mango pickle recipe | aam ka achar | instant mango pickle recipe (2024)

mango pickle recipe | aam ka achar | instant mango pickle recipe with detailed photo and video recipe. a favourite and popular spicy condiment which can be served with almost all indian recipes. this version is also popularly known as ‘adangai’ in my hometown, udupi and is typically prepared instantly during any occasion or function.

mango pickle recipe | aam ka achar | instant mango pickle recipe with step by step photo and video recipe. this instant lipsmacking tangy pickle is prepared from raw mango or popularly known as kheri or kachi kheri amm. while, mango pickle recipe is quite popular one, but this pickle can also be extended to lime, amla and even to sour ambade or spondias.

when it comes to mango pickle, there are several varieties, variations which changes region to region. this is a instant recipe of raw mango shared from my father who prepares it quite often and i really like it. some other popular variety from my hometown that is udupi is midi uppinakai or even mango thokku recipe. however i personally prefer this recipe as it is instant and can be prepared within minutes. moreover, it has a fairly longer shelf life and easily survives for weeksif preserved in a dry place.

besides, some important tips and suggestions for a perfect mango pickle recipe. firstly, in this instant version of mango pickle, the water should be properly boiled with salt. otherwise, the shelf life would decrease drastically and also the mango would not absorb the salt. secondly, the proportion of salt is directly proportional tothe sourness of raw mango. i was having a fairly sour mango and hence i used ¼th cup of salt. if you are dealing with a sharp sour mango, than you may increase the salt quantity by 1 or 2 tsp. lastly, store the instant aam ka achar in a dry place for longer shelf life. strictly no moisture and also use dry spoon while handling the mango pickle.

finally, i request you to check my other pickle recipes collection and chutney recipes collection. specifically, instant carrot pickle, tomato thokku, pudina chutney, coconut chutney, tomato chutney, onion tomato chutney and peanut chutney recipe. also, i do request you to check my other recipes collection listed below,

• curry recipes collection
• instant recipes collection
• soup recipes collection

instant mango pickle video recipe:

recipe card for instant mango pickle recipe:

how to make instant mango pickle with step by step photo recipe:

1. firstly, chop the raw mangoes into small cubes and keep aside in a large bowl. discard the seed.
   
2. in another saucepan, add 2 cups of water. reduce the amount of water if you do not like watery pickle.
   
3. also add¼ cup of salt. add less salt if the mangoes are not sour.
   
4. further, boil for 2 minutes.
   
5. now immediately pour the boiling salt water onto the chopped mangoes and keep aside for 30 minutes. or till it gets cooled completely. adding boiling water over mangoes, helps mangoes to soften immediately.
   
6. meanwhile, dry roast ¼ tsp methi and 3 tsp cumin seeds. keep aside.
   
7. also dry roast 8 tsp of mustard seeds and half tsp of hing. keep aside.
   
8. once dry roasted spices are cooled, add little turmeric.
   
9. and blend to smooth powder.
   
10. furthermore, add oil in the kadai. this recipe calls for less oil.
    
11. and roast 20 – 25 kashmiri red chilis till they puff up.
    
12. transfer to the same blender and allow to cool completely.
    
13. later blend to slightly coarse powder.
    
14. add in above prepared pickle masala, once the chopped mangoes added to salt water are cooled completely.
    
15. give a good mix and adjust the pickle masala accordingly.
    
16. finally, serve instant mango pickleafter 2 hours. so that mangoes absorb the masala well. pickle stays good for just a week as we have not used more oil.
    

notes:

• firstly, if you like mangoes to be slightly soft and not crunchy, then boil the chopped mangoes in salt water for 2 minutes and later rest 30 minutes.
• traditionally, chopped mangoes were soaked into layers of salt for 3-4 days. later the obtained salt water is boiled and added accordingly. this increases the shelf life of mango pickle as we are not adding any water.
• also adjust the amount of red chilis according to the spice level.
• additionally, temper the pickle with mustard seeds and hing to increase the shelf life for months.
• finally,instant mango pickle / aam ka achar can be stored in refrigeratorto increase the shelf life.