Oil is a main ingredient in the preparation of mango pickle aam ka achar. Apart from this role in the preservation of aam ka achar, oil also gives a yummy flavor to the mango pickle. A cover of oil formed on the surface does not allow air and moisture to reach the fine pieces of mango while preparing mango pickle aam ka achar, thereby preventing spoilage. Moreover, it protects harmful bacteria from the inside and enables it to infuse its unique flavors with time. As applied in the case of mango pickle-aam ka achar, the oil worked as a preservative as well as flavor enhancer wherein it helped in evenly coating the pieces of mango with spices, delivering an explosion of flavors with each portion.
Types of Oil Used in Mango Pickle
Just like the amount of oil is to be determined, its type is also crucial. Mustard oil is typically used in traditional Indian recipes for the aam ka achar recipe. The strong aroma and pungent flavour of mustard oil perfectly complement the bold spices present in mango pickle aam ka achar. Being of inherent preservative quality, mustard oil is also ideal for long-lasting aam ka achar.
In South Indian versions of mango pickle aam ka achar, sesame oil is used for its rich, nutty flavor, whereas in other regional versions, groundnut oil and sunflower oil are used which impart lighter tastes. The choice of oil for aam ka achar not only influences the taste but also affects the preservation of the mango pickle.
Ideal Oil Quantity for 1 Kg Mango Pickle
250 to 500 ml of oil per kg is advisable for making aam ka achar. This much oil ensures enough coating of the pieces of mango and spreads the spices evenly in the mixture of aam ka achar. Of course, it may vary with the type of mango pickle aam ka achar. For instance, oil might be a lesser fraction for the sun-dried aam ka achar, whereas instant pickles could require more for proper preservation. But mango pickle needs to be submerged in oil at least 1 inch above to preserve it for long term,
Lastly, the amounts of oil in mango pickle aam ka achar are usually according to one’s preference. Some people prefer heavy, oilier aam ka achar with deep flavors, while others have to opt for lighter versions. Regardless of which, the oil of the mango pickle aam ka achar should be able to saturate the pieces of mango evenly without overpowering them. A balanced mixture of oil, salt, and spices would lead to achieving the best flavors in aam ka achar.
How Oil Affects Shelf Life
The correct amount of oil presents preservation in the mango pickle
aam ka achar with an extended shelf life. The oil will behave like the natural preservative of aam ka achar, keeping it fresh for months by preventing it from getting dry. Another advantage is that the oil keeps mango pickle aam ka achar from getting any mould or other form of spoilage. The oil level is observed periodically when the pickle is kept to make sure the pieces of mango are fully covered with the oil because exposure encourages spoilage. Mango pickle aam ka achar oiled well will keep for a longer time and keeps well.
Conclusion
Oil is a crucial constituent not only in the process of preparing but also in preserving mango pickle aam ka achar. Adding the right amount of oil such as 250-500 ml per kg of aam ka achar will fill up the pieces of mango properly and retain the flavors inside.
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[…] Mango pickle when made with spices containing mustard seeds, fennel, and fenugreek is an excellent digestion. The spices stimulate digestive enzymes to help reduce bloating and ensure nutrient absorption. On the other hand, the salt content in it must be avoided as excess of it causes water retention. […]