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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:
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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:
- Choose the best quality raw mango for pickles - the most preferred type is the Rajapuri.
- Wash them several times with water before chopping them into medium size pieces after removing the kernel.
- 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.
- Keep the pickle mix submerged in the oil for preservation.
- For that, take a sufficient amount of oil, and warm it up in a wok on low flame, and cool down.
- Fill the mix in an airtight glass or porcelain jar.
- Pour the oil slowly till all mix gets submerge well, then closed the lid tightly.
- 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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