Mango pickles, also known as aam ka achar, are a popular condiment in India and other parts of South Asia. They are made by pickling ripe mangoes in a mixture of spices and oil. The resulting pickle is tangy, sweet and savory and can be enjoyed with a variety of dishes.
The process of making mango pickles begins by selecting ripe and firm mangoes. They are then washed, peeled, and cut into small pieces. The mango pieces are then mixed with a variety of spices such as mustard seeds, fenugreek seeds, red chili powder, turmeric powder and salt. The mixture is then left to marinate for several days, allowing the flavors to meld together.
After the marination period, the mango pickles are cooked in oil to seal in the flavors. The oil used in the pickling process is typically mustard or sesame oil, which adds an additional layer of flavor to the pickles. Once the pickles have cooled, they are stored in airtight jars and left to mature for several weeks before they are ready to be enjoyed.
Mango pickles can be enjoyed in a variety of ways. They are a popular condiment in India and are often served with rice dishes, curries, and roti. They can also be enjoyed as a side dish with meals or as a snack on their own.
In addition to being delicious, mango pickles also have many health benefits. The spices used in the pickling process, such as mustard seeds and turmeric, have anti-inflammatory properties and can help to improve digestion. Mango is also a good source of vitamins A and C, as well as fiber and potassium.
When it comes to making mango pickles at home, it’s important to use high-quality ingredients. Ripe and firm mangoes should be selected, and the spices used in the pickling process should be fresh. It’s also important to use the right proportion of spices and oil to achieve the desired flavor and texture.
When it comes to storing mango pickles, they can be stored in an airtight container and kept in the refrigerator for several months. The pickling process and the oil used in the recipe helps to preserve the pickles and keep them fresh.
When purchasing mango pickles, it’s important to read the label and look for products that are made with natural ingredients. Many store-bought options are loaded with preservatives and artificial flavors. By making your own mango pickles at home, you can control the ingredients and ensure that you’re using high-quality, natural ingredients.
In conclusion, Mango pickles are a popular condiment in India and other parts of South Asia. They are made by pickling ripe mangoes in a mixture of spices and oil. The resulting pickle is tangy, sweet and savory and can be enjoyed with a variety of dishes. In addition to being delicious, mango pickles also have many health benefits. It’s important to use high-quality ingredients, use the right proportion of spices and oil and to store them properly. When purchasing mango pickles, it’s important to read the label and look for products that are made with natural ingredients. Mango pickles are a delicious and healthy way to add some flavor and zest to any meal.
Mango Pickles Receipe
Here is a recipe for making homemade mango pickles:
Ingredients:
2 pounds ripe mangoes (about 4-5 medium)
1/2 cup mustard oil
1/4 cup mustard seeds
1/4 cup fenugreek seeds
2 tablespoons red chili powder
2 teaspoons turmeric powder
1 tablespoon salt
1/2 cup white vinegar
Instructions:
Peel and dice the mangoes into small pieces.
In a mixing bowl, combine the diced mangoes with the mustard oil, mustard seeds, fenugreek seeds, red chili powder, turmeric powder, salt, and white vinegar. Mix well.
Transfer the mixture to a glass jar and close the lid. Allow the mixture to marinate in the refrigerator for at least 3-4 days, or until the flavors have melded together.
After the marination period, heat a pan over medium heat. Add the mango pickle mixture and cook for 5-7 minutes, or until the oil starts to separate from the mixture.
Remove the pan from heat and allow the pickle to cool.
Once the pickle has cooled, transfer it to an airtight glass jar and store it in the refrigerator. The pickle will continue to mature and develop flavor over time. It will be ready to eat after a week and can be stored for up to 6 months.
Note: The pickling time may vary depending on the type of mangoes used and personal taste preference. You can adjust the amount of spices and vinegar to suit your taste.
This recipe yields about 2 jars of delicious homemade mango pickles that can be enjoyed with a variety of dishes. Keep in mind that the recipe is a basic one and you can add or remove ingredients to your preference. The pickle will have a strong mustard oil flavor and a tangy taste from vinegar, and a sweet and savory taste from mango.
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