Mango Pickle Recipe

This Mango Pickle or Aam Ka Achar is a recipe which is harsh and makes for the most delectable backup with any Indian feast in light of the choicest of flavors that are utilized to make it. Thus, this mid year, pick the great green mangoes, prep up and go for this pickle recipe.
At the point when one notices India, one needs to likewise specify about the plenty of pickles that the Indians are enamored with. The Mango Pickle being quite possibly of the most adored one, trailed by Lemon Pickle, Amla Pickle, Red Bean stew Pickle and different adaptations made with occasional leafy foods.
Very much like how curries or samosa is inseparable from India, pickles is as well. As a matter of fact, an Indian thali (platter) is very fragmented without a part of pickle in it, and it tends to be properly named as quite possibly of the most loved fixing here.

Pickles container India are tracked down under various monikers. For example, 'achaar' in Hindi, 'oorugai' in Tamil, 'loncha' in Marathi, 'athanu' in Gujarati, and so on. One of those food varieties help in clearing the sense of in the middle among dishes and can raise a generally exhausting feast.

Albeit the beginning of the word pickle lies in the Dutch word 'pekel' signifying 'brackish water,' the 'achaar' has its starting point in a Persian expression signifying 'natural products or vegetables which are salted/powdered and protected in an answer of vinegar, salt, syrup or honey.'

About Mango Pickle Recipe
Other than being the most able decision for parathas, dal-chawal or some other rich Indian sauce in a rice or bread mix, this Aam Ka Achar is generally welcomed by Indians, yet additionally individuals all over the planet.
To this end this specific mango pickle is a certain shot hit!
It is really simple to make. You should simply stir up the mango pieces with salt, flavors and put it in loads of daylight for 3 to 4 days.
Then, you simply soak great quality mustard oil and keep the container securely in a cool, dry spot for one more 3 to 4 days.
At this point, it's prepared for you to enjoy!

Step by step instructions to make Mango Pickle Recipe
Prep Flavors
1. Before you start, take the flavors and salt in little dishes and save them in daylight for 1 to 2 hours. This step is discretionary yet assists in getting with freeing of any dampness from the flavors and salt.

Flavors added to this pickle recipe are:
Fenugreek seeds - ¼ cup
Fennel seeds - ¼ cup
Mustard seeds (can utilize either dark or yellow) - ¼ cup
Nigella seeds (kalonji) - ¼ cup
Turmeric powder (ground turmeric) - 3 tablespoons
Red stew powder or cayenne pepper - ¼ cup
Afterward, take the fenugreek seeds and mustard seeds in a dry processor container or a flavor processor.
3.Grind to a coarse blend. Try not to make a fine powder
Prep Mangoes
4. Wash and wipe the crude mangoes well with a spotless kitchen towel. You might let the mangoes dry normally.
5. Hack the mangoes into 1.5 inches pieces. Dispose of the stones yet strip off the tissue from the stones, if any.
Don't bother eliminating the external skin of the mangoes in the event that they are delicate and delicate. You will require 7 to 7.5 cups hacked mangoes.
6. Take the hacked mangoes in a huge blending bowl. Better to utilize a steel or a glass bowl as they are non-receptive.
Make Pickle Blend
7. Presently first and foremost, add the ground fenugreek seeds and mustard seeds.
8. Then, add the excess flavors - fennel seeds, nigella seeds, turmeric powder and red bean stew powder or cayenne pepper.
I have added two kinds of red bean stew powder - Kashmiri red bean stew powder (for variety) and a zesty red stew powder.
You can utilize even only one kind of red stew powder or even a blend of cayenne pepper and paprika.

9. Then, add salt.
10. With a steel or wooden spoon, blend very well so the flavors consistently coat the mango pieces.
Check the flavor of the pickle masala combination or 1 to 2 mango pieces. The taste ought to be somewhat pungent. On the off chance that not, then, at that point, add more salt.
11. Presently, pour ½ cup mustard oil.
12. Blend quite well.
13. Spoon the pre-arranged pickle combination in a perfect earthenware container or glass container. Utilize a perfect spoon.

Sun Dry Mango Pickle
14. Seal with a top and save in daylight for 3 to 4 days. I utilized two containers. Note that the daylight ought to be excellent with solid sun beams falling on the pickle container.
It ought not be shady or dull. At night, get the container inside and keep in a cool dry spot. Next morning, keep in daylight once more.
15. Ordinarily after sun-drying at night, open the cover and give a delicate blend to the pickle with a perfect spoon.
This is the pickle being blended right off the bat. Take the mango pieces settled at the base upwards in the container and give an exhaustive blend. Essentially, blending and throwing should be practiced regularly.
16. The beneath photograph is of the pickle on the third day. You can see the oil drifting.
17. The pickle in the wake of blending on the fourth day.

18. On the last day, pour 2.5 cups of mustard oil in the container.
19. Again with a spotless spoon give an intensive blend. The oil ought to leak inside and arrive at the lower part of the container. All the mango pieces ought to be encircled with some oil.
You don't have to warm the mustard oil. You can add more mustard oil whenever required. The mustard oil ought to drift over the pickle by 2 to 3 inches. Continuously make sure to keep the oil drifting over the pickle.
Seal with a cover and save in a cool dry spot for 4 days until everything gets mellowed and salted.
At first, you might track down a slight harsh desire for the pickle, however following 6 to 7 days, the sharpness will disappear.
blending the mango pickle
20. Partake in the Mango Pickle or Aam ka Achar with any Indian feast. The pickle remains really great for over a year at room temperature without refrigeration. Keep the container in a cool dry spot.

Serving Ideas
Make sure to store the pickle container in a cool dry spot. To serve, I would recommend to take a little piece of the pickle for a week or 15 days in more modest containers or bowls. Keep this container or bowl on your eating table, kitchen or in the cooler.
While taking the pickle from the containers, consistently utilize a spotless dry spoon. Ensure there is no water or dampness on the spoon as this can over-indulge your pickle.

Ingredients

1 kilogram mangoes or 7 to 7.5 cups of chopped mangoes – unripe and green
▢¼ cup mustard seeds – 40 grams, black or yellow or 40 grams split yellow mustard seeds
▢¼ cup fenugreek seeds – 45 grams or 45 grams split fenugreek seeds
▢¼ cup fennel seeds – 30 grams
▢¼ cup nigella seeds (kalonji) – 30 grams
▢3 tablespoons turmeric powder (ground turmeric) – 15 grams
▢¼ cup red chili powder or cayenne pepper – 25 grams
▢½ cup rock salt (edible and food grade) – 125 grams or add as required – can also add regular salt or pink salt
▢3 cups mustard oil – add more if required

Enjoy 😋