Sweet Mango Pickle (Mithaa Aam Achhar): A Simple Odisha Recipe
40 minutes
1205 reads
About Sweet Mango Pickle (Mithaa Aam Achhar): A Simple Odisha Recipe
This Sweet Mango Pickle recipe, or mitha aam achhar, is a taste of home for me, bringing back cherished memories of Odisha. Living abroad, I often crave the perfect balance of sweet and tangy found in homemade Indian pickles, unlike the often overly sour store-bought versions. This recipe is my solution – a simple, delicious sweet mango pickle that's surprisingly easy to make and keeps for months.Inspired by my Odiya heritage, this recipe recreates the authentic flavors I missed. It was a hit at my recent get-together, even impressing my Odiya friend Lipsa and our Indonesian maid, proving its universal appeal! Satisfy your cravings for authentic Indian flavors with this easy-to-follow recipe. Get ready to experience the magic of homemade mitha aam achhar!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Mangoes
- 2 large Mangoes use firm, raw, unripe mangoes.
Spice Blend
- 1 cup Sugar
- 2 tsp Salt adjust to taste
- 1 tsp Turmeric Powder haldi
- 1 tsp Chili Powder adjust to your spice preference, red
- 1 tsp Degi Mirch a type of dried red chili; can substitute with cayenne pepper or adjust red chili powder quantity.
- 1/2 tbsp Fennel Seeds
- 1/2 tsp Fenugreek Seeds also known as methi
- 1 pinch Asafoetida hing
- 1 tsp Nigella Seed nigella seeds; optional
Oil
- 2 tbsp Mustard Oil or any cooking oil of your choice
Instructions
Prepare the Mangoes
- Wash and thoroughly dry the raw mangoes. Peel them and cut into large pieces.
Combine Ingredients
- In a large bowl, combine the mango pieces with sugar, salt, turmeric powder, red chili powder, and degi mirch. Mix well to coat the mangoes evenly.
Macerate the Mangoes
- Let the mixture sit for at least 3-4 hours, or preferably overnight. This allows the sugar to dissolve and the mangoes to release their juices.
Roast and Grind the Spices
- Dry roast the fennel seeds and fenugreek seeds in a pan over low heat until fragrant. Add asafoetida and roast for another 30 seconds. Let cool completely, then grind into a fine powder.
Cook the Pickle
- Heat mustard oil in a pan over medium heat. Add the mango mixture and stir continuously to prevent sticking.
Add Spice Powder
- Once the mixture thickens slightly, stir in the fennel-fenugreek-asafoetida powder. Continue to cook and stir, ensuring it doesn't burn.
Final Touches
- Stir in the kalonji (if using) and cook for a few more minutes. Remove from heat and let the pickle cool completely. It will thicken further as it cools.
Store and Enjoy
- Transfer the cooled pickle to an airtight container. Store in a cool, dark place. It will keep for 3-4 months.
Recipe Notes
Expert Tips for the Best Sweet Mango Pickle
- For a sweeter pickle, increase the sugar to 1.25 cups.
- Adjust the amount of chili powder to control the spice level according to your preference.
- Using a mix of cooking oil can add depth of flavor. Consider using 1 tbsp mustard oil and 1 tbsp vegetable oil.
- Always ensure the mangoes are completely dry before adding the spices to prevent spoilage.
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Recipe Nutrition
Calories: 19kcalCarbohydrates: 5gSodium: 114mgSugar: 5g
Roshni Subudhi
Articles: 15
5 Comments
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I’m eager to make this recipe!
What a delicious idea! Thanks for sharing.
Such a scrumptious dish! Thank you.
Such a tempting dish! Thank you.
What a delicious idea! Thanks for sharing.