Tok Jhal Misti Amer Achar, a tangy, spicy, and sweet mango pickle, holds a unique place in my heart. This recipe, learned from my grandmother, recalls memories of summers spent in her kitchen, watching her expertly blend aromas and flavours into a magical condiment.
Recipe Video
The attraction of mangoes:
Mango, the king of fruits, is the star of this recipe. Its versatility allows them to be enjoyed in many forms, from sweet desserts to spicy pickles, making them a staple in many households.
My Story:
In my childhood, I watched my grandmother make various types of mango pickles. The kitchen would fill with the aroma of spices, and I would eagerly wait to taste the first batch. Her pickles were not just about the taste; they were a labor of love, a way to preserve tradition and memories.
Today, when I prepare Tok Jhal Misti Amer Achar, I feel a deep connection to my roots. It’s a way of keeping my grandmother’s legacy alive and sharing a piece of my childhood with my family and friends.
Ingredients:
- 2 raw mangoes, peeled and grated
- 1/2 teaspoon turmeric powder
- 1/3 cups sugar
- 1 teaspoon vinegar
- Salt taste
- Mustard oil for cooking
For Dry Roast:
- 1 teaspoon coriander seeds
- 1 teaspoon fennel Seeds
- 1/3 teaspoon fenugreek seeds
- 1 teaspoon carom seeds
- 3 dry red chilies
For Tempering:
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon nigella seeds (Kalonji)
- 1/4 teaspoon asafoetida /hing
How To Make Tok Jhal Misti Amer Achar:
Step 1: Preparing the Mangoes
- Peel and grate: Start by peeling the raw mangoes and grate them.Â
- Marinate: Place the grated mango in a large bowl and sprinkle with turmeric and 1 teaspoon of sugar. Let them sit for a few minutes to draw out excess moisture.
Step 2: Spicing Up the Pickle
- Dry Roasting Spices: In a dry skillet, roast coriander seeds, fennel seeds, fenugreek seeds, carom seeds and dry red chillies until aromatic. Allow them to cool, then grind them into a coarse powder.
- Heating Mustard Oil: Heat mustard oil in a pan until it reaches smoking point. Now temper the oil with mustard seeds, fenugreek seeds, nigella seeds and asafoetida for its pungent flavor.
Step 3: Cooking the Pickle
- Cooking mango with spices: In the tempered oil, combine the marinated mangoes, and salt to taste. Mix well to ensure the mangoes are evenly coated with spiecs. Stir conituously until mango juice dried up.
- Sweetening: Add sugar and stir continuously until it melts and blends with the mangoes.
- Adding roasted spices and pepper: Once sugar dissolves add roasted spices, black pepper and black salt. Mix properly.
- Incorporating vinegar: Pour the vinegar and mix thoroughly. This not only enhances the tanginess but also acts as a preservative.
Step 4: Final Touch
- Simmering: Cook the mixture on low heat until the mangoes are tender.
- Cooling: Allow the pickle to cool completely before transferring it to sterilized jars.
Preserving and Storing
- Sterilization: Ensure the jars are sterilized to prevent spoilage.
- Storage: Store the pickle in a cool, dark place. It tastes best after maturing for a week, allowing the flavors to meld.
Serving Suggestions
Tok Jhal Misti Amer Achar is traditionally served with plain rice, dal, and vegetable curries, enhancing the meal with its sweet and spicy flavor. It also pairs well with bread, and snacks like samosas and pakora.
FAQ:
Q: Can I use ripe mangoes instead of raw mangoes?
A: No, raw mangoes are essential for achieving the desired texture and flavor.
Q: How long can the pickle be stored?
A: When stored properly in a sterilized jar, it can last for up to a year.
Recipe card
Tok Jhal Misti Amer Achar Recipe | kacha amer tok jhal misti achar recipe
Course: Appetizer Cuisine: IndianDifficulty: Easy4
servings15
minutes40
minutes130
kcalTok Jhal Misti Amer Achar is a traditional Bengali mango pickle that combines tangy, spicy, and sweet flavors.
Ingredients
2 raw mangoes, peeled and grated
1/2 teaspoon turmeric powder
1/3 cups sugar
1 teaspoon vinegar
Salt taste
1 teaspoon coriander seeds
1 teaspoon fennel Seeds
1 teaspoon fenugreek seeds
1 teaspoon carom seeds
3 dry red chilies
1/2 teaspoon mustard seeds
1/2 teaspoon nigella seeds (Kalonji)
1/4 teaspoon asafoetida /hing
Mustard oil for cooking
Directions
Peel the raw mangoes and grate them.Â
Place the grated mango in a large bowl and mix turmeric and 1 teaspoon of sugar. Let them sit for a few minutes to draw out excess moisture.
In a dry roast coriander seeds, fennel seeds, fenugreek seeds, carom seeds and dry red chillies until aromatic. Allow them to cool, then grind them into a coarse powder.
Heat mustard oil in a pan until it reaches smoking point. Now temper the oil with mustard seeds, fenugreek seeds, nigella seeds and asafoetida.Â
In the hot oil, add the marinated mangoes, and salt to taste. Mix well to ensure the mangoes are evenly coated with spiecs. Stir conituously until mango juice dried up.
Add sugar and stir continuously until it melts and blends with the mangoes.
Once sugar dissolves add roasted spices, black pepper and black salt. Mix properly.
Pour the vinegar and mix thoroughly. This not only enhances the tanginess but also acts as a preservative.
Notes
- Always choose raw mangoes to make tok jhal misti achar.
- As it is tok jhal misti achar, always try to balance all the tastes equally to get the best flavor.
- This pickle can also be made with jaggry though jaggery always adds a better taste.
- Adding vinegar is important as it keeps the pickle fungus-free and ensures a longer shelf-life at room temperature, up to 1 year.