Instant raw mango pickle recipe | Aam ka achar | Mavinakayi uppinakayi
The South-Indian instant mango pickle is an aromatic recipe made with freshly chopped raw mangoes, spice powders, and oil. This pickle has a mix of sour, salty, and tangy flavors, which is a perfect accompaniment for rice and roti.
Besides, this simple and spicy side dish can be made in a jiffy. Unlike traditional mango pickles, this instant version doesn't require any soaking or sunlight and is made within 20 mins.
Instant mango pickle is highly popular in mango season and also served at South Indian weddings, festivals, Onam sadya meal, etc. Pickle tastes very delicious with dal, sambar, rasam, curd rice, and South Indian variety rice like lemon rice, and coconut rice.
In Hindi, mango pickle is called Aam ka achar and Mangai oorugai in Tamil, Mavinakayi uppinakayi in Kannada and Mamidikaya urugaya in Telugu.
Mango pickles come in different varieties, such as mango thokku made with grated raw mango and spices, sweet mango pachadi made with jaggery and raw mango, and traditional raw mango pickle recipe. In fact, every household has its own version of making pickles. Here is my version prepared in a Karnataka style.
Recipe - Instant raw mango pickle recipe | Aam ka achar | Mavinakayi uppinakayi
Serves - 10
Serving size - 1 tbsp
Cuisine - Karnataka
Course - Side dish
Diet - Vegetarian & Vegan
Prep time - 15 mins | Cook time - 5 mins | Total time - 20 mins
Shelf life - 1 week
Author - Pavithra
Instant mango pickle ingredients:
Raw mango - 1 medium
Salt - 1 tsp
Red chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Asafoetida/Hing - 1/4 tsp
To roast & grind:
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
To temper:
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Tips:
1. You can use any raw mango variety. But kilimooku or totapuri works great for the pickle recipe.
2. Try not to use sour mangoes.
3. Oil is a must ingredient as it will increase the shelf life. Gingelly oil works great.
4. Use a clean and dry spoon to scoop the pickle from the container and do not keep the spoon always inside the container.
5. You can use any red chili powder. However, Kashmiri chili powder gives a bright reddish color to the pickles.
How to make instant raw mango pickle:
1. Wash the raw mango in water several times and dry it with a cloth or paper towel. Peel off the skin, which is an optional step.
2. Chop the raw mango into small pieces.
3. Transfer the chopped pieces into a clean dry bowl and keep it aside.
4. Heat a pan and add a tsp of mustard and cumin seeds, and 1/4 tsp of fenugreek seeds.
5. Roast the seeds over a low flame until the mustard seeds pop up. This should take about 5 mins.
6. Let it cool down and transfer the roasted seeds to a spice grinder.
7. Grind it nicely and keep it aside.
8. Now put the spice powders (red chili, turmeric, hing, and salt) into the chopped mango.
9. Give it a nice mix.
10. Add the roasted seed powder and combine.
11. Heat a pan with oil and temper mustard seeds and fry curry leaves for 15 seconds and turn it off.
12. Let the spice oil cool down completely, then pour it into the mango mixture. Give it a good mix. Store it in an airtight glass container for a week in the refrigerator. It can be kept outside for a day.
13. Instant mango pickle is ready to serve with rice and roti.
How to make instant raw mango pickle with step-by-step photos:
1. Wash the raw mango in water several times and dry it with a cloth or paper towel. Peel off the skin, which is an optional step.
2. Chop the raw mango into small pieces.
3. Transfer the chopped pieces into a clean dry bowl and keep it aside.
4. Heat a pan and add a tsp of mustard and cumin seeds, and 1/4 tsp of fenugreek seeds.
5. Roast the seeds over a low flame until the mustard seeds pop up and the cumin seeds become golden brown. This should take about 3 to 5 mins.
6. Let it cool down and transfer the roasted seeds to a spice grinder.
7. Grind it nicely and keep it aside.
8. Now put the spice powders (red chili, turmeric, hing, and salt) into the chopped mango.
9. Give it a nice mix.
10. Add the roasted seed powder and combine.
11. Heat a pan with oil and temper mustard seeds and fry curry leaves for 15 seconds and turn it off.
12. Let the spice oil cool down completely, then pour it into the mango mixture. Give it a good mix. Store it in an airtight glass container for a week in the refrigerator. It can be kept outside for a day.
13. Instant mango pickle is ready to serve with rice and roti.
Check out the mango-based recipes on my blog; clickable links are given below.
Health benefits of raw mango:
1. Raw mango lowers cholesterol.
2. It contains vitamin C and antioxidants.
3. It improves digestion.
4. It helps to reduce acidity in the stomach.
5. Raw mango gives a lot of energy.
6. It detoxifies the liver.
7. It strengthens the immune system.
8. It helps in weight loss.
9. Good for hair, skin, and teeth.
10. It prevents dehydration.
11. It treats stomach disorders like constipation, indigestion, and bloating.
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Learn how to make an instant raw mango pickle recipe | Aam ka achar | Mavinakayi uppinakayi with step-by-step photos.
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