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A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Prepare the Mangoes (Day 1)
Dry the Mangoes (Day 2)
Prepare the Spice Mix and Oil
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
This north_indian recipe takes 55 minutes to prepare and yields 64 servings. At 80.28 calories per serving with 0.54g of protein, it's a moderately challenging recipe perfect for condiment.
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Combine and Bottle the Pickle
Mature the Pickle (7-10 Days)
Add 1/2 cup of jaggery (gur) powder to the spice mix for a sweet and sour 'Khatta Meetha' version of the pickle.
Add 1/4 cup of peeled and lightly crushed garlic cloves along with the mango pieces for an extra layer of pungent flavor.
Add 2 tablespoons of dry black chickpeas (kala chana) to the mangoes during the initial salting process. They will soften and absorb the flavors along with the mango.
The traditional sun-curing and fermentation process encourages the growth of beneficial probiotic bacteria, which can help improve digestion and overall gut health.
Spices like turmeric, fennel seeds, and fenugreek are loaded with antioxidants that help protect the body against damage from free radicals.
Ingredients like asafoetida (hing), fennel seeds, and nigella seeds have been used in traditional medicine for centuries to aid digestion, reduce gas, and prevent bloating.
One tablespoon (approx. 18g) of this Mango Pickle contains around 80-90 calories, primarily from the mustard oil.
Mango pickle should be consumed in moderation. While it contains beneficial spices and is a source of probiotics from fermentation, it is very high in sodium and oil. It's best enjoyed as a condiment to enhance a meal rather than a primary food item.
Mold or fungus is almost always caused by moisture. Ensure your mangoes, jar, spoons, and hands are completely dry. Also, make sure the mango pieces are always submerged under a layer of oil, which acts as a protective barrier.
It is not recommended to significantly reduce the salt or oil. Both are crucial natural preservatives. Salt draws out water from the mangoes, preventing spoilage, and oil creates an anaerobic environment that inhibits bacterial growth. Reducing them will drastically shorten the pickle's shelf life.
If prepared correctly and stored in a cool, dry place with the mangoes submerged in oil, this pickle can last for more than a year. Its flavor deepens and improves with age.
A slight bitterness is characteristic due to the fenugreek seeds (methi dana). However, excessive bitterness can occur if you roast the fenugreek seeds for too long or use too much. Ensure you only roast them lightly until just fragrant.
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