Mango Pickle Recipe (Aam Ka Achar) Easy Homemade

Introduction

Welcome to our delicious journey of making homemade Mango Pickle! If you’ve never tried making this tangy, spicy treat at home, you’re in for a real treat. Mango Pickle, or Aam ka Achar as it’s known in India, is more than just a condiment (sauce)—it’s a mix of flavors that can elevate any meal. This beloved pickle is common in many households, adding a unique taste to rice, bread, and even snacks.

Mango: Nutrition, Benefits, Risks & Quick Recipes

What makes Mango Pickle so special?

First, it’s the perfect balance of sour, spicy, and salty flavors that dance on your taste buds with every bite. Unlike store-bought versions, homemade Mango Pickle allows you to control the quality and quantity of ingredients. You can customize it to suit your taste and dietary preferences, ensuring it’s as healthy and delicious as possible.

But that’s not all—making Mango Pickle at home is also an exciting way to connect with traditional culinary practices. It’s a simple and rewarding process that brings a sense of accomplishment and satisfaction every time you jar up those flavorful mango pieces.

In this blog, we’ll guide you through everything you need to know to make the best Mango Pickle, right in your kitchen.

Benefits of Making Mango Pickles at Home

Below are few benefits of making mango pickles at home.

Customization to Your Taste

When you make Mango Pickles at home, you have complete control over the ingredients.

Fresher Ingredients

Homemade Mango Pickle is made from fresh, high-quality ingredients. You can handpick the best unripe mangoes, which ensures a superior taste and texture. Plus, you know exactly what goes into your pickle, with no hidden preservatives or artificial flavors.

Healthier Option

Store-bought pickles often contain preservatives and additives to prolong shelf life. By making your own, you avoid these unwanted extra items. Moreover, the spices used in Mango Pickle, such as turmeric and fenugreek, have numerous health benefits, making your homemade version both tasty and nutritious.

Economical

Creating your own Mango Pickle can be more cost-effective than buying from the store. Buying ingredients in bulk and using reusable jars can save you money in the long run. It’s a great way to enjoy this savory treat without major expense.

Cultural Connection:

Making Mango Pickle is a cherished tradition in many cultures. By preparing it at home, you connect with your heritage and keep these traditional culinary practices alive. It’s a wonderful way to bond with family, especially when the recipe has been passed down through generations.

Ingredients for Mango Pickle

Below is a detailed list of everything you’ll need to get started.

1. Mangoes

500 grams of raw, unripe mangoes: choose firm, unripe mangoes free from blemishes and spots. Varieties like Rajapuri or Totapuri work best for pickling due to their firm texture and tartness.

2. Salt

2-3 tablespoons of sea salt or kosher salt: Salt is crucial for fermentation and preservation, as well as enhancing the overall taste.

3. Turmeric Powder

1 tablespoon of turmeric powder: Turmeric adds a beautiful color and earthy flavor while offering anti-inflammatory benefits.

4. Red Chili Powder

2 tablespoons of red chili powder: This adds the desired heat. Adjust according to your preference.

5. Mustard Seeds

2 tablespoons of yellow or black mustard seeds: Mustard seeds bring a slightly nutty taste and help preserve.

6. Fenugreek Seeds

1 tablespoon of fenugreek seeds: These seeds add a subtle bitterness that rounds out the flavors  Fennel Seeds

7. Fennel Seeds

1 tablespoon of fennel seeds: Fennel seeds contribute a mild sweetness and a slight anise flavor that complements the tartness of the mangoes.

8. Asafoetida (Hing)

A pinch of asafoetida: This pungent spice helps in digestion and adds a unique flavor to the pickle.

9. Oil

1 cup of mustard oil or sesame oil: The choice of oil can significantly change the flavor profile. Ensure the oil is heated and then cooled to a smoking point before use to eliminate any rawness.

10. Vinegar (Optional)

2-3 tablespoons of vinegar: Vinegar is optional but adds an extra tanginess and increases the shelf life of the pickle.

