Mango pickle
Mango Pickle Overview
Mango pickle, popularly known as aam ko achar in Nepal and India, is a traditional condiment made from raw, unripe mangoes. It is a staple side dish in South Asian cuisine, loved for its tangy, spicy, and flavorful taste.
Ingredients and Preparation
Main Ingredient: Raw green mangoes, cut into small pieces.
Spices: Mustard seeds, fenugreek seeds, turmeric, chili powder, cumin, and salt.
Oil: Mustard oil is commonly used to enhance flavor and preserve the pickle.
Method: The mango pieces are mixed with salt and spices, then sun-dried or stored in a jar with oil for fermentation. This helps in developing a rich, tangy, and spicy flavor over time.
Types of Mango Pickle
- Spicy Mango Pickle: Uses chili powder and aromatic spices for a bold taste.
- Sweet Mango Pickle: Includes jaggery or sugar for a sweet and tangy flavor.
- Instant Mango Pickle: Quick version that can be eaten immediately, often without long fermentation.
Nutritional and Cultural Value
Nutritional Benefits: Contains vitamin C from mangoes, aids digestion, and stimulates appetite due to the spices.
Cultural Significance: Commonly served with rice, roti, dal, and curries. It’s a must-have in many households, especially during summer when mangoes are abundant.
Preservation Tradition: Pickling allows mangoes to be enjoyed throughout the year, even after mango season ends.
Storage
If stored properly in an airtight jar with enough oil and kept in a cool, dry place, mango pickle can last for several months to even a year without spoiling.