If you grew up in northern India in the 80s when the sandwich & muffin culture had still not hit the subcontinent, most of you would have eaten rolled up greasy parathas (flatbread) with achaar(pickle) and a dry sabzi for school lunch. I remember that during our half hour lunch break, first fifteen minutes were to eat inside the class after which you could walk out and play or move around the school complex.I am sure many of you would have tasted pickles from friend's dabba and talked lengths of it to mom till the point of sounding mean. If she gave into your meanness, you would find her next day noting down the recipe from your friend's mother at the end of the school hours.
In India, pickles or achaar is a line of cuisine in itself. Quite unlike the way western world understands pickling with vinegar and minimal spices or herbs, indian achaar are preserved in litres of oil, cups of salt and sack full of spices.You don't call it a pickle unless oil runs down your fingers when you pick up a nibble and a strong, piquant aroma fills up the nostrils. Each and every home has a unique recipe or more depending on how the ladies of the house like to preserve their jar. Usually served as a part of meal for that tang and heat or to aid digestion or just to entice the senses, a few bottles of pickles form a part of every Indian kitchen varying in produce from season to season.In my home, the pickled root vegetables are stocked in winter months and usually both red & green chilies are pickled around spring but summer is for limes and of course, the mango!
I found kairis (small tart, indian variety green mangoes) a couple of weeks back at our local store. For the last four years or so that I have been a regular there,this was the first time ever I spotted these.Still questioning if they were the actual ones (aka direct export from India), I only bought home six or seven,thinking all the way of what all I want to do with them.The first thing I did after putting the bags down was to rush to the kitchen and cut open a piece with a sharp knife and there it was - a white, opaque soft seed and tart flesh.I sniffed the sweet but tangy aroma.OMG, this is it. They were the real deal! I pestered the husband immediately to rush back and if anyone of you saw a crazy woman coming out of the store with couple of pounds of green mangoes in the South Las Vegas area, now you know who it was.
This achaar with raw,green mangoes is sour and hot.I use virgin mustard oil for preserving it and it lends the unique taste and aroma to it. Raw mangoes are chopped into small pieces,dried in the sun, mixed with different spices to give an aromatic & bitter note then covered in oil for the pungency. The sun cooking (fermentation) for a few days eliminates the need of refrigeration to keeps it well for a up to a year.The concentration of salt, oil and spices act as a natural preservative and you don't need of any chemical to enhance its shelf life.
Ingredients (Makes about 16 oz)
- 1 lb green mangoes
- 2 tsp saunf (fennel seeds)
- 2 tsp methi (fenugreek seeds)
- ¾ tsp kalonji (nigella seeds)
- ½ teaspoon yellow mustard seeds
- 2 tsp rai (brown mustard seeds)
- 1.5 teaspoon turmeric powder
- 1 tsp red chili powder (adjust to taste)
- ¼ teaspoon powdered hing (asafoetida)
- 1.5 tsp Salt + more if required
- 250-300 ml virgin mustard oil,divided
Notes -
- Never under salt the pickle, it will go bad within few weeks.
- If you do not like the strong taste of mustard oil, you can heat it up to do away the raw smell, cool down and then add.
- The kind of mangoes I used were really tart and so the pickle came out quite tangy. If you do not get pickling mangoes, add some amchoor (dry mango powder) to the recipe for a tart note.
- This is not an instant pickle recipe, the pickle is sun fermented and takes 7-10 days to mature and get ready to consume.
Method
Wash and pat dry the mangoes. Cut and discard the top stem and then cut them into half, remove and discard the seed & membrane and then cut into small cubes. Layer the cubes on a wide plate, sprinkle ½ teaspoon of salt and let sit in sun for 1-2 days till the skins starts to dry on edges and turning pale green. At the end of the day, remove and discard any liquid that has collected.
Using your coffee grinder, coarsely pulse the saunf, methi,kalonji and mustard seeds. In a small bowl mix these with turmeric, chili and hing, mix well.
Place the mango pieces in a wide glass dish (I use my pyrex) and add the spices mixed before. Sprinkle the salt. With a clean and dry spoon or fingers, mix well such that spices and salt loosely stick to mango pieces. Add 150 ml of mustard oil and mix it well. At this point, the achaar will have a very strong smell and a bitter taste but that's okay. Allow it to stand in full sun for two days. Try to stir the achaar once or twice a day with a clean, dry spoon.
