Indian cuisine · Salads & Mezze

Aam ka Achar (Mango Pickle)

Unripe mango pieces pickled in mustard oil with fennel, fenugreek and chili – matures in the jar into a fiery achar.

Ingredients · for 8 servings

• 800g unripe green mangoes
• 4 tbsp coarse salt
• 3 tbsp mustard seeds
• 2 tbsp fennel seeds
• 1 tbsp fenugreek seeds
• 2 tbsp chili powder
• 1 tsp turmeric
• 1/2 tsp asafoetida (hing, optional)
• 250ml mustard oil

Instructions

1. Wash the mangoes, dry them extremely thoroughly and cut into 2cm pieces with the skin on, removing the stone – the fruit, board and jar must be completely dry, or the achar will go mouldy.
2. Mix the pieces with the coarse salt and turmeric, cover and let sit in a warm spot for 24 hrs., then drain off the liquid that has come out and let the mango pieces dry further on a cloth for 3 hrs.
3. Toast the mustard seeds, fennel and fenugreek seeds in a dry pan for 2 min. until fragrant, let cool and crush coarsely in a mortar.
4. Fold the spices with the chili powder and asafoetida into the mango pieces until every piece is coated all over.
5. Heat the mustard oil to smoking point and let it cool completely – this removes its bitterness – then pour it over the mangoes until barely covered.
6. Transfer to a clean jar, let mature in a warm spot for 7–10 days, shaking once daily; store cool afterwards and serve with dal and rice.