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Mango Pickle in Oil | Aam Tel 350g
Mango Pickle in Oil | Aam Tel 350g
Regular price
Rs. 329.00
Regular price
Rs. 799.00
Sale price
Rs. 329.00
Unit price
per
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Mango pickle in oil, often referred to as "Aam ka achaar" in Hindi, is a popular and spicy condiment in Indian cuisine. It is made from raw, unripe mangoes and a mixture of spices, all preserved in oil. Here's a description of mango pickle in oil:
**Ingredients:**
- **Raw Mangoes:** Raw, unripe mangoes are the key ingredient. They are sliced or diced into small pieces, providing a tart and tangy flavor to the pickle.
- **Spices:** A variety of spices are used to season and flavor the pickle, and these can vary depending on regional preferences and family recipes. Common spices include fenugreek seeds, mustard seeds, turmeric powder, red chili powder, asafoetida (hing), and nigella seeds (kalonji). These spices contribute to the pickle's distinctive taste and aroma.
- **Oil:** Typically, mustard oil is used for making mango pickle, but other oils like sesame oil or vegetable oil can also be used. The oil helps preserve the pickle and infuses it with flavor.
- **Salt:** Salt is added both for flavor and as a preservative.
- **Acidic Agent:** Some recipes may include vinegar or lemon juice for additional tartness and preservation.
**Preparation:**
1. **Preparing the Mangoes:** Raw mangoes are thoroughly washed and then sliced or diced into small pieces. The size of the mango pieces can vary based on personal preference.
2. **Seasoning:** The mango pieces are mixed with salt and turmeric powder and allowed to sit for a few hours or overnight. This step helps remove excess moisture from the mangoes.
3. **Spice Mix:** A spice mix is prepared by roasting and grinding spices like fenugreek seeds, mustard seeds, and red chili powder. This mix is then added to the mangoes.
4. **Oil Infusion:** Mustard oil is heated to smoking point and then cooled down to room temperature. It is then poured over the mangoes and spice mixture. The oil helps preserve the pickle and infuse it with flavor.
5. **Storage:** The mango pickle is typically stored in clean, airtight glass or ceramic containers. It's essential to ensure that the pickle is completely submerged in oil to prevent spoilage. It's usually left to mature for a few days to several weeks, allowing the flavors to meld and intensify.
**Usage:**
Mango pickle in oil is a versatile condiment enjoyed in various ways:
- **Accompaniment:** It's commonly served as a side dish with Indian meals, especially with rice, roti, and dal.
- **Flavor Booster:** It can be used as a flavor enhancer in sandwiches, wraps, or as a topping for burgers and grilled meats.
- **Marinades:** The oil and spices from mango pickle can be used as a marinade for meats, adding a zesty and spicy kick to grilled or roasted dishes.
- **Dips:** Mango pickle in oil can be blended into a paste and used as a dipping sauce or spread for snacks and appetizers.
Mango pickle in oil is known for its bold and spicy flavor profile, making it a beloved accompaniment to Indian cuisine. It's also a great way to preserve the deliciousness of mangoes for an extended period, especially during the off-season when fresh mangoes are not available.
**Ingredients:**
- **Raw Mangoes:** Raw, unripe mangoes are the key ingredient. They are sliced or diced into small pieces, providing a tart and tangy flavor to the pickle.
- **Spices:** A variety of spices are used to season and flavor the pickle, and these can vary depending on regional preferences and family recipes. Common spices include fenugreek seeds, mustard seeds, turmeric powder, red chili powder, asafoetida (hing), and nigella seeds (kalonji). These spices contribute to the pickle's distinctive taste and aroma.
- **Oil:** Typically, mustard oil is used for making mango pickle, but other oils like sesame oil or vegetable oil can also be used. The oil helps preserve the pickle and infuses it with flavor.
- **Salt:** Salt is added both for flavor and as a preservative.
- **Acidic Agent:** Some recipes may include vinegar or lemon juice for additional tartness and preservation.
**Preparation:**
1. **Preparing the Mangoes:** Raw mangoes are thoroughly washed and then sliced or diced into small pieces. The size of the mango pieces can vary based on personal preference.
2. **Seasoning:** The mango pieces are mixed with salt and turmeric powder and allowed to sit for a few hours or overnight. This step helps remove excess moisture from the mangoes.
3. **Spice Mix:** A spice mix is prepared by roasting and grinding spices like fenugreek seeds, mustard seeds, and red chili powder. This mix is then added to the mangoes.
4. **Oil Infusion:** Mustard oil is heated to smoking point and then cooled down to room temperature. It is then poured over the mangoes and spice mixture. The oil helps preserve the pickle and infuse it with flavor.
5. **Storage:** The mango pickle is typically stored in clean, airtight glass or ceramic containers. It's essential to ensure that the pickle is completely submerged in oil to prevent spoilage. It's usually left to mature for a few days to several weeks, allowing the flavors to meld and intensify.
**Usage:**
Mango pickle in oil is a versatile condiment enjoyed in various ways:
- **Accompaniment:** It's commonly served as a side dish with Indian meals, especially with rice, roti, and dal.
- **Flavor Booster:** It can be used as a flavor enhancer in sandwiches, wraps, or as a topping for burgers and grilled meats.
- **Marinades:** The oil and spices from mango pickle can be used as a marinade for meats, adding a zesty and spicy kick to grilled or roasted dishes.
- **Dips:** Mango pickle in oil can be blended into a paste and used as a dipping sauce or spread for snacks and appetizers.
Mango pickle in oil is known for its bold and spicy flavor profile, making it a beloved accompaniment to Indian cuisine. It