Mango pickle, which people also call Aam Ka Achar is a thing to eat in India. We make mango pickle during the summer. We use mangoes and some special spices to make it. Mustard oil is also used to give mango pickle a taste. People really love to eat mango pickle with parathas and dal-rice. Mango pickle is a part of meals in many homes.
When we make mango pickle at our home it tastes really good. Mango pickle lasts for a time. The longer we keep mango pickle the mango pickle tastes. We usually start making mango pickle when mangoesre available everywhere.
If we use the things and keep mango pickle, in the sun and store it properly we can make a delicious mango pickle that we can eat for months. Mango pickle is something that people love to eat with their meals. We can make mango pickle at our home. It will be very tasty. Mango pickle is a thing to eat and we love it.
Mango pickle, also known as Aam Ka Achar is an Indian pickle. It is made from green mangoes mixed with spices, salt and oil.
Different regions in India make mango pickle in their special way. They use spices and methods. Some pickles are very spicy. Others are a little sweet or tangy.
In North India people often use mustard oil and fennel seeds. In South India they might add curry leaves and sesame oil.
Mango pickle is usually made in the summer. This is because raw mangoes are fresh, during this time. Also sunlight helps to preserve the pickle.
1 kg raw mango.
150 gm mustard oil
3 tablespoons salt
2 tablespoons red chilli powder
2 tablespoons mustard seeds
1 tablespoon fennel seeds
1 tablespoon fenugreek seeds
1 teaspoon turmeric powder
1 teaspoon asafoetida ( hing )
Wash raw mangoes thoroughly to remove dirt and moisture. Dry them completely using a clean cloth because water can spoil the pickle.
Cut mangoes into medium-sized pieces. Remove damaged or soft portions if any.
Dry roast mustard seeds, fennel seeds and fenugreek seeds lightly, then grind them coarsely. Mix with turmeric, chilli powder, salt and hing.
Add the spice mixture to mango pieces and mix properly so every piece gets coated evenly.
Heat mustard oil until slightly smoky, then cool it completely. Pour the cooled oil over the mango mixture.
Transfer the pickle into a clean, dry glass jar and close the lid tightly.
Mango pickle is usually put in sunlight for 5 to 7 days. You should shake the jar a bit every day so the spices and oil get mixed up properly.
The sunlight makes the mangoes soft. It makes the pickle taste better. It also helps keep the mango pickle fresh for a time. People who make mango pickle say you should put the jar in sunlight during the day and keep it inside at night. This way the mango pickle will be really good.
Heat oil properly before adding spices
Mix mangoes with warm spice oil
Let it rest for 24 hours indoors
Store in an airtight container
Proper storage is important for increasing the shelf life of mango pickle.
Always use dry spoons
Store in airtight glass jars
Keep away from moisture
Ensure mangoes remain covered in oil
Refrigerate after opening if needed
Experts say moisture is one of the biggest reasons homemade pickles spoil quickly.
Mango pickle is a thing that can last for a long time if you store it the right way. If you keep mango pickle in oil and let it get some sunlight it will be good for a long time from 6 months to 1 year.
If you put mango pickle in the refrigerator it will last even longer than that as long as you are careful, with it.
Instant mango pickle is different it does not last long and you should eat it within a few weeks.
Using wet mangoes or jars
Adding less salt or oil
Storing pickle in plastic containers
Using dirty spoons
Keeping jars in humid places
These mistakes may lead to fungus growth or spoilage.
When consumed in moderation, mango pickle may offer certain health benefits.
Saniya Siddique is a skilled Content Writer with a background in Journalism. Specializes in creating engaging, accurate, and audience-focused content, with expertise in news writing, digital media, and writing trendy articles on buzz and entertainment.
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