Mango Pickle Recipe: Here’s a Punjabi Mango Pickle recipe that’s been passed down through generations in our family, bursting with robust flavors. Typically made with tangy unripe green mangoes, spices, salt, and oil, this Mango Pickle, or Aam Ka Achar, adds a sour kick to any Indian meal, thanks to its carefully chosen spices. So, this summer, grab some ripe green mangoes, get ready, and dive into making this pickle recipe.
This Mango Pickle is not only a perfect accompaniment for parathas, dal-chawal, or any other rich Indian gravy dish with rice or bread, but it’s also loved by people worldwide.
The process is simple. Just mix mango pieces with salt and spices, then let it bask in the sunshine for 3 to 4 days. Afterward, add good quality mustard oil and store the jar in a cool, dry place for another 3 to 4 days. And voila! It’s ready for you to enjoy.
This particular Punjabi Mango Pickle recipe is my mother-in-law’s specialty, passed down from her own mother-in-law. It’s a cherished tradition that we Indians take great pride in.
There are countless variations of Aam Ka Achar across India, each with its own unique flavor and preparation method. Whether sweet or sour, people all over the country enjoy pickling raw mangoes and relishing them with their daily meals.
Ingredients: Mango Pickle Recipe
- 1 kilogram of unripe and green mangoes, chopped (or 7 to 7.5 cups)
- ¼ cup of mustard seeds (black or yellow), about 40 grams, or 40 grams of split yellow mustard seeds
- ¼ cup of fenugreek seeds, about 45 grams, or 45 grams of split fenugreek seeds
- ¼ cup of fennel seeds, about 30 grams
- ¼ cup of nigella seeds (kalonji), about 30 grams
- 3 tablespoons of ground turmeric, about 15 grams
- ¼ cup of red chili powder or cayenne pepper, about 25 grams
- ½ cup of rock salt (edible and food grade), about 125 grams, adjust as needed; regular salt or pink salt can also be used
- 3 cups of mustard oil, more can be added if needed
Instructions: Mango Pickle Recipe
Preparing Spices and Mangoes:
- Before starting, place the spices and salt in small bowls and expose them to sunlight for 1 to 2 hours (optional but helps remove moisture).
- Grind fenugreek seeds and mustard seeds to a coarse mixture in a dry grinder or spice grinder.
- Rinse and dry the mangoes naturally or wipe them with a clean kitchen towel.
Making Mango Pickle:
- Chop the mangoes into 1.5-inch pieces and place them in a bowl. Remove the stones and peel off any flesh attached to them.
- In a large mixing bowl, combine the chopped mangoes with ground fenugreek seeds, mustard seeds, fennel seeds, nigella seeds (or onion seeds), turmeric powder, red chili powder, and salt. Mix well.
- Pour ½ cup of mustard oil and mix thoroughly.
- Transfer the pickle mixture to a clean ceramic or glass jar using a clean spoon.
- Cover the jar and place it in direct sunlight for 3 to 4 days, ensuring strong sunlight with no clouds.
- Every evening, open the jar, stir the pickle gently, and bring the mango pieces from the bottom to the top.
- Bring the jar inside in the evening and store it in a cool, dry place overnight. Repeat the sun-drying process each morning.
- After 3 to 4 days, add the remaining 2.5 cups of mustard oil to the jar and mix well.
- Ensure that the oil covers the pickle by 2 to 3 inches. Seal the jar and store it in a cool, dry place for 4 days until the flavors meld.
- Initially, the pickle may have a slight bitter taste, which will diminish after 6 to 7 days.
- This Punjabi Mango Pickle can be stored at room temperature for over a year without refrigeration.
Notes:
- Check the spices for freshness before use.
- Use high-quality mustard oil, preferably cold-pressed.
- Alternatively, sesame oil or sunflower oil can be used, but they will impart different flavors to the pickle.
- Nutritional information provided is for the entire jar of Mango Pickle.
Conclusion:
Punjabi Mango Pickle Recipe, or Aam Ka Achar, is a beloved condiment in Indian cuisine, cherished for its tangy and spicy flavor profile. This traditional recipe passed down through generations captures the essence of homemade pickles, adding a burst of flavor to any meal. With simple ingredients and a bit of patience, you can enjoy the rich flavors of this homemade delicacy that epitomizes the culinary heritage of Punjab.
FAQs about Mango Pickle Recipe
What makes Punjabi Mango Pickle unique?
Punjabi Mango Pickle stands out for its robust flavors, derived from a blend of mustard seeds, fenugreek seeds, fennel seeds, nigella seeds, turmeric, and red chili powder. The use of unripe green mangoes adds a tangy kick, making it a perfect accompaniment to various Indian dishes.
How long does it take to make Punjabi Mango Pickle?
The process typically spans 7 to 8 days. After mixing the mangoes with spices and salt, the mixture is left to sun-dry for 3 to 4 days. Then, mustard oil is added, and the pickle is stored for another 3 to 4 days until the flavors meld.
Can I adjust the spice levels of Punjabi Mango Pickle?
Yes, you can customize the spice levels according to your preference by adjusting the amount of red chili powder or cayenne pepper used in the recipe. Additionally, you can vary the type of chili powder for different levels of heat.
How should Punjabi Mango Pickle be stored?
Once prepared, Punjabi Mango Pickle should be stored in a clean, airtight glass or ceramic jar in a cool, dry place. Ensure that the oil covers the pickle by 2 to 3 inches to prevent spoilage. It can be kept at room temperature for over a year without refrigeration.
Are there any variations of Punjabi Mango Pickle?
Yes, there are numerous regional variations of mango pickle across India, each with its own unique flavor profile and preparation method. Some recipes may include additional ingredients such as garlic, ginger, or jaggery for added depth of flavor.
