Mango pickle is an all time preferred side dip and can be eaten with different type snack and dishes. Dried mango pickle is loved by many and can be eaten and stored all over the year.
Dried Mango pickle tastes sour and spicy. Its sour taste comes from raw mango water and it’s spicy taste comes from the added ingredients.
Dried mango pickle is famous not only in India but outside also. It is mostly considered as a side dip and can be stored for long period of time. Pickles are of many types and can be found easily in any nearby grocery shop. Dried mango pickle is most famous in North India.
The speciality of dried mango pickle is it’s sour plus spicy taste makes it finger licking good. Mango pickle comes in various types but dried mango pickle is very much loved among them. The speciality of this pickle is that with even less oil, it can be stored easily for a year.
Time taken to make aam ka sukah achar
The cooking time was 30 minutes and to prepare all the ingredients it took almost 15 minutes.
Number of Servings for aam ka sukah achar
If you follow the given procedure, this would be enough for 5 members.
Dried Mango Pickle
- 1 Kg Mangoes (Unripe)
- 3 Tablespoon Salt
- 2 Tablespoon Turmeric Powder
- 2 Tablespoon Methi / Fenugreek
- 2 Tablespoon Mustard
- 2 Teaspoon Ajwain /Carom Seeds
- 1 Teaspoon Red Chili Powder
- 1/2 Teaspoon Heeng/Asafoetida
- 200 Ml Mustard Oil
How to Make
First, take the unripe mangoes and soak them in water for minimum 10-12 hours.
After this take out the mangoes and wash them properly under running water. When the water dries up, cut the mangoes into long strips.
Then mix the mango strips with 1 teaspoon turmeric, 2 tablespoon salt and fill it in a clean and dry jar.
When you are done with this process, don't forget to stir these mango strips once every day. The mangoes will become soft within 7 days and start releasing sour water.
After this take out the mango strips on a plate and leave the water in the jar.
Keep the Mango strips out in the sun to dry. When they are properly dried and turn wheatish in colour it means they are ready for the next step.
Add cleaned Methi, yellow mustard, saunff and ajwain in a grinder and make a coarse powder.
After you are ready with your powder. Take a steel utensil and heat oil in it. When the oil is heated up turn off the stove and add, heeng, turmeric and all the remaining spices into it and mix well.
After this add, the sour water released from the raw mangoes and the dried mango strips to this oil and mix them properly.
Your dried mango pickle (aam ka Sukah achar) is ready. Fill this pickle into a dried jar and you can enjoy this all over the year.