11. Garlic Cloves (Optional)

5-6 peeled garlic cloves: If you prefer a garlicky flavor, adding cloves will enhance the pickle’s taste.

Types of Mangoes Ideal for Pickling

While there are many mango varieties, not all are suited for pickling. Choose unripe, firm mangoes that are tart and tangy. Commonly used varieties include:

• Totapuri Mangoes: Known for their firm flesh and tart flavor, making them a popular choice.
• Rajapuri Mangoes: These are large, pulpy, and tangy, ideal for absorbing spices.
• Alphonso (Hapus): While usually known for their sweetness when ripe, unripe Alphonsos also make excellent pickles due to their firm texture.

 Tips for Selecting Perfect Mangoes

• Firmness: Choose mangoes that are firm to the touch. Soft or ripe mangoes will not hold up well during the pickling process.
• Color: Look for green mangoes with no yellow or red patches. The greener, the better, as this indicates they are unripe.
• Blemishes: Avoid mangoes with spots or blemishes; these could affect the pickle’s taste and longevity.
• Size and Shape: Uniformly sized mangoes will ensure even pickling. Medium to large-sized mangoes are easier to cut and prepare.

Mango Pickle Recipe Instructions (Step-by-Step)

Follow these simple steps to create a delicious and tangy treat that will enhance any meal.

 Preparing the Mangoes

• Select Unripe Mangoes: Choose firm, green, and unripe mangoes. The tanginess of unripe mangoes adds the perfect flavor to your pickle.
• Wash and Dry: Thoroughly wash the mangoes to remove any dirt or pesticides. Pat them dry with a clean cloth. Any moisture can spoil the pickle.
• Chop Mangoes: Cut the mangoes into small, bite-sized pieces. Discard the seeds but keep the skin on for added texture.

Detailed Step-by-Step Instructions

Please find below the detailed instructions for making mango pickles.

Step 1: Gather Ingredients:4-5 unripe mangoes

• • 2 tablespoons of salt
  • 1 tablespoon of turmeric powder
  • 1 tablespoon of red chili powder
  • 2 tablespoons of mustard seeds
  • 1 tablespoon of fenugreek seeds
  • 1 tablespoon of fennel seeds
  • 1 cup of mustard oil (or any preferred oil)
  • Asafoetida (Hing) – a pinch

Step 2: Marinate Mangoes

• • Place the chopped mangoes in a large bowl.
  • Add turmeric powder and salt. Mix well to coat the mango pieces evenly.
  • Cover and let it sit for about 24 hours. This process will draw out the moisture and enhance the flavors.

Step 3: Prepare the Spice Mix

• • Dry roast the mustard seeds, fenugreek seeds, and fennel seeds separately until they release a fragrant aroma.
  • Let them cool and then grind into a coarse powder.

Step 4: Heat the Oil

• • In a pan, heat the mustard oil until it reaches the smoking point.
  • Let it cool slightly and add a pinch of asafoetida.

Step 5: Combine Everything

• • Add the marinated mango pieces to the oil and mix well.
  • Add the ground spice mix and red chili powder to the mango mixture. Stir it thoroughly to ensure all pieces are well-coated.

Step 6: Storage

• • Transfer the mixture to a clean, dry glass jar.
  • Ensure there’s enough oil to cover the mango pieces completely. If needed, add some more oil.
  • Seal the jar tightly and let it sit in a cool, dry place for about 1-2 weeks. Stir the mixture daily to help distribute the spices evenly.

Step 7: Final Touch

• • After about 2 weeks, your Mango Pickle should be ready to enjoy! Check for taste and add more salt, chili, or oil if necessary.

Tips for Best Results:

• • Use Clean Utensils: Always use clean and dry utensils to prevent contamination.
  • Monitor Fermentation: If you see any mold or if the pickle smells off, discard it immediately.
  • Flavor Adjustment: Feel free to adjust the spice levels according to your taste.

