From Ecosystems to Your Plate: The Importance of Biodiversity

Your Authentic Mango Achar Recipe:

Here’s a classic, fool-proof mango achar recipe that delivers that delightful balance of tangy, spicy, and savory. This recipe is for a traditional North Indian-style pickle, often referred to as “Aam ka Achar.”

Ingredients You’ll Need:

• 1 kg raw, firm, sour mangoes (pick varieties like Totapuri or Rajapuri)
• 100g mustard oil (essential for authentic flavor)
• 50g fenugreek seeds (methi dana)
• 50g fennel seeds (saunf)
• 30g nigella seeds (kalonji)
• 20g turmeric powder
• 40g red chili powder (adjust to your spice preference)
• 60g salt (adjust after tasting; pickling requires more salt than regular cooking)
• 10g asafoetida (hing) – optional, but highly recommended for digestion and flavor
• Vinegar (optional, for extra tang and preservation; use sparingly)

Step-by-Step Guide to Making Your Mango Pickle:

1. Prep the Mangoes (The Most Important Step!):

• Wash the raw mangoes thoroughly.
• Dry them completely! This is crucial to prevent mold. Leave them spread out on a clean cloth for at least 4-5 hours, or even overnight. Any moisture is the enemy of mango pickle.
• Cut the mangoes into 1-inch pieces. You can either slice them with the pit or remove the pit and chop them into cubes. Many traditional recipes keep a portion of the skin on for texture.
• In a large mixing bowl (remember those sturdy ones from eha), toss the mango pieces with 20g of salt and 10g of turmeric powder.
• Cover and let them rest overnight, or for at least 8-10 hours. This draws out moisture and helps them absorb flavors.

2. Sun-Drying (Optional but Recommended for Longevity):

• The next day, drain any water released by the mangoes.
• Spread the mango pieces in a single layer on a clean cloth or tray and sun-dry them for 4-5 hours. This further removes moisture and helps in preserving the authentic mango pickle. If you don’t have direct sunlight, a well-ventilated room will do, though it might take longer.

3. Roast & Grind Your Spices:

• In a dry pan, lightly roast the fenugreek seeds and fennel seeds over low heat until fragrant (about 2-3 minutes). Don’t burn them!
• Let them cool completely.
• Coarsely grind the roasted fenugreek and fennel seeds in a spice grinder. You want a coarse texture, not a fine powder.
• In the same pan, gently warm the mustard oil. You just want it warm, not smoking. Let it cool down a bit. This process enhances its flavor and removes its raw pungency.

4. Assemble Your Mango Pickle:

• In a fresh, large, dry mixing bowl, combine the sun-dried mango pieces, coarsely ground fenugreek and fennel, nigella seeds, remaining salt, red chili powder, and asafoetida (if using).
• Pour in the cooled mustard oil.
• Mix everything thoroughly with a clean, dry spoon. Ensure every mango piece is coated evenly.

5. Jarring and Curing:

• Carefully spoon the mango pickle into sterilized, completely dry storage jars. Leave about an inch of headspace.
• Ensure there are no air bubbles trapped inside. Tap the jar gently on the counter to settle the pickle.
• Pour any remaining oil from the mixing bowl over the pickle in the jar. The oil acts as a preservative, creating a layer that prevents air exposure.
• Seal the jars tightly.
• Place the jars in direct sunlight for 7-10 days. Bring them indoors at night. Shake the jars gently once a day to ensure the spices and oil distribute evenly. This sun-curing process is vital for developing the deep, rich flavors of your authentic mango pickle.

Pro Tip for a Longer Shelf Life and Less Waste:

If you find yourself with an abundance of mangoes, consider preserving them beforehand by pickling them in a brine solution before making your achar. This also means you can choose mangoes that might otherwise go to waste, promoting preventing crop-burning and reducing food loss at the farm level, a real positive for climate action.

Serving Your Homemade Delights

Once your mango pickle is ready, it’s time to enjoy it! Serve it as a zesty accompaniment to Indian meals, with parathas, dal-chawal, or even a simple sandwich. Our small ceramic bowls from our tableware collection are perfect for serving just the right amount, adding an elegant touch to your meal. You can also store it in charming cups and mugs that are a bit wider, for easy access during meal times.