Are you looking for most authentic Pickle Recipe?
it’s summer and it’s pickle season!!
If yes, than try this sour, spicy and tasty Mango Pickle or Aam ka Achar popularly known as kheri or kachi kheri aam, being prepared in many Indian households every year during summers.
In India, you will get a lot of pickles varieties, variations and the most considered is Mango Pickle.
The other most famous ones are:
- Chilli pickle
- Carrot Pickle
- Mixed vegetable Achar
Pickles are relished as a side meal from North Indian cuisine, especially in Punjab. I can’t imagine an Indian Thali or meal platter with no pickle on the side.
In India, pickling process differs from state to state. Each one has their own process of making pickles.
If you are a pickle lover like me, you are going to love this Mango Pickle recipe that I Iearnt from my grandmother.
I usually made this tempting and tangy mango pickle recipe loaded with some best quality of raw mangoes, wholesome spices and oil.
This delicious mango pickle goes well with dal and rice, aloo paratha or any Indian curry.
This recipe is easy but somewhat little hard to prepare.
You can store it at room temperature in an airtight container or glass jar. When you keep it outside, especially during summer, it starts smelling different.
Adding mustard seeds and fenugreek powder acts as a natural preservative, but still, I would recommend storing it in a cool place.
Make your own homemade mango pickle with this easy recipe
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Mango Pickle
- Total Time: 72 hours 15 minutes
- Yield: 3 kg 1x
Description
Mango Pickle (Aam ka Achar) popularly known as keri or kachi keri aam, made using with some best quality of raw mangoes, wholesome spices and oil. This tempting and tangy mango pickle goes well with dal and rice, aloo paratha or any Indian curry.
Ingredients
- 2 kilograms raw mangoes (ladwa variety)
- 50 grams mustard seeds (rai)
- 100 grams fennel seeds (saunf)
- 50 grams fenugreek seeds (methi)
- 50 grams nigella seeds (kalonji)
- 50 grams turmeric powder
- 100 grams kashmiri red chilli powder
- 250 grams salt
- 1 tablespoon asafetida (hing)
- 6 cups mustard oil – add more if needed
Instructions
Preparation
- Choose the ‘Ladwa’ variety of green unripe mangoes.
- If there are any spots then scrub and remove the few residues on the mango.
- Wash the unripe mangoes nicely and dry out completely with a clean kitchen towel.
- Now, cut the mangoes into 1-inch small bite sized pieces with the help of a sharp big knife without peeling them.
- Discard the seed but leave the hard shell intact, only remove the plastic kind peel attached to the hard shell.
- This step is little difficult to do at home, you can ask the vegetable vendor to do so for you.
- Then spread the chopped mangoes pieces evenly on a clean dry cloth.
- Cover them with a net cloth to protect from dust.
- Let them sun dry for about 4 to 5 hours.
- You don’t have to dry the mangoes completely.
- Don’t overlap each other in one place.
- After sun drying, mangoes are ready to be pickled. Keep it aside.
How to prepare the masala
- Take 50 grams of mustard seeds into a grinder jar. Grind it to make a fine powder.
- Then take 100 grams of fennel seeds and make a slight coarse powder, only about 15-20 % using the pulse mode and it should be remain whole.
- In a large bowl, take grounded mustard powder along with crushed fennel seeds, crushed methi, red chili powder, turmeric powder and salt.
- Also add 400 ml raw mustard oil to the masala, mix everything together well.
- Now pickle spic mix is ready.
- Add the sun dried raw mangoes to a large vessel/pan.
- Then add the prepared masala, mix the chopped mangoes and masala together.
- Combine well so that each piece of mango is coated with the spice mixture.
- In another fry pan, heat 100 ml mustard oil until its releases smoke. Once it starts releasing smoke, turn off the heat.
- Bring to room temperature, add asafetida (hing).
- Pour this hing oil to the mango pickle and mix for 1-2 minutes.
- Now this mango pickle is ready to be place in a glass jar.
- You can use any airtight container or a ceramic jar. Make sure the jar should be clean & completely dry. Before transferring the pickle, no dirt particles or moisture content should remain in the jar.
- Pour some mustard oil in the pickle jar and transfer the prepared pickle into the jar.
- Next day, just cross-check the pickle. If the oil is absorbed by pickle then pour some more oil on a pickle.
- The extra oil in the achar works like its preservative, so please do not skip the addition of extra oil.
- You can fill approximately 100ml of raw mustard oil in each container.
- Don’t mix it again.
- Now seal the jar with a tight fitting lid or cover with a cloth.
- Keep the sealed jar in direct sunlight around a week for maturing and to get its distinct flavor.
- Mix every day, so the spice mixture doesn’t settle at one place.
- By that time, the pickle is matured and ready to consume.
- The mango pickle has a tendency to turn more flavorsome and tender with time.
- Serve this mango pickle with roti, paratha, dal rice or anything.
- You can store mango pickle for a year at room temperature.
Notes
- You need green unripe mangoes that have tender and chewable or almost no stone inside. The best variety is of ‘ladwa’.
- Make sure the jar should be clean & completely dry.
- To sterilize the jar, place it under sunlight for at least 2 hours or you can keep in a microwave.
- If it is hard to chop mangoes at home then you can ask the vegetable vendor to do so for you. Make sure, when buy chopped mangoes directly from the vendor then clean the mango pieces with a dry cloth.
- If you want, remove the skin of mango seed.
- Throughout a year, if the oil is absorbed by pickle then pour some more hot oil at room temperature on top of the pickle.
- This will help your pickle from fungus and works like its preservative, so please do not skip the addition of extra oil.
- You can store it at room temperature in an airtight container or glass jar.
- Prep Time: 15 mins
- Cook Time: 3 days
- Cuisine: Indian
