If you're a fan of authentic Indian flavors, you must have tried the delicious homemade mango achar (pickle). The tangy, spicy, and aromatic flavors make it a perfect accompaniment to meals. However, one common challenge many face while making homemade mango pickle is dealing with bitterness. The bitterness can sometimes overpower the other flavors and make your pickle less enjoyable. Fortunately, there are simple tricks and techniques you can apply to reduce bitterness and elevate the taste of your homemade pickle. At Ojasnature, we believe in providing tips that help you create the best pickle possible.
Why Does Mango Pickle Get Bitter?
Before we dive into how to reduce bitterness, let’s first understand why mango pickle might turn bitter in the first place. Mangoes contain compounds like tannins and sap that can contribute to bitterness, especially if the mangoes aren’t ripe enough or if they are overcooked during the pickle-making process. The variety of mango also plays a significant role, as certain varieties may be naturally more bitter than others.
1. Choose the Right Mangoes
To make the best mango pickle, it’s essential to select the right kind of mango. Unripe, slightly raw mangoes with a firm texture work best for homemade mango achar. These mangoes have a balanced sourness that enhances the pickle’s flavor and reduces bitterness. Be sure to choose mangoes that are not overly ripe, as they may be too sweet and not provide the desired tang for your pickle. Picking the right mango will set the foundation for a delicious, non-bitter homemade mango pickle.
2. Salt as a Key Ingredient
Salt is not just an essential seasoning; it also helps to draw out excess moisture from the mangoes and helps in reducing bitterness. When preparing your mangoes, sprinkle them with a generous amount of salt and let them sit for a few hours or overnight. This step helps reduce the sap and bitterness from the mangoes. The salt also helps to preserve the pickle for a longer period, making it a great addition to any meal.
3. Use Proper Sun-Drying Techniques
One of the key steps in making the best mango pickle is allowing the mangoes to dry in the sun before adding the spices. Sun-drying helps reduce moisture, which is crucial in preventing bitterness. If you’re making homemade mango achar, place the chopped mangoes in the sun for a few hours, allowing them to dry out slightly. This technique helps mellow out any bitter compounds and enhances the flavor, resulting in a tangy, delicious pickle. Proper sun-drying is essential for any homemade pickle recipe, as it enhances the taste and texture of the final product.
4. Add Spices Wisely
Spices are the heart of any homemade pickle. The right combination of spices can balance bitterness and elevate the flavor. To reduce bitterness in your homemade mango pickle, make sure to use ingredients like mustard seeds, cumin, and fenugreek. These spices add depth and complexity to the pickle, making it more aromatic and flavorful. Some people even add jaggery or sugar to balance out the bitterness with a hint of sweetness. The key is to adjust the spice mix according to your taste preferences.
5. Let the Pickle Rest
Once you’ve mixed all the ingredients for your homemade mango achar, it’s essential to let it rest for a few days in an airtight jar. This resting period allows the flavors to meld together, and the bitterness often softens during this time. As the pickle sits, the spices and salt will infuse the mangoes, reducing any residual bitterness. A period of 3-4 days is typically sufficient for the flavors to develop fully, but some people prefer to let their mango pickle mature for several weeks to achieve the perfect balance.
6. Add Tamarind or Amla
For a twist on your regular homemade mango achar, you can try adding tamarind or amla (Indian gooseberry). Both of these ingredients can help neutralize bitterness. Tamarind’s tangy flavor adds a unique twist, while amla adds an extra layer of flavor and nutritional value. If you're making homemade amla achar, you’ll find that amla's inherent sourness can complement the bitterness of the mangoes, resulting in a perfectly balanced pickle.
7. Experiment with Oil Types
The type of oil you use in your homemade pickle can also influence its bitterness. Traditionally, mustard oil is used in mango pickle for its robust flavor, but if you find mustard oil too pungent or bitter, you can experiment with other oils like sesame oil or sunflower oil. The oil you choose will influence the overall taste of the pickle, so select one that suits your flavor profile.
8. Proper Storage is Key
Lastly, storing your homemade mango achar in the right conditions can significantly affect its bitterness. Keep the pickle in a cool, dry place and avoid exposing it to direct sunlight after the initial drying process. Proper storage ensures that the flavors develop evenly, and the bitterness does not linger. If you're looking to buy the best mango pickle, look for homemade pickle options that are prepared with careful attention to the ingredients and storage methods.
Conclusion
Making the best homemade pickle requires patience, attention to detail, and the right ingredients. By choosing the right mangoes, balancing your spices, and allowing the pickle to rest, you can successfully reduce bitterness and create a delightful achar that complements any meal. Whether you're preparing a homemade mango achar or looking for online homemade mango achar, the tips shared in this blog will help you craft the best pickle possible. If you're looking to explore more, Ojasnature offers a wide range of homemade pickles like the best mango pickle and the best amla pickle, available online for your convenience.
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