Aam Ka Achaar | Spicy Raw Mango Pickle

During the mango season in the summer in Punjab, one can see at least two or three earthenware jars full of pickled raw mangoes maturing in the sun outside homes. This typical Punjabi recipe for making mango pickle is most popular in the region. The combination of fennel seeds, nigella seeds with mustard and other pickling spices is what distinguishes this mango pickle from its Gujarati counterpart methia keri. Sun-dried mangoes used in this pickle impart a salty chewy taste and also improve the shelf life of the pickle. Alternatively, use mangoes in brine, just drain the mangoes out of the brine solution and mix them with pickling spices. This is a very simple recipe to follow. Just keep in mind the basics of pickle making - use a clean sterilised jar, see that there is no moisture and ensure that mustard oil forms a covering layer over the ingredients in the jar

Ingredients:

• 3 cups of cut mangoes with skin 
• 1/4 cup salt
• 2 teaspoons turmeric powder
• 1 teaspoon asafoetida powder
• 2 tablespoons halved fenugreek seeds (methi kuria)
• 2 tablepoons halved mustard seeds (rai kuria)
• 1/4 cup red chilli powder
• 1 tablespoon nigella seeds (kalonji)
• 1 tablespoon fennel seeds (saunf), coursely pounded
• 1 tablespoon coriander seeds
• 1/2 cup of mustard oil

Equipment:

• Large ultra sharp serrated knife
• A large bowl with lid for marinating, a small frying pan
• One or two large glass air tight bottles or canisters for storing the pickle

Method:

• Wash the mangoes and dry them completely making sure there is no moisture or dust. Make sure your knife and the platform you use for cutting the mangoes is clean and moisture free. Cut the mangoes in half, deseed and further cut them into one inch cubes.
• In a large bowl, combine one cup salt, turmeric powder and cut mangoes. Allow it to marinate overnight or 8 hours until the mangoes release a large quantity of water.

• Drain the water from the mangoes and keep the water aside. Dry the mangoes on paper towels for about 8 hours/ overnight, so they lose the excess moisture.
• Heat a small pan on medium heat, and roast the coriander seeds until you start smelling the aroma. Turn off heat and allow it to cool. Once cooled, using a pestle and mortar to coarsely crush the coriander seeds to half.
• In a large bowl, combine the mangoes, the remaining salt and all the other ingredients except the oil.
• Fill the above mango mixture tightly into a bottle and keep aside covered for a day, about 24 hours.
• Heat the oil in a sauce pan to boiling point and allow it to cool completely while covered. Once cooled add the oil to the bottled mango mixture.
• It takes approximately two to three weeks for the aam ka achaar to marinate itself and get the flavours from the masala. Best flavour and tenderness in the pickle comes after a month of marination.

Using and Storage Instructions:

• Moisture is the biggest killer for pickles; in humid and hot conditions it is best to store the pickle in the refrigerator. Wait for the pickle to get marinated for a month before you refrigerate.
• Make sure the lid is closed tight at all times without letting moisture in
• Use a clean dry spoon so that there is no moisture when you take the pickle out of the bottle.
• For easier and regular usage, transfer little amounts to a smaller jar.

Note:

• You can use the drained water from the mangoes into cooking rice or into a lentil preparation. They taste delicious.