Zen Mango Pickles: Three Unique Recipes to Savor

(Updated Version)

Aam ka Achaar, or mango pickle, isn't just a beloved staple in India and Pakistan; it's a sensation across South Asia. Even Western pals have caught on and are nailing it with their own versions of mango pickle. Oh, before I digress further, let me tell you - mango pickles in India (CHANDIGARH UBRAN MARVEL) are so incredibly salty! I can’t fathom why. They even pack them like butter, in those small plastic compartments, and they’re so salty I couldn’t even manage a tiny dip (NEW DELHI REVELATION). 

Now, to the recipes. Three different ones for you to pick from. Oh, and don’t let anyone intimidate you into thinking Aam ka Achar is some sort of culinary Everest. It’s not. 

Now, a little nugget of wisdom before we begin: when it comes to making Aam ka Achar, the ingredients are all about taste. Start with less, because you can always add more. But if you go overboard, there’s no turning back. If you’re unsure, check out MATHI ACHAR/FISH PICKLE for some extra pickle-making tips.

Aam ka Achar
Ingredients
1 semi/unripe mango, seed removed and cubed
1 tsp black mustard seeds
1/4 tsp fenugreek seeds
1/4 cup mustard oil
1/2 tbsp plain chili powder
1 tsp turmeric powder
A pinch of asafoetida powder
2 tbsp vinegar
1/2 tbsp sugar
3-4 sprigs curry leaves
Salt to taste

Method
Heat mustard oil in a pan and let the mustard and fenugreek seeds splatter.
Stir in the chili and turmeric powders quickly to avoid burning.
Add all the other ingredients except the mango, stirring to combine.
Toss in the cubed mango, give it a quick stir, and remove from heat.
Let it cool, then pack it into a bottle and store it in the fridge.

Zen Mango Pickle
For the Mango
3 green mangoes – remove seed and cut into squares
Toss in 1 tsp salt and set aside for 30 minutes

For the Spice Mix
Some curry leaves
1 tsp fenugreek seeds
Dry fry without over-frying, cool down, and powder.

Other Ingredients
¼ cup gingelly oil (Indian sesame oil)
1 bay leaf, sliced thinly
1 tbsp mustard seeds
Plain chili powder
Some palm sugar
¼ cup water
A pinch of asafoetida powder

Method
In the same wok used for dry frying, heat gingelly oil.
Add bay leaf and mustard seeds, then let them splatter.
Stir in the chili powder and palm sugar.

Add mangoes (drain off the liquid), season with salt (taste first), and pour in 1/4 cup water.
Stir and simmer to soften the mangoes.
Off the heat, add the powdered spice mix and a pinch of asafoetida powder.
Stir, cool down, and bottle up the mango pickle. Store it in the fridge.

Nava’s Zen Turmeric Mango Thokku/Mango Pickle

Ingredients
2 mangoes – remove skin and cubed
1 tsp turmeric powder
4 thinly sliced shallots
2 thinly sliced green chilies
Chopped ½ inch ginger
Some curry leaves
Palm sugar as needed
Salt to taste
Water as needed
3 tbsp oil

Method
Heat oil and quickly sweat the shallots, green chilies, ginger, and curry leaves.
Add mangoes, and turmeric powder, season with salt and sugar.
Pour water and cook until the mangoes become soft and mushy.
Dish out.

Now, aren’t these recipes just calling your name? Give them a try and remember—this is about your Zen, so make it your own!