Spicy Mango Pickle (Achar)

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Spicy Mango Pickle (Achar)

Dive into the vibrant world of Indian cuisine with this homemade Spicy Mango Pickle, or Achar. This tangy and flavorful condiment brings together the lusciousness of raw mangoes with a symphony of spices, creating a delightful explosion of flavors that will elevate any meal. Traditionally enjoyed alongside curries, rice, or even with parathas, this achar is a staple in many households, symbolizing the joy of preserving seasonal produce. The combination of mustard oil, vinegar, and spices not only enhances the taste but also extends the shelf life, allowing you to savor summer's bounty all year round.

Servings: 10

Ingredients

  • Raw mangoes (4 cups, diced)
  • Mustard oil (1/2 cup)
  • Vinegar (1/4 cup)
  • Salt (2 teaspoons)
  • Asafoetida (hing) (1/4 teaspoon)
  • Turmeric powder (1 teaspoon)
  • Red chili powder (2 teaspoons)
  • Fenugreek seeds (1 teaspoon)
  • Mustard seeds (1 teaspoon)
  • Jaggery (optional) (2 tablespoons, grated)

Instructions

  1. In a dry pan over medium heat, roast the mustard seeds and fenugreek seeds until they become fragrant and slightly darker in color, about 2-3 minutes. Allow them to cool before grinding them into a fine powder using a spice grinder or mortar and pestle.
  2. In a mixing bowl, combine the diced raw mangoes with the freshly ground mustard-fenugreek powder, red chili powder, turmeric powder, asafoetida, and salt. If using jaggery, add it now as well. Pour in the mustard oil and vinegar. Mix thoroughly until the mangoes are evenly coated with the spice mixture.
  3. Transfer the mango mixture into a clean, sterilized glass jar. Press down firmly to remove any air bubbles and pack the mixture tightly.
  4. Cover the jar with a clean cloth and let it sit at room temperature for 2-3 days, allowing the flavors to meld and the achar to ferment slightly.
  5. After 2-3 days, give the jar a gentle shake to mix the ingredients once more. Your spicy mango pickle (achar) is now ready to be enjoyed!
  6. Store the achar in the refrigerator for up to 2 months. The flavors will continue to develop and deepen over time.

Dietary Information

Servings: 10 • Dish Type: Condiment • Prep Time: 15 minutes • Fermentation Time: 2-3 days • Calories: 50 • Fat: 5g • Carbs: 6g • Protein: 1g • Sodium: 300mg • Sugar: 1g