Who doesn’t love a tangy, spicy pickle that adds a burst of flavor to every meal? Kacha Aamer Achar, or raw mango pickle, is a traditional delight that’s cherished in many Indian households. This recipe captures the essence of summer with the tartness of raw mangoes combined with a blend of aromatic spices. Let’s dive into the process of making this delectable condiment right in your kitchen.
Ingredients for Kacha Aamer Achar:
Before we start, let’s gather all the ingredients you’ll need:
- 500g raw mangoes (kacha aam)
- 1 teaspoon turmeric powder
- 1 teaspoon coriander seeds (for dry roasting)
- 1 teaspoon cumin seeds (for dry roasting)
- 2 dry red chilies (for dry roasting)
- 1 teaspoon mustard seeds (for dry roasting)
- 1 teaspoon carom seeds (ajwain, for tempering)
- 2 dry red chilies (for tempering)
- Salt (as needed)
- Mustard oil
Preparation Steps:
Preparing the Mangoes
- Peel the Mangoes: Start by peeling the raw mangoes.
- Cut into Cubes: Cut them into small cubes, approximately 1-inch pieces.
- Coat with Turmeric: Place the mango pieces in a bowl, add the turmeric powder, and mix well to coat them thoroughly.
- Sun Dry the Mangoes: Spread the turmeric-coated mango pieces on a clean cloth or plate and sun dry them for at least 6-7 hours. This step helps to remove any excess moisture and intensifies the flavor.
Roasting the Spices
Next, we’ll prepare the spices that give Kacha Aamer Achar its unique taste.
- Dry Roast Spices: In a pan, dry roast the coriander seeds, cumin seeds, and 2 dry red chilies until they are aromatic, which usually takes about 1-2 minutes. Be careful not to burn them.
- Roast Mustard Seeds: Separately roast the mustard seeds for about 10 seconds until they pop.
Grinding the Spices
- Cool the Spices: Allow all the roasted spices to cool.
- Grind to a Coarse Powder: Using a spice grinder or a mortar and pestle, grind the spices to a coarse powder. The texture should be slightly grainy for a better mouthfeel.
Tempering the Oil
- Heat Mustard Oil: In a frying pan or kadhai, heat the mustard oil until it starts to smoke. This ensures the oil is well-cooked and adds a distinctive flavor.
- Add Tempering Spices: Lower the heat and add the carom seeds and 2 dry red chilies. Stir for a few seconds until they release their aroma.
Combining Mangoes with Spices
- Salt the Mangoes: Add salt to the sun-dried mango pieces and coat them thoroughly.
- Mix with Spiced Oil: Pour the mango and roasted spice mixture into the pan with tempered oil. Mix everything well to ensure the oil and spices are evenly distributed.
Cooking the Pickle
- Cook the Mangoes: Cook the mixture for a few minutes until the mangoes soften slightly.
- Cool Completely: Turn off the heat and allow the pickle to cool completely.
Storing the Pickle
- Transfer to a Jar: Transfer the cooled pickle to a clean, dry, and airtight glass jar.
- Storage: Store the jar in a cool, dry place. The pickle will develop its flavors over time and can be enjoyed for several months.
Serving Suggestions
Kacha Aamer Achar can elevate any meal. Here are some serving ideas:
- With Rice: Serve it alongside plain steamed rice or biryani for a tangy kick.
- With Parathas: Pair it with parathas or any Indian bread for a delightful combination.
- As a Condiment: Use it as a condiment with your favorite dishes to add a burst of flavor.
Nutritional Information
Raw mangoes are rich in Vitamin C and antioxidants. Mustard oil and the spices add their own health benefits, including anti-inflammatory properties. However, remember that pickles are high in sodium, so enjoy them in moderation.
Variations of Kacha Aamer Achar:
Different regions have their own variations of raw mango pickle. You can experiment with additional ingredients like:
- Garlic: Adds a pungent flavor.
- Fenugreek Seeds: For a slightly bitter taste.
- Jaggery: For a sweet and sour version.
FAQ:
Q. How long does it take for the pickle to be ready?
A: It’s best to let the pickle sit for at least a week to allow the flavors to meld together.
Q. Can I use any other oil instead of mustard oil?
A: Mustard oil gives an authentic flavor, but you can use other oils like sesame or sunflower oil.
Q. How do I know if the pickle has spoiled?
A: Spoiled pickle may develop an off smell, mold, or a change in color. Always use clean utensils to avoid contamination.
Q. Can I add more spices to the pickle?
A: Feel free to adjust the spices according to your taste preferences.
Q. How long can I store the pickle?
A: If stored properly in an airtight jar, the pickle can last for several months.
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Recipe Card
Kacha Aamer Achar | Raw mango pickle recipe | easy mango achar recipe
Cuisine: IndianDifficulty: Easy6
servings10
minutes25
minutes300
kcalMaking Kacha Aamer Achar at home is a rewarding experience that brings a burst of tangy, spicy flavors to your meals. With this detailed guide, you can create a delicious pickle that not only enhances your dishes but also brings a touch of tradition to your table.
Ingredients
500g raw mango/ kacha aam
1 teaspoon turmeric powder
- For dry roast:
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 dry red chilies
1 teaspoon mustrad seeds
- For Temper :
1 teaspoon carom Seeds / ajwine
2 dry red chilies
salt as needed
mustard oil
Directions
- Peel the mongoes and cut them into small cubes (approximately 1-inch pieces)
- Take the mangoes in a bowl. Add turmeric and coat the mangoes thoroughly.
- Spread the turmeric coated mango pieces on a clean cloth or plate and sun dry them from atleatest 6-7 hours to remove any excess moisture.
- In a pan, roast the coriander seeds, cumin seeds and dry red chilies until they are aromatic. This usually takes about 1-2 minutes. Be careful not to burn them.
- Now roast mustard seeds separately for 10 seconds.
- Allow all the seeds to cool, then grind them coarsely using a spice grinder or mortar and pestle.
- Heat mustard oil in a frying pan/ kadhai until it starts to smoke.
- Once the oil is hot, temper the oil with carom seeds and 2 dry red chilies. Stir on a low heat
for few seconds - Now add salt into the dried mangoes and coat them thoroughly before adding into the oil.
- Pour the mango and roasted spice mixture in the pan. Mix everything well to ensure the oil is evenly distributed.
- Cook for a few minutes until the mangoes soften slightly. Turn off the heat and allow the mango pickle
to cool completely - Transfer the pickle to a clean, dry, and airtight glass jar.
Notes
- Ensure the mango pieces are sun-dried properly to prevent spoilage.
- Grind the spices to a coarse texture for the best flavor.
- Always use a clean, dry spoon to take out the pickle from the jar to avoid contamination.