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.
Will post the pictures in 1 week when my achar is ready. Yummy Aam ka achar is ready, enjoy it warm dal parathas, paneer parathas, gobi paratha, onion and besan ka paratha, methi ka paratha, Pithi wala paratha.