Mango Pickle
Mango Pickle, or \'Aam Ka Achar,\' is a beloved Indian condiment that adds a tangy, spicy kick to meals. This pickle has been a staple in Indian households for generations, made using raw mangoes and a blend of bold spices. The preservation technique allows it to last for months while developing deeper flavors over time. Often enjoyed with rice, parathas, or curries, mango pickle is a versatile side dish that enhances any meal. A pro tip: If you prefer a milder version, reduce the chili powder and add a bit of sugar to balance the flavors!
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Hozzávalók
Adagok: 6
500
g
Raw mango
20
g
Salt
5
g
Turmeric powder
10
g
Mustard seeds
5
g
Black pepper
4
clove
Garlic
10
g
Red chili powder
100
ml
Vinegar
50
ml
Sunflower oil
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Elkészítési Lépések
1
Wash the raw mangoes thoroughly, cut them into small chunks, and remove the seed.
2
In a large bowl, mix the mango pieces with salt and turmeric powder. Let it sit for at least 1 hour to release excess moisture.
3
Dry roast the mustard seeds and black pepper in a pan until aromatic, then grind them into a coarse powder.
4
Finely chop the garlic and mix it with the mango pieces along with the red chili powder and the ground spices.
5
Heat the vinegar and sunflower oil in a pan, then pour it over the mango mixture and mix thoroughly.
6
Transfer the pickle into a clean glass jar, seal it, and let it sit at room temperature for 3-5 days, stirring occasionally.
7
Once matured, store in the refrigerator and enjoy it with rice, curries, or flatbreads.
