It's the season to make Aam ka Achaar. From sweet, spicy to tangy, here are 5 types of mango pickles you must try.
Sweet, tangy, delicious, and juicy - it's the season to enjoy the glorious mangoes, one of the highlights of the summer season. Not only the fruit tastes heavenly when eaten ripe, but the raw ones can also be turned into delicious pickles, chutneys, and aam panna. By making Aam ka Achaar, you can make sure to enjoy this fruit long after the summer is over, with your hot parathas, even in winter. Pickles are tricky and one needs to have the right mix of spices, oil, and other condiments for the perfect taste. Salt, oil, and the process of drying in the sunlight make sure the pickles can be preserved for a long time.
It's the season to make Aam ka Achaar. From sweet, spicy to tangy, here are 5 types of mango pickles you must try.
Sweet, tangy, delicious, and juicy - it's the season to enjoy the glorious mangoes, one of the highlights of the summer season. Not only the fruit tastes heavenly when eaten ripe, but the raw ones can also be turned into delicious pickles, chutneys, and aam panna. By making Aam ka Achaar, you can make sure to enjoy this fruit long after the summer is over, with your hot parathas, even in winter. Pickles are tricky and one needs to have the right mix of spices, oil, and other condiments for the perfect taste. Salt, oil, and the process of drying in the sunlight make sure the pickles can be preserved for a long time. (Also read: 5 delicious raw mango chutney recipes to elevate summer meals)
By making Aam ka Achaar, you can make sure to enjoy mango long after the summer is over, with your hot parathas, even in winter. (Pinterest)
By making Aam ka Achaar, you can make sure to enjoy mango long after the summer is over, with your hot parathas, even in winter. (Pinterest)
Harpreet Kaur, Executive Nutritionist, Cloudnine Group of Hospitals, Panchkula shares 5 amazing mango pickles recipes you can make in summer and enjoy all year long.
1. Sweet mango pickles
INGREDIENTS:
1. Raw mangoes chopped
2. ¼ cup jaggery powdered
3. 1 tsp red chili powder
4. 1 tsp turmeric
5. Salt to taste
6. ½ tsp roast and grind fenugreek seed
7. 1.5 tbsp. oil
8. 1 tsp mustard seeds
9. ¼ tsp hing
10. ¼ ajwain
INSTRUCTIONS:
1. Wash the mango and chop it into bite-sized
pieces.
2. Take a bowl, and add mango salt, sugar, and
turmeric powder; mix well. Keep it aside for 10 minutes.
3. In a pan, dry roast fenugreek seed and red
chilies till golden brown.
4. Take a blender and add all ingredients. Grind it
to semi-coarse powder.
5. After 10 minutes, the mangoes would leave the
water.
6. Cook it for 10 to 15 minutes on low flame, until the sugar is melted, and mix well.
7. Add red chili powder, black pepper, and
roasted spice.
8. Cook it for 10 minutes on medium flame.
9. After 10 minutes you can check sugar syrup.
10. Turn off the flame and leave it to cool down.
2. Dried mango pickles
INGREDIENTS:
1. 3 raw mangoes
2. 2 tsp salt
3. 1 tsp turmeric powder
4. 1 tsp red chili powder
5. 1 tsp ajwain
6. 2 tbsp fenugreek seeds
7. 2 tbsp fennel seeds
8. 2 tbsp yellow mustard powder
9. ¼ cup mustard oil
INSTRUCTIONS:
1. Remove the seed from the mango and pulp the
mango along with the peel.
2. Make thin strips of it and add salt and turmeric
powder. Stir till all the mangoes are coated
well.
3. Tie the pickle in a dry cotton cloth and put it
on for 7 days. Stir the pickle with a spoon twice
every day and mix well.
4. After 7 days, the mango pieces will become
softer. Put the pickle in the palate and set it out to
dry in the sun.
5. When the pickle pieces are dry and ready, it's
time to add the masala. Take fennel and
fenugreek and grind them to a coarse
consistency in the mixer. Now heat the pan
and put some mustard oil in it.
6. Once it’s hot, cool it just a little. Add the
masalas, red chili and mix well and coat the
mixture on all the mango pieces. Your dry
mango pickle is ready.
3. Spicy tangy mango pickle
INGREDIENTS:
1. 2 raw mangoes
2. 6-7 dry red chilies
3. ½ tsp mustard seed
4. ½ fenugreek seed
5. 2 -3 cloves garlic
6. Turmeric powder
7. ¼ cup oil
INSTRUCTIONS:
1. Cut mangoes into small pieces and add a bit
of salt. Mix well and transfer to an airtight
glass jar. Keep aside for 4 days.
2. After 4 days, mango pieces will release water
and become moist.
3. Grind all the masalas adding a cup of water to
it and make a fine paste.
4. Add the masala paste to the mango pieces and
mix well.
5. Now take a pan and add some oil, thing, and
mustard seeds. After it cools you can add
tadka to the mango pieces. Your pickle is ready.
4. Grated mango pickle
INGREDIENTS:
1. 3 raw mangoes (dipped in water for 10-12
hours and dried)
2. 3 tbsp. salt
3. 3 tbsp. yellow mustard
4. 2 tbsp fenugreek
5. 1 tsp cumin
6. 1 tsp turmeric powder
7. 1 tsp red chili powder
INSTRUCTIONS:
1. Peel the mangoes and grate them to prepare
Bachchan.
2. Take a pan and add dry masala and roast till it
turns light brown.
3. Grind it and add yellow mustard and salt to it;
mix well.
4. Make a coarse powder of spices.
5. Heat the oil in a pan. Keep the gas in mid-flame and add methi dana to it. After that add
grated mangoes in it. Also add turmeric,
powder of spices, red pepper, and heeng. Mix
all the ingredients.
6. Turn off the gas and cover the pan with a lid.
Cool it for 5 minutes. Grated pickles are ready.
5. Mango Kairi pickle
INGREDIENTS:
1. 250 gm mango Kairi
2. 25 gm ginger (also cut in julienne cut)
3. 25 gm green chili
4. 2 tbsp. saunf powder
5. 1 tsp kalonji
6. ¾ cup mustard oil
INSTRUCTIONS:
1. Take a bowl and add all the ingredients.
2. Cut the kairi in a large julienne cut. Cut ginger
similarly and mix them well. Add mustard oil.
3. It's ready. No need for sunlight.
Tags:
FOOD