Two Momemade Easy Recipe For Mango Pickles|

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Mango Pickle Recipe: A Tangy Delight with Nutritional Benefits

Mango pickle, or "Aam ka Achaar," is a quintessential accompaniment in Indian cuisine. Bursting with bold flavors, it combines the tangy taste of raw mangoes with aromatic spices to create a mouthwatering condiment. Perfect with rice, parathas, or as a side to any meal, mango pickle is a delightful blend of tradition and taste.

Nutritional Value of Mango Pickle

While mango pickle is consumed in small quantities, it offers some nutritional benefits:
  • Raw Mangoes: Rich in Vitamin C, antioxidants, and dietary fiber, aiding in digestion and immunity.
  • Mustard Oil: Contains healthy fats and omega-3 fatty acids, supporting heart health.
  • Spices: Fenugreek, mustard seeds, and turmeric contribute anti-inflammatory and digestive properties.
However, mango pickle should be consumed in moderation due to its high salt and oil content.

Recipe for Homemade Mango Pickle

Recipe No. 1

Ingredients

  • Raw mangoes: 500 g (washed and diced into small pieces)
  • Mustard oil: 200 ml
  • Salt: 3 tbsp (adjust to taste)
  • Turmeric powder: 1 tbsp
  • Red chili powder: 2 tbsp (adjust to spice preference)
  • Fenugreek seeds: 1 tbsp
  • Mustard seeds: 1 tbsp
  • Asafoetida (hing): 1/4 tsp
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Preparation Steps

Step 1: Prepare the Mangoes

  • 1. Dice raw mangoes into bite-sized pieces.
  • 2. Spread them on a clean cloth and sun-dry for 4-6 hours to remove excess moisture.

Step 2: Roast the Spices

  • 1. Heat a pan and dry roast mustard seeds and fenugreek seeds until aromatic.
  • 2. Let them cool and coarsely grind using a mortar and pestle.

Step 3: Mix the Spices

  • 1. In a bowl, combine ground spices, turmeric powder, red chili powder, and salt.

Step 4: Combine Mangoes and Spices

  • 1. Add the dried mango pieces to the spice mix.
  • 2. Toss well to coat every piece evenly.

Step 5: Heat the Oil

  • 1. Heat mustard oil until it reaches smoking point.
  • 2. Let it cool slightly before pouring over the mango mixture.

Step 6: Store the Pickle

  • 1. Transfer the pickle to a sterilized glass jar.
  • 2. Cover with a muslin cloth and let it mature in sunlight for 7-10 days, shaking the jar daily to mix.

Serving Suggestions

Enjoy mango pickle as a tangy addition to your meals. Pair it with roti, dal-chawal, or stuffed parathas for a flavorful experience.

Storage Tip: Ensure the jar is airtight and use clean, dry spoons to extend shelf life.

Recipe No. 2

Ingredients for Mango Pickle:

Green or unriped rw mango for pickle.
RAJAPURI:raw mango
for pickle.
  • Ready made Pickle spice.
  • Green Mangoes - 500 gm.
  • Salt 1.5 tbs - or as needed.
  • Chopped Garlic Cloves - 100 gm.
  • Edible Oil (Sesame or Peanut - Whatever liked).
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Method of Mango Pickle:

  1. Choose the best quality raw mango for pickles - the most preferred type is the Rajapuri.
  2. Wash them several times with water before chopping them into medium size pieces after removing the kernel.
  3. Mix ready made pickle spice, chopped garlic pieces, and salt with the mango pieces in a bowl, and put aside for an hour or two to set.
  4. Keep the pickle mix submerged in the oil for preservation.
  5. For that, take a sufficient amount of oil, and warm it up in a wok on low flame, and cool down.
  6. Fill the mix in an airtight glass or porcelain jar.
  7. Pour the oil slowly till all mix gets submerge well, then closed the lid tightly.
  8. Let it get fermented for 2-3 days or more - I would like to suggest for a week - before use.
Take care to use a clean spoon only to take the pickle out to prevent spoiling.

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