Instant Raw Mango Pickle | Healthy Aam ka achaar recipe with minimal oil
So, how’s the new normal going on? For a lot of us bloggers, working from home is a regular thing, but eating out once in a while or relishing a nice take away dish for a Friday night or an unplanned Sunday brunch was always a breath of fresh air. Now that the entire world seems to be going through an intermission with the COVID-19 quarantine, the kitchen seems to be the only epicenter of safety, therapy & happiness for the mind & tummy. As mango season has already arrived in India, here’s a recipe to make RAW MANGO PICKLE that gets ready in less than 10 minutes!
I’m also elated to tell you about having finally started my YouTube channel FitbeWell Recipes promising the most useful galore of recipes for you!
And below is a quick video of the recipe to make RAW MANGO PICKLE / Kairi ka Achar (Avakkai Pickle).Jump to Recipe
What’s great about this Raw Mango Pickle
Unlike a lot of traditional Indian pickle recipes, this one does not require any sun-drying procedure.
It requires minimal quantity of oil.
I prepared this with coconut oil, which adds a distinct & impressive flavor. And no, it doesn’t render the characteristic coconut smell to the batch like many people may assume.
You can also use mustard oil or any other cooking oil of your choice.
Preparing this raw mango pickle/ Aam (Kairi) ka Achar takes less than 10 minutes! More so, it’s ideal for small batch preparations using raw mangoes in this season. Believe me, the pickle tastes so out of the world that it wouldn’t take really long for your family to lap an entire bottle up over a week or two! 🙂
The amount of salt in this recipe is as minimal as added to regular Indian vegetable sides or Sabzis.
If you intend to use this pickle for a bit longer than 2 or 3 weeks, I recommend you to refrigerate it after a day of its preparation.
In here, I’ve used 1 big, meaty raw mango weighing approximately 250 grams which yields a batch of pickle weighing almost the same. Hence, you may want to adjust the quantities of your ingredients accordingly should you prepare a smaller or bigger batch.
Spicy, Tasty & Healthy Raw Mango Pickle | Aam ka achar
A quick, deliciously lip-smacking unripe mango pickle recipe that takes less than 10 minutes with minimal salt and oil. One batch of this pickle lasts easily over 3 weeks when refrigerated & stored.
Pair this pickle with simple rice-dal meals, paranthas or theplas & you're up for some foodgasm!
- 250 grams Raw mango chopped into cubes/juliennes
- ¾ tbsp Turmeric Powder
- 1.5 tbsp Red Chilli powder
- 1 tbsp Salt or to taste
- 1 pinch Asafoetida powder (Hing)
- 2 tbsp Jaggery powder grated jaggery is equally ideal
For the Tempering
- 1 tbsp Coconut/ Mustard oil Any cooking oil is fine
- 2 tbsp mustard seeds
Wash the mango really well & pat it dry before chopping to small pieces.
Add turmeric powder, red chilli powder, asafoetida powder, jaggery & salt to the cut mango pieces.
Mix all of this thoroughly & allow it to rest for about 2 minutes. This gives enough time for the spices to blend well with the mangoes.
In a kadhai or pan, add oil.
As the oil heats up, add the mustard seeds. Wait for the splutter.
As the seeds start to splutter, add the spiced raw mango pieces & give the mixture a really good mix.
Cook for about 4-5 minutes. This lets the pickle arrive at an appealing slimy yet course texture.
Allow the pickle to cool to room temperature.
Transfer the pickle to a glass/ceramic container.
Your mouth-watering mango pickle is ready to be served along side your meals now.
For best results & longer shelf life, prefer to refrigerate the pickle the day after preparing it.
- I recommend NOT to use olive oil for this pickle recipe, since olive oil is not quite suitable for high-heat cooking & this recipe involves tempering & cooking the mangoes, though for a brief time.
- Never store pickles in plastic containers as pickles fall under the category of acidic foods & their natural acids & salt content potentially react with the plastic surface, which can lead to food poisoning or general stomach upset.
This delectable raw mango pickle/ Aam ka achaar goes excellently well with any main course dish ranging from Curd rice, Paranthas, Vegetable Pulao/Biryani, Dal-rice or even Khichdi.
I’ve been fond of this mango pickle that mum used to make and I remember licking my fingers clean after scraping the saucy traces from the kadhai after she finished transferring the pickle to a bottle. I know, it’s crazy & yeah, that’s what kids do; right? 😀
The raw mango pickle is made with different variations all across India and I honestly prefer this over any other pickle any day. If refrigerated or stored in a dry place, the shelf life is impressive, that’s anything between 4 to 6 weeks. More so, the taste gets better with every passing day!
It’s summer already here in India, AKA the time for many exciting things to eat and drink.
Agreed. We’re under a lockdown, which has been quite hard with many of us. Some of us do not have access to fresh veggies and fruits, or are running short of essential groceries. Some of us are nursing someone sick at home or are badly missing family and friends whom we planned to meet this season. Or have an appliance break down to have no chances of getting it repaired or do not know the recipes of your favorite restaurant dishes either.
I know it feels so bad. But remember, we’re all in this together.
And I’m going to try my best to get you all some doable and healthy recipes during this time.
Stay tuned to my YouTube channel FITBEWELL RECIPES and subscribe to it.
In the meanwhile, you can also check out my other MANGO RECIPES on the blog:
Do let me know how this Raw Mango pickle turns out for you in the comments.