How to Make the Perfect Homemade Mango Pickle: 5 Essential Tips
New Delhi (The Uttam Hindu): Mango pickle, or aam ka achar, is a staple in Indian kitchens, known for adding a tangy and spicy twist to every meal. Whether you're having pulao, paratha, or biryani, a side of mango pickle often makes the dish complete. While store-bought pickles are available, many prefer the rich, homemade version, which takes about a month to develop its full flavor. Making the perfect batch requires following the right steps to get the balance of spice and tang just right. Here are some key tips to ensure your homemade mango pickle turns out delicious.
1. Wash the Mangoes Properly
Before beginning, thoroughly wash the mangoes to remove any dirt or bacteria. Clean mangoes are crucial because any contamination can spoil the pickle.
2. Sun-Dry the Mangoes
After washing, dry the mangoes with a clean cotton cloth, cut them into pieces, and leave them in the sun. Sun-drying removes excess moisture, but make sure the mangoes don't shrivel—only the surface should be dry.
3. Dry Roast the Spices
To enhance the flavor of the spices, always dry roast them before mixing with the mango pieces. Roasting removes any moisture in the spices and helps the pickle last longer.
4. Do Not Skimp on Oil
Mustard oil is the best option for mango pickle. Ensure the pickle is completely submerged in oil, as oil acts as a natural preservative, preventing spoilage.
5. Use a Sterilized Jar
Always store your pickle in a clean, sterilized jar. A transparent glass jar is ideal since it allows sunlight to reach the pickle, further enhancing its flavor as it matures.
Recipe for Mango Pickle
Mix the spices with mustard oil and sprinkle a little of the spice mix into the jar. Coat the mango pieces well with the spice mix and layer them in the jar, sprinkling more spices between the layers. Once all the mango pieces are in the jar, pour the remaining spice mix on top. Let it sit, and in a few weeks, you’ll have a flavorful addition to your meals.
Storage Tips for Longer Shelf Life
- Always use a dry spoon to take out the pickle; moisture can cause spoilage.
- Keep the jar in a cool, dry place, away from water or steam.
- The longer the pickle sits in oil, the better it tastes.
Why Homemade Mango Pickle is Better Than Store-Bought
1. Fresh Ingredients: Homemade pickles use fresh, raw mangoes, pure spices, and mustard oil for an authentic taste.
2. No Added Chemicals or Artificial Colors: With homemade pickles, there are no preservatives or artificial flavors.
3. Customizable Flavors: You can adjust the spice levels and oil according to your personal preferences.
4. Rich, Authentic Flavor: Homemade mango pickle has a deep, robust taste that store-bought pickles often lack.
The Bottom Line
Making homemade mango pickle is easier than you think! With the right ingredients and a little patience, you can create a flavorful pickle that stays fresh for months. Try this recipe this summer and enjoy a homemade touch with every meal!
