Apr 24, 2015

Fresh Mango Pickle ( Aam ka Achaar)

Spring means the fresh Pickle Season in India. All my grandmothers and aunts at village will be busy in making the fresh pickles. Mango Pickle ( Aavakaya) is the must on the Pickle List in Andhra region. Today I didn't make that traditional Aavakaya, but tried this Mango Pieces Pickle that is close to Authentic Aavakya. I will definitely bring Aavakaya to you for sure, but until then, you can adjust with this Mango Pieces Pickle. It can be ready instantly, so if you miss Pickles from India, this should be your quick fix that you can make fresh at home. Feeling Nostalgic? I know, me too! Here is the recipe, Njoy!

Raw Mango - 1
Mustard Seeds - 1 tsp
Fenugreek Seeds ( Methi Seeds) - 1/2 tsp
Coriander Powder - 1 tsp
Turmeric Powder - /1/2 tsp
Red Chili Powder - 1 tsp
Salt - 2 tsp
White Vinegar - 1 Tbsp ( or Lime Juice)
Mustard Oil - 1/3 cup ( or Canola Oil)
Peeled Garlic Cloves - 4 (optional)

*yields: 1 medium jar pickle

Preparatory Steps:
  1. Wash and trim the Mango at stem. Chop into medium size cubes along with skin. If the seed is big and firm take it away first, so that it won't stick to pieces.
  2. Dry roast Mustard Seeds and Fenugreek seeds for 1 min and grind them together into fine powder.
  1. Take a  medium bowl and add Lemon Juice (or Vinegar) to it. Add salt, Red Chili Powder, Coriander Powder, Turmeric Powder and Fenugreek & Mustard powder. Mix it well together. Add Oil to this mix and give it a mix so that every things is combined and forms like a thick paste.
  2. Add chopped mango cubes and Garlic Cloves to this paste and close the lid and store in the dark place over night.
  3. Next day notice that Oil, spices and Mango pieces are mixed well together, and mango pieces becomes little soft. Now it is ready to serve along with White Rice and Ghee. 
  4. This stores fresh in the fridge for upto 7 to 10 days. 

  • If you don't like the Vinegar taste you can replace it with Lime Juice. 
  • Don't add Fenugreek more than specified, it gives bitter taste to pickle if used in large quantities. 
  • The color and spice depends on the Red Chili Powder you use, if your is not that spicy, you can increase the Red Chili Powder quantity accordingly. Mine is super spicy and bright red color, so 1 tsp was enough.
  • If you don't have Mustard Oil, you can use regular Canola or Vegetable Oil. That's what I did today. But Mustard Oil will give very authentic taste though.
  • You can easily make this in large quantities by doubling or multiplying ingredient measures accordingly.
  • If the garlic cloves are too big, chop them into small pieces so that they can get marinate deeply.

Will bring another rare recipe
until then take care



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