Most Indians love a spoonful of pickle with all their meals. Pickles go well with both rice and parathas. Flavourful, tangy, and delicious, pickle makes for one of the most preferred accompaniments with Indian food. Not only are pickles super versatile, but they also go with just about anything and everything. They instantly provide an explosion of taste, adding that extra zing to our palate, and to meals like simple dal chawal, pulao, khichdi and roti. With a variety of flavours like mango, lemon, green chilli pickle, and many more, who can even resist trying some?
Pickles are also not bound to any season, except for those that use seasonal fruits and vegetables, such as mangoes. Even in that case, you can simply make a jar or two full of mango pickle in summer, and enjoy it all year long. That’s what most Indian mothers usually do.
Mango pickles are often a favourite during summers. If you too happen to have a special liking for this fruit and want to eat it in different ways, try experimenting with it in the form of pickles. Aam ka achar, or mango pickle, is one of the most loved pickles out there. There are no standardised recipes for the same. Some like their aam ka achaar slightly sweet, while others enjoy the tanginess of it. Then there is a difference in the texture too. Some like it thick, some enjoy it with a runny consistency.
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But to make any sort of achaar, one first needs to get the achaar masala right. And while achar ka masala can be easily sourced from the market, making it fresh at home gives it an original touch. If you wish to master the art of making pickles at home, you need to get the recipe for achar ka masala. It forms the base of any pickle and makes it aromatic and flavourful. Here is the recipe for a tantalising achar ka masala that you can use to make not just mango pickle but just about any pickle you like.
Ingredients:
1 cup split mustard seeds
1 cup split fenugreek seed
2½ cup Kashmiri red chilli powder
½ cup salt
1 ½ tbsp asafoetida (hing)
1 1/2 cup oil
For pre-prep:
1. Keep the split mustard and fenugreek seeds in the sunlight for 2 -3 hours. This will help the masala to last longer.
2. Now, in a wok, add the salt and dry roast on low flame until the moisture from the salt evaporates. Keep it aside for it to come down to room temperature.
3. In another wok, heat the oil and then turn off the flame and wait for the oil to come down to room temperature.
Method:
1. In a big bowl, add the split mustard and fenugreek seeds.
2. Add Kashmiri red chilli powder followed by asafoetida and the dry roasted salt and mix well.
3. Once done, start adding oil little by little while whisking it well.
4. After that, take an airtight jar and start adding this pickle masala in the jar.
5. Keep the split mustard and fenugreek seeds in the sunlight for 2 -3 hours. This will help the masala to last longer.
6. Now, in a wok, add the salt and dry roast on low flame until the moisture from the salt evaporates. Keep it aside for it to come down to room temperature.
7. In another wok, heat the oil and then turn off the flame and wait for the oil to come down to room temperature.
