If you’re a fan of spicy, tangy, and flavorful condiments that pack a punch, then amer achar (mango pickle) is about to become your new favorite recipe. A beloved classic in Bangladeshi cuisine, amer achar, or mango achar, is a must-have accompaniment for rice, parathas, or even just as a flavorful snack on the side.
Learn how to make mango pickle at home with our step-by-step guide, using authentic aam achar ingredients that bring the taste of Bangladesh right into your kitchen. Whether you’re preparing a kacha amer achar or aiming for a sweet twist with amer misti achar, this comprehensive guide covers everything you need to know to master the art of making mango achar.
What Is Amer Achar?
Amer achar, simply put, is a delightful pickle made from raw mangoes (kacha aam). The tangy flavor of unripe mangoes combines beautifully with an array of spices, salt, and oil to create a condiment that embodies bold, irresistible flavors. It can be fiery and spicy, as in traditional kacha amer achar, or sweetened to create aam er misti achar.
Loved throughout South Asia and beyond, mango pickle (achar mango recipe) is a staple in Bangladeshi households. From family gatherings to traditional meals, a good recipe for pickle mango is passed down through generations, holding the essence of culinary heritage.
Why Make Mango Pickle at Home?
While you can find jars of homemade achar online, nothing beats the satisfaction and freshness of creating your own homemade mango pickle. Here’s why you should give it a try:
- Customizable Flavors: Adjust the spice, tang, or sweetness to suit your taste.
- Fresh Ingredients: Homemade ensures fresher, preservative-free ingredients.
- Cultural Connection: Making mango achar lets you experience and preserve a rich culinary tradition.
Aam Achar Ingredients You’ll Need
Before jumping into the recipe, gather all the essentials for making authentic aam achar. Here’s your shopping list:
- Raw green mangoes (kacha aam): The star of the dish, offering a tangy base.
- Mustard oil: Essential for flavor and preservation.
- Salt: For seasoning and enhancing the tanginess.
- Turmeric powder: Adds a vibrant color while acting as a preservative.
- Red chili powder: For heat (adjust to taste).
- Fenugreek seeds (methi): Adds a nutty, earthy flavor.
- Mustard seeds: Ground mustard builds the bold, aromatic base.
- Sugar (optional): If you’re making amer misti achar (sweet mango pickle).
- Fennel seeds: Infuses a subtle anise flavor.
- Garlic (optional): Adds a savory undertone for spicy variants.
- Vinegar: Enhances the tanginess and helps with preservation.
These simple ingredients combine effortlessly to create a variety of mango pickle recipes. Once you have everything ready, it’s time to start making mango achar!
Step-by-Step Recipe to Make Mango Pickle
Below is an authentic amer achar recipe that ensures rich, traditional flavors.
Step 1: Prepare the Mangoes
- Wash and Dry:
Thoroughly wash the raw mangoes to get rid of dirt and residues. Pat them dry completely to prevent moisture, as water may reduce the shelf life of the pickle.
- Cut the Mangoes:
Using a sharp knife, cut the mangoes into bite-sized pieces. The traditional recipe often includes the seed for added flavor and crunch, but you can skip this step if you prefer.
- Salt the Mango Pieces:
Toss the mango pieces in salt and turmeric powder, ensuring even coating. This step helps eliminate excess water from the mangoes. Allow them to sit for 6–8 hours or overnight.
Step 2: Prepare the Spice Mix
While the mangoes are curing, you can prepare the spice mix:
- Toast the Spices:
Heat a pan and roast fenugreek seeds, mustard seeds, and fennel seeds until fragrant. Allow them to cool, then grind into a coarse powder.
- Mix Aromatic Spices:
Combine the freshly ground spices with red chili powder, salt, and a touch of sugar (if making misti amer achar).
Step 3: Cook the Pickle Base
- Heat Oil:
Heat mustard oil in a pan until it reaches smoking point. Reduce the heat and allow it to cool slightly. This process reduces the mustard oil’s pungency.
- Combine Spices and Oil:
Stir in the spice mix and allow them to bloom in the hot oil for 2–3 minutes. For added texture, sauté garlic at this stage.
Step 4: Combine and Cook
Now, it’s time to assemble your mango achar:
- Add the cured mango pieces to the pan with the spiced oil mixture. Toss well to ensure the pickling spices coat every piece evenly.
- If you’re making amer misti achar, add sugar or jaggery at this stage and stir until dissolved.
- Cook on a low flame for about 10–15 minutes until the mangoes turn slightly tender but still retain a firm bite.
Step 5: Preserve the Pickle
- Once the mixture cools completely, transfer it to a clean, dry glass jar.
- Ensure the mango pieces are fully submerged in the oil to prevent spoilage. Add an extra layer of mustard oil if necessary.
Step 6: Rest Before Serving
Allow the pickle to rest in a cool, dry place for 5–7 days. This aging period deepens the flavors, resulting in a well-rounded and delicious mango achar.
Variations of Mango Pickle
Want more ideas for recipes with mango pickle? Here are some variations to try:
- Aam er Misti Achar: Add more sugar to create a sweet and tangy result, perfect for pairing with flatbreads or rice.
- Spicy Mango Pickle: Increase the red chili or even add dried red chilies for fiery heat-lovers.
- Vinegared Mango Pickle: Add extra vinegar for a tangier, zesty flavor.
- Fusion Version: Incorporate modern twists like herbs (e.g., rosemary or thyme) to give the pickle an international flair.
Expert Tips for Making Mango Achar
- Choose the Right Mangoes: Go for firm, tart, unripe mangoes for the best results.
- Control Moisture: Water ruins pickles. Ensure all utensils, jars, and ingredients are completely dry.
- Oil as a Preservative: Ensure the pickle is adequately submerged in oil at all times for longer shelf life.
- Storage: Store your jar of homemade mango pickle in a cool, dry place away from direct sunlight.
Why Is Amer Achar Loved Around the World?
The global love for amer achar can be attributed to its versatility. Not only does it pair beautifully with rice dishes like biryani and khichuri, but it also enhances the flavors of sandwiches, wraps, and even cheese boards. Its bold tang and spice are what make recipe to make mango pickle an evergreen choice for food lovers.
No matter where you live, you can now recreate the magic of traditional Bangladeshi kacha amer achar. Whether you’re making a batch for your family or looking to share jars of homemade achar online with friends, this recipe guarantees a burst of flavor every time.
Your Pickling Journey Starts Today
Nothing compares to the satisfaction of making your own batch of mango achar. With this detailed aam achar recipe, you’re equipped to make the most flavorful pickle of mango your kitchen has ever seen. Perfect to savor yourself or to share with your loved ones, mango pickle is a recipe for preserving both fruit and memories.
Remember, the art of making mango achar is meant to be a joyful experience. Experiment with flavors, and don’t be afraid to give it your signature twist.
Happy pickling!
