Aamer Misti Achar, or kacha amer misti achar, made from raw mangoes, carries a unique flavor in the list of Bengali pickle recipes with its combination of sweetness and spiciness. Once tasted, it makes you want to eat it again and again.This pickle is made from raw mangoes, sugar, and various spices, creating a delightful accompaniment to various meals.
My story :
As soon as summer arrives, I am reminded of the various flavors of pickles made by my grandmother. Whenever someone came to our house in Guwahati from my uncle’s place, my dida ( mom’s mother) would send a variety of aam achar (mango pickles) with them. There were amer jahl achar, amer misti achar,amer tok jhal misti achar ect. Each of the pickles made by my grandmother had a distinct taste. Even though my grandmother is no longer with us, the taste of her pickles lingers in my mouth to this day. My mother learned these pickle recipes from my grandmother, and I, in turn, learned them from my mother.
Recipe Video
Importance of Aamer Misti Achar in Bengali Culture
Amer Misti Achar holds a special place in Bengali culture, prepared during the summer when mangoes are plentiful. It is not just a spice but a cultural artifact that represents the wealth of Bengali householders.
Ingredients and Preparations
Selecting the Mangoes
The first step in making Amer Misti Achar is selecting the right mangoes. They should be firm, unripe, and free from blemishes. The best varieties for pickling in Bengal are Langra and Himsagar, known for their perfect balance of sweetness and tartness.
Key Ingredients
- 2 mangoes( approx whole 500g), after removing seeds: 300g (approx) i.e 11/2 measuring cup
- 1½ cup sugar
- 1/3 cups jaggery
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon fenugreek seeds
- 3-4 dry red chilies
- Salt to taste
- 1 teaspoon vinegar
- Mustard oil 1 tbsp
- Glass jar for storing
Preparing the Mangoes
Wash the mangoes thoroughly and pet dry with towel, peel and grate them with grater. The preparation must be done with utmost cleanliness to prevent the pickles from spoiling.
The Pickling Process
Step-by-Step Recipe
Step 1: Preparing the Spice Mix
In a frying pan, lightly roast the red chillies,coriander seeds, fenugreek seeds, fennel seeds and cumin seeds over medium flame until releases the aroma. Allow the spices to cool down grind the spices to a coarse powder and set aside.
Step 2: Mix the Mangoes
In a large mixing bowl, combine the mango pieces with sugar and jaggary. Mix them using your hand and keep them aside.
Step 3:Cooking the Mangoes
Heat 3 tablespoon mustard oil in a pan until it starts to smoke. Add the mango. Stir for 5 minutes on medium flame and add salt to taste. Stir continuously until the mangoes completely dried up. Remember, little amount of water could spoil the pickle.
Step 4: Mixing Ingredients
Add the ground spiec mix to the mango along vinegar. Mix well to ensure that the mangoes are evenly coated with the spices and vinegar.
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Step 5: Storing the Pickle
Transfer the mixture to a clean, dry jar. Seal it tightly and store it in a cool, dark place. And store the pickle in the refregarator for one year.
Serving Suggestions
Aamer Misti Achar is traditionally served with plain rice, dal, and vegetable curries, enhancing the meal with its sweet and spicy flavor.
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Recipe card
Amer Misti Achar Recipe In Bengali | kacha amer misti achar recipe | Bengali mango pickle recipe
Difficulty: Easy10
servings15
minutes30
minutes130
kcalDiscover the authentic Bengali Amer Misti Achar recipe, a sweet mango pickle cherished for generations. Learn the step-by-step process and tips for perfect pickles.
Ingredients
2 mangoes( approx whole 500g), after removing seeds: 300g (1½ measuring cup)
1½ cup sugar
1/3 cups jaggery
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon fenugreek seeds
1 teaspoon vinegar
3-4 dry red chilies
salt to taste
mustard oil for cooking
glass jar for storing
Directions
- Roast red chilies, coriander seeds, fenugreek seeds, fennel seeds, and cumin seeds in a frying pan until aromatic. Cool and grind to a coarse powder.
- In a large bowl, combine mango pieces with sugar and jaggery. Mix well and set aside.
- Heat 3 tablespoons of mustard oil until smoking. Add mangoes and stir for 5 minutes. Add salt and continue stirring until mangoes are completely dried out.
- Add the ground spice mix and vinegar to the mangoes. Mix well to coat evenly.
- Transfer the mixture to a clean, dry jar. Seal tightly and store in a cool, dark place or in the refrigerator for up to one year.
Notes
- Use fresh, unripe mangoes for the best flavor.
- Ensure spices are freshly ground to enhance the aroma.
- Making pickles requires the utmost cleanliness. Any contamination can spoil the entire batch.
- Store the pickle in a cool, dark place. Ensure the jar is airtight to prevent any moisture from getting in, which could spoil the pickle.