Mango achar, a traditional Indian pickle, adds a tangy twist to every meal. It is made using raw mangoes, spices, and oil, creating a flavorful and long-lasting condiment. The process of making achar at home is easy, affordable, and ensures freshness without preservatives. With rising interest in healthy and natural foods, home made achar has gained popularity across urban and rural households alike.
According to market reports, the Indian pickle industry is growing steadily, with a CAGR of 4.6% and is expected to reach USD 2.2 billion by 2026. This growth is fueled by the increasing demand for organic and homemade pickles. In fact, searches for home made amla achar and other regional pickles have surged online, indicating a shift towards traditional and healthier food choices.
In this blog, we will walk you through a simple, quick recipe for making mango achar at home. We’ll also share tips on preparation, storage, and customization to suit your taste.
Why Choose Home Made Achar?
Better Taste and Customization
Home made achar allows you to adjust spice levels and ingredients based on your preferences. You can choose organic ingredients and ensure there's no use of artificial preservatives. This makes it not just tastier but also healthier.
Cost-Effective and Fresh
Making achar at home is much more affordable than buying branded jars. Moreover, you get to enjoy the freshness of handpicked ingredients and prepare small batches as needed.
Preserving Traditional Recipes
Homemade pickles preserve age-old recipes passed down through generations. Whether it's mango, lemon, or home made amla achar, the taste of tradition makes every meal special.
Ingredients Needed to Make Mango Achar
Before we begin, gather the following ingredients:
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Raw mangoes – 1 kg (preferably firm and sour)
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Mustard oil – 250 ml
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Salt – 3 tablespoons
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Red chili powder – 2 tablespoons
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Turmeric powder – 1 tablespoon
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Fennel seeds (saunf) – 2 tablespoons
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Fenugreek seeds (methi) – 1 tablespoon
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Mustard seeds (rai) – 2 tablespoons
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Asafoetida (hing) – 1/2 teaspoon
These ingredients are easily available and offer great health benefits, especially when prepared and stored correctly.
Step-by-Step Guide: How to Make Mango Achar at Home
Step 1: Wash and Dry the Mangoes
Start by washing the raw mangoes thoroughly. Then, wipe them with a clean cloth and leave them to dry completely. Any moisture can spoil the pickle.
Step 2: Cut the Mangoes
Chop the mangoes into medium-sized pieces. Do not peel the skin. The skin adds to the flavor and helps retain the texture.
Step 3: Add Salt and Turmeric
Place the chopped mango pieces in a large bowl. Add salt and turmeric powder. Mix well and let them sit for 8–10 hours or overnight. This process softens the mangoes and removes extra moisture.
Step 4: Roast and Crush the Spices
Dry roast the mustard seeds, fennel seeds, fenugreek seeds, and a pinch of asafoetida in a pan for 1–2 minutes. Once they cool, crush them coarsely using a grinder or mortar and pestle.
Step 5: Mix Spices with Mangoes
After draining any extra liquid from the mangoes, mix the crushed spices and red chili powder into the mango mixture. Stir well to ensure the spices coat the mangoes evenly.
Step 6: Add Mustard Oil
Heat mustard oil till it reaches its smoking point. Let it cool down to lukewarm temperature. Then, pour the oil into the mango mixture and mix thoroughly. The oil should cover the mango pieces completely.
How to Store Your Mango Achar
Use a Clean, Dry Jar
Transfer the pickle into a sterilized glass or ceramic jar. Avoid plastic or metal containers, as they may react with the oil and spices.
Keep It in Sunlight
Place the jar in direct sunlight for 7–10 days. Shake it daily to mix the ingredients evenly. Sunlight helps in fermentation and enhances the flavor.
Shelf Life
Properly stored mango achar can last for 6 months to 1 year. Ensure it is always sealed tightly and use a dry spoon every time.
Tips for Making the Best Mango Achar
Choose the Right Mangoes
Always use firm, raw mangoes with a sour taste. Varieties like Rajapuri or Totapuri work well for pickling.
Balance the Spices
Adjust chili and salt levels to your liking. Some prefer it hot, while others like it mild.
Experiment with Add-Ons
You can add garlic cloves, green chilies, or even jaggery for a sweet-spicy twist. These variations can turn your simple mango achar into a signature delight.
Mango Achar vs Home Made Amla Achar
Nutritional Differences
While mango achar is rich in fiber and Vitamin C, home made amla achar offers superior immunity-boosting properties due to its high antioxidant content.
Taste and Texture
Mango achar tends to be tangy and spicy, whereas amla achar has a sharper, slightly bitter-sour taste. Both, however, bring unique flavors to your meals.
Seasonal Availability
Raw mangoes are best available in summer, whereas amla (Indian gooseberry) is abundant in winter. So you can enjoy seasonal achar all year round by switching between the two.
Health Benefits of Home Made Achar
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Boosts digestion due to the presence of fermented ingredients.
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Acts as a probiotic, improving gut health.
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Provides essential vitamins and minerals.
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Free from harmful preservatives and chemicals.
Conclusion
Making mango achar at home is simple, satisfying, and full of flavor. With basic ingredients and a little patience, you can create a delicious home made achar that enhances any meal. Moreover, experimenting with variations like home made amla achar keeps the tradition alive and your taste buds excited.
Pickle-making is more than a recipe—it's a celebration of heritage and flavor. So, try this easy method and add a spoonful of tradition to your kitchen today!