Spicy Mango Pickle, Mango Pickle with Mustard Oil
by Tarla Dalal
spicy mango pickle recipe | aam ka achar | Punjabi mango pickle with mustard oil | Indian raw mango pickle | with 33 amazing images.
spicy mango pickle recipe | aam ka achar | Punjabi mango pickle with mustard oil | Indian raw mango pickle is a traditional and very common one, but never fails to impress. Learn how to make aam ka achar.
To make spicy mango pickle, first make the Indian pickle masala. For that combine the split fenugreek seeds, split mustard seeds, lemon juice and mustard oil in a deep bowl and mix well. Add the chilli powder and mix well. Store the Indian pickle masala refrigerated for 1 month in an air-tight container and use as required.
Then to make aam ka achar, combine 2 tsp salt, turmeric powder and raw mangoes in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Drain and discard the mango water. Heat the mustard oil in a broad non-stick pan till it is smoking hot. (approx. 1 minute). Keep aside to cool slightly till the oil is warm. Once the oil is warm, add the nigella seeds and fennel seeds and mix well. Keep aside to cool completely. Once it is cooled completely, combine the drained raw mango, Indian pickle masala and mustard oil mixture in a deep bowl and mix well. Add the remaining 2 tsp of salt and mix well. Store the spicy mango pickle refrigerated in an air-tight container and use as required.
This Punjabi mango pickle with mustard oil is a very simple recipe, which pairs very well with most parathas and vegetables. Ready in minutes, this Indian raw mango pickle features a distinctive pickle masala which has a selection of spices like split fenugreek seeds and split mustard seeds with mustard oil. With the addition of chilli powder and lemon juice to this mixture, it turns into a spice mix perfect to tickle your taste buds.
We have used Rajapuri mangoes which are a large variety of raw mangoes and extensively used for mango pickles. But if they are not available, you can use any variety of raw mangoes to make this aam ka achar. What's more interesting about this pickle is it is instant. No hassle of keeping in the sun. Try it out!
Tips for spicy mango pickle. 1. Serve Indian raw mango pickle with roti. See how to make roti. 2. You can make it spicier if you like, by adding some more chilli powder.
Enjoy spicy mango pickle recipe | aam ka achar | Punjabi mango pickle with mustard oil | Indian raw mango pickle | with step by step photos.
Spicy Mango Pickle, Mango Pickle with Mustard Oil recipe - How to make Spicy Mango Pickle, Mango Pickle with Mustard Oil
Preparation Time: Cooking Time: Total Time:
Makes 2 cups
For Indian Pickle Masala
1/2 cup split fenugreek seeds (methi na kuria)
1 tbsp split mustard seeds (rai na kuria)
3 1/2 tsp lemon juice
6 tbsp mustard (rai / sarson) oil
2 tsp chilli powder
Other Ingredients For Spicy Mango Pickle
2 cups raw mango cubes
4 tsp salt
1/2 tsp turmeric powder (haldi)
2 tbsp mustard (rai / sarson) oil
1/2 tsp nigella seeds (kalonji)
2 tsp fennel seeds (saunf)
For indian pickle masala
- For indian pickle masala
- To make {span class="bold1"}indian pickle masala{/span}, combine the split fenugreek seeds, split mustard seeds, lemon juice and mustard oil in a deep bowl and mix well.
- Add the chilli powder and mix well.
- Store the {span class="bold1"}indian pickle masala{/span} refrigerated for 1 month in an air-tight container and use as required. Makes 1 cup.
For spicy mango pickle
- For spicy mango pickle
- To make {span class="bold1"}spicy mango pickle{/span}, combine 2 tsp salt, turmeric powder and raw mangoes in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Drain and discard the mango water.
- Heat the mustard oil in a broad non-stick pan till it is smoking hot. (approx. 1 minute). Keep aside to cool slightly till the oil is warm.
- Once the oil is warm, add the nigella seeds and fennel seeds and mix well. Keep aside to cool completely.
- Once it is cooled completely, combine the drained raw mango, indian pickle masala and mustard oil mixture in a deep bowl and mix well.
- Add the remaining 2 tsp of salt and mix well.
- Store the {span class="bold1"}spicy mango pickle{/span} refrigerated in an air-tight container and use as required.
