Mango pickle is one of the most popular and beloved condiments in India. It is a tangy, spicy, and flavourful pickle that is enjoyed with various Indian dishes such as rice, parathas, and curries. Mango pickle is made with raw mangoes that are pickled in a mixture of spices and oil. Each region in India has its unique way of making mango pickle, which results in a wide range of flavours and textures. In this article, we will explore some traditional authentic mango pickle recipes from different parts of India.
Punjabi Aam ka Achaar
Punjabi Aam ka Achaar is a spicy and tangy mango pickle made with mustard oil and spices. This pickle is made by mixing grated mangoes with a blend of spices such as fennel seeds, mustard seeds, red chili powder, and turmeric powder. The mixture is then preserved in mustard oil and stored in airtight containers. This pickle has a unique flavour and is best enjoyed with parathas and curries.
Ingredients:
- 2 cups grated raw mangoes
- 1 tablespoon fennel seeds
- 1 tablespoon mustard seeds
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- 1/2 cup mustard oil
- Salt to taste
Instructions:
- In a bowl, mix together grated mangoes and salt. Set aside for 30 minutes.
- In a small pan, roast fennel seeds and mustard seeds until fragrant. Let them cool down.
- Grind the roasted fennel seeds and mustard seeds into a fine powder.
- Add red chili powder, turmeric powder, and the ground spice mixture to the grated mangoes. Mix well.
- Heat mustard oil in a pan until it reaches smoking point. Let it cool down to room temperature.
- Add the cooled oil to the mango mixture and mix well.
- Transfer the pickle to an airtight container and let it sit for a week before consuming.
Andhra Avakaya
Andhra Avakaya is a spicy and tangy mango pickle made with mustard oil and a blend of spices. This pickle is made by mixing grated mangoes with a blend of spices such as red chili powder, mustard seeds, and fenugreek seeds. The mixture is then preserved in mustard oil and stored in airtight containers. This pickle has a unique flavour and is best enjoyed with rice and curries.
Ingredients:
- 2 cups grated raw mangoes
- 2 tablespoons red chili powder
- 1 tablespoon mustard seeds
- 1 tablespoon fenugreek seeds
- 1/2 cup mustard oil
- Salt to taste
Instructions:
- In a bowl, mix together grated mangoes and salt. Set aside for 30 minutes.
- In a small pan, roast mustard seeds and fenugreek seeds until fragrant. Let them cool down.
- Grind the roasted mustard seeds and fenugreek seeds into a fine powder.
- Add red chili powder and the ground spice mixture to the grated mangoes. Mix well.
- Heat mustard oil in a pan until it reaches smoking point. Let it cool down to room temperature.
- Add the cooled oil to the mango mixture and mix well.
- Transfer the pickle to an airtight container and let it sit for a week before consuming.
Gujarati Chhundo
Gujarati Mango Chhundo is a sweet and tangy mango pickle made with grated mangoes and sugar. This pickle is made by mixing grated mangoes with sugar and a blend of spices such as cumin seeds, mustard seeds, and turmeric powder. The mixture is then cooked until the sugar dissolves and the mangoes become soft. This pickle has a unique flavour and is best enjoyed with parathas and curries.
Ingredients:
- 2 cups grated raw mangoes
- 1 cup sugar
- 1 tablespoon cumin seeds
- 1 tablespoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon asafoetida powder
- Salt to taste
Instructions:
- In a bowl, mix together grated mangoes and salt. Set aside for 30 minutes.
- In a small pan, roast cumin seeds and mustard seeds until fragrant. Let them cool down.
- Grind the roasted cumin seeds and mustard seeds into a coarse powder.
- Add the spice mixture, turmeric powder, and asafoetida powder to the grated mangoes. Mix well.
- Heat a pan on low heat and add sugar. Let the sugar dissolve completely.
- Add the mango mixture to the pan and stir well.
- Cook the mixture on low heat for about 20-25 minutes, stirring occasionally, until the mangoes become soft and the mixture thickens.
- Let the mixture cool down completely and transfer it to an airtight container.
- Let the pickle sit for a few days before consuming, to allow the flavours to develop.
Kerala Mango Pickle
Kerala Mango Pickle is a spicy and tangy mango pickle made with mustard oil and spices. This pickle is made by mixing chopped mangoes with a blend of spices such as red chili powder, mustard seeds, and fenugreek seeds. The mixture is then preserved in mustard oil and stored in airtight containers. This pickle has a unique flavour and is best enjoyed with rice and curries.
Ingredients:
- 2 cups chopped raw mangoes
- 2 tablespoons red chili powder
- 1 tablespoon mustard seeds
- 1/2 tablespoon fenugreek seeds
- 1/2 tablespoon turmeric powder
- 1/2 cup mustard oil
- Salt to taste
Instructions:
- In a bowl, mix together chopped mangoes and salt. Set aside for 30 minutes.
- In a small pan, roast mustard seeds and fenugreek seeds until fragrant. Let them cool down.
- Grind the roasted mustard seeds and fenugreek seeds into a fine powder.
- Add red chili powder, turmeric powder, and the ground spice mixture to the chopped mangoes. Mix well.
- Heat mustard oil in a pan until it reaches smoking point. Let it cool down to room temperature.
- Add the cooled oil to the mango mixture and mix well.
- Transfer the pickle to an airtight container and let it sit for a week before consuming.
Rajasthani Ker Sangri ka Achar
Rajasthani Ker Sangri ka Achar is a spicy and tangy pickle made with dried ker and sangri berries and raw mangoes. This pickle is made by soaking the dried ker and sangri berries in water overnight and then boiling them with grated mangoes and a blend of spices such as red chili powder, turmeric powder, and cumin seeds. The mixture is then preserved in mustard oil and stored in airtight containers. This pickle has a unique flavour and is best enjoyed with parathas and curries.
Ingredients:
- 1 cup dried ker berries
- 1 cup dried sangri berries
- 1 cup grated raw mango
- 1 tablespoon cumin seeds
- 1 tablespoon red chili powder
- 1/2 tablespoon turmeric powder
- 1/2 tablespoon mustard seeds
- 1/2 tablespoon fennel seeds
- 1/2 tablespoon nigella seeds
- 1/2 tablespoon carom seeds
- Salt to taste
- Mustard oil for preserving
Instructions:
- Soak the dried ker and sangri berries in water overnight.
- In a pan, boil the soaked berries in water until they become tender. Drain and set aside.
- In a small pan, roast cumin seeds, mustard seeds, fennel seeds, nigella seeds, and carom seeds until fragrant. Let them cool down.
- Grind the roasted seeds into a coarse powder.
- In a separate pan, heat mustard oil until it reaches smoking point. Let it cool down to room temperature.
- In a mixing bowl, combine the cooked ker and sangri berries with grated raw mango and the ground spice mixture. Add salt to taste and mix well.
- Transfer the mixture to an airtight container and pour the cooled mustard oil over it to preserve it.
- Let the pickle sit for a few days before consuming, to allow the flavours to develop.
Mango pickle is a delicious condiment that adds flavour and spice to various Indian dishes. Each region in India has its unique way of making mango pickle, which results in a wide range of flavours and textures. Whether you prefer spicy, sweet, or tangy, there is a mango pickle recipe out there that will suit your taste buds. So, go ahead and try these traditional authentic mango pickle recipes from different parts of India and discover your favourite!