Mango Pickle Preservation Techniques

Proper preservation of your Mango Pickle ensures it lasts long and tastes great. Follow these simple steps:

Sterilize Containers

• Use clean, dry glass jars with airtight lids.
• Sterilize them by boiling them in water for 10 minutes, then let them dry completely.
• Use Clean Utensils
  • Always use clean, dry utensils to handle the pickle.
  • Avoid using wet or contaminated spoons as moisture can spoil the pickle.
• Salt for Preservation
  • Salt is a natural preservative. Ensure you use the recommended amount in your recipe.
  • Salt helps prevent the growth of bacteria and mold.
• Oil Layer
  • Add a layer of mustard oil or sesame oil on top of the pickle in the jar.
  • The oil acts as a barrier against moisture and air, helping preserve the pickle.
• Store in a Cool, Dark Place
  • Keep the jars in a cool, dark place, like a kitchen cupboard.
  • Avoid direct sunlight, which can degrade the taste and texture.
• Check Regularly
  • Check your pickle regularly for signs of mold or spoilage.
  • If you find any, remove the affected part immediately to prevent it from spreading.

Common Mistakes to Avoid when Making Mango Pickle

Below are some common mistakes to watch out for and tips on how to avoid or fix them:

Using Overripe Mangoes

• Mistake: Using mangoes that are too ripe can make the pickle mushy.
• Solution: Always select firm, unripe mangoes for the best texture and flavor.

Incorrect Salt Quantity

• Mistake: Adding too much or too little salt can spoil the pickle.
• Solution: Measure your salt carefully. Generally, 1-2 tablespoons of salt per kilogram of mangoes is recommended.

Ignoring Cleanliness

• Mistake: Not thoroughly cleaning your jars and utensils can lead to contamination.
• Solution: Sterilize all jars and utensils before use to keep the pickle fresh and free from harmful bacteria.

Improper Drying of Ingredients

• Mistake: Moisture in mangoes or spices can cause mold growth.
• Solution: Ensure that mango pieces and all ingredients are completely dry before mixing.

Skipping Sun-Drying

• Mistake: Not sun-drying the pickle can affect its preservation and taste.
• Solution: Sun-dry the Mango Pickle for a few days to enhance flavor and ensure longevity.

Ignoring Oil Quantity

• Mistake: Too little oil can make the pickle dry, while too much can make it greasy.
• Solution: Use just enough oil to coat the mango pieces and the spices evenly.

Health Benefits of Mango Pickle

Mango Pickle is more than just a delicious condiment; it’s packed with health benefits. Below are few of the health benefits of consuming mango pickle.

Rich in Antioxidants

Mango Pickle contains antioxidants like vitamin C that help combat harmful free radicals in the body.

Boosts Digestion

The fermentation process aids in the growth of probiotics, which can improve your gut health and boost digestion.

Good Source of Vitamins and Minerals

Mangoes are rich in vitamins A, C, and K, and essential minerals like calcium and magnesium. These nutrients are preserved even in pickle form.

Anti-inflammatory Properties

The spices commonly used in Mango Pickle, like turmeric and mustard seeds, have anti-inflammatory benefits. They can help reduce inflammation and even boost immunity.

Improves Appetite

The tangy and spicy flavors are known to stimulate your taste buds and improve appetite, making your meals more enjoyable.

Aids in Blood Sugar Control

Some studies suggest that ingredients like fenugreek seeds, often used in mango pickling, can help regulate blood sugar levels.

Conclusion

Mango Pickle is a delicious and versatile condiment that adds flavor to any meal. By making it at home, you not only enjoy the authentic taste but also benefit from the natural ingredients and the joy of traditional cooking. With the handy tips and FAQ section, you’re now ready to start your journey of mango pickling.

Delicious Mango Recipes

Below are the most popular mango recipes with step-by-step instructions.