On the third day transfer the achaar into a glass or porcelain jar, check and adjust the salt and top with remaining oil and mix well. Cover the mouth of the jar with a muslin cloth, tie with a string and let mature for seven to ten days in sun. ( this time will depend on the strength of sun in the area you live).Stir the contents once or twice a day.
At the end of sun fermentation, the skin of the mango would be brownish and the strong, bitter taste will go away. Store at room temperature for up to 10-12 months. Always use a clean spoon to serve the pickle.
Enjoy & Thanks for Stopping by!
Deepa
Ohhhh.... I love mango pickle! Away from home at the moment and craving Indian spices....my mouth was watering as I read this. Lovely pics as well 🙂
Anjana @ At The Corner Of Happy & Harried
Lucky you! I am yet to come across these tiny pickling mangoes in our neck of the woods.In the south, the really tiny ones are pickled whole in a runny achar sauce. Yum! Your pics are enticing, as always 🙂
MyNinjaNaan
absolutely gorgeous!
Nandini
you have got me going girl 🙂 this looks fabulous
spicesandpisces
I am feeling so bad that I haven't made my share of summer pickle yet 🙁 Where on earth did you find those cute little mangoes?
Tanvi
I missed all these years because I could find that desi aam in the States. Got lucky at Indian store this year 🙂
spicesandpisces
I haven't seen them in the store ever. I like making chili pickle. yet to make them.
Sadhna Grover
Mango pickle is tempting.
Lail | With A Spin
Simply delicious!
feedingthesonis
Yum!
sarahjmir
I cannot believe you made that beautiful achar yourself!
[email protected]
Wow the mago achaar looks delicious!!! So there is no cooking involved in this kind of pickle? Didn't know about it. When can you start using it though?
Tanvi
Shibi, The pickle is fermented in sun so the mangoes turn soft and the bitterness of the spices go away. Depending on the strength of sun (as I already mentioned in the recipe) it could take 7-10 days for it to be ready!
Joyti
This looks really really good. The photographs are just so gorgeous.
I grew up state-side, in the era before green mangoes were readily available, so I grew up eating green apple achar after school (really, straight out of the jar with a glass of water, after classes) - it was supposed to be an imitation of green mango achar 🙂
Tanvi
Wow, green apples sound interesting. Sweet & Spicy!
Meena
This recipe brings me back fond memories of eating Parathas & Achaar for lunch at school! Looks delicious!
fazlaniexports
Green mango pickle is very tasty & delicious.
http://www.fazlani.com/
The Steaming Pot
The achaar looks wonderful. Lovely pictures!
Tanvi
Thank you!
Jem
Hi Tanvi, I love mango pickles and want to try this recipe but i live in the north-eastern part of the US and have no access to direct sunlight. Is there any way that i can use the oven at a very low temperature to substitute the sun drying part? If yes, then at what temperature and for how long? Kindly let me know. Thank You.
Tanvi
Hi Jem,
No sun? Ah that must be difficult.
Anyhow, I think I can suggest a few things to help you make this. But, the life of the pickle will be short so I suggest making a small batch and keeping it refrigerated.
1.It is better that you peel off the mango skin and cut it into thin strips or small pieces.You can rub with salt and keep in a warm spot for 1-2 days and discard all the liquid that is collected.
2.You will need to dry roast the spices on low heat before mixing them with mango.
3.Heat up the oil to do away the raw smell and carefully and immediately add it to the spice rubbed mangoes. Keep the pickle in a warm spot of your house for 1-2 days and then consume within a week.
Hope this helps.
Thanks
Jem
Hi Tanvi,
Well, there is Sun of course but since i live in an apartment which does not have a patio or a balcony, there is no way to sun dry the mangoes. Thanks for the tips. I understand that the shelf life will be shorter. Will try the pickle and will let you know. Thank You
elephantsncoconuttrees
Hi Tanvi,
It would be really ungrateful if I did not come over and say a big thank you for posting the winter pickle recipe. I happen to see ur pic in fb feed and suddenly had the craving to have it. I went ahead and made it. It took 10 days to get ready in this harsh East coast snow.The moment I opened the jar the sharp aromaaa simply brought back a flood of memories. Omg I had no idea mustard oil brought that stench in the classroom.I always thought thats how cool athletic people smelt Lol ...(The no body deo days ). Till I read this post I also thought that I was the only weirdo who went to lengths of making mom mad by holding a piece of aam ka achar till I reached home so she could know how it tasted exactly. Great post Tanvi, please keep the pre-gadget era stuff coming it add a real kick to the food:).
Regards,
Meena