Aam ka achar recipe, How to make green Mango pickle

Mango pickle is everyone’s favorite…Here is a mango pickle recipe made the Rajasthani way; another recipe from my grandmaa’s recipe collection.

Mango season is around and unripe mangoes are available in plenty. There are many ways to make mango pickle. When buying mangoes for the pickle; remember not to buy the one with fibers as these do not make the pickle tasty.

This mango pickle can be served with dal rice, khichadi or as a side with any veggie dish.

A few things to remember are: there should be no water or moisture in your jar in which you will keep the mango pickle. The jar should be clean and dry. You can dry the jar in sun. Hygiene and cleanliness are very important when you are making pickles, jam, sauces etc. It will help the pickle last longer.

Step by step mango pickle recipe:

1. Rinse the mangoes and soak for 1 hour in water. Take out mangoes from water and wipe well with a kitchen towel.
   
   
   
2. Take all the spices in a big plate.
   
3. Pour oil in a pan and heat till it start smoking and then turn off the heat. Then carefully take a spoon full of hot oil and start pouring it on the split mustard seeds first.
   
4. Once it is completely fried, then pour it over the fennel seeds (sauf) followed by nigella seeds (kalonji)
   
5. Do the same with rest of the spices except turmeric and red chili powder.
   
6. By the time its red chili powder’s turn the oil is sufficiently warm and it won’t burn the powder. So last but one will be turmeric power and lastly pour oil on the red chili powder. Mix all the spices together with a spoon and let it cool down on counter.
   
7. Meanwhile, dice the mangoes in small pieces and discard the seeds.
   
8. Once the masala cools down completely, add the diced mangoes to it.
   
9. Mix everything well so that each piece of mango should get coated with masala.
   
10. Pickle is ready but the mango pieces are not yet soft. It will take a weeks’ time. After that you can start having mango pickle.
    

Mango pickle / Aam ka achar recipe below:

Mango pickle recipe Prep time Total  1 hr  1½ hr Mango pickle – Rajasthani style mango pickle made with oil and spices. AUTHOR: Monali RECIPE TYPE: Pickles, Side CUISINE: Indian MAKES: 1 medium jar full pickle INGREDIENTS (measuring cup used, 1 cup=237 ml) 500 gm unripe/raw mangoes ½ cup split mustard seeds/rai dana 1 tbsp. fennel seed/sauf ½ tbsp. nigella seeds/kalonji ¼ cup red chili powder/lal mirch powder 1 tbsp. turmeric powder/haldi 4 tbsp. Salt or as required ½ tsp asafoetida/hing 1½ cup mustard oil or refined oil (as required)  DIRECTION Rinse the mangoes and soak for 1 hour in water. Take out mangoes from water and wipe well with a kitchen towel. Let the mangoes rest on counter for some time. This will help to dry the moisture if any. Take all the spices in a big plate. Pour oil in a pan and heat till it start smoking and then turn off the heat. Then carefully take a spoon full of hot oil and start pouring it on the split mustard seeds first. Once it is completely fried, then pour it over the fennel seeds (sauf) follow by nigella seeds (kalonji) Do the same with rest of the spices except turmeric and red chili powder. By the time its red chili powder’s turn the oil is sufficiently warm and it won’t burn the powder. So last but one will be turmeric power and lastly pour oil on the red chili powder. Mix all the spices together with a spoon and let it cool down on counter. Meanwhile, dice the mangoes in small pieces and discard the seeds. Once the masala cools down completely, add the diced mangoes to it. Mix everything well so that each piece of mango should get coated with masala. Pickle is ready but the mango pieces are not yet soft. It will take a weeks’ time. After that you can start having mango pickle. Pour the entire pickle in a clean and dry glass jar. Pour the remaining oil till it just about covers the rim of the mangoes up to ½ inch or more. Always remember to keep the oil floating above the pickle. Close the jar and keep in a cool dry place for 7 days till everything gets mellowed and pickled. Enjoy this mango pickle with any Indian dish.  NOTES You can reduce the amount of red chili powder if you want a mild pickle. If you don’t like the pungent smell and taste for mustard oil, you can use regular cooking oil instead. Keep the jar and the plates dry and clean while making pickle. Always keep the mango pickle covered with a layer of oil. The mango pickle stays good for a year without refrigeration. But it will get over soon and won’t last for a year J.  SERVING SUGGESTION Serve the mango pickle with dal-rice or parathas or as a side with any veggie dish.