Everyday Indian meal often includes a smack of spiced pickle. It’s mostly made at home with seasonal fruits and vegetables. In summer, a big batch of Aam Ka Achaar (Spiced Green Mango Pickle) is prepared by default. It’s coated with earthy coarsely grounded spices and a good dose of mustard oil for the perfect pungent flavor. If you haven’t tried Aam Ka Achaar, I suggest trying it out while you still can find mangoes in the market.
I remember seeing my Grandma and Mom making multiple batches during the peak summer season. The method that they used was allowing sun to ferment the mango bites that are coated in spices. There by no cooking involved and it takes about a week or so for the achaar to get ready. Honestly, I don’t have the patience to wait for that long. So, I choose the faster method which does involve cooking. As per taste, I can assure you both would result into delicious lip-smacking pickle to uplift your palate.
WHAT ALL GOES IN THE ACHAAR?
- Green Mangoes
- Fenugreek Seeds
- Cumin Seeds
- Nigella Seeds
- Dry Red Chili
- Mustard Oil
- Turmeric Powder
- Bengali Bhaaja Moshla (here is the link to the recipe)
- White Vinegar/Lemon Juice
HOW TO MAKE AAM KA ACHAAR?
- Green mango is sliced into tiny bite size (retain the peel but discard the pit).
- Dry roast the spices and then, grind to a coarse texture.
- Cook the mango with the spice in a good dose of mustard oil and salt until the mangoes are just softened.
- Finish with the vinegar and store in a clean dry airtight jar.
You can eat the achaar right away but letting it rest in the covered jar for a few days blends the flavor and makes the taste even better.
KEY POINTS TO REMEMBER
One of the most important things is get rid of water while making the achaar. So, if you wash the mango bites, make sure to dry it off completely before you start cooking. If there is any water, chances are high that the achaar will go bad soon.
I cut the mango, wash it and then layer it in a kitchen towel overnight, so that the water evaporates.
Remember to store the achaar in a clean dry glass airtight jar. You don’t need to store it in the refrigerator.
We love this achaar with simple comfort food like daal & rice, with paratha and even with crackers. The flavor is robust with a beautiful balance of sour and spice. And the mango bites will make your palate light up.
Here is a link to sweet mango chutney which is another speciality during this season.
Link to Bengali Bhaaja Moshla that is used in this recipe