These mango pickles (aam ka achaar) hails from Uttar Pradesh’s northern state and are commonly served with stuffed parathas and yogurt. This dish calls for green mangos rather than ripe orange mangos. While the procedure is straightforward, the mango pickles will need to rest in the sun for three weeks. The pickles that arise are aromatic, peppery, and savory.
Make use of fresh spices. Place the slices on a platter and discard any husks or stones.
Coarsely grind the mustard seeds and fenugreek seeds for the sour mango pickle. Split mustard seeds and split fenugreek seeds can also be used.
Obtain raw mangoes with extremely soft skin. The skin should not be peeled off. However, if you acquire raw mangoes with rough skin, peel them off.
If you want the pickle to be spicier, you can add extra red chili powder.
Remember that the jar where you’ll store the mango pickle should be completely dry. The jar must be clean and dry before use.
Combine the fenugreek and mustard seeds in a dry grinder jar or a spice grinder.
To make a coarse mixture, grind the ingredients together.
With a clean kitchen towel, thoroughly rinse and wipe the unripe green mangoes. You may even dry the mangoes on their own. Although there are just two mangoes visible in the shot, they are exceptionally enormous, weighing a combined 1 kilogram.
Cut the mangoes into 1.5-inch chunks. Discard the stones, but scrape them off if there is any flesh on them. If the mangoes are tender and soft, there is no need to remove the outer skin. You’ll need 7 to 7.5 cups of mangoes, chopped.
In a large mixing basin, combine the diced mangoes. Steel or glass bowls are preferable because they are non-reactive.
Toss in the ground fenugreek and mustard seeds first.
Then add the other spices, including fennel seeds (saunf), nigella seeds (kalonji), turmeric powder, and red chili powder. I used two types of red chili powder in this recipe: Kashmiri red chili powder (for color) and spicy red chili powder. You don’t have to use more than one variety of red chili powder.
Season with salt.
Mix thoroughly with a steel or wooden spoon so that the spices coat the mango pieces evenly. Taste the pickle masala mixture or 1 to 2 mango chunks to see how they taste. The flavor should have a bit of saltiness to it.
Twelve cups of mustard oil should now be poured in.
Mix thoroughly.
Fill a clean ceramic or glass jar halfway with the prepared pickle mixture. Use a sanitized spoon.
There you go! A delicious Indian mango pickle
