Mango pickle or “aam ka achar” as it is known in most parts of India has become one of the favorite accompaniments served in most Hindu homes. The moment is sourness, pungency, and piquancy all blending so well with most Indian recipes from simple dal-rice to elaborate bashes. And up to today, there is no other way that can surpass the tradition of how to make mango pickle. In this blog, how to make mango pickle, Indian style without using any ready-made powder or readymade prepared, with the help of easy and elaborated simple pictures.
The first consideration in the process of the way how to make mango pickle is the type of mango to be used. Mangoes, however, vary and not all of them are suitable for pickling. Green, unripe and hard non damaged mangoes are ideal for the preparation of pickle. Totapuri or Rajapuri or Ram Keri are preferred by most people depending on the town or city in India. The mangoes have to be hard because ripe mangoes or soupy mangoes give a low-quality pickle. The method on how to make mango pickle makes it important to select mangoes with a good texture to enhance the shelf life of the Mango Pickle for months.
The second important element that describes the process of how to make mango pickle is ingredients gathering. The following are necessary:
All these are ingredients that play a unique part in the preparation of this pickle in terms of its taste and shelf life. For instance, mustard seeds increase the sharp taste of dishes, and salt removes moisture, so it is used as a preservative. On the other hand, mustard oil gives absolute brilliance to the spiciness of pickle and underlines the taste of hing which is crucial in how to make mango pickle recipes.
Preparing the Mangoes
The second process in how to make mango pickle is the preparation of the mangoes after the preparation of ingredients. Firstly, the mangoes are washed, then dried.Chop mangoes without removing peels into small cube-like pieces and remove only seeds. Most people prefer their pickles to be fresher and to last even longer – to do this, quickly remove excess water from the pieces of mango by blotting it with a clean piece of cloth, ideally placed in the sun. This old-fashioned method of sun drying takes water out of the mangoes and this is very important since any moisture remaining can ruin how to make mango pickle.
Toasting and Milling of the Spices
Originally, how to make mango pickle depended only on the spices added to make the preparation. Roast with very little oil toasty mustard seeds and fenugreek seeds to release their oils and good aroma. After roasting the above spices are ground into a coarse powder. I then prepare this spice mixture freshly, and it steeps the pickle to the flavor and aroma. One cannot go wrong with the right spice mix how to make mango pickle recipe.
Mixing the Ingredients
The following process in how to make mango pickle is to blend the materials to be used. The mango pieces dried, salt, turmeric powder, and red chilli powder are added, and then the freshly ground spices are also added. The problem with making this dish is that all of the mango should be covered evenly with the spices to achieve the right proportions of spices for getting good taste in pickle. This step is to make sure that how to make mango pickle produces a tasty mango pickle finish.
The Oil Infusion
In how to make mango pickle, the use of oil is twofold since it is used for the seasoning and making of the pickle. The mustard or sesame oil is allowed to heat till it begins to smoke and after this, it is allowed to cool for some little time before pouring it over the mango mixture. It is the hot oil used here that changes the flavor of the pickle and also forms a layer that checks the development of germs. Keep atleast 1 inch oil above pickle. Correct oil addition is perhaps the most sensitive stage of learning how to make mango pickle that can stay for a long time before refrigeration.
Preservation and Storage
The last procedure of how to make mango pickle is about the process of preserving and storing. That is placed in a sterilized airtight ceramic or glass jar and left for several days. This time, it is the spices and the oil that get absorbed into the mango pieces making it even more aromatic. This is very useful sometimes as it helps to mix evenly the oil and the spices throughout the mixture. Once the pickle has fermented, it can be kept in a cool, dry area and used for up to a single year. This is the last process in how to make mango pickle through which the fresh taste of the pickle lasts for many days.
In answering the question that learning how to make mango pickle is not merely an exercise in cooking but indeed an effort to keep a part of India’s tradition in food alive. So with the correct choice of ingredients along with the proper procedure and little time management, anyone can prepare mango pickle and make a really tasty accompaniment which all Indians love to have with their meals for months.
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