Mango Pickle or Aam Ka Achaar is a tangy and spicy condiment made from raw mangoes that adds an extra taste to the meal. In India most household make a whole year’s stock of mango pickle in summers when raw mangoes are available in abundance. Pickle is a necessary side dish in all the Indian meals. Indian Cuisine is very famous for its spicy hot pickles with variety of vegetables. These pickles differ in taste from region to region with unique taste and flavor. Every summer almost all homes are busy in preparing these pickles. Everyone love the north Indian version of mango pickles for their nice flavor and mustard oil taste.
Raw mango 500gm cut into pieces
Fennel seeds – 2 tablespoon
Fenugreek seeds – 2 tablespoon
Nigella seeds or kalonji – 2 teaspoon
Red chilli powder – 3-4 tablespoon (can be adjusted as per taste)
Turmeric powder – 1 teaspoon
Asafoetida – ½ teaspoon
Salt – to taste
Mustard oil – as required
Wash the raw mangoes and let the water dry. While selecting the mangoes, make sure to choose hard green ones. Wipe with a clean cloth. Cut the raw mangoes into 8-10 medium sized pieces and remove the seeds. Put them in a large clean bowl. Take care not put any water in the pickle, so that keep in sunlight for one day.
After one day in mango pieces add salt, red chilli powder, and Heeng, mix properly.
Now add coarsely ground Fennel seed, methi dana, yellow mustard seed, kaloungi and again mix properly.
Mix all the dry ingredients in the pickle.
Add the mustard oil and mix all the spices well using a spatula or spoon. Do not use your hand for mixing. The oil can be added as it is in the pickle. If you want to reduce the flavour of the Mustard Oil, you can first heat the oil and then let it cool completely before adding. However this might lead to a slightly viscous pickle.
Transfer the mixture to a clean and dry jar. Keep in sunlight 3-4 days. You should shake the jar once or twice a day for the next 3-4 days. After around 4 days the pickle will reduce and go to the bottom of the jar. The oil will start floating on the top. If the oil is less and does not cover the pickle completely then you can add 1-2 Tablespoons of Mustard Oil to it.
Store the jar in a dry place at room temperature. The mangoes will become soft in 8-10 days and the pickle will be ready.
You can refrigerate the pickle after 10-15 days if there is humidity where you live. Otherwise you can leave it outside as well.