Here's a traditional Punjabi-style mango pickle (Aam ka Achar) recipe, known for its bold flavors and spicy tang:
Ingredients:
- Raw mangoes – 1 kg (washed, dried, cut into medium-sized pieces)
- Mustard oil – 250 ml
- Salt – 100 g (adjust to taste)
- Turmeric powder (Haldi) – 2 tbsp
- Red chili powder – 2–3 tbsp (adjust for heat)
- Fennel seeds (Saunf) – 3 tbsp (coarsely crushed)
- Nigella seeds (Kalonji) – 2 tbsp
- Fenugreek seeds (Methi dana) – 2 tbsp (lightly roasted & crushed)
- Mustard seeds (Rai or Sarson) – 3 tbsp (coarsely ground)
- Asafoetida (Hing) – 1/2 tsp
- Vinegar (optional) – 2 tbsp (for extra preservation)
Instructions:
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Prep Mangoes:
- Wash raw mangoes and dry completely. Cut into pieces and remove hard seeds.
- Toss them with salt and turmeric. Leave in a glass or ceramic bowl for 1–2 days under sunlight or in a warm place. This helps reduce moisture.
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Spice Mix:
- Mix fennel, mustard seeds, fenugreek, nigella seeds, red chili powder, and hing in a bowl.
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Combine:
- Drain excess water from the mangoes (if any).
- Mix mango pieces with the spice mix thoroughly.
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Oil Tempering:
- Heat mustard oil until it reaches its smoking point (this removes bitterness), then let it cool slightly.
- Pour warm (not hot) oil over the mango-spice mix and stir well.
- Add vinegar now if using.
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Storage:
- Transfer the pickle to a clean, dry glass jar. Seal it.
- Leave in sunlight for 7–10 days, shaking the jar daily to mix.
Tips:
- Use stone or glass jars, not metal or plastic.
- Ensure everything is moisture-free to avoid spoilage.
- The pickle stays good for up to a year if stored in a cool, dry place.
