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“Aam ka achar, aam ka achar hota hai! Uske sath ap kuch or mix nhi kar skte, (You cannot mix anything with mango pickles)” said Priyanka Chopra Jonas in an interview a few years ago. Indians know and share her love for desi pickles. Summer comes, and most households start purchasing kachcha aam (raw mango) to prepare mango pickles.
Whether you are eating paratha or puri, dal chawal, chhole chawal, kadhi chawal, or any other desi comfort dish, a dash of mango pickle masala or a slice of it can instantly add depth to the dish. In Uttar Pradesh, Madhya Pradesh, and Bihar, many people enjoy paratha and aam ka achar for breakfast. Ask them and they will tell you that their meals seem incomplete without mango pickles.
The only problem associated with making aam ka achar is the tricky recipe. Traditional mango pickles take time to ferment as the skin softens over months. What if you run out of pickles and cannot wait for weeks for them to get ready? Instant mango pickle recipes are what you must note in your journal for such distressing times.
Mango Pickle Using Vinegar
A quick recipe for mango pickle is with vinegar, which instantly adds sourness to the condiment. It starts by blending vinegar with ginger paste, jaggery, red chilli flakes, and salt. If you would like, you can add garlic paste, too, but it will shorten the shelf life. After boiling the ingredients for 5-7 minutes, cook raw mango slices in it until they soften. Once the mixture cools down to room temperature, store it in an airtight jar and enjoy.
Instant Sweet Mango Pickle
Depending on your palate, you can prepare spice, salt, and sweet mango pickles. This one will be your favourite if you have a sweet tooth. Prepare a syrup of water and jaggery with a thick consistency. Once you are happy with the texture, add cinnamon powder, ginger powder, mango slices, and cardamom powder to the pan. Cook all the ingredients for 5 minutes and cool them for 20-30 minutes. This unique creation can stay on your shelves for months.
Instant Mango Pickle With Mustard Seeds
People who can tolerate the heat would only go for a spiced batch of mango pickles. Mustard oil is heated to get rid of the raw smell and smoke. While it cools down, fenugreek and mustard seeds are dry-roasted and ground. The spice powder is tossed with mango slices, red chillies, salt, and turmeric powder. Cool mustard oil is poured over the mixture, and it is stored in an airtight jar. Let flavours combine and amplify in the next 30-60 minutes before you enjoy aam ka achar.
Mango Pickle With Red Chilli Powder
Cut two mangoes into small pieces and toss them with roasted and ground fenugreek seeds, red chilli powder, salt, and turmeric powder. Keep the blend aside while you heat the mustard oil and let it cool off. Pour the oil over the mango mixture and store the ingredients in an airtight jar. After 20 minutes, you can dig into the pickle and enjoy it with dal chawal.
Mango Pickle With Curry Leaves
Let the mustard oil release its smoke and cool off when you are making this pickle. Drop mustard seeds, red chillies, and curry leaves in the oil along with grated mangoes, salt, and turmeric powder. You can keep the oil slightly on the hotter side so that the ingredients cook a bit and soften. Store the ingredients in an airtight jar and serve it after 10 minutes.
