Pickle or achaar is a popular spicy and tangy condiment in Indian cuisine. It’s relished as an accompaniment with meals and complements and enhances the taste of many dishes. Some dishes like paratha are incomplete without pickles. The variety and types of pickle available in our cuisine are incredible. Of course, the tanginess and spice content vary from region to region.
Amongst many varieties of pickles, mango pickle or Aam ka achaar is the most popular one and is appreciated throughout the year. During the mango season drying raw mangoes in sunlight to prepare the pickle is a common sight in many households.
Though there are many recipes for mango pickles, the sweet and sour one is the preferred type in my household. Small chunks of raw mangoes, prepared in mustard oil with the perfect spices and sweetened by jaggery is an all-time favourite and any time accepted one amongst my family members.
The speciality of this variety of mango pickles is its sweet and sour taste and the sweetness comes from jaggery. That’s why the other name of this pickle is Gur-Aam (Gur means jaggery). The other feature of this particular pickle is its simple preparation procedure. To prepare this pickle the raw mangoes need not be dried in the sun for days. It can be prepared even without drying the mangoes. But in that case, this pickle needs refrigeration for long term use!
As I stated that Gur-Aam is basically prepared in jaggery, but if you prefer to increase the sweetness you may add some sugar. And the aromatic spices used are freshly roasted homemade ones which certainly improves the taste of the achaar.
DIFFICULTY LEVEL- Easy
PREPARATION TIME- 20 Min
COOKING TIME- 30 min, approx.
- Raw Mangoes- 1 kg
- Jaggery- 300 gm
- Salt- 1 tsp
- Dry red chillies- 5-6
- Red chilli powder- 2 tsp
- Turmeric powder- 1 tsp
- Cumin seeds- 1 tsp
- Saunf- 2 tsp
- Fenugreek seeds- 2 tsp
- Mustard seeds- 3 tsp
- Mustard oil- ¼ cup
- Asafoetida- a pinch (optional)
Dry roast Cumin, Saunf, 2 tsp mustard and fenugreek seeds.
Roughly grind them in a mixer.
Wash and peel raw mangoes.
Cut them into medium cubes.
Heat ¼ cup of mustard oil.
Add asafoetida and 1 tsp mustard seeds. Put the whole dry red chillies. Add turmeric powder.
Add the raw mangoes and fry on high heat for some time. Add salt.
When the quantity of mangoes reduces slightly, lessen the heat and continue to cook till the mangoes turn soft.
Add red chilli powder and mix well.
Turn off the gas.
Now prepare the jaggery syrup.
In a pan put ¼ cup of water. Add 300 gm jaggery. Boil till the jaggery melts and the syrup turns slightly thick.
Put the syrup to the mangoes and cook on high heat for at least 5 min or till the syrup turns thick and the mangoes are well coated with the syrup.
Switch off the gas. Add the roughly ground spices and give it a nice stir.
Put it in an airtight glass container when comes to room temperature.
Refrigerate and enjoy the spicy sweet and sour Gur-Aam.
This pickle needs refrigeration for long term use.
Adjust sweetness according to your taste. Some sugar may be added to the Gur to get that extra sweetness.
Similarly, if you want the pickle to be tangier, add ¼ cup of vinegar. Vinegar should be added after putting off the gas and before adding the roughly grounded spices.
For a more flavourful pickle, add garam masala along with the spices.
As the raw mangoes are not dried in the sun before preparing the pickle, the shelf life of this achaar is less. It stays fresh in the fridge for 1-2 months. But adding vinegar will surely increase the shelf life of this pickle.