Since it is summer and raw mango season, I had to make mango pickle. I make about 1.5 kilos of pickle for the entire year. Last year I made avakaya or raw mango pickle Andhra style. It was lip smacking tasty and unbelievably simple as well. There is an instant mango pickle which I make as well. This year I made the North Indian style one which uses different spices like toasted and coarsely pounded saunf (aniseed), kalonji (onion seeds), rai (mustard seeds), methi (fenugreek seeds) and heeng (asafoetida. Again a simple pickle whose taste is enhanced by these spices and the pungent mustard oil. The recipe of this North Indian style aam ka achaar is simple enough. Here is the recipe:
- 1 kg. raw mango (washed dried and cut into ⅛th pieces)
- 1.5 cup mustard oil (I use Kachi Ghani)
- 250 gm. salt or as needed
- 2 tsp. turmeric powder
- 2 tbsp. red chilli powder
- 1 tbsp. heeng (asafoetida)
- 2 tbsp. saunf (fennel)
- 2 tbsp. kalonji (onion seeds)
- 3 tbsp. mustard seeds
- 1.5 tbsp. fenugreek seeds
- Make sure that everything you use is dry and has no moisture.
- Sterilize your jars in which you will store the pickle.
- After washing, chopping and discarding the seeds, dry the mango pieces well.
- Lightly pound saunf, kalonji, mustard seeds and fenugreek seeds.
- Now mix together salt, red chilli powder, heeng along with the coarse spice powders.
- Apply this spice mix to the raw mango pieces.
- Put in a ceramic or glass jar.
- Cover with a muslin cloth or towel and put in the sun daily for about 3-4 days.
- Now add mustard oil and mix well. Let the oil completely cover the pickle.
- Keep it in the sun again for 4-5 days.
- Your aam ka achaar is ready to use.
- In case you don't have access to good sunlight, then you can mix all the spices together with mango pieces and oil in the jar. Make sure that you first heat the oil and then cool it before using. Use half the oil. Cover with a muslin cloth and keep in a dry place for 3-4 days. After this time, mix the pickle and add the remaining oil. Your pickle would have reduced in quantity. Cover with a muslin cloth and keep for another 5 days. Then it is ready to consume.
Always keep the pickle completely immersed in oil.
Use dry spoon and take some pickle out in a small bottle for daily consumption.
The pickle will last you a year and will deepen in taste as time goes.
Enjoy your homemade aam ka achaar North Indian style.
Some step wise Pictures
Raw mango pieces coated with the spice mix.
Mango pieces with spice mix in a ceramic jar.
Half of the mustard oil added to the pickle before covering it with muslin cloth to keep in the sun.
Do make this homemade North Indian style mango pickle and serve it with parathas or as a side for any meal. It will also make for a great gift to relatives and neighbours.
Do tag #rachnacooks if you make this and share pictures. I would love to know if you tried out this easy recipe.
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