Aam-azing Achaar: Chef Curry’s Spicy Mango Pickle Pandemonium!
Namaste, mere pyaare doston! Sat Sri Akal! Kem Cho? Chef Curry Do’pyaza here, ready to spice up your life with a truly tantalizing treat: Spicy Mango Pickle!
This isn’t just any pickle, folks. This is a vibrant explosion of flavors, a taste of sunshine bottled up, and a guaranteed way to make your taste buds sing a Bollywood tune!
When is Achaar Time?
In many Indian households, no meal is complete without a spoonful of tangy pickle. You’ll find this spicy mango pickle gracing tables during the hot summer months, especially in North India. The mango season is peak pickle season! It’s also a common sight during festive occasions like Diwali, Holi, and weddings, adding a zesty punch to the celebratory feasts. Many families have their own secret recipes passed down through generations, making it a truly special and cherished condiment.
A Pickle’s Past: A Tangy Tale
Pickling is an ancient art, dating back thousands of years. In India, the tradition of preserving fruits and vegetables in oil and spices has been around for centuries. Mango pickle, in particular, likely originated as a way to preserve the abundance of mangoes during the short season, ensuring a taste of summer all year round. Each region boasts its own unique twist, with variations in spices and techniques.
Let’s Get Pickling!
Preparation Time: 20 minutes
Cooking Time: 15 minutes (plus sun-drying time)
Ingredients – The Spice Squad:
- 1 kg Raw Mangoes (Kachcha Aam), peeled and cut into small pieces
- 100g Mustard Seeds (Rai), coarsely ground
- 50g Fenugreek Seeds (Methi Dana), coarsely ground
- 50g Red Chilli Powder (Lal Mirch Powder), adjust to your spice preference
- 25g Turmeric Powder (Haldi Powder)
- 10g Asafoetida (Hing)
- 200ml Mustard Oil (Sarson ka Tel)
- 50g Salt (Namak), or to taste
Step-by-Step: Pickle Power!
- Mango Prep: Wash the raw mangoes thoroughly. Peel the skin and cut them into small, bite-sized pieces. Make sure they are completely dry. No water allowed!
- Spice Up: In a large, clean bowl, combine the mango pieces, ground mustard seeds, ground fenugreek seeds, red chili powder, turmeric powder, asafoetida, and salt. Mix everything really well, ensuring the spices coat each mango piece evenly.
- Oil’s Well: Heat the mustard oil in a pan until it starts smoking slightly. Turn off the heat and let it cool down completely. This process is important to remove the raw smell of the mustard oil.
- Marinate Magic: Pour the cooled mustard oil over the mango and spice mixture. Mix well, making sure all the mango pieces are submerged in the oil.
- Sun’s Out, Pickle’s Out! Transfer the mixture to a clean, dry glass or ceramic jar. Cover the jar with a clean muslin cloth and secure it with a rubber band. Place the jar in direct sunlight for 3-5 days, stirring the pickle every day with a clean, dry spoon. This helps the pickle mature and develop its characteristic tangy flavor. If you don’t have strong sunlight, you can skip this step, but it does enhance the flavor.
- Storage Solution: After sun-drying (or skipping that step), store the pickle in a cool, dry place. Make sure the mango pieces are always submerged in the oil. This prevents spoilage.
Chef Curry’s Top Tips for Pickle Perfection:
- Dry, Dry, Dry! Moisture is the enemy of pickle. Ensure all utensils and ingredients are completely dry to prevent fungal growth.
- Spice it Right: Adjust the amount of red chili powder to your spice tolerance. Start with less and add more if needed.
- Oil is Gold: Use good quality mustard oil for the best flavor.
- Patience is Key: The longer the pickle matures, the better it tastes. Resist the urge to devour it all at once!
Pickle Power: Different Ways to Make It!
- Gas Stove Method: Follow the recipe as is.
- Induction Stove Method: Same as gas stove method, adjust heat settings accordingly.
- Pressure Cooker Method: Not recommended for this recipe as it can make the mangoes mushy.
- Oven Method: Not recommended for this recipe.
- Microwave Method: Not recommended for this recipe.
- Air Fryer Method: Not recommended for this recipe.
- Slow Cooker/Crockpot Method: Not recommended for this recipe.
Nutritional Nuggets (per serving – approximate):
- Calories: 50-70
- Fat: 4-6g
- Carbohydrates: 3-5g
- Protein: Less than 1g
- Note: This is an estimate and will vary based on ingredient quantities.
Serving Suggestions: Pickle Partners!
- Serve a small spoonful of spicy mango pickle with your favorite Indian meals like dal-rice, roti-sabzi, or parathas.
- It’s a fantastic accompaniment to curd rice (dahi chawal).
- Use it as a flavourful addition to sandwiches or wraps.
Your Pickle Pilgrimage Begins Now!
So, there you have it! My recipe for a truly sensational Spicy Mango Pickle. It’s a labor of love, but the results are oh-so-rewarding. Now, go forth, gather your ingredients, and embark on your own pickle-making adventure!
Try this recipe at home and share it with your friends and family. Enjoy!