Summer is here and so are the raw mangoes. Markets are flooded with green raw mangoes and a perfect time to put in some homemade Aam ka achar – Mango pickle. Every year when I get ready to prepare this achar, it takes me down the memory lane. I remember in summer break whenever it was achar making time, all the ladies including my mom would collect their ingredients and gather at a house. They would chit chat, have tea and lunch together and help each other in making achar. We as kids would play and pass our time running around and by the end of the day when everyone was ready to leave they had their Martebaan (Ceramic jar) full of achar in their hands. Feeling nostalgic 🙂 .
Well back to the recipe, very simple recipe. All the hard works goes in cutting the mangoes and rest all is up to the sun. Place the jar of pickles in hot sun and the more the heat the sooner the pickle will get ready. It takes about a week for the pickle to get ready. In this recipe I have used 4 jumbo sized mangoes which were appx. 2 kg (4.1 pounds). I prefer to keep my pickle spices on a mild side, but as per taste black peppercorns and red chili powder can be adjusted.
FEW TIPS TO KEEP IN MIND – MOISTURE IS BAD FOR THE PICKLE.
For a longer shelf life of the pickle, mangoes should be dried and have no moisture. Pickle will ferment and spoil because of moisture.
Storage jars should be completely dried off before putting the pickle in.
Always use a fresh , dry spoon to take pickle out of the jar.
Salt should be measured and added accurately to a recipe because it acts like a preservative.
There should be sufficient oil in the achar as oil acts like a barrier and preserve achar from spoiling.
This step is optional. Half boil chickpeas (safed chole), until they are soft and tender and using a towel pat dry them and add them to the achar..
Pour oil over the achar/pickle.
Mix it well.
Keep mixing till all the spices are well blended. Taste and adjust spices. I usually keep pickles on the mild side but if you like it hot and spicy adjust the black peppercorns and red chili powder quantity in the pickle.
Have clean and dry jars ready to fill them with achar/pickles.
This achar will fill up 2 - 500 ml of glass jars. Make sure you leave some room on top of the jars - as it will be helpful in mixing them everyday.
As you can see achar looks dry at this time, do not add more oil. Let it sit for a day and you will notice that achar will settle to the bottom and oil will float on the top.
Secure the lid tightly and place them in hot sun for 3-4 days.
Pickle will be ready in 1 week and then I will post my latest pics.
Mine are sitting on a south facing window. Keep stirring with a dry spoon every alternate day until the achar is ready.