In the Indian tradition of pantry staples, homemade mango pickle is the absolute king of condiments. This spicy blend with green mangoes brings the authentic Indian taste to every meal. Just a serving of dal and rice with this pickle will make your meal really special. Each locality modifies the basic recipe according to its own tastes.
Yet, one thing is always the same in traditional kitchens: the type of cooking medium used. Mustard oil is the must-have standard for this dish. It gives a pungent, spicy taste, which goes very well with the sour mangoes. Mustard oil is quite a magical element when it comes to preserving fruits. It freezes the flavour of spices and gives a splendid, shining coating.
When you heat with mustard oil, or even use it in its raw state to prepare a pickle, you are actually following the ancient principle of health and well-being. This particular mustard oil recipe will take one step at a time to assist you in your journey. Also, learn how to keep the mango skin's crispness. Want to hold the whole summer flavour in a jar? Here you go!
Why Use Mustard Oil for Mango Pickle?
When you pickle with neutral refined oils only, your mixture tends to be very bland. This is why mustard oil should be part of your recipe for a great pickle:
- Natural Preservative Shield: It is a potent antimicrobial agent that keeps the jar clean of any fungus.
- The most suitable fat for searing: It is a great quality oil to fry or heat spices so they give off their essential oils.
- Pungent Flavour Depth: A small amount of mustard oil in the kitchen raises a wonderful, sharp note that balances well the sour taste of mango.
- A Lot of Mustard Oil Benefits: It has natural antioxidants that help to maintain the fruit fresh and tasty for the entire year.
Key Ingredients You Require for Mango Pickle
Here are the key ingredients you have to keep ready to make perfect mango pickle with mustard oil at home:
- Green Mangoes (washed and chopped into cubes): 1 kg raw
- Mustard Oil (pure and cold-pressed): 1 cup
- Fennel Seeds (Saunf): 3 tablespoons
- Mustard Seeds (Rai): 2 tablespoons
- Fenugreek Seeds (Methi): 1 tablespoon
- Red Chilli Powder: 3 tablespoons
- Turmeric Powder: 2 tablespoons
- 1/4 cup Salt
How to Make Mango Pickle: Step-wise Guide
Follow the steps given here to make mango pickle with sarson ka tel.
- Dry the Mangoes: Combine diced mangoes with turmeric and half the salt. Leave them exposed to direct sunlight for 4 hours.
- The Spice Roast: Gently dry roast fennel, mustard, and fenugreek seeds and slightly grind them.
- Oil Prep: Add mustard oil in a pan and heat it till the smoke comes out slightly.
- Cool it Down: Now, before the next step, make sure that the oil is completely cooled. It is very important to make the achar perfectly.
- Spice Mix: Mix all the spices, salt, red chilli powder, and hing with sun-dried mangoes.
- First Drizzle: Add half of the cooled oil over the spiced mango mixture and mix well. There should be no lump of spices in the mixture. So, stir properly.
- Keep in a Jar: Now, take a glass jar or ceramic jar and put the entire mixture in carefully.
- Final Pour: Now, once transferred, add the rest of the sarson ka tel. The mixture should be immersed properly in the oil. Keep it in the sun for five to eight days.
If you want to learn more about the Health Benefits of Sarso ka Tel, you can read our article: Amazing Health Benefits of Mustard Oil.
Expert Tips for Perfect Aam Ka Aachar at Home
To get the most delicious mango pickle without any failure, you have to follow these expert tips. Check here.
- Zero Moisture Rule: Before preparing the pickle, make sure that you are using completely dry knives, cutting boards, and jars. Moisture can ruin the pickle very quickly.
- Dip in Oil: To avoid the mangoes going spoiled, make sure they are always immersed in oil.
- Use Fresh Oil: Always use fresh sarso ka tel to keep the taste from becoming rancid.
- Glass is Best: It is highly advised not to store your pickle in plastic jars because the oil may react with the plastic.
Benefits of Cooking with Mustard Oil
Mustard oil, commonly known as sarson ka tel, is one of the most traditional cooking ingredients in every household. But why have people used this oil for ages? The answer lies in its benefits, given below.
- Support for Heart Health: It has a proper mixture of Monounsaturated Fatty Acids. These fatty acids are very important for overall health to keep it active and stay away from bad cholesterol.
- Enhances Digestion: The oil activates stomach juices, so the benefits of sarso ka tel for gut health are great.
- Combat Inflammation: It includes some healthy nutrients that help to reduce swelling and internal inflammation.
- Loaded with Vitamin E: This vitamin E present in sarson ka tel guards your skin against the damage caused by oxidation.
Different Types of Mango Pickle You Can Try at Home
Aam ke aachar can be made in different styles. Some are sweet, some are tangy, and some can be a bit spicy. But all taste better, surely. Here are some quick variations you can try at home.
- Sweet and Sour: Use a little grated jaggery to create a sweet flavour.
- Garlic Twist: Add a few whole peeled garlic cloves for an intense flavour.
- Hing Special: Amp up the hing to get that powerful and mouth-watering smell.
- Grated Mango: The mangoes can be grated instead of chopped for a fast chutney texture.
How Can You Eat Mango Pickle?
Pair your homemade mango pickle with these comfort classics:
- Aloo Paratha: The perfect combo for breakfast.
- Khichdi: It only takes a spoonful of pickle to jazz up the taste of the plain khichdi.
- Mathri: The timeless evening snack complemented by a cup of hot tea.
- Curd Rice: A great refreshing counterbalance to the spicy oil.
Love smoky Indian comfort food? Try this authentic Aloo Bharta recipe made with sarson oil for a rich village-style flavor: 5-Minute Aloo Bharta Recipe with Mustard Oil.
How to Store Mango Pickle?
To store mango pickle, you have to take a few precautions. The very first thing to remember is moisture lock. Use every knife, jar, etc. in a dry state only. A splash of water can cause the quick expiration of the pickle.
After preparing the achar, you can keep the jar once in a while in the sunlight. It will help to keep the taste better even after months.
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So, are you ready to make your first mango pickle with mustard oil at home? Once you taste the pickle, you cannot go back to your regular meal without a spoonful of pickle. Let's try the recipe soon and enjoy your meals with the authentic homemade Indian taste. Happy cooking!