Punjabi Spiced Mango Pickle
Experience the vibrant flavors of North India with this Punjabi Spiced Mango Pickle, also known as Aam Kaa Achaar. This irresistible condiment is crafted from tangy raw mangoes and a fragrant blend of spices, all brought together with robust mustard oil. Perfectly suited to accompany a variety of North Indian, Pakistani, or Mughlai dishes, this pickle adds a zesty kick to your meals. The sun-infused process enhances the flavors, allowing the spices to mingle and mature beautifully over time. This pickle is not only a delightful addition to your dining table but also a great way to preserve the essence of summer mangoes for enjoyment throughout the year.
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Servings
N/A
Calories
11
Ingredients
Ingredients
Raw mangoes
2 kg (Cut into cubes with skin on and stone removed)
Fenugreek seeds
3 tablespoons (Dry roasted and coarsely ground)
Fennel seeds
6 tablespoons (Dry roasted and coarsely ground)
Cumin seeds
1 tablespoon (Dry roasted and coarsely ground)
Kalonji (Onion Seeds)
1 tablespoon (Dry roasted and coarsely ground)
Coriander seeds
2 tablespoons (Dry roasted and coarsely ground)
Mustard seeds
3 tablespoons (Dry roasted and coarsely ground)
Salt
8-10 tablespoons (To taste, used in seasoning)
Crushed red chili
1-2 tablespoons (Mixed into the spice mixture)
Turmeric powder
1 tablespoon (Mixed into the spice mixture)
Smoked mustard oil
4-6 cups (Heated until smoky and then cooled)
Instructions
1
Begin by washing the raw mangoes thoroughly. Cut them into cubes, keeping the skin on and removing the stone.
2
In a large, spacious bowl, toss the mango cubes with salt. Cover the bowl and place it under direct sunlight for 2 to 4 hours, allowing the mangoes to release their natural juices.
3
While the mangoes are sunning, dry roast the fenugreek seeds, fennel seeds, cumin seeds, kalonji, coriander seeds, and mustard seeds in a pan over medium heat until fragrant. Set aside to cool.
4
Once cooled, coarsely grind the roasted spices and mix in the crushed red chili and turmeric powder. Set this spiced mixture aside.
5
For the mustard oil, heat it in a pan over high heat until it starts to smoke. Remove from heat and let it cool completely before using.
6
After the mangoes have been salted and released liquid, drain the excess liquid. Add half of the cooled mustard oil to the spice mixture, then toss in the mango cubes until well coated. Let this mixture sit overnight at room temperature.
7
The next day, check the mango cubes and add more mustard oil to ensure all the pieces are submerged. This is crucial to prevent mold development.
8
Transfer the mango mixture into a clean glass jar and cover it with a muslin cloth. Place the jar outdoors in the sun for at least a week or two. Stir the pickle with a clean, dry ladle every few days to encourage even maturation.
9
After the maturation period, your Punjabi Spiced Mango Pickle is ready to enjoy! Store it in a cool, dark place, where it will last for over a year without refrigeration.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Punjabi Spiced Mango Pickle?
Punjabi Spiced Mango Pickle, also known as Aam Kaa Achaar, is a vibrant North Indian condiment made from tangy raw mangoes, fragrant spices, and mustard oil.
What is the primary ingredient for this pickle?
The main ingredient is 2 kg of raw mangoes, cut into cubes with the skin on and the stones removed.
What are the alternative names for this recipe?
This recipe is also commonly known as Aam Kaa Achaar.
Which type of oil is recommended for this mango pickle?
Robust mustard oil is used for its flavor and preservative qualities.
How should the raw mangoes be prepared?
Wash them thoroughly and cut them into cubes while keeping the skin on and removing the stone.
What is the purpose of tossing the mangoes in salt?
Tossing the mangoes in salt and placing them in the sun allows them to release their natural juices.
How long should the salted mangoes sit in the sun initially?
They should be placed under direct sunlight for 2 to 4 hours.
Which spices need to be dry roasted for the spice blend?
Fenugreek seeds, fennel seeds, cumin seeds, kalonji, coriander seeds, and mustard seeds should all be dry roasted.
What is the preparation method for the roasted spices?
Once cooled after roasting, the spices should be coarsely ground.
How do you prepare the mustard oil before using it?
Heat the mustard oil until it starts to smoke, then remove it from the heat and let it cool completely.
Can I use hot mustard oil in the pickle mixture?
No, the oil must be completely cooled before it is added to the spice mixture and mangoes.
What should be done with the liquid released by the mangoes?
After the mangoes have released their liquid during the sunning process, the excess liquid should be drained.
How long should the mango and spice mixture sit after the first oil addition?
The mixture should sit overnight at room temperature after being coated with the spice mixture and half the mustard oil.
Why is it important to submerge the mangoes in oil?
Ensuring all mango pieces are submerged in mustard oil is crucial to prevent mold development.
What type of container is best for the maturation process?
The mango mixture should be transferred into a clean glass jar.
Why is a muslin cloth used to cover the jar?
A muslin cloth allows the pickle to breathe while it matures in the sun.
How long does the final maturation process take in the sun?
The jar should be placed outdoors in the sun for at least a week or two.
How often should the pickle be stirred during maturation?
Stir the pickle with a clean, dry ladle every few days to ensure even maturation.
What is the shelf life of Punjabi Spiced Mango Pickle?
When stored in a cool, dark place, the pickle will last for over a year.
Does this mango pickle require refrigeration?
No, it does not require refrigeration if stored in a cool, dark place.
Which cuisines does this pickle complement?
It is perfectly suited for North Indian, Pakistani, or Mughlai dishes.
How many tablespoons of fennel seeds are used?
The recipe calls for 6 tablespoons of fennel seeds.
What is Kalonji?
Kalonji is also known as Onion Seeds, and 1 tablespoon is used in this recipe.
How much salt is required for the seasoning?
The recipe uses 8-10 tablespoons of salt.
What provides the heat in this pickle?
Crushed red chili (1-2 tablespoons) provides the spicy kick.
How much total mustard oil is needed?
Between 4 to 6 cups of smoked mustard oil are required.
Is the mango stone kept in the pickle?
No, the stone should be removed when cutting the mangoes into cubes.
What role does the sun play in the pickle-making process?
The sun-infused process enhances flavors and allows spices to mingle and mature beautifully.
Can this recipe be considered vegetarian?
Yes, this is a vegetarian-friendly condiment recipe.
What is the function of turmeric in the recipe?
Turmeric powder is mixed into the spice blend for flavor and its characteristic yellow color.