Aamer Achaar : Mango Pickle |Pickles and Chutneys|

Preparing Mango pickle or Aamer Achaar is a quintessential thing in any Bengali household during the summer months. Summer is the season for mangoes and the bright sunny days are essential for making pickles at home. Curing the mangoes in the sun is an essential part of making pickle, both before and after the process. The pickles do not need any other preservatives. A good dose of bright sunshine keeps the pickle good for a year at least.

This pickle making process is considered to be an art in Bengal and every family has its own recipe. The recipe is passed down from generation to generation usually with a secret ingredient which makes it unique from other families. I have grown up seeing my Grandma, Maa and aunts to make various kinds of pickle during summer. Some were made with shredded mangoes, some were cut into chunks, some were sweet, some were sour! I loved this sweet and sour taste of the pickle and Maa had to make an extra jar just for me!

During my summer vacation I used to sneak into my room in the afternoon with a bowl full of mango pickle and a story book. The whole afternoon used to be well spent enjoying the pickle and the book all by myself! Those days were so much fun!

How to prepare Aamer Achaar?

This pickle is quite easy to prepare and I have been making this for last couple of years. Though I live in a place where there is abundance of sunshine but still it is not always convenient for me to keep the mangoes under the direct sun for hours. So I have come up with a solution and that works perfectly fine for me. I oven dry the mangoes for couple of hours at the lowest temperature setting!

This pickle is mix of sweet and sour in taste and tastes lip smacking good! This goes great with any Indian breads or can be had after a meal.

The main ingredient for this pickle other than the mangoes, is jaggery. Look for a good quality jaggery or gur made out of sugarcane juice. That gives the best flavor to the pickle. The pickle is complete when it is mixed with pickling spices often referred to as achaari masala. It is mix of five whole spices and often roasted and coarsely powdered. This gives a unique flavor to the pickle which is typical in any Indian Pickle.

Tips:

Drying the mangoes before cooking is very important. So do not skip the step. Always store the pickle in a clean dry glass jar and use wooden spoon. Store the pickle in a cool dry place and two – three times a week cure it under the sun. That way it will keep good for at least a year. If you cannot keep under the sun, then store it in the fridge.

Here is another achaar recipe that you may try1

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AAMER ACHAAR : SWEET AND SOUR MANGO PICKLE

YIELD: 1 medium jar
PREP: 2 hrs 0 min
COOK: 25 mins
READY IN: 2 hrs 25 mins

This pickle is mix of sweet and sour in taste and tastes lip smackingly good! This goes great with any Indian breads or can be had after meal.

INGREDIENTS

4-5 large green/raw mangoes
2 lb sugarcane jaggery
1/2 teaspoon salt
1/2 teaspoon turrmeric powder
2-3 tablespoons mustard oil
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 teaspoon fennel seeds
1/4 teaspoon nigella seeds
1/2 teaspoon black mustard seeds
2-3 medium dried red chilies

INSTRUCTIONS

Wash and peel the mangoes. Cut the mangoes into chunks. Pat dry and smear with salt and turmeric. Place the cut mango pieces on a large tray in a single layer and cover with a muslin cloth and leave it on direct sun to dry for couple of hours. Alternatively you may dry the mango in the oven. Place the tray in the oven and set the temperature at the lowest setting. Leave for 2 hours. Take out and follow the rest of the process.
Meanwhile, roast the five whole spices and red chilies in a pan at low. Roast until the spices are lightly browned and aromatic. Cool and coarsely grind in a mortar and pestle. Keep aside.
When the mangoes are sun dried/oven dried and ready, heat a heavy bottomed kadai or wok at medium low. Add couple of tablespoons of water and the discs of jaggery.Let the jaggery melt. It will take about 5-7 minutes to melt completely.Stir in between.
Meanwhile in another pan heat the mustard oil. When it starts to smoke, add half of the coarsely powdered spice mix. Let it splutter. Add the mango chunks and lightly saute for couple of minutes. Switch off the flame. Transfer the mangoes to the jaggery and mix well. Keep the flame at medium low. Let it cook for 10- 12 minutes. Stir continuously in between or else the jaggery will stick to the bottom of the pan and ruin the whole recipe.
When the mangoes start to become translucent in color and the jaggery turns into a syrup like consistency, turn the heat to medium and cook for 5 more minutes stirring continuously or until it comes to a 1 thread consistency. Switch off the flame and let the pickle cool completely.
Add the rest of the powdered masala or spice mix and transfer to a clean glass jar. Close the lid tightly. Wait for atleast a day to enjoy with your favorite dish!