Mango Pickle/Aam Ka Achar/Andhra Avakaya Pachadi
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Pickle is always been integral part of Andhra cuisine. On any day you can see pickle on my plate and mango pickle is my very favorite. Hot steamed white rice, dollop of ghee, mudda pappu (utti pappu), mango pickle and papad/stir fried vegetable is what we Andhraite's love to eat on any day and for me this is an ultimate comforting food. So this time when my friend bought organic fresh 'Jalal' mangoes from Andhra, with no delay we pickled them as we were literally carving to pamper our senses with an authentic mango pickle. Pickling is an art and let me tell you, though the recipe may look simple, you need master hands to get it correct. You should be very correct with measurement of ingredients.
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Ingredients
- 6 cup Mango cut into pieces
- 1 cup Mustard seeds powder
- 2 tbsp. Fenugreek seeds powder
- 2 cup Red chili powder
- 1½ cup Salt
- 30 cloves Garlic
- 2 cup Gingelly oil +1
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Instructions
- Take mango pieces in big bowl, add in mustard seeds powder, fenugreek seeds powder, red chili powder and salt.
- Combine well and add 2 cups of oil. Mix all the ingredients very well using your hand. Add in garlic cloves. Combine and transfer this mixture to a pickle jar
- Add 1 cup of oil on top and tightly close the lid and tie a clean and dry cloth over the lid and leave this in a moisture free kitchen area.
- After 3 days remove the cloth and using a clean, dry ladle stir in the pickle. Taste the pickle and if required add few spoons of salt and oil.
- Always remember retain a thin layer of oil on top of the pickle, otherwise the pickle will get dry and spoil.
- Again cover with a lid and tie a cloth tightly around the neck of the jar and leave it to rest for another 2-3 days. (Be patient, I know how hard it is to resist when the aroma of pickle spread all over the house)
- After 7-8 days the pickle is ready to eat, use a clean and dry ladle and mix the pickle thoroughly up and down to ensure the oil is evenly spread and masala's are nicely mixed.
- A plate of hot steamed rice, dollop of ghee and mango pickle is all I need to gratify my senses. Mudda pappu, papad or any vegetable stir fry like aloo, bhendi, etc., would be an additional accomplishment.
Notes
- Thoroughly clean, wash and using a soft cotton cloth wipe the pickle jar completely dry and place it in the direct sun light for 1-2 hours.
- It is always advisable to pickle in an Indian ceramic pickle jar, the one which you can see in the pictures of this post. These jars are easily available in utensils shop or you can buy them online too. You can get different sizes and shapes of these jars.
- If you don’t get these jars then sterilize Tupperware jars and pat them dry to use them. If you are not keeping the pickle in a ceramic jar then place the plastic jars in fridge or if you are in a cold continent then also store the jar in refrigerator to keep the pickle fresh for months.
- Always use a clean and dry ladle to mix in the pickle and always take little amount of pickle from the main jar into a table top pickle jar. Cover the main jar with lid and tie it with a cloth.
- This pickle will stay fresh for several months or up to a year without refrigeration.
Recipe Nutrition
Calories: 60 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 3552 mg | Potassium: 255 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 3022 IU | Vitamin C: 8 mg | Calcium: 49 mg | Iron: 2 mg
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