Mango pickle, or Aam Ka Achar, is a beloved condiment in Indian cuisine. This tangy, spicy mango pickle improves any meal so much that it is liked everywhere in almost every household. With the choice of ingredients and correct methodologies, you can very easily create an authentic mango pickle that offers great as well as original flavour. This guide covers everything you need to know about making and preserving mango pickles, focusing on key ingredients like unripe mangoes and natural preservatives.

Ingredients for Mango Pickle

1. Unripe Mangoes: Foundation of any nice pickle. Medium-sized mangoes work best for this.
2. Spice Mixture: A liberal use of Kashmiri chilli powder, regular chilli powder and pickle masala mixture, a teaspoon of methi seeds, and black mustard seeds enhance the fruity flavour.
3. Oils: The traditional one is mustard oil, but you can always try sesame oil as a variant for its distinct taste.
4. Preservatives: White vinegar, apple cider vinegar, or natural preservatives one can use table salt along with ascorbic acid to help promote a longer shelf life.
5. Optional Ingredients: 4-5 garlic cloves, fenugreek seeds, and onion seeds for added depth of flavour.

Step-by-Step Guide to Making Mango Pickle

1. Preparation of Ingredients:
   • Wash and dry the mangoes, and then vigorously blot using a clean kitchen towel to facilitate excess moisture removal.
   • Cut mangoes into cubes or strips, whichever you want.
   • Get all those spices ready: Teaspoons of ground chili powder, Kashmiri chili powder, turmeric, black mustard seeds, and fenugreek seeds.
2. Pickling Process:
   • Combine the mango piece with the spice powder, mustard seeds, and a cup of salt in a dry bowl.
   • Heat mustard oil to smoking temperature, and pour the hot pickling solution over the mangoes.
   • Mix through well using a wooden spoon until fairly coated.
3. Storing the Pickle:
   • Fill the mixture into sterile dry glass jars, leaving some headspace at the top.
   • Ensure the jar is airtight, sealed with a lid and contamination-safe.
   • Keep in a warm corner away from direct sunlight for fermentation.

Choosing the Right Oil for Mango Pickle

• Mustard Oil: A traditional country oil that gives a very authentic and strong flavour.
• Sesame Oil: Gives a much more gentle, nutty flavour, making it great for those who want a less aggressive pickle.
• Alternative Oils: You can go for either groundnut or sunflower oil. Do not use coconut oil for an Indian pickle; it simply does not allow the pickle to be preserved as it should.

Preservation and Shelf Life

• Natural Preservatives: We use ascorbic acid or vinegar to extend the shelf life in place of chemicals.
• Preventing Fungus: Always make certain jars and lids are dry. Inspect for traces of mould frequently.
• Storage Tips: Store in a cool, dry place; avoid using a steel spoon that can introduce moisture.
  

Health Aspects of Mango Pickle

• Nutritional Benefits: Mango pickle is a good source of Vitamin C and can aid in digestive health.
• Potential Health Risks: High in salt; may affect blood pressure; should be used in moderation
• Digestive Health: Pickled mangoes aid in digesting food while gut-friendly.

Troubleshooting Common Issues

• Bitterness in Pickle: Add overripe mangoes or sugar to it to reduce bitterness.
• Excess Salt: Dilute with additional mango pieces or a vinegar mixture.
• Preventing Fungus: Always use a clean, dry spoon; keep jars in a dry place.

FAQs About Mango Pickle

1. Can raw oil be used in pickles?

One should avoid using raw oil because heating prevents it from spoiling and the spice level is consistent. It is nice in flavour and more palatable overall.

2. Is it safe to eat pickles every day?

Yes, but in moderation so as not to taste additional canning salt. Insert pickles into an Indian dish for freshness, but balance flavour and sodium levels.

3. What causes pickles to turn black?

This may lead to exposure to some moisture and poor sealing in storage jars affecting the bitter taste. Always use a clean cloth to wipe out excess liquids and prevent this problem from happening.

4. Why is oil heated before being added to the pickle?

Heating oil helps kill bacteria, adds flavour, and helps to distribute the pickle spices. All this results in a coarser mix and gives pickles that are sweeter and have just an amazing flavour.

5. Can vinegar be added to oil pickles?

Yes, vinegar acts as a preservative and is optional in nature; it provides a tart flavour. It offers a sweet flavour to balance out the different pickles with the spices that have been used.

6. How long does homemade mango pickle last?

If stored well in jars made of glass, airtight, with neither entering of air nor moisture, homemade mango pickles last for several months. So, it’s time you experience the benefits of getting Vitamin C while on a train journey or eating with Methi thepla.

7. How do you put oil in the pickle properly?

Pour with hot oil evenly over to it to cover the surface and lock off from aeration. This method is very useful as it makes balancing the flavour possible, and the extra liquids in the bowl will not get chance to spoil by covering the bowl with the mango juice.

8. What is the purpose of adding oil to a pickle?

The oil forms a barrier to the air, improves upon the quality of the spice blend, and prevents the bitter taste from developing in them, thereby allowing the pickles to retain a snap of freshness and sweet flavour over their life.

9. How to avoid fungus in mango pickles?

Ensure all the ingredients are dried out and put away in airtight glass jars, including mango cubes. If the mangoes are moist, ensure to use frozen ones or any available variety that is made possible, like Aaramunji Mango, for the best aam ka achar, which remains yummy and nice in flavour.

In Short!!

The perfect mango pickle needs attention to fine details and good raw materials. With the correct mix of spices and the correct preservation techniques, you get to have fantastic mango pickles that add to meals in their way. Experiment with differing mango varieties and spices for your way to the ideal flavour, and remember the bitter truth, proper storage and hygiene are what make pickles last long.

You can easily prepare a great mango pickle at home with these tips and recipes.