Traditional mango pickle or aam ka achar is a sour tangy pickle. Most Indian homes make pickled green mangoes during summers because of the bumper produce of mango trees. We had many mango trees in the garden. Thus, loads of fruit all season. Some raw mangoes would fall on the ground. Hence, we would pickle raw mangoes or kachchi keri after sun drying and leave some to make aam panna.
Pickling ensures nothing goes to waste. I love all kinds of mango pickle recipes. Be it sweet Gujarati chunda or sour south Indian pickle, Andhra thokku. Cut mango both sweet and sour too. Eat the sweet launji with parathas, while sour traditional cut avakaya one with curd rice. Each has its own magic. Be it mango garlic pickle or mango ginger. Whether it is Punjabi mango pickle recipe or Sindhi mango chickpea pickle. It makes any meal complete. After all, pickle is the spice of life!
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Can any food be pickled?
You can pickle almost anything under the sun. Fruits like lemon, mango, tomatoes. Spices like ginger, green and red chilly, garlic, mustard seeds. People even pickle gherkins, cucumbers, olives and beetroots. Any vegetable like carrots, onions, cabbage,turnips & cauliflower.
Hobby ideas for kids
Pickling can be a fun activity for kids too. It can help them understand flavors. Give them chopped fruit to make different mango pickles. Let them have fun with spices.(Except if you use the red chilly powder).If you want them to make something less spicy, use paprika instead of red chili powder. Paprika gets you the red color minus the heat. You can also add the chili in the end instead of giving it to them. They can enjoy mixing other vegetables in the pickle, as these pickle recipes have no cooking involved.
There is something magical about homemade pickle. Indian achar brings out the best in veggies and fruits. This is also true for prawns, chicken etc. they say. Just like time does in all of us. You can also try picking chickpeas with mangoes or with jackfruit. It tastes amazing.
Equipment
- Plate, knife and chopping board
- Large mixing bowl
- Oil dispenser
- Sterilized jar for storing pickle
Raw mango pickle ingredients
- raw mango cubed
- salt
- fenugreek seeds coarsely ground
- fennel seeds
- nigella seeds
- red chili powder
- turmeric powder
- mustard oil
Look at recipe card for quantities.
how to make mango pickle? (step wise)
- Keep the mango pieces in a plate to dry for few hours. This will help to remove any moisture from the mango pieces.
- Mix all the spices with the mangoes in a large mixing bowl. Transfer to a sterilized and dry jar.
- Pour the oil over the chopped mangoes and keep it in the sun for 1 month.
- Once every few days, stir the contents with a clean and dry spoon during while the pickle is kept in the Sun.
- The pickle is ready ,once the mango pieces have turned soft and can easily be cut with a spoon.
- Store this mango achar in a cool dry place.
FAQs
recipe for pickled mango contains raw mangoes, oil, salt and masala as per your taste.
Home made mango pickle is rich in anti-oxidants. Rich in vitamin K and fibre. Making at home also helps you avoid extra added oil, citric acid preservatives. They add these for extra shelf life and making in bulk.
mango pickle is made with raw mangoes while chutney with sweet mangoes.
Related links
pickled green mango recipe | easy mango pickle recipe
Ingredients
- 4 cups raw mango / or ½ kg keri, cubed
- ¼ cup salt
- 2 tablespoon fenugreek seeds / methi dana , coarsely ground
- 2 tablespoon fennel seeds / saunf
- 1 teaspoon nigella seeds / kalonji
- ⅛ cup red chili powder
- 1 teaspoon turmeric powder
- 1 cup mustard oil
Instructions
- Keep the mango pieces in a plate to dry for few hours. This will help to remove any moisture from the mango pieces.
- Mix all the spices with the mangoes and transfer to a sterilized and jar.
- Pour the oil over the mangoes and keep it in the sun for a period of 1 month.
- Once every few days, stir the contents with a clean and dry spoon during while the pickle is kept in the Sun.
- The pickle is ready ,once the mango pieces have turned soft and can easily be cut with a spoon.
- Store this in a cool dry place.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation while cooking.
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