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
- 2 green mangoes
- 1/2 tablespoon fenugreek Seeds
- 1 and ½ teaspoon cumin seeds
- 1 and ½ teaspoon nigella Seeds
- 4 dry red chilies
- ½ cup mustard oil
- ½ teaspoon turmeric powder
- 1 tablespoon Bengali Bhaaja Moshla
- ½ tablespoon salt
- ¼ cup White Vinegar/Lemon Juice
- Cut the green mangoes in half (don’t peeand discard the pits. Slice the mango into bite size (about ½ inch).
- Wash the mango and layer it on a kitchen towel. Let the water dry out completely.
- In a pan, add fenugreek seeds, cumin seeds and dry red chilies. Roast it for a while. Once cooled, grind it coarsely using a spice grinder or a coffee grinder.
- To the same pan or a different pan, pour the oil and once it gets hot, add nigella seeds and the mango bites along with the coarsely ground spices and salt. Let it simmer for about 15 minutes or until the mangoes are slightly tender. Depending on the size of the mango bites, you might need more or less time. Taste for salt and add more if needed. Finally add the Bengali bhaaja moshla, lemon juice/vinegar give a toss and switch off the heat.
- Let it cool completely and then store in a clean airtight glass jar. You can enjoy it right away, but for a better taste, let it sit for a couple of days. Place it by the window where you get good sunlight and shake the bottle couple of times every day.