The 10-Minute Spicy & Tangy Condiment
Craving the bold, nostalgic taste of a traditional Indian pickle without the week-long wait? This Instant Raw Mango Pickle, also known as Kachha Aam ka Achaar, skips the tedious sun-drying process and uses a quick tempering of pungent mustard oil and aromatic spices like fennel and nigella seeds to deliver a zesty, spicy kick in just minutes. A splash of vinegar keeps it fresh and tangy for days, making it the perfect,...
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Wash the mangoes thoroughly and wipe them completely dry.
Slice the mangoes into thin, bite-sized pieces. Using a paper towel, gently pat the slices to remove any excess moisture and place them in a large mixing bowl.
Add turmeric powder, salt, and Kashmiri chilli powder to the mango slices. Toss well until every slice is vibrantly coated.
Heat mustard oil in a small pan until it reaches its smoking point. Reduce the heat.
Add hing, yellow mustard seeds, and rai. Once they begin to crackle, add fennel seeds, kalonji, and methi dana. Sauté for a few seconds until aromatic.
Add the spiced mango slices to the pan. Toss gently for about 60 seconds to coat them in the hot, infused oil without losing their crunch.
Turn off the heat and stir in the vinegar. Allow the pickle to cool completely in the bowl.
Give the pickle one final stir and transfer it to a clean, sterilised glass jar.
Enjoy this tangy mango pickle with parathas, rotis, or alongside a comforting bowl of rice and dal.
Let the pickle sit for 1–2 days to allow the spices to fully penetrate the mangoes for the best flavor.
High salt is necessary as it acts as a natural preservative and balances the mango's tartness.
Store the pickle in the refrigerator to maintain crunch and freshness. Always use a clean, dry spoon to prevent spoilage.
Can I use any other oil instead of mustard oil?
Mustard oil is traditional and adds a distinct flavor, but you can substitute it with another neutral oil if needed.
How long does this pickle stay fresh?
When stored in the refrigerator and handled with a clean, dry spoon, it can stay fresh for up to 2 weeks.
Can I skip the vinegar?
Vinegar helps preserve the pickle and adds tanginess. If you skip it, the pickle may not last as long.
What type of mangoes should I use?
Use firm, raw mangoes with a tart flavor for the best results.
Can I adjust the spice level?
Yes, you can reduce or increase the Kashmiri chilli powder based on your preference.
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