Make 1 Kg Mango Pickle To Fix your 'Aam Ka Achar' Stock At Home

Is any Indian meal truly complete without a pickle? A dollop of tangy or sweet achar on the side of your plate can liven up even the most boring dishes. And like the fruit it’s made of, Mango Pickle is king among them. Mango pickle, with its tangy and spicy flavours, holds a cherished place on the Indian dinner table. It is not merely a condiment but a symbol of cultural identity and culinary tradition. Its irresistible taste and versatility make it an essential accompaniment to countless meals across India. Known as "aam ka achar" in Hindi, has become an intrinsic part of Indian cuisine, bringing a burst of flavours that elevates any dish it accompanies.

Mango pickles are beloved for several reasons. Firstly, it adds a delightful punch of tanginess to the palate, which complements the rich and diverse flavours of Indian food. Whether it's a simple dal, aloo paratha, or a lavish thali, mango pickle enhances the overall dining experience.

Furthermore, mango pickle represents the preservation of seasonal abundance. In India, mangoes are celebrated as the "king of fruits," and their arrival during the summer season is eagerly awaited. Making mango pickle allows people to enjoy the flavours of mangoes long after the season ends. It is a way to savour the essence of summer throughout the year.

The process of making mango pickle is a time-honoured tradition that has been passed down through generations. Each family has its own unique recipe, combining spices, oil, and the tartness of raw mangoes. This diversity of recipes further adds to the appeal of mango pickle, as each variation offers a distinct flavour profile.

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As the mango season draws to a close, it is the perfect time to make a big batch of mango pickle. By doing so, you can ensure that you have a jar of this delectable condiment ready to grace your dinner table throughout the year.

To begin, select a kilo of firm and unripe mangoes for the pickle. They should have a slightly green hue, ensuring that they retain their firmness when pickled. Peel the mangoes and cut them into small, uniform pieces. Some prefer to leave the skin on for added texture and flavour.

Next, prepare the pickle masala, a blend of spices that gives the pickle its distinctive taste. Common ingredients include mustard seeds, fenugreek seeds, turmeric powder, red chilli powder, asafoetida, and salt. Roast and grind the spices to release their aromas and combine them into a fine masala.

In a large, sterilised glass jar, layer the mango pieces and sprinkle the masala generously between each layer. Ensure that the mango pieces are completely covered with the masala. Finally, pour warm, preferably mustard oil, over the mangoes, ensuring they are fully submerged.

Seal the jar tightly and store it in a cool, dry place away from direct sunlight. Over time, the flavours will develop and mature, creating a delectable pickle that can be enjoyed for months to come. Remember to give the jar a gentle shake every few days to ensure the spices are evenly distributed.