Make Instant Mango Pickle 30Minصرف 30 منٹ میں فوری آم کا اچار بنائیں اور سال بھر کے لیے اسٹور کریں۔

Mango achar, or mango pickle, is a popular condiment in many South Asian cuisines. It combines the tartness of raw mangoes with a blend of aromatic spices, making it a flavorful accompaniment to various dishes. This recipe will guide you through making an instant mango achar in just 30 minutes, with the right techniques to ensure it can be stored for up to a year.
Ingredients:
4-5 raw mangoes
3 tablespoons mustard seeds
2 tablespoons fenugreek seeds
2 tablespoons fennel seeds
1 tablespoon nigella seeds (kalonji)
1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 tablespoons red chili powder
1 tablespoon turmeric powder
1 tablespoon asafoetida (hing)
1 cup mustard oil (or any preferred oil)
Salt to taste
Instructions:
Prepare the Mangoes:
Wash the raw mangoes thoroughly and pat them dry.
Cut the mangoes into small, bite-sized pieces, discarding the seed.
Place the cut mango pieces in a large mixing bowl.
Prepare the Achar Masala:
Heat a dry pan over medium heat.
Add mustard seeds, fenugreek seeds, fennel seeds, nigella seeds, cumin seeds, and coriander seeds to the pan.
Dry roast the spices, stirring continuously, until they are aromatic and slightly darker in color. This should take about 3-5 minutes.
Remove the pan from heat and let the spices cool completely.
Grind the Masala:
Once the roasted spices are cool, transfer them to a spice grinder or blender.
Grind the spices into a fine powder.
Add red chili powder, turmeric powder, and asafoetida to the ground spices and mix well.
Combine Mango and Masala:
Sprinkle the prepared masala mixture over the cut mango pieces.
Add salt to taste.
Mix thoroughly, ensuring that all the mango pieces are evenly coated with the spice mixture.
Heat the Oil:
In a small pan, heat the mustard oil until it reaches its smoking point. This is crucial for removing any raw taste from the oil and adding a distinct flavor to the achar.
Once the oil is smoking, turn off the heat and let it cool slightly.
Assemble the Achar:
Pour the heated oil over the spiced mango pieces.
Mix well to ensure that the oil is evenly distributed and coats all the mango pieces.
Storing the Achar:
Transfer the achar to a clean, dry, airtight jar.
Press the mango pieces down to eliminate any air pockets.
Ensure that the oil completely covers the mango pieces, as this helps in preserving the achar.
Seal the jar tightly.
Tips for Long-Term Storage:
Store the jar in a cool, dark place away from direct sunlight.
Always use a clean, dry spoon when taking out achar to prevent contamination.
Ensure that the oil level remains above the mango pieces during storage. If needed, you can add more heated and cooled oil to the jar.
This instant mango achar is not only quick to prepare but also packed with flavors that deepen over time. With proper storage, you can enjoy this tangy and spicy delight for up to a year. Happy pickling!
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