Hot & Sweet Raw Mango Pickle (Aam Ka Achar)
35 minutes
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About Hot & Sweet Raw Mango Pickle (Aam Ka Achar)
Experience the vibrant flavors of India with this Hot & Sweet Raw Mango Pickle (Aam Ka Achar), a traditional Bengali recipe. The tangy zest of raw mangoes perfectly complements the rich sweetness of jaggery and a delightful kick of chili. This recipe is a flavor explosion, easy to make, and perfect as a side dish or condiment.This isn't just a pickle; it's a taste of my culinary heritage. The unique blend of roasted fennel, mustard seeds, and chilies creates a symphony of spice and sweetness that dances on your tongue. It's a simple recipe with a profound flavor profile, guaranteed to become a family favorite.Prepare to be amazed by how easily you can create this authentic Indian delicacy. From the initial prep to the final simmer, every step is detailed to guide you towards pickle perfection. Get ready to savor this culinary masterpiece!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Mangoes
- 500 gm Mangoes firm, raw, unripe mangoes
Spices & Seasoning
- 1/2 cup Jaggery grated or powdered
- 2 tsp Fennel Seeds dry roasted and ground
- 1-2 tsp Chili Powder adjust to your spice preference, red
- 1 tsp Mustard Seeds white
- 2 tbsp Oil mustard oil is traditional, but vegetable oil can be substituted.
- 1.5 tsp Salt or to taste
- 1/2 cup Water for soaking mangoes
Instructions
Prepare the Mangoes
- Cut the raw mangoes into 1-inch cubes. Soak them in water for 10 minutes to reduce bitterness.
Temper the Spices
- Heat oil in a saucepan over medium heat. Add the white mustard seeds and let them splutter.
- Add the red chili powder and sauté for 30 seconds until fragrant.
Cook the Mangoes
- Add the cubed mangoes and salt to the saucepan. Stir well and cover, allowing the mangoes to cook for 5-7 minutes until slightly softened.
- Add the grated jaggery and stir continuously to prevent sticking. Continue to cook until the excess water reduces and the mixture thickens.
Finish and Serve
- Stir in the roasted and ground fennel powder. Remove from heat and let the pickle cool completely. Transfer to a clean, airtight jar. Allow the flavors to meld for at least a day before serving. Enjoy!
Recipe Notes
Expert Tips
- For a richer flavor, use mustard oil. If not available, vegetable oil works as a substitute.
- Adjust the amount of chili powder according to your spice preference.
- Soaking the mangoes in water helps to reduce their astringency and bitterness.
- Allowing the pickle to rest enhances the flavor fusion. The longer it sits, the more delicious it becomes!
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Recipe Nutrition
Calories: 16kcalFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 684mg
Geeta Biswas
Articles: 919
6 Comments
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Such a tasty dish! Thanks for the recipe.
Such a perfect dish! Thank you.
What a delightful recipe! Thanks for sharing.
Such a flavorful dish! Can’t wait to taste it.
This is a fantastic recipe! Thanks for sharing.
nostalgic!