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A classic North Indian raw mango pickle bursting with tangy and spicy flavors. This Punjabi-style achaar uses a blend of aromatic spices and mustard oil, perfect for enlivening any meal.
Prepare the Mangoes (20 minutes)
Cure the Mangoes (5 minutes + 4-5 hours resting)
Dry the Mango Pieces (5 minutes + 2-3 hours drying)
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A classic North Indian raw mango pickle bursting with tangy and spicy flavors. This Punjabi-style achaar uses a blend of aromatic spices and mustard oil, perfect for enlivening any meal.
This punjabi recipe takes 50 minutes to prepare and yields 50 servings. At 50.62 calories per serving with 0.32g of protein, it's a moderately challenging recipe perfect for side.
Prepare the Spice Mix (5 minutes)
Temper and Cool the Oil (5 minutes + 30 minutes cooling)
Combine and Jar the Pickle (5 minutes)
Sun-Cure the Pickle (7-10 days)
Add 1/4 cup of peeled and sliced garlic cloves along with the mango pieces for a pungent, garlicky flavor.
If you don't have access to strong sunlight, you can let the jar sit in a warm, dry place in your kitchen for 10-15 days. Shake it daily. The maturation process will be slower.
Increase the amount of red chilli powder or add a tablespoon of coarsely crushed black peppercorns to the spice mix for extra heat.
Soak 1/4 cup of dried chickpeas (kala chana) overnight, drain and dry them completely, and add them to the pickle along with the mangoes for added texture.
As a fermented food, this pickle contains probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut health.
The spices used, such as turmeric, fennel, and mustard seeds, are loaded with antioxidants that help fight free radicals and reduce oxidative stress in the body.
Raw mangoes are a good source of Vitamin C. Combined with the antimicrobial and anti-inflammatory properties of spices like turmeric and asafoetida, this pickle can help support the immune system.
Traditional spices like fennel seeds (saunf) and asafoetida (hing) are well-known carminatives that help prevent gas, bloating, and indigestion.
In moderation, yes. It is a fermented food, which is beneficial for gut health. The spices used have various health benefits. However, it is very high in sodium and oil, so it should be consumed in small quantities, especially by those with high blood pressure.
A single serving of approximately 1 tablespoon (15g) contains around 45-50 calories, primarily from the mustard oil.
Mold is almost always caused by moisture. This could be from an unsterilized or wet jar, wet mangoes, a wet spoon, or not enough salt or oil to act as a preservative.
If prepared and stored correctly with the mango pieces fully submerged in oil, Aam ka Achaar can last for over a year at room temperature in a cool, dark place.
It is not recommended. Salt and oil are crucial natural preservatives that prevent spoilage and are essential for the pickle's texture and long shelf life. Reducing them significantly will spoil the pickle quickly.
Bitterness usually comes from the fenugreek seeds (methi dana). You may have used too much, or if you roasted them, they might have been slightly burnt. Using the specified quantity and ensuring they are just coarsely ground is key.