To all the pickle lovers, you might have often wondered how the delicious serving is prepared. Once in our lifetime, we all have asked our grandmother or mother that how to prepare mango pickle. It might seem difficult but we have simplified it for you.
Most of our meals included pickles and mango pickle is the most consumed and loved one. Mango achar has a strong connection when it comes to staple Indian food. The north serves the savoury delicacy with parathas or roti smeared in buttered and sided by yoghurt. South has it with some yoghurt rice and crunch of papad.
Mango pickle has varieties and diversity in their preparation. The mango achar from the south differs from the north. Mango pickle recipe of the east also has a different taste than the north preparation.
Moreover, Ayurveda recommends a regulated consumption of this favourite meal accompaniment of Indians. Pickles help in digestion and stimulating the strength of the digestive system. However, the growing health consciousness has lead to a bad reputation of mango achar owing to their oil and salt content.
Pickle is good for a healthy being when consumed in an adequate amount. We very well know that excess of anything is always bad. For the love of tanginess, flavour and benefits, we put forth the best home-made mango pickle recipe for you to prepare and cherish.
We have chiselled the best answer to your question ‘how to prepare mango pickle?’ Even in your first attempt, one of the best mango pickle recipes is sure to deliver outstanding results.
Jot down the Ingredients
Before you proceed to develop your tangy and delicious creation, we have the list of ingredients you would need. Grab these and pave your way to classic raw mango pickle. With one of the best mango pickle recipes, How to prepare mango pickle decoded.
- Raw Mango – 500 gm
- Salt – ½ cup
- Yellow Mustard – 5 tbsp*
- Fenugreek seeds – 1 tbsp*
- Turmeric Powder – 1 tbsp
- Oil – ¾ cup
- Asafoetida – 1 ½ tbsp
- Red chilli powder – ½ cup
- Fennel seeds – 1 tbsp
- Kalonji – 1 tsp
(*) – Roasted and powdered
The Process Of Mango Pickle
Stuck on how to prepare mango pickle? We have the process decoded and simplified for you. Follow it and you’ll get it no time.
Collect all the ingredients as mentioned.
Wash the raw mangoes with water and make them clean. Dry them with a kitchen towel or tissue paper.
Chop the mangoes into medium-small pieces. Keep the skin intact and remove the seeds. Wash them and let them dry completely again.
Take a pan with a heavy bottom and roast the mustard seeds. Repeat the roasting process with fenugreek seeds as well. Make sure that your roast them for not more than 2-3 minutes and they do not turn dark or burn.
Take the cooled roasted mustard seeds and blend them to make a fine powder.
Take a clean and dry bowl and place the chopped raw mangoes in it. Pour salt over the mangoes and mix them with a dry and cleaned spoon. Keep it aside for a few hours.
When you notice brine or salted water in the bowl, follow the next step of mango pickle recipes and add the remaining ingredients into it. The ingredients to be added at this step are roasted mustard seeds powder, roasted fenugreek seeds, turmeric powder, red chilli powder, fennel seeds and kalonji.
Mix all the ingredients well. Make sure that the spices are well-coated over the chopped raw mangoes.
Once you are done with this step of the mango pickle recipe, take a pan and heat oil in it. Once the oil is hot, add some asafoetida and turn off the flame immediately.
Let the oil cool down and return to normal room temperature. Once it is cooled down, add it to the mangoes and spice mixture.
Transfer the mango achar into a glass jar. Cover the pickle with oil to prevent fungus or mould development.
For best results, keep the jar sealed in direct sunlight. It prevents moisture to soak in and develops a great flavour.
Keep it aside for a week and it will be ready to enjoy.
- Keep the mango pickle recipes, ingredients and utensils readily available beforehand
- Also, the utensils you will use for preparation should be clean and completely dry
- Ensure during the process that the mango pickle does not come in contact with moisture. Even a little moisture can spoil it.
- Use clean and dry jars to store the pickle. Sundry the jars for a few hours to ensure that no moisture is present.
- Get raw and tight mangoes to prepare the best pickle
- Keep the measurement of the ingredients accurate. Little more or little less can spoil the taste and even the pickle
- Cover the mango achar with oil after storing them in glass jars to avoid mould formation
- For best results, dry roast the salt before adding it to the mixture. This ensures moisture evaporation from the salt
- To keep the pickle for a longer time, store it in your refrigerator or a cool place away from moisture. Keep it covered in oil to prevent spoilage
Put an end to asking how to prepare mango pickle. Just follow the recipe and you will make it. Here you have a yummy and tantalizing mango pickle ready to serve and consume. If you are a pickle lover, this would be one of the best mango pickle recipes for you to follow.
This summer, follow this mango pickle recipe and enjoy it throughout the year. Make your family and friends appreciate and love your efforts with a burst of flavours.
Get delicious and finger-licking mango achar. Follow the process we have furnished and make your taste buds relish the flavour of tradition and love.