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Spicy Mango Pickle

Aam Ka Achaar, a tangy and spicy homemade mango pickle bursting with flavors, perfect as a companion for any meal.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 8 hours
Servings: 16 tablespoons
Course: Condiment, Side Dish
Cuisine: Indian
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Raw Mangoes Firm and unripe, preferably Kesar variety.
  • 1/4 cup Mustard Oil For authentic flavor; Patanjali preferred.
  • 2 tablespoons Salt Fine sea salt for even seasoning.
  • 1 tablespoon Red Chili Powder Adjust according to heat tolerance; Kashmiri for color.
  • 1 tablespoon Turmeric Powder Adds a warm golden hue.
  • 1 tablespoon Mustard Seeds Crackle in hot oil for flavor.
  • 1 teaspoon Cumin Seeds Adds warmth and depth.
  • 1/2 teaspoon Fenugreek Seeds Deliver an aromatic punch.
  • 1 tablespoon Vinegar Optional, can add tanginess.

Method
 

Preparation
  1. Peel and dice the raw mangoes into small, uniform cubes.
  2. In a bowl, combine diced mangoes with salt and turmeric powder.
  3. Let the mangoes sit for a few hours to release their juices.
Cooking
  1. Heat the mustard oil in a pan until it begins to smoke, then let it cool slightly.
  2. Add mustard seeds, cumin seeds, and fenugreek seeds to the oil and crackle them.
  3. Once cooled, pour the oil and spices over the mango mixture.
  4. Add red chili powder and mix well to ensure even coating.
  5. Store the mixture in a clean, dry glass jar, ensuring it's covered in oil.
  6. Let the jar sit in the sun for a few days, stirring occasionally for flavor distribution.
  7. Enjoy as a spicy accompaniment with rice, parathas, or curries.

Notes

Store in an airtight container in a cool, dry place for up to a year. For added flavor, incorporate garlic or ginger.