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Quick-vegan-Aam-ka-Achar-Raw-Mango-pickle-recipe

Spicy, Tasty & Healthy Raw Mango Pickle | Aam ka achar

A quick, deliciously lip-smacking unripe mango pickle recipe that takes less than 10 minutes with minimal salt and oil. One batch of this pickle lasts easily over 3 weeks when refrigerated & stored.

Pair this pickle with simple rice-dal meals, paranthas or theplas & you're up for some foodgasm!

Course Appetizer, Side Dish
Cuisine Indian
Keyword aam ka achar, avakkai, Healthy Mango recipes, indian pickle recipe, instant mango pickle, kairiche lonche, mamidakaya, mango pickle, mango pickle recipe, raw mango pickle
Prep Time 5 minutes
Cook Time 5 minutes
Servings 250 grams
Author Ashvini Naik

Ingredients

  • 250 grams Raw mango chopped into cubes/juliennes
  • ¾ tbsp Turmeric Powder
  • 1.5 tbsp Red Chilli powder
  • 1 tbsp Salt or to taste
  • 1 pinch Asafoetida powder (Hing)
  • 2 tbsp Jaggery powder grated jaggery is equally ideal

For the Tempering

  • 1 tbsp Coconut/ Mustard oil Any cooking oil is fine
  • 2 tbsp mustard seeds

Instructions

  1. Wash the mango really well & pat it dry before chopping to small pieces.

    Wash & pat dry the raw mango

  2. Add turmeric powder, red chilli powder, asafoetida powder, jaggery & salt to the cut mango pieces.

  3. Mix all of this thoroughly & allow it to rest for about 2 minutes. This gives enough time for the spices to blend well with the mangoes.

  4. In a kadhai or pan, add oil.

  5. As the oil heats up, add the mustard seeds. Wait for the splutter.

  6. As the seeds start to splutter, add the spiced raw mango pieces & give the mixture a really good mix.

    Allow the raw mango pickle to cook for a while on a medium flame

  7. Cook for about 4-5 minutes. This lets the pickle arrive at an appealing slimy yet course texture.

  8. Allow the pickle to cool to room temperature.

  9. Transfer the pickle to a glass/ceramic container.

    Transfer the pickle to a glass bottle after cooling

  10. Your mouth-watering mango pickle is ready to be served along side your meals now.

  11. For best results & longer shelf life, prefer to refrigerate the pickle the day after preparing it.

Recipe Notes

  1. I recommend NOT to use olive oil for this pickle recipe, since olive oil is not quite suitable for high-heat cooking & this recipe involves tempering & cooking the mangoes, though for a brief time.
  2. Never store pickles in plastic containers as pickles fall under the category of acidic foods & their natural acids & salt content potentially react with the plastic surface, which can lead to food poisoning or general stomach upset.