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Thursday, 19 November 2015

Spicy Raw Mango Pickle / Aam ka Achar - Authentic Maharashtrian Style


Raw mango pickle or Aam ka achar is loved in nearly every house hold in India with lots of variation as we move from region to region. The North Indian Aam ka Achar is very much different from the pickles made in Gujarat , Maharashtra or Andhra. The North Indian Pickles are made in Mustard oil and are mostly sun dried. The Gujarati pickle is sweet and sour . As we move towards Andhra, the pickles have more gravy as they accompany the curd rice or other plane rice dishes.

Here i am going to share the Authentic Maharashtrian Style Ammbyacha Lonacha (name in Marathi) recipe. This recipe is close to my heart as this is been passed on to every daughter from her mother from generations in our family and also as none of us dare to modify it even a bit. I have been married for 13 yrs now, and was lucky enough to get my share of Pickle bottles parceled from my Mummy till date and this is my first attempt on this traditional recipe. I had made this pickle 3 months back when i was in Penang , as we used to get raw mangoes there throughout the year.

I have made a small batch of pickle using just 2 large raw mangoes weighing approx 500 grams. If you are also trying for the first time, would suggest to begin with small batch. This pickle is spicy hot , very delicious , is made using home made pickle masala and is a part of our typical Maharashtrian platter. Main ingredients being Mustard seed dal (skinned and split Mustard seeds), red Chili powder and whole spices . This raw mango pickle is made in Groundnut oil. You may use any other refined oil, if you do not have ground nut oil. Goes well with any paratha, naan or plain roti , dal chawal , perfect to be packed in tiffin box with roti subji.

Ingredients: 1 cup = 200 ml)
  • 2 cups of cut raw Mangoes with skin 
  • 3/4 cup of Groundnut oil (150 ml)
  • 1/4 cup Salt
  • 1/4 cup Red Chili Powder
  • 1/4 cup Skinned and split Mustard seeds( Rai dal)
  • 2 tbsp of Saunf Fennel Seeds
  • 2 tbsp Turmeric Powder
  • 1 tbsp Asafoetida (Hing)
  • 1 tbsp of halved fenugreek seeds( Methi dal)
  • Whole spices ( 2-3  1 inch pieces of Cinnamon stick , 5-7 Cloves, 5-7 Green Cardamom , 5-7 black Pepper corns. 

    Method:
  1. Soak the raw mangoes in a bowl of water overnight (for 8-10 hours ). I do not know the exact reason for this, but i guess this is to stop the process of ripening of mangoes after being harvested.  

   2.   Wipe them dry with a clean cloth making sure there is no moisture left on them. The knife and the cutting platform also should be clean and moisture free. Cut the mangoes in half, deseed and further cut them into 1 inch cubes. 


   3.   Take a large clean and dry mixing bowl. Now we have to make layers of all the ingredients in the bowl starting first with Salt followed by red Chili powder , Mustard seed dal , Turmeric Powder, Asafoetida , Fenugreek seed dal , Fennel seeds and lastly the whole spices. The reason behind this sequence of layering is that hot oil will be poured on this masala, so the top most layer will be in direct contact with hot oil, the whole spices, Fennel seeds release nice aroma after coming in contact with hot oil. The red chili powder is saved from getting burnt. 




   4.  Now heat the Groundnut Oil up to boiling point, that is once you see the bubbles coming up , put off the flame. 


  5.  let the Oil cool down for 5 minutes or so , and then with a ladle pour the oil on the layers, starting from centre. 



   6.  Mix the oil very well with the masala using a dry spoon. By this time your whole house will be filled with irresistible aroma of the pickle masala. The masala is ready, but we have to wait for 4-5 hours or if making large batch, preferably overnight for the pickle masala to cool down completely before we add the raw mango chunks into it. 


  7.  Add the raw mango pieces into the cooled pickle masala , mix well . the pickle is ready. Fill this into sterilized , dry jars.


  8.   The oil layer should cover the pickle completely from top, if not, heat some more oil and on cooling add to the pickle jar. This pickle has a very long shelf life, if proper precautions are taken. Ensure you use clean and dry spoon to remove pickle from the jar. In a very humid climate better to refrigerate the pickle. Make sure the pickle jar is covered with a tight fighting lid. This raw mango pickle takes 2-3 week for marination, time needed for the masala to completely incorporate the flavours into mango pieces. But you can always have it immediately to enjoy the raw mango taste.


   9.  Enjoy this delicious spicy Raw mango Pickle with  Stuffed Paneer Paratha , Methi Paratha , Masala Oats , Multigrain Khichadi  or Soybean Chunk fried Rice. For more pickle recipes do check my post on Green Chili Pickle



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