No meal of mine is complete without achar. This south Indian version of mango pickle from Andhra is one of my absolute favourite. I had it for the first time at my friend's place which was store bought straight from Andhra Pradesh. The second time when I made it. Yes, you heard it right, I made achar,. I always thought making achar was a very complicated process and never got in to it until the day my mother dumped home grown mangoes on me and requested me to make something out of it as soon as possible as we were leaving for a holiday in the next 3-4 days and we couldn’t waste something so beautiful, organic and painstakingly grown at home. So I decided to make a sweet pickle out of all the mangoes as I thought that would be the easiest and started chopping them. Once I chopped up all the mangoes I realized that it was a whole lot and instead of making just one variety I could make three varieties of achar from the yield. I decided on a sweet mango pickle, a Punjabi mango pickle and the south Indian mango pickle. My hunt for the recipes started and I narrowed down on a couple of recipes, one of them had been shared by my friend for making the south Indian pickle. As usual I combined 2-3 recipes to get this one. I add whole pieces of garlic in it for taste, but you can absolutely avoid it. But trust me the garlic adds its own flavor to the pickle and makes it yummylicious.
Wash and cut:
250 gms raw mangoes
Into bit size pieces.
Roast:
1/8 th cup mustard seeds and 1 tsp methi seeds separately and grind them together in a blender.
Take the cut mangoes and add above the spice mix along with 50 grams salt and 18 whole garlic cloves.
Mix it with hand.
In the end add:
85 ml of sesame oil and mix well.
Keep the pickle aside for 3-4 days and it would be ready for use.
You can even keep it sunlight if you wish for a day.
Your Andhra style mango pickle is ready to add zing to your everyday meals.
Ingredients
Directions
Wash and cut:
250 gms raw mangoes
Into bit size pieces.
Roast:
1/8 th cup mustard seeds and 1 tsp methi seeds separately and grind them together in a blender.
Take the cut mangoes and add above the spice mix along with 50 grams salt and 18 whole garlic cloves.
Mix it with hand.
In the end add:
85 ml of sesame oil and mix well.
Keep the pickle aside for 3-4 days and it would be ready for use.
You can even keep it sunlight if you wish for a day.
Your Andhra style mango pickle is ready to add zing to your everyday meals.