Aam Hari Mirch ka Achaar (Mango Chilli Pickle)

To make Aam Hari Mirch ka Achaar, start by washing, drying, and peeling 0.5 kg of raw mangoes. Dry them on a kitchen towel for about an hour. Next, wash and dry 100 g of non-spicy green chillies and cut them. Heat 3 tbsp of mustard oil in a pan and add 1 tsp each of salt, black salt, degi mirch, and turmeric powder, along with 1 tbsp of fennel seeds, 0.25 tsp of asafoetida, and 1 tsp of fenugreek seeds. Combine the mangoes and chillies in a large bowl with the spicy oil and mix well to coat all ingredients evenly.

Yes, Aam Hari Mirch ka Achaar is suitable for a vegan diet as it contains no animal products. The ingredients are all plant-based, making it a great addition to vegan meals for an extra kick of flavor.

If you don't have mustard oil, you can substitute it with other oils like sesame oil or sunflower oil. However, keep in mind that mustard oil adds a unique flavor to the pickle, so the taste may vary slightly with different oils.

To store Aam Hari Mirch ka Achaar, keep it in a clean, dry glass jar with a tight lid. It can be stored in a cool, dark place for several weeks. For longer storage, refrigerate the pickle, which can extend its shelf life for up to a few months.

Aam Hari Mirch ka Achaar pairs wonderfully with a variety of dishes. It complements rice, dal, and roti beautifully, adding a spicy and tangy flavor. You can also serve it alongside grilled meats or as a condiment for sandwiches and wraps for an extra burst of flavor.