With its tantalizing blend of flavors, this quintessential Indian pickle has transcended generations, bringing zest to countless meals. Mangoes, revered as the “king of fruits” in Indian food culture, take center stage in this pickle. Mangoes are also pickled as a means of preserving their abundance during the peak harvest season. The tartness of raw mangoes serves as the cornerstone, complemented by a harmonious blend of spices.
Ingredients for Aam ka Achar
Green Mangoes - Looks for small variety, green mangoes. The smaller variety is very tender and softens easily as it sits in all the spices and hot oil. Mustard oil - Indian pickle is always prepared in mustard oil. It gives a pungent aroma and blends beautifully with the earthy spices. Spices - Yellow and black mustard seeds, fenugreek seeds and Fennel Seeds. I used only these, but you can also add some cumin seeds and nigella seeds. A little bit of turmeric powder is added for color and a chili powder for heat. I also like to add asafoetida, but it’s optional. And don’t forget salt! White Vinegar/Lemon Juice - Vinegar or lemon juice is added to increase the shelf life of this homemade Indian pickle.
Steps to prepare Aam Ka Achar
1- Wash the green mangoes in cold water, then dry it off completely using a kitchen towel. 2- Slice the mangoes in half and the remove the pit. Then make small cubes. You can remove the skin or leave it on. 3- Layer the cubes of mangoes in a kitchen towel for a few hours or overnight to remove any excess moisture. 4- In a pan, dry roast all the spices for a minute or two and then let it cool down a little bit. 5- Using a coffee grinder or a spice grinder, grind the roasted spice coarsely. 6- Mix the ground spice along salt, chili powder, asafoetida and a little bit of turmeric powder. 7- Heat mustard oil until you see smoke coming out and then pour the hot oil on mango cubes. Mix it around. 8- Add white vinegar or lemon juice and mix everything. Once cooled, store in a clean dry jar. The mango bites will not be tender yet, but you can still eat it. It will get better in few days. Place the jar in sun by the window. The heat from the sun will keep fermenting the mango bites. In about 5 to 6 days, aam ka achar will be ready.
Key points to remember
One of the most important things is to get rid of water while making the achar. So, if you wash the mango bites, make sure to dry it off completely before you start cooking. If there is any water, chances are high that the achar will go bad soon. I wash the mangoes before slicing it. And then layer it in a kitchen towel overnight, so that the water evaporates. Remember to store the achar in a clean dry glass airtight jar. You don’t need to store it in the refrigerator. We love this achar with simple comfort food like daal & rice, with paratha and even with crackers. The flavor is robust with a beautiful balance of sour and spice. And the mango bites will make your palate light up.
Enjoy aam ka achar with stuffed parathas
Mooli Paratha Dal Paratha Paneer Paratha Aloo Palak Paratha Aloo Paratha Potato and Kale Stuffed Paratha Here is a link to sweet mango chutney which is another specialty during this season.
