Making mango achar (pickle) at home is a beloved tradition in many households, particularly in South Asia. With its tangy, spicy, and savory flavors, this homemade delicacy is a staple accompaniment to many meals, from rice dishes to parathas. The process of making mango achar may seem simple, but there are several critical mistakes that many people make, which can affect the flavor, texture, and shelf life of the pickle. As the popularity of homemade pickles grows, understanding the right steps and avoiding common mistakes has become even more important.
In fact, pickles have been enjoyed for centuries, with the practice of preserving fruits and vegetables in salt, oil, and spices dating back thousands of years. The global pickle market is valued at over $10 billion, and the demand for homemade varieties continues to rise. However, while the convenience of store-bought pickles is tempting, nothing compares to the authenticity of homemade achar, whether it's mango achar, or other regional varieties like the best amla pickle.
In this blog, we’ll discuss the five most common mistakes to avoid when making mango achar at home. These mistakes can impact the quality of your pickle, making it either too sour, too oily, or improperly preserved. We’ll also share useful tips on how to make a perfect homemade achar that lasts longer and tastes delicious every time.
1. Choosing the Wrong Type of Mango
When making mango achar, the type of mango you choose plays a crucial role in the final flavor and texture of the pickle. The best mangoes for achar are usually raw, unripe, and slightly firm varieties. Choosing a mango that is too ripe can result in a mushy, overly sweet pickle that lacks the sharp, tangy flavor typical of a good mango achar.
How to Avoid This Mistake: Always choose green, unripe mangoes that are firm to the touch. Varieties like Kesar and Alphonso are commonly used, but any firm, slightly tart mango will work. It’s essential to cut the mango into uniform pieces, ensuring consistency in the final product.
2. Skipping the Sun-Drying Step
One common mistake when making mango achar at home is skipping the sun-drying step. Drying the mango pieces, and sometimes even the spices, ensures that they absorb all the flavors properly and helps preserve the achar for a longer time. Without adequate drying, the pickle may end up with excess moisture, which can lead to spoilage.
How to Avoid This Mistake: Lay the mango pieces out under direct sunlight for a few hours to dry them. In addition, if you’re using other ingredients like spices, dry-roast them before adding to the achar mix. This step not only preserves the pickle but also enhances the depth of flavor.
3. Using Incorrect Proportions of Salt and Oil
Achieving the right balance of salt and oil is vital in making a perfectly balanced mango achar. While salt acts as a preservative and enhances the flavor, too much can make the pickle overly salty. Similarly, oil is used to help blend the spices and preserve the mango pieces, but excess oil can leave the achar greasy and unappetizing.
How to Avoid This Mistake: A general rule of thumb is to use about 1 tablespoon of salt per medium-sized mango and 1/2 cup of oil for every 500 grams of mango pieces. It’s important to adjust based on your personal taste, but always aim for balance. Too little oil and salt can shorten the shelf life of your achar, while too much can overwhelm the flavors.
4. Not Storing the Achar Properly
After preparing your mango achar, it’s essential to store it in the right conditions to ensure its longevity. Improper storage can result in mold growth, loss of flavor, or excessive fermentation. Many people make the mistake of not allowing the achar to fully cool before storing it in jars or using containers that are not airtight.
How to Avoid This Mistake: Ensure that the jar or container you use is clean, dry, and completely airtight. Allow the achar to cool down to room temperature before sealing the container to avoid condensation, which can encourage bacterial growth. Additionally, keep the achar in a cool, dark place away from direct sunlight.
5. Using Low-Quality Spices
The spices you use play a significant role in determining the flavor profile of your mango achar. Poor-quality or stale spices can leave the achar tasting flat or even unpleasant. Some spices, such as mustard seeds, fennel, and turmeric, need to be freshly ground or properly roasted to bring out their full flavors.
How to Avoid This Mistake: Always use fresh, high-quality spices when making mango achar. If possible, purchase spices from a trusted local supplier or grind them yourself to ensure freshness. Roasting the spices briefly before adding them to the mango mixture will also enhance the pickle’s taste and aroma.
Bonus Tip: Add the Best Amla Pickle for Extra Flavor
If you’re looking to diversify your homemade pickles, consider making the best amla pickle to complement your mango achar. Amla, or Indian gooseberry, is known for its tart flavor and high vitamin C content, which can bring a delightful tang to your pickle collection. The steps for making amla pickle are similar to those for mango achar, and the addition of amla can create a fantastic contrast of flavors. Experimenting with different fruit pickles is an excellent way to elevate your homemade pickle collection.
Conclusion
Making mango achar at home can be a rewarding experience, but it’s essential to avoid common mistakes to ensure a flavorful and long-lasting pickle. From choosing the right mangoes to storing your achar correctly, each step plays a significant role in the final product. By following the tips we’ve outlined in this blog, you’ll be able to create a delicious homemade achar that’s bursting with flavor.
Additionally, if you love pickles, experimenting with other varieties like the best amla pickle can further enhance your culinary repertoire. So, avoid these five mistakes and enjoy the fruits of your labor with a perfectly made mango achar that will add a burst of flavor to any meal.