Punjabi Mango Achar is a zesty and tangy pickle made from raw mangoes and an aromatic blend of spices. This traditional Punjabi condiment bursts with flavors from mustard oil, fenugreek, fennel, and mustard seeds, along with red chili powder and turmeric. The mango pieces are marinated in this spice mix, resulting in a delightful balance of tanginess, spiciness, and sweetness. This pickle is sun-dried for a few days to ferment and mature, making it a versatile and delicious accompaniment to various Indian dishes like roti, paratha, or rice.
Here’s a detailed recipe to prepare this delicious pickle:
Ingredients:
- 2-3 raw mangoes (about 500 grams), firm and unripe
- 1/4 cup mustard oil (or any vegetable oil)
- 2 teaspoons fenugreek seeds (methi seeds)
- 2 teaspoons fennel seeds (saunf)
- 1 teaspoon nigella seeds (kalonji)
- 1 teaspoon mustard seeds
- 1 teaspoon asafoetida (hing)
- 1 tablespoon red chili powder (adjust to taste)
- 1 teaspoon turmeric powder
- 2 tablespoons salt (adjust to taste)
- 2 tablespoons jaggery or sugar (adjust to taste)
Instructions:
- Wash thoroughly raw mangoes. Cut them into small, uniform-sized pieces. Remove the pit or seed. Let the pieces dry for a day or 2 in sunlight.
- In a dry pan, lightly roast the fenugreek seeds, fennel seeds, mustard seeds, and nigella seeds separately until they release their aroma. Be careful not to burn them. Once roasted, let them cool down.
- Grind the roasted seeds into a coarse powder using a spice grinder or mortar and pestle.
- Heat the mustard oil in a pan until it reaches its smoking point. Turn off the heat and let it cool to room temperature. This step helps reduce the pungency of the oil.
- In a mixing bowl, combine the mango pieces with the ground spice powder, red chili powder, turmeric powder, asafoetida, salt, jaggery or sugar.
- Pour the cooled mustard oil over the mango-spice mixture. Ensure that the mango pieces are well-coated with the spices and oil. Mix thoroughly.
- Transfer the mixture into a clean, sterilized glass jar. Press it down firmly to remove any air pockets.
- Close the jar tightly with a non-reactive lid. Place the jar in a sunny spot for 2-3 days, shaking it gently once a day to ensure the spices are evenly distributed.
- After 2-3 days, the mango pickle will start to ferment and develop its flavors. It can be consumed at this stage, or you can let it mature for a few more days to intensify the flavors.
- Store the Punjabi Mango Achar in a cool and dry place. It can last for several months if stored properly.
Tips:
- Use clean and dry utensils and jars to avoid spoilage.
- Adjust the spice levels, salt, and sweetness according to your taste preferences.
- Always use a clean, dry spoon to take out the pickle to prevent contamination.
Enjoy this flavorful Punjabi Mango Achar with roti, paratha, rice, or any Indian meal for a burst of tangy and spicy flavors.