• Mango Lassi: Mango Lassi Recipe – Delicious Indian Drink in 5 mins
• Mango Smoothie: Mango Smoothie Recipe – Easy Homemade Drink
• Mango Shake: Mango Shake Recipe – Easy Mango Milkshake 5 min
• Mango Pickle: Mango Pickle Recipe (Aam Ka Achar) Easy Homemade
• Aam Papad/ Mango Leather: Aam Papad (Mango Leather) – Easy Homemade Recipe
• Mango Ice Cream: Mango Ice Cream Recipe – Easy Homemade in 5 min
• Mango Salsa: Mango Salsa Recipe – Easy Side Dish in 5 mins
• Mango Chutney: Mango Chutney Recipe – Easy Mango Sauce 10 mins
• Mango Sauce: Mango Sauce Recipe: Easy Homemade Sauce in 15 mins

FAQs about Mango Pickle

Below are the frequently asked question related to mango pickle.

How long does homemade Mango Pickle last?

Homemade Mango Pickle can last up to one year if stored properly in an airtight container and kept in a cool, dry place. Refrigeration can extend its shelf life even further.

Can I use ripe mangoes for pickling?

It’s best to use unripe, green mangoes for pickling. They offer the perfect balance of tartness and firmness, which is ideal for making Mango Pickle.

Why is my Mango Pickle bitter?

Bitterness can be caused by overuse of certain spices or if the mangoes used are overly mature. Ensure you are using young, green mangoes and correctly measure your spices.

How do I prevent mold from forming in my Mango Pickle?

Ensure that all utensils and jars are dry and clean before use. Adding a bit of vinegar or lemon juice can also help in preserving the pickle by acting as a natural preservative.

Is it necessary to sun-dry the mangoes before pickling?

Sun-drying the mango pieces can help remove excess moisture, which in turn extends the shelf life of your Mango Pickle. While not absolutely necessary, this step is highly recommended for best results.

Can I reduce the amount of salt in the recipe?

Salt acts as a preservative, so reducing it significantly may affect the shelf life and safety of your Mango Pickle. It’s best to follow the recommended amount for optimum taste and preservation.

My Mango Pickle isn’t as spicy as I wanted. What can I do?

You can adjust the heat level by adding more chili powder or crushed red pepper when you prepare the pickle. Be cautious and add in small increments to achieve your desired spice level.

Can I reuse old pickle oil for a new batch of Mango Pickle?

It’s not recommended to reuse pickle oil as it may contain residues that could spoil your new batch. Always use fresh oil for a new batch of Mango Pickle.

Why is my pickle oil separating?

Oil separation is normal in homemade pickles. Simply stir the contents well before serving to mix the oil back in.

Can I make Mango Pickle without oil?

Yes, you can make an oil-free version, but it will have a different texture and taste. Follow specific oil-free recipes to ensure you get an equally delicious result.

How long does homemade Mango Pickle last?

Homemade Mango Pickle can last up to a year if stored in a cool, dark place and kept in an airtight container. Always use a clean, dry spoon to take out the pickle to avoid contamination.

Can I use ripe mangoes for pickling?

No, ripe mangoes are too sweet and lack the sturdiness required for pickling. Always use firm, unripe mangoes for the best results.

Why did my pickle develop mold?

Mold can develop if there is moisture in the container or if the pickle wasn’t fully submerged in the oil. Always dry your mangoes thoroughly and ensure the pickle is covered in oil for preservation.

What type of oil should I use?

Mustard oil is traditionally used in Mango Pickle for its strong flavor and preservative qualities. However, you can use other oils like sesame or vegetable oil if you prefer a milder taste.

How can I make my pickle less salty?

If your pickle turns out too salty, you can balance it by adding some more mango pieces or mixing in a little sugar. Always taste-test before making adjustments.

References

To ensure the accuracy and reliability of the information provided in this blog, I have referred to reputable sources. Below are a few  references used:

• National Mango Board: Comprehensive information on mango varieties, nutritional content, and health benefits. https://www.mango.org
• National Institutes of Health (NIH): Studies on the antioxidant properties and other health benefits of mangoes. https://www.nih.gov

**Disclaimer:** The health information provided in this blog is based on our best knowledge and research on the subject. However, it is always recommended to consult with a qualified nutritionist or doctor for personalized advice specific to your individual health needs and conditions.