Ingredients with Measurements:
- 4 cups raw mangoes, peeled and chopped
- 1/4 cup mustard oil
- 2 tbsp fenugreek seeds
- 2 tbsp fennel seeds
- 2 tbsp cumin seeds
- 1 tbsp nigella seeds
- 1 tbsp red chili powder
- 1 tbsp turmeric powder
- 1 tbsp salt
- 1/2 cup vinegar
- 1/2 cup sugar
Special equipment needed:
- A large mixing bowl
- A clean, dry glass jar with a tight-fitting lid
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped mangoes, mustard oil, fenugreek seeds, fennel seeds, cumin seeds, nigella seeds, red chili powder, turmeric powder, and salt. Mix well to combine.
2. Add the vinegar and sugar to the mango mixture and stir well to combine.
3. Transfer the mango mixture to a clean, dry glass jar with a tight-fitting lid.
4. Place the jar in a sunny spot for 3-4 days, shaking it once a day to mix the ingredients.
5. After 3-4 days, the mango achaar will be ready to eat. Store it in the refrigerator for up to 2 weeks.
- Time:
Preparation time: 20 minutes
- Cooking time: 0 minutes
- Total time: 3-4 days
Temperature:
- Room temperature for 3-4 days
- Refrigerator temperature for storage
Serving size:
- Makes approximately 2 cups of mango achaar
Nutritional information:
- Calories: 80 per serving
- Fat: 4g
- Carbohydrates: 11g
- Protein: 1g
Substitutions for ingredients:
- Mustard oil can be substituted with any other vegetable oil.
- Vinegar can be substituted with lemon juice or lime juice.
- Sugar can be substituted with honey or jaggery.
Variations:
- Add chopped onions, garlic, or ginger for extra flavor.
- Use different types of chili powder or whole chilies for a spicier achaar.
- Add other spices like cinnamon, cloves, or cardamom for a unique flavor.
Tips and tricks:
- Use ripe but firm mangoes for the best texture.
- Make sure all the ingredients are mixed well before transferring to the jar.
- Shake the jar once a day to ensure all the ingredients are evenly distributed.
Storage instructions:
- Store the mango achaar in a clean, dry glass jar with a tight-fitting lid.
- Keep it in the refrigerator for up to 2 weeks.
Reheating instructions:
- Mango achaar is typically served cold and does not need to be reheated.
Presentation ideas:
- Serve the mango achaar in a small bowl or dish.
- Garnish with fresh herbs like cilantro or mint.
Pairings:
- Mango achaar pairs well with Indian breads like naan or roti.
- It can also be served with rice or as a side dish with any Indian meal.
Suggested side dishes:
- Raita (yogurt dip)
- Papad (crispy lentil crackers)
- Chutney (spicy dip)
Troubleshooting advice:
- If the mango achaar is too sour, add a little more sugar to balance the flavors.
- If it is too spicy, reduce the amount of chili powder or omit it altogether.
Food safety advice:
- Make sure all the ingredients are fresh and clean before using.
- Store the mango achaar in a clean, dry glass jar with a tight-fitting lid.
- Keep it in the refrigerator for up to 2 weeks.
Food history:
- Mango achaar is a traditional Indian pickle made with raw mangoes and spices.
- It is a popular condiment in Indian cuisine and is often served with meals.
Flavor profiles:
- Mango achaar is tangy, spicy, and slightly sweet.
- It has a complex flavor profile due to the combination of spices used.
Serving suggestions:
- Serve the mango achaar as a condiment with any Indian meal.
- It can also be used as a spread on sandwiches or as a dip for vegetables.
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Region: Indian