Mango pickle recipe | homemade spicy tangy pickle | achaar recipe | aam ka achaar | pickle recipe

mustard seeds

🥗Healthier: ground mustard

💰Cheaper: yellow mustard seeds

Ground mustard is a lower-cost alternative that still provides flavor.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Lemon juice is a cost-effective substitute that adds acidity.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Jaggery is a traditional sweetener that complements the pickle's flavors.

asafetida

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder can provide similar flavor notes at a lower cost.

Wash the raw mangoes thoroughly to remove any dirt.

Dry the mangoes completely using a towel to avoid contamination.

Cut the mangoes into medium-sized pieces, avoiding very small pieces to prevent them from getting mushy.

Transfer the mango pieces to a mixing bowl and add 1 tablespoon of turmeric powder and 1 tablespoon of salt. Mix well and let it sit for an hour to soak up the flavors.

In a separate pan, roast 1 teaspoon of fennel seeds, 1 teaspoon of fenugreek seeds, 1 tablespoon of cumin seeds, 2-3 tablespoons of coriander powder, 3-4 cloves, and 10-15 black pepper on medium heat for 10-15 seconds, then lower the flame and add 1 teaspoon of carom seeds and 1 teaspoon of kalonji. Roast for another 15 seconds and turn off the heat.

Add 3-4 tablespoons of mustard seeds to the roasted spices and let them cool completely to become crispy.

Grind the cooled spices into a coarse powder, ensuring it is not too fine.

Heat 500 ml of mustard oil until it starts smoking, then turn off the heat and let it cool slightly before adding 1 teaspoon of asafetida and 3-4 tablespoons of Kashmiri red chili powder.

In the mixing bowl with the mango pieces, discard any excess water released, then add the ground spice mixture and the cooled oil with spices. Mix everything thoroughly.

Transfer the pickle to a clean, dry jar, ensuring no moisture is present. Let it sit for 3-4 days, shaking the jar daily to mix the ingredients.

Cooking Techniques

Equipment Needed

Spice Level: