Green Mango Pickle (additionally known as Aam ka Achar) is a spicy and tangy Indian condiment ready from unripe mangoes combined with flavorful spices like mustard seeds, fennel, fenugreek, and chili powder. The combination is preserved in oil, which helps it develop a deep, wealthy taste over time. Every chew bursts with the sharp sourness of mangoes balanced by fragrant spices — making it an ideal facet with virtually any meal.
🌶️ Substances
For about 1 medium jar:
- 500 g uncooked inexperienced mangoes (washed, dried, and chopped into small cubes)
- 2 tablespoons salt (alter to style)
- 1 tablespoon crimson chili powder
- 2 tablespoons mustard seeds (coarsely crushed)
- 1 tablespoon fenugreek seeds (methi seeds)
- 1 tablespoon fennel seeds (saunf)
- ½ teaspoon turmeric powder
- 1 teaspoon nigella seeds (kalonji, non-obligatory)
- 1 cup mustard oil (or vegetable oil if most popular)
🥣 Easy methods to Make Green Mango Pickle
Step 1: Put together the Mangoes
Wash and dry the uncooked mangoes totally (no water ought to stay to keep away from spoilage). Reduce into small cubes with the pores and skin on and take away the seed.
Step 2: Salt the Mangoes
In a big bowl, combine the mango cubes with salt and turmeric powder. Let it sit for 8–12 hours (or in a single day). This course of removes extra moisture and softens the mangoes barely.
Step 3: Roast the Spices
Dry roast mustard seeds, fennel, and fenugreek seeds individually for a minute till aromatic. Allow them to cool, then coarsely grind them in a blender or mortar and pestle.
Step 4: Put together the Spice Combine
Mix the roasted spices with crimson chili powder and nigella seeds (if utilizing).
Step 5: Warmth the Oil
Warmth mustard oil till it simply begins to smoke, then let it cool barely. This removes the uncooked taste and makes the oil extra fragrant.
Step 6: Combine Every part
In a big bowl, mix the mango items with the spice combine. Pour the nice and cozy oil over the combination and stir effectively to coat every bit evenly.
Step 7: Retailer the Pickle
Switch the combination to a clear, dry glass jar. Press the mangoes right down to submerge them in oil. Cowl tightly and let it relaxation in a sunny spot for 3–4 days, shaking the jar as soon as every day.
The pickle will develop a deeper shade and richer taste because it matures.
🍽️ Serving Concepts
- Serve with parathas, rice, dal, or curries.
- Use as a tangy facet for sandwiches or wraps.
- Add a spoonful to yogurt for a spicy dip twist.