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Aam Ka Achar

Name: Aam Ka Achar
Prep time: PT45 minutes
Cook time: PT10 minutes
Total time: PT45 minutes active prep, plus 7-10 days curing
Yield: Approx. 50 servings (as a condiment)
Cuisine: India
Ingredients: 1 kg Raw green mangoes (Choose firm, unripe mangoes that are very sour. Avoid any that are soft or ripe.); 250 ml Mustard oil (High-quality mustard oil is traditional and imparts a distinct flavor. Ensure it's pure mustard oil.); 2 tbsp Fenugreek seeds (methi dana) (Whole fenugreek seeds.); 2 tbsp Mustard seeds (rai) (Yellow or black mustard seeds. You can use whole or lightly crushed.); 3 tbsp Red chili powder (lal mirch powder) (Adjust to your spice preference. Kashmiri chili powder can be used for color without excessive heat.); 1 tbsp Turmeric powder (haldi); 4 tbsp Salt (Use coarse sea salt or pickling salt. Adjust to taste, as it acts as a preservative.)

Spiced Raw Mango Pickle

A classic Indian condiment, this raw mango pickle is made by preserving tart, unripe mangoes in a fragrant blend of spices and oil. It's a staple served with most Indian meals, adding a tangy and spicy punch.

準備時間45 minutes

調理時間10 minutes

合計時間45 minutes active prep, plus 7-10 days curing

分量Approx. 50 servings (as a condiment)

難易度Easy

2件の編集· Feb 8

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🧂 材料

1 kg Raw green mangoes(Choose firm, unripe mangoes that are very sour. Avoid any that are soft or ripe.)
250 ml Mustard oil(High-quality mustard oil is traditional and imparts a distinct flavor. Ensure it's pure mustard oil.)
2 tbsp Fenugreek seeds (methi dana)(Whole fenugreek seeds.)
2 tbsp Mustard seeds (rai)(Yellow or black mustard seeds. You can use whole or lightly crushed.)
3 tbsp Red chili powder (lal mirch powder)(Adjust to your spice preference. Kashmiri chili powder can be used for color without excessive heat.)
1 tbsp Turmeric powder (haldi)
4 tbsp Salt(Use coarse sea salt or pickling salt. Adjust to taste, as it acts as a preservative.)

👨‍🍳 作り方

1
Prepare the mangoes: Wash the raw mangoes thoroughly. Trim off the stem ends. Cut each mango into bite-sized pieces (about 1-inch cubes), including the skin and the seed if possible (the flesh around the seed). Ensure no part of the mango is wasted. Place the mango pieces in a large, clean, dry bowl.
⏱️ 15 minutes
2
Dry the mangoes: Spread the mango pieces in a single layer on a clean, dry cloth or a large tray. Place them in direct sunlight for at least 6-8 hours, or until they appear slightly dry and leathery. This step removes excess moisture, which is crucial for preservation. If sunlight is not available, you can dry them in a very low oven (around 50°C / 120°F) with the door slightly ajar for a few hours, checking frequently.
⏱️ 6-8 hours (sunlight)
3
Prepare the spice mix: In a separate dry bowl, combine the red chili powder, turmeric powder, and salt. If using whole mustard seeds, you can lightly crush them using a mortar and pestle or pulse them briefly in a spice grinder for a coarser texture. Add the fenugreek seeds and mustard seeds to the spice mix. Mix everything thoroughly.
⏱️ 10 minutes
4
Combine mangoes and spices: Add the dried mango pieces to the bowl with the spice mix. Toss gently but thoroughly to ensure each mango piece is evenly coated with the spices. Let this mixture sit for about 15-20 minutes, allowing the spices to start adhering to the mangoes.
⏱️ 20 minutes
5
Temper the mustard oil: In a small saucepan, gently heat the mustard oil over medium-low heat. Heat the oil until it just begins to shimmer and a faint wisp of smoke appears (around 100-120°C / 210-250°F). Do NOT let it smoke heavily. This tempering process removes the raw pungency of the mustard oil and also helps in preservation. Immediately remove the pan from the heat and let the oil cool down completely to room temperature. This is crucial; hot oil will cook the mangoes and spices undesirably.
⏱️ 10 minutes (plus cooling time)
6
Assemble the pickle: Once the mustard oil has cooled to room temperature, pour it over the spiced mango mixture. Stir well to ensure the oil coats all the mango pieces and spices. The oil should almost cover the mangoes; if not, you may need a little more oil. Transfer the pickle into a clean, dry, sterilized glass jar or ceramic crock. Press down gently to submerge the mangoes in the oil.
⏱️ 5 minutes
7
Cure the pickle: Seal the jar tightly. Place the jar in a cool, dry, and sunny spot for 7-10 days. Every day, take the jar out and stir the pickle gently with a clean, dry spoon to ensure even curing and prevent mold. The pickle is ready to eat after about a week, but the flavors will continue to develop and deepen over time.
⏱️ 7-10 days

調理履歴を記録する

💡 プロのコツ

✓Ensure all utensils, hands, and jars are completely dry when handling the pickle to prevent spoilage.
✓The oil layer on top is essential. It acts as a barrier against air and prevents the growth of mold. If the oil level drops, add more cooled, tempered mustard oil.
✓This pickle can be stored in a cool, dark place for up to a year or even longer if properly preserved.
✓Taste and adjust salt and chili powder before the curing process begins, if desired.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add other spices like nigella seeds (kalonji), fennel seeds (saunf), or carom seeds (ajwain) for a different flavor profile.
For a sweet and sour version, a small amount of jaggery or sugar can be added along with the spices.