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I am a food preserver, and make jams, jellies and pickles from the trees and plants in my backyard. I saw a food show that had Mango Jaipur pickles as part of a meal, and they intrigued me. I would very much like to make them. Would your recipe lend itself to water bath canning, so the pickles could be preserved for up to 6 months or a year? Last evening I found a small jar of this mango pickle in the fridge that I made using your recipe, an year ago.
Mix all the spices together and add half a cup of oil to the mix. Sprinkle a little of this mixture into the jar. The water and sugar is added to a saucepan and you heat it until it forms a thick syrup. Takes about 30 minutes and it usually reduces to about 1/3 of what you started with. You can also add Kashmiri chilli powder to enhance the taste and colour of the achar. Aam ka achar recipe sees multiple variations which can be easily made at home.
Ingredients of Mango Sweet Pickle
Occasionally keep the pickle jar in sunlight for few hours. Dry the whole spices for a day in bright sunlight to remove the moisture. Make it a practice to cover this pickle with 2 to 3 inches layer of mustard oil on top.
Drop chopped mango into syrup and allow to stand until syrup cools. Moisture in the pickle will result in fungus. Avoid this by covering the pickle with a thick layer of oil and keeping it dry. Any mould or fungus means you have to discard the entire pickle and there is nothing you can do to rectify it.
How do I make the Sweet and Sour Mango Pickle?
A simple aglio olio pasta or daal-chawal and a good movie can make her day. Keep stirring the mixture continuously. If not stirred, the mix may stick and burn at the bottom of the pan. Mango pickle is loved by all and it tastes excellent as a side with a complete meal. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. I have tried this many times even in the oven.
With the addition of crushed peanuts and toasted sesame seeds, you experience an explosion of flavour with every bite you take. Here’s a Punjabi Mango Pickle that’s authentically our family heirloom recipe and brimming with robust flavors. Essentially a mango pickle is made with tangy unripe green mangoes, spices, salt and oil. So, this summertime, pick the good green mangoes, prep up and go for this pickle recipe. Now I remember the process is completely different with dried mango pieces. We usually rest salt and fresh mango pieces for 2 to 3 days so the mango pieces let out the moisture/ juice.
The shelf life of Instant Mango Pickle:
If you do not have sunlight, then wipe with a clean dry cloth and keep them in a dry place the previous night. We just love exploring these variations in achar recipes - some like it sweet, while others like it tangy. Some people follow the traditional sun-drying process to make achar, while others prepare it on gas stove to save time and energy. In some parts of India, you will also find pounded pickles that can't be preserved for long and are best enjoyed fresh.
When required you will have to thaw the pickle out for a few hours before serving. Obviously if it soaks for a few days it will be a little softer. It will also have a lot more flavour as all the spices will have the chance to really soak in. My mum-in-law helped me with the ingredients and the method. I created my own little recipe and my Sweet and Sour Mango Pickle is perfect.
Mango Pickle
Wipe it dry or place on the kitchen towel and let it dry out completely. The amount of salt should be measured accurately as it act as a preservative for the pickle. Keep in mind the hygiene and cleanliness while making any pickle, jam, sauce, preserve or for that matter any food. Usually I am spoilt because my mum or my mum-in-law sends us pickle. However, with lock down and us not being able to visit our family I had to make a plan and make my own Sweet and Sour Mango Pickle.
The contents will be very tender in a month. We very often freeze pickles and it works perfectly fine. I think pickles can last perfectly fine in a sterilized bottle, in the refrigerator, up to a month. If you make a large batch you can freeze the pickle. The syrup is cooled down a little and added to the mangoes.
Wipe off with an absorbent cloth or tissue. When cool, put it in an airtight container and store in the refrigerator. Best served as a side dish or appetizer in a meal. Place mangos in bowl and pour hot syrup over them. Instead of letting it mature for days under sunlight, we are cooking it on the stove-top. And it will be ready in under 15 minutes.
Mango pickle is the staple delicacy for Indian cuisine. This Gujarati methia keri nu khatu athanu is very easy to make and will jazz up your any boring, bland meal. So you don’t need to open the big jar every day. 7) Mix so the pieces are coated with a spice mixture.
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