Tempering:
- Heat sesame oil in a pan. Add mustard seeds and let them splutter.
- Add curry leaves and garlic cloves (if using) and sauté until the garlic is golden brown.
- Turn off the heat and let the oil cool slightly.
- Combine Everything:
- Pour the tempered oil mixture over the spiced mango pieces. The oil acts as a preservative and enhances the flavor of the pickle.
- Mix everything thoroughly to ensure that the mango pieces are well coated with the spices and oil.
- Fermentation Process:
- Transfer the mixture to a clean, dry glass jar. Ensure that the jar is airtight to prevent contamination.
- Leave the jar in a warm place for about 3 to 5 days. Shake the jar gently once a day to help the flavors meld together.
- Storage:
- After the fermentation period, your green mango pickle is ready to be enjoyed! Store it in the refrigerator, where it can last for several weeks.
Enjoy Your Green Mango Pickle!
This green 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 unripe, firm green 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.
With this easy recipe, you can enjoy the authentic taste of homemade green mango pickle! Happy pickling