This mango pickles (aam ka achaar) is from the northern state of Uttar Pradesh and is often eaten with stuffed parathas bread and yogurt. One of the seeds listed in this recipe is kalonji or nigella seeds. This little black spice brings a unique flavor to a dish as well as many health benefits. You will need a sterilized 1-quart glass pickling jar on hand and be prepared to wait about 3 weeks until the pickled mangoes are ready to eat.
Ingredients of Mango Pickle (Aam ka Achar)
- 1 large green mango raw pickling mango/about 2-1/2 cup cubed mango (they are available at Indian and Asian grocery store)
- 1 tablespoons salt
- 1 teaspoon red chili powder, adjust to taste (lal mirch)
- 1/4 teaspoons turmeric (haldi)
- 1 tablespoons coriander seeds crushed(dhania)
- 1 tablespoon fennel seeds crushed(Saunf)
- 1 teaspoon fenugreek seeds (sabut mathi)
- 1 teaspoon nigella seeds/kalonji
- 2 tablespoons mustard oil or olive oil
Method of Mango Pickle (Aam ka Achar)
- Wash and dry the mango, cut into small cubes with the skin on.
- In a glass bowl, put the mango with salt and mix well.
- Set aside for about 3-4 hours. Mix and at that time there will be salt water. Squeeze the mango and save the water, as we will use it later.
- Spread the mango slices on a dry surface and let it dry preferably in the sun for 4 to 5 hours. The mango slices should be not very dry but always moist. Note: mangoes reduce their volume.
- Add all the spices to the salted water and set aside.
- Mix the spices, water and oil with the mango slices.
- Store the mango pickle in a glass jar with the lid.
- The pickle should be ready in 4 to 7 days.
- Mango slices are well marinated with spices.
Pickle is good for months.
|Nutritional Guidelines (per serving)|