mango pickle recipe | aam ka achar | instant mango pickle recipe

5

mango pickle recipe | aam ka achar | instant mango pickle recipe with detailed photo and video recipe. a favourite and popular spicy condiment which can be served with almost all indian recipes. this version is also popularly known as ‘adangai’ in my hometown, udupi and is typically prepared instantly during any occasion or function.
aam ka acharmango pickle recipe | aam ka achar | instant mango pickle recipe with step by step photo and video recipe. this instant lip smacking tangy pickle is prepared from raw mango or popularly known as kheri or kachi kheri amm. while, mango pickle recipe is quite popular one, but this pickle can also be extended to lime, amla and even to sour ambade or spondias.

when it comes to mango pickle, there are several varieties, variations which changes region to region. this is a instant recipe of raw mango shared from my father who prepares it quite often and i really like it. some other popular variety from my hometown that is udupi is midi uppinakai or even mango thokku recipe. however i personally prefer this recipe as it is instant and can be prepared within minutes. moreover, it has a fairly longer shelf life and easily survives for weeks if preserved in a dry place.

mango pickle recipe

besides, some important tips and suggestions for a perfect mango pickle recipe. firstly, in this instant version of mango pickle, the water should be properly boiled with salt. otherwise, the shelf life would decrease drastically and also the mango would not absorb the salt. secondly, the proportion of salt is directly proportional to the sourness of raw mango. i was having a fairly sour mango and hence i used ¼th cup of salt. if you are dealing with a sharp sour mango, than you may increase the salt quantity by 1 or 2 tsp. lastly, store the instant aam ka achar in a dry place for longer shelf life. strictly no moisture and also use dry spoon while handling the mango pickle.

finally, i request you to check my other pickle recipes collection and chutney recipes collection. specifically, instant carrot pickle, tomato thokku, pudina chutney, coconut chutney, tomato chutney, onion tomato chutney and peanut chutney recipe. also, i do request you to check my other recipes collection listed below,

instant mango pickle video recipe:

recipe card for instant mango pickle recipe:

3.0 from 1 reviews
mango pickle recipe | aam ka achar | instant mango pickle recipe
 
Prep time
Cook time
Total time
 
easy mango pickle recipe | aam ka achar | instant mango pickle recipe
Author:
Recipe type: pickle
Cuisine: south indian
Serves: 1 Jar
Ingredients
  • 1 raw mango, cubed
  • 2 cups water
  • ¼ cup salt, add less if mangoes are not sour
  • ¼ tsp methi / fenugreek seeds
  • 3 tsp cumin / jeera
  • 8 tsp mustard seeds / rai
  • ½ tsp hing / asafoetida
  • ¼ tsp turmeric / haldi
  • 4 tsp coconut oil / any oil
  • 20 - 25 kashmiri red chilis / lal mirch / guntur menasu
Instructions ( 1 cup =255 ml)
  1. firstly, chop the raw mangoes into small cubes and keep aside in a large bowl.
  2. in another saucepan, add 2 cups of water and add ¼ cup of salt.
  3. further, boil for 2 minutes.
  4. now immediately pour the boiling salt water onto the chopped mangoes and keep aside for 30 minutes.
  5. meanwhile, dry roast ¼ tsp methi and 3 tsp cumin seeds. keep aside.
  6. also dry roast 8 tsp of mustard seeds and half tsp of hing. keep aside.
  7. once dry roasted spices are cooled, add little turmeric.
  8. and blend to smooth powder.
  9. furthermore, add oil in the kadai.
  10. and roast 20 - 25 kashmiri red chilis till they puff up.
  11. transfer to the same blender and allow to cool completely.
  12. later blend to slightly coarse powder.
  13. add in above prepared pickle masala.
  14. give a good mix.
  15. finally, serve instant mango pickle after 2 hours. so that mangoes absorb the masala well.


how to make instant mango pickle with step by step photo recipe:

  1. firstly, chop the raw mangoes into small cubes and keep aside in a large bowl. discard the seed.
    instant mango pickle recipe
  2. in another saucepan, add 2 cups of water. reduce the amount of water if you do not like watery pickle.
    instant mango pickle recipe
  3. also add ¼ cup of salt. add less salt if the mangoes are not sour.
    instant mango pickle recipe
  4. further, boil for 2 minutes.
    instant mango pickle recipe
  5. now immediately pour the boiling salt water onto the chopped mangoes and keep aside for 30 minutes. or till it gets cooled completely. adding boiling water over mangoes, helps mangoes to soften immediately.
    aam ka achar
  6. meanwhile, dry roast ¼ tsp methi and 3 tsp cumin seeds. keep aside.
    aam ka achar
  7. also dry roast 8 tsp of mustard seeds and half tsp of hing. keep aside.
    aam ka achar
  8. once dry roasted spices are cooled, add little turmeric.
    aam ka achar
  9. and blend to smooth powder.
    aam ka achar
  10. furthermore, add oil in the kadai. this recipe calls for less oil.
    aam ka achar
  11. and roast 20 – 25 kashmiri red chilis till they puff up.
    mango pickle recipe
  12. transfer to the same blender and allow to cool completely.
    mango pickle recipe
  13. later blend to slightly coarse powder.
    mango pickle recipe
  14. add in above prepared pickle masala, once the chopped mangoes added to salt water are cooled completely.
    mango pickle recipe
  15. give a good mix and adjust the pickle masala accordingly.
    mango pickle recipe
  16. finally, serve instant mango pickle after 2 hours. so that mangoes absorb the masala well. pickle stays good  for just a week as we have not used more oil.
    mango pickle recipe


notes:

  • firstly, if you like mangoes to be slightly soft and not crunchy, then boil the chopped mangoes in salt water for 2 minutes and later rest 30 minutes.
  • traditionally, chopped mangoes were soaked into layers of salt for 3-4 days. later the obtained salt water is boiled and added accordingly. this increases the shelf life of mango pickle as we are not adding any water.
  • also adjust the amount of red chilis according to the spice level.
  • additionally, temper the pickle with mustard seeds and hing to increase the shelf life for months.
  • finally, instant mango pickle / aam ka achar can be stored in refrigerator to increase the shelf life.

Get the latest recipes right in your inbox!!

SHARE
Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

5 COMMENTS

  1. I tried this but grinding the mustard seeds made the pickle very bitter and unpalatable.we had to throw away the batch.I’m assuming there must be an alternative to grinding mustard seeds ….

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe: