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| Authentic Mango Pickle Recipe |
Mango pickle, or achar, is a staple condiment in Pakistani cuisine. It's a tangy and spicy side dish that is enjoyed with almost every meal. The recipe for making authentic mango pickle is quite simple, but it does require some patience and effort. In this article, we will guide you through the steps of making Pakistani achar from scratch.
Table of Contents
- Introduction
- Ingredients
- Equipment
- Step-by-Step Instructions
- Step 1: Preparing the Mangoes
- Step 2: Mixing the Spices
- Step 3: Mixing the Mangoes and Spices
- Step 4: Filling the Jars
- Step 5: Fermenting the Pickle
- Step 6: Storing the Pickle
- Tips and Tricks
- Frequently Asked Questions
- Conclusion
Ingredients
- 2-3 large raw mangoes
- 1/2 cup salt
- 1/2 cup red chili powder
- 2 tablespoons turmeric powder
- 1 tablespoon fennel seeds
- 1 tablespoon mustard seeds
- 1 tablespoon nigella seeds
- 1 tablespoon fenugreek seeds
- 1/2 cup mustard oil
- 1/2 cup vinegar
Equipment
- Large mixing bowl
- Cutting board
- Knife
- Jars with tight-fitting lids
Step-by-Step Instructions
Step 1: Preparing the Mangoes
- Wash the mangoes thoroughly and dry them with a clean towel.
- Cut the mangoes into small pieces, discarding the pit and skin.
- In a large mixing bowl, sprinkle the salt over the mango pieces and mix well.
- Cover the bowl and let it sit overnight.
Step 2: Mixing the Spices
- In a separate bowl, mix together the red chili powder, turmeric powder, fennel seeds, mustard seeds, nigella seeds, and fenugreek seeds.
- Add the mustard oil and vinegar to the spice mixture and mix well.
Step 3: Mixing the Mangoes and Spices
- After the mango pieces have sat overnight, mix them with the spice mixture until they are well coated.
- Make sure to mix the mango and spice mixture thoroughly.
Step 4: Filling the Jars
- Clean and dry the jars with tight-fitting lids.
- Fill the jars with the mango and spice mixture, making sure to press down the mango pieces to remove any air pockets.
- Leave about an inch of space at the top of the jar.
Step 5: Fermenting the Pickle
- Close the jars tightly and place them in a warm, dry place for at least a week.
- Check the jars every day to make sure that the mango pieces are submerged in the liquid.
- If the mango pieces are not fully submerged, add more vinegar or mustard oil as needed.
- Taste the pickle after a week to see if it has fermented to your liking.
- If it needs more time, leave it for a few more days.
Step 6: Storing the Pickle
- Once the pickle has fermented to your liking, store the jars in a cool, dry place.
- The pickle will continue to ferment and develop its flavor over time.
- You can store the pickle for up to a year.
Tips and Tricks
- Use ripe but firm mangoes for the best flavor and texture.
- Make sure all equipment and jars are completely dry before use.
- To sterilize jars, wash them in hot soapy water and rinse well. Then place them in a preheated 250°F oven for 20 minutes, or boil them in a large pot of water for 10 minutes.
- You can adjust the amount of salt, chili powder, and other spices to suit your taste preferences.
- Adding a small amount of sugar can help balance the flavors and reduce the sharpness of the pickle.
- Make sure to use a clean, dry spoon every time you take out the pickle from the jar to prevent contamination.
Frequently Asked Questions
Q: Can I use other types of mangoes for this recipe?
A: Yes, you can use other varieties of mangoes, but make sure they are firm and not too ripe.
Q: Can I skip the fermentation step?
A: No, the fermentation step is crucial for the pickle to develop its characteristic tangy and spicy flavor.
Q: Can I store the pickle at room temperature?
A: Yes, you can store the pickle at room temperature, but make sure it is in a cool and dry place away from direct sunlight.
Q: Can I use a different type of oil for this recipe?
A: Yes, you can use any type of oil, but mustard oil is traditionally used in Pakistani achar for its distinct flavor.
Q: How long will the pickle last?
A: The pickle can last for up to a year if stored properly in a cool and dry place.
Conclusion
Making authentic mango pickle, or achar, is a great way to add some tangy and spicy flavor to your meals. With just a few simple ingredients and some patience, you can create a delicious condiment that can be enjoyed with a variety of dishes. Follow the step-by-step instructions and tips outlined in this article to make your own batch of Pakistani achar from scratch.
