Indian Mango Achar, a spicy and tangy pickle, is a staple in many Indian households. Made with raw green mangoes and a blend of aromatic spices, this pickle adds a burst of flavor to any meal. The intense tang of mangoes combined with the heat from red chili powder and the earthiness of mustard seeds create an irresistible condiment. It’s a fantastic way to preserve the taste of mangoes year-round and pairs perfectly with rice, bread, or even as a zesty side to your favorite dishes.

Ingredients

1 kg raw green mangoes, chopped into small pieces
3 tablespoons salt
2 tablespoons red chili powder
1 tablespoon turmeric powder
1 tablespoon mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon fennel seeds
2 tablespoons mustard oil (you can also use sunflower or sesame oil)
1 tablespoon asafoetida (hing)
2 tablespoons vinegar (optional for longer preservation)
5 garlic cloves, finely chopped (optional)

Steps

1. Preparing the Mangoes:
Begin by thoroughly washing and drying the mangoes. Chop them into small, bite-sized pieces. It’s essential to ensure the mangoes are completely dry before proceeding, as any moisture can spoil the pickle.

2. Salting the Mangoes:
Place the chopped mangoes in a large bowl and sprinkle with salt. Mix well, ensuring that all the pieces are evenly coated. Cover the bowl and let it sit for 8-10 hours or overnight. This process helps draw out moisture from the mangoes and enhances their flavor.

3. Roasting the Spices:
While the mangoes are soaking in salt, prepare the spices. In a dry skillet, roast the mustard seeds, fenugreek seeds, and fennel seeds over low heat until they release a fragrant aroma. Be careful not to burn the seeds. Once roasted, grind them into a coarse powder using a mortar and pestle or spice grinder.

4. Mixing the Spices:
In a large mixing bowl, combine the turmeric powder, red chili powder, asafoetida, and the freshly ground spice mixture. Add the chopped garlic, if using, to enhance the flavor further.

5. Incorporating Mangoes with Spices:
After the mangoes have rested in the salt, drain off any excess liquid. Add the spiced mixture to the mangoes, mixing thoroughly until all the mango pieces are evenly coated with the spice blend.

6. Oil Infusion:
Heat the mustard oil in a small pan until it begins to smoke slightly. Remove from heat and let it cool for a few minutes. Once the oil has cooled, pour it over the spiced mangoes. Mix well, ensuring that every piece of mango is coated with the oil. This step is crucial as the oil acts as a preservative and gives the achar its characteristic flavor.

7. Storing the Achar:
Transfer the achar to a clean, dry glass jar with an airtight lid. For best results, let the achar mature for at least a week before consuming it. Store it in a cool, dry place. For longer preservation, add vinegar and keep it refrigerated.

Tips for Variation

Sweet Mango Achar: Add jaggery or sugar to the spice mixture to create a sweet and spicy version of the achar.
Spicy Twist: Increase the quantity of red chili powder or add crushed red pepper flakes for an extra kick.
Garlic Lovers: Double the amount of garlic for a more pungent, garlicky flavor.
Tangy and Citrusy: Add a few teaspoons of lemon juice or lime juice along with the vinegar to enhance the tanginess.
Mixed Vegetable Achar: Mix in vegetables like carrots, green chilies, or cauliflower for a diverse, mixed vegetable pickle.
Mustard Flavor Boost: Use black mustard seeds for a stronger mustard flavor, or add mustard powder to the spice mix.
Aromatic Spices: Introduce a pinch of cumin seeds or nigella seeds for a different aromatic profile.
Quick Fix: If you’re short on time, blend the spices with mango pulp and create an instant, no-mature version of mango achar.

Frequently Asked Questions

How long does homemade mango achar last?
- Homemade mango achar can last up to a year if stored in a cool, dry place. Adding vinegar and keeping it refrigerated can extend its shelf life even further.
Can I reduce the amount of oil in the recipe?
- While reducing the oil might be tempting for a healthier version, it’s essential for preserving the achar and maintaining its texture. However, you can use less oil and store the achar in the fridge to compensate.
Is it possible to make mango achar without salt?
- Salt is a crucial ingredient in preserving the achar and drawing out moisture from the mangoes. It’s not recommended to omit it entirely, but you can reduce the amount if necessary.
Can I use ripe mangoes instead of raw ones?
- Using ripe mangoes will result in a sweeter pickle, which is quite different from the traditional spicy and tangy achar made with raw mangoes.
What dishes pair well with mango achar?
- Mango achar pairs beautifully with Indian dishes like rice, parathas, or curries. It also adds a zing to sandwiches, wraps, and even grilled meats.