Steps by steps Cut Mango Pickles

Cut Mango Pickles, also known as Aam Ka Achaar in Hindi, is a quintessential Indian condiment that adds a burst of flavor to meals. It is made from raw mangoes that have been cut into pieces, hence the name “cut mango pickle.” These cut pieces are then mixed with a variety of spices and salt, and often marinated in oil, which acts as a preservative, allowing for long-term storage.

The key ingredients in a traditional cut mango pickle typically include raw green mangoes, salt, and a blend of spices such as fenugreek seeds, mustard seeds, fennel seeds, turmeric powder, red chili powder, and asafoetida (hing). The spice mix can vary regionally and by personal preference, with some recipes incorporating additional spices like nigella seeds (kalonji) or carom seeds (ajwain).

Cut Mango Pickles Recipe

Cut Mango Pickles

Mangos are known as the king of fruits in India, and you can find seemingly countless varieties during the summer season. This recipe can be made with any available green mango. The pickles can be refrigerated in an airtight container for up to 1 week. Use a clean spoon for each serving. After a day or two, the salt in the pickles results in excess water; that’s completely normal and expected. Stir the water into the pickles before serving.

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Prep Time 15 minutes mins

Cook Time 9 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine Indian

Servings 10 people

Calories 657 kcal

Equipment

• 1 medium bowl
• 1 small skillet

Ingredients

  

• 1 green mango cut into 1-inch cubes (about 3 cups)
• 31/2 teaspoons salt
• 3 teaspoons red chile powder
• 1/4 teaspoon ground turmeric
• 2 tablespoons corn oil a neutral oil works better here; vegetable oil infuses its own flavor
• 1 tablespoon sesame oil
• 3 teaspoons mustard seeds
• 11/2 teaspoons fenugreek seeds
• 1/2 teaspoon asafoetida

Instructions

 

• In a medium bowl, stir together the mango, salt, chile powder, and turmeric until the mango is evenly coated with the spices.
• Heat a small skillet over medium heat.
• Add the corn oil and sesame oil and heat for 30 seconds.
• Add the mustard seeds, fenugreek seeds, and asafoetida. Cook until the mustard seeds begin to sputter, about 1 minute, and turn off the heat. Stir this spice mixture into the mango until mixed well.

Notes

COOKING TIP: Adjust the amount of salt and red chile powder according to the sourness of the mango.

Keyword mango, salt

Cooking Tips about Cut Mango Pickles

• Select the Right Mangoes: Use firm, unripe green mangoes for making pickles as they have the right texture and tartness. They should feel heavy for their size and have a vibrant green color.
• Proper Cutting: Cut the mangoes into uniform pieces to ensure even marination and preservation. The traditional size is about bite-sized chunks, but you can adjust based on preference.
• Sterilize Containers: Always use clean, dry, and sterile containers to store your pickle. This helps prevent spoilage caused by bacteria or fungi. Glass jars are a good option.
• Spices and Seasonings: Customize your spice blend according to your taste preferences. Commonly used spices include mustard seeds, fenugreek seeds, fennel seeds, turmeric powder, red chili powder, and asafoetida (hing).
• Salt Proportion: Salt not only adds flavor but also acts as a preservative. Make sure you use a sufficient amount of it to prevent microbial growth.
• Oil as a Preservative: Most mango pickle recipes call for using oil, which acts as a barrier against moisture and air. Mustard oil is commonly used for its preservative qualities and distinct flavor but can be substituted with other oils.
• Marination Time: Allow the cut mangoes to marinate with the spices for an adequate period, which could be a few days to several weeks. This process intensifies the flavor and allows the mangoes to soften.
• Sun-Drying: If the recipe calls for it, sun-dry the mango pieces to reduce moisture content before mixing with oil and spices. Ensure they are fully dried to prevent mold from forming.
• Regular Mixing: Stir the pickle periodically during the marination process to ensure all pieces are evenly coated with the spice-oil mixture.
• Storage: Store the jar in a cool, dry place away from direct sunlight. Once opened, consider refrigerating the pickle to extend its shelf life.

Serving suggestions about Cut Mango Pickles

• With Indian Breads: Cut Mango Pickle pairs wonderfully with a variety of Indian bread such as parathas, rotis, puris, and thepla, providing a burst of flavor with each bite.
• Rice Complement: Mix a spoonful of Cut Mango Pickle with steamed rice and a dollop of ghee (clarified butter) to transform plain rice into a delicious tangy dish.
• Yogurt Partner: Enjoy it with curd rice (yogurt mixed with rice), which balances the pickle’s spiciness with the soothing coolness of yogurt.
• Sandwich Spread: Use a small amount as a spread in sandwiches to give an Indian twist to your regular sandwich.
• In Burgers: Place a bit of the pickle in your burgers for an unexpected zap of intense flavor.
• Cheese Boards: Add a small bowl of Cut Mango Pickle to a cheese platter for a fusion of international flavors.
• With Papadum: Serve it as an accompaniment to crispy papads (lentil wafers) alongside your main meal to enhance the crunch with its zest.
• Snack Dip: Use it as a dip for savories like samosas, pakoras, or even chips.
• Meal Starter: Begin your meal with a small portion of Cut Mango Pickle to start the taste buds dancing and ready for the meal ahead.
• Chaat Ingredient: Sprinkle small chunks within chaats (a type of Indian street food) for a surprising sour kick.

Top 5 FAQs about Cut Mango Pickles

• What are cut mango pickles made of? Cut mango pickles are made from raw green mangoes that are cut into pieces and mixed with various spices such as mustard seeds, fenugreek seeds, fennel seeds, turmeric powder, red chili powder, and asafoetida. They are then typically marinated in oil, which acts as a preservative.
• How long can I store cut mango pickles? When stored properly in airtight containers and kept in a cool, dry place away from direct sunlight, cut mango pickles can last for months or even up to a year. After opening, refrigeration can help extend the shelf life.
• Is it necessary to use oil in mango pickles? If so, why? Yes, oil is an essential part of mango pickles as it acts as a barrier against moisture and air, both of which can lead to spoilage. Oils like mustard oil are preferred for their preservative qualities and distinctive flavor.
• Can I make cut mango pickles less spicy? Of course, you can adjust the amount and type of chili powder and fresh chilies to reduce the spiciness. Everything can be customized according to your taste preferences.
• Are there any regional variations of cut mango pickle in India? Yes, there are numerous regional variations of mango pickles across India that use different spice blends, types of oil, and preparation methods, which gives each regional pickle its unique flavor profile.

Cut Mango Pickles, colloquially known as Aam Ka Achaar, are a vibrant embodiment of the Indian tradition of preserving and enhancing flavors. This condiment marries the tangy zest of raw green mangoes with a plethora of spices, creating a complex flavor profile that is both intense and deeply satisfying.