Aam ka Achaar Express (Pickle de Mangue)
Des morceaux croquants de mangue verte enrobés d'un mélange relevé de moutarde, fenugrec, fenouil, piment et huile de moutarde chaude.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Dry everything
Make sure the diced mango, the glass jar and the spoons are completely dry before you start — any trace of moisture can spoil the pickle.
- 500g diced green mango
✅ C'est prêt quand : mango pieces, jar and spoons feel completely dry to the touch
Mix the spices
In a large dry bowl, toss the diced mango with the salt, turmeric, chili powder, mustard, fenugreek, fennel and nigella seeds until evenly coated.
- 500g diced green mango
- 2 tbsp salt
- 1 tsp ground turmeric
- 2 tbsp Kashmiri chili powder
- 2 tbsp split mustard seeds
- 1 tsp fenugreek seeds
- 1 tbsp fennel seeds
- ½ tsp nigella seeds
✅ C'est prêt quand : mango pieces are evenly coated in the spice mix
Heat the oil
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Combine and rest
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Dry everything
Make sure the diced mango, the glass jar and the spoons are completely dry before you start — any trace of moisture can spoil the pickle.
- 500g diced green mango
✅ C'est prêt quand : mango pieces, jar and spoons feel completely dry to the touch
Mix the spices
In a large dry bowl, toss the diced mango with the salt, turmeric, chili powder, mustard, fenugreek, fennel and nigella seeds until evenly coated.
- 500g diced green mango
- 2 tbsp salt
- 1 tsp ground turmeric
- 2 tbsp Kashmiri chili powder
- 2 tbsp split mustard seeds
- 1 tsp fenugreek seeds
- 1 tbsp fennel seeds
- ½ tsp nigella seeds
✅ C'est prêt quand : mango pieces are evenly coated in the spice mix
Heat the oil
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Combine and rest
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Pickling — achaar — is one of India's oldest preservation traditions. Every summer, when raw green mangoes are in season, families gather to cut, spice and sun-cure jars of mango pickle meant to last the whole year.
Recipes are passed down through generations, and every region and family swears by its own.
⭐ Why It's Famous
A spoonful of mango pickle adds a punch of sour, spicy flavour to dal, rice, parathas and curd rice.
💡 Fun Fact
Traditional mango pickles are cured in the sun in ceramic jars called barnis for weeks before they're opened.
Across India
26.85°N, 80.95°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!