Spicy Mango Pickle Video by Tarla Dalal
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what is spicy mango pickle made of?
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what is spicy mango pickle made of? Punjabi mango pickle with mustard oi is made from cheap and easily available ingredients in India such as an Indian pickle masala made of 1/2 cup split fenugreek seeds (methi na kuria), 1 tbsp split mustard seeds (rai na kuria), 3 1/2 tsp lemon juice, 6 tbsp mustard (rai / sarson) oil amd 2 tsp chilli powder. Other ingredients are 2 cups raw mango cubes, 4 tsp salt, 1/2 tsp turmeric powder (haldi), 2 tbsp mustard (rai / sarson) oil,1/2 tsp nigella seeds (kalonji) and 2 tsp fennel seeds (saunf). See below image of list of ingredients for spicy mango pickle.
making Indian pickle masala
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To make Indian pickle masala recipe | Gujarati red masala for pickle | achar masala | homemade athana no masalo | in a big bowl put 1/2 cup split fenugreek seeds (methi na kuria).
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Add 1 tbsp split mustard seeds (rai na kuria) also called as rai na kuria.
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Add 3 1/2 tsp lemon juice.
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Add 6 tbsp mustard (rai / sarson) oil.
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Mix well using a spoon.
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Add 2 tsp chilli powder.
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Mix Indian pickle masala | Gujarati red masala for pickle | achar masala | homemade athana no masalo | well using a spoon.
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Store Indian pickle masala recipe | Gujarati red masala for pickle | achar masala | homemade athana no masalo | refrigerated for 1 month in an air-tight container and use as required.
marinating raw mangoes
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To make spicy mango pickle, in a deep bowl put 2 cups raw mango cubes.
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Add 2 tsp salt.
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Add 1/2 tsp turmeric powder (haldi).
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Mix well.
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Cover it with a lid and keep aside for 30 minutes.
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This is what it looks like after 30 minutes.
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Squeeze the raw mangoes with your hand to extract the water.
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Drain.
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Discard the mango water.
making spicy mango pickle
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To make spicy mango pickle | aam ka achar | Punjabi mango pickle with mustard oil | Indian raw mango pickle | heat 2 tbsp mustard (rai / sarson) oil in a broad non-stick pan till it is smoking hot. (approx. 1 minute). This gives a good taste to the mustard oil.
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Keep aside to cool slightly till the oil is warm.
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Once the oil is warm, add 1/2 tsp nigella seeds (kalonji).
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Add 2 tsp fennel seeds (saunf).
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Mix well.
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Keep aside to cool the mustard oil mixture completely.
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In a deep bowl put the drained raw mango.
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Add Indian pickle masala.
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Add mustard oil mixture.
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Add the remaining 2 tsp of salt.
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Mix well.
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Put the spicy mango pickle | aam ka achar | Punjabi mango pickle with mustard oil | Indian raw mango pickle | in a sterilized glass jar.
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Store spicy mango pickle recipe | aam ka achar | Punjabi mango pickle with mustard oil | Indian raw mango pickle | refrigerated in an glass jar air-tight container and use as required.
tips for spicy mango pickle
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Serve Indian raw mango pickle with roti. See how to make roti.
- You can make it spicier if you like, by adding some more chilli powder.
- Store the spicy mango pickle refrigerated in an air-tight container for 1 month.
| Energy | 22 cal |
| Protein | 0.1 g |
| Carbohydrates | 2.1 g |
| Fiber | 0.2 g |
| Fat | 1.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 41.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 3.4 mg |
| Folic Acid | 1.7 mcg |
| Calcium | 1.6 mg |
| Iron | 0 mg |
| Magnesium | 1.1 mg |
| Phosphorus | 1.4 mg |
| Sodium | 387.8 mg |
| Potassium | 19.5 mg |
| Zinc | 0 mg |
Hi can i replace the mustard oil to refine oil cos i dont really like the taste of mustard oil. Plz do advise.
This recipe is worth trying. I will definitely make the achaar but plz. tell me what red marinade means.Thanks.
Spicy mango pickle, the red marinade gives very nice flavor and taste to the pickle, and very less oil used in this, and made very quick. Thank you for this awesome recipe.