Indian households thrive on their traditional recipes, and the dadi naani style of cooking brings that bond at the meal time. Aam ka achar or the raw mango pickle is one such recipe, which brings hundreds of family memories of summer holidays at naani’s home, helping our aunts make barnis( ceramic pots) full of this pickle.
Raw mango has its own tang which I enjoy just like that with some salt and chili on it, and this pickle has flavours of fenugreek and fennel, which acts as a digestive, and an integral part of our household.
The pickle is made differently in almost every other home, and we get used to a particular flavour. But still, when my friends taste this pickle at my place, they are reminded of their Granny. A smile and a wink at the same time are what this pickle does to you.
Naani used to allow the flesh on the wood ( or the internal hard seed) of the mango. This helped the pickle to retain the crunch, and we enjoyed eating it off the wood, as it has different fun all together than just biting the flesh.
Summers are the time when I wait eagerly for fleshy raw mangoes to be available in the market, There is a specific one called Raam Kela Aam, which is meant for the pickles due to its perfect sourness, and fleshy property and the inside wood is just thin enough so as to just hold the flesh.
Raw Mango acts as an appetizer, and a lot of traditional recipes in summers were made using raw mango at home. Another such recipe is of Aam panna, or the Raw mango dal is a staple during summers.
Try this quick easy recipe, with just a few small instructions, and I am sure you would get addicted to it, as it has that homely touch carrying high notes of flavours.
| Prep Time | 30 Minutes |
| Passive Time | 2-3 Days |
| Servings |
Kg
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- 1 kg Raw mango Large
- 200 grams salt
- 25 grams turmeric
- 25 grams Fenugreek Seeds ( Methi)
- 1 gm Asafoetida(Heeng)
- 50 grams Chilli Powder
- 25 gram Yellow Mustard seeds
- 50 grams Fennel Seeds( saunf)
- 200 ml Mustard Oil
Ingredients
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|
- Scrub the Raw mangoes with a moist cloth, and cut them into pieces. Keep the flesh on the wood, for that crunch.
- Now mix in the salt and turmeric in a separate bowl, and rub the mixture into each and every slice of mango.
- Allow it to sit for overnight, and the mangoes will release juices. Reserve the juices, and keep aside.
- Now roast whole spices, fenugreek, fennel, mustard seeds, and heeng, in a little mustard oil.
- Grind them coarsely once cooled.
- Now mix in the ground spices in the reserved salted water, and add some oil.
- Heat the rest of the mustard oil on high heat till it just starts smoking. Allow cooling.
- Now coat the mango slices with the ready spice mix.
- Layer the prepared pickle in a ceramic/ glass jar, and top with cooled mustard oil.
- Cover the jar with a muslin cloth and allow to stand in sun for 2-3 days to up to a week.
DO NOT wash the mangoes, instead scrub them clean with a rough moist cloth.
Also, allow them to air dry before cutting.
The idea of mixing turmeric to salt before scrubbing is to make sure each slice is coated well with salt.
Some recipes say Kalonjee, but I remember Naani mentioning that it turns the pickle black with time so she skipped it and instead just use yellow mustard for that bright yellow colour.
I like my pickle a little crunchy, so I allow it to stand in the sun just for a day or two. If you like it soft, allow it in the sun for a week.
You can use raw Mustard oil, it gives a peculiar flavour liked by many. In this case do not heat the oil.
Roast the whole spices separately.
Grind the spices coarsely.
Do not reduce the amount of salt/ mustard oil. they are essential for preservation.
Great recipe, thank you. Specially appreciate the precise measurements by weight.
A pleasure that u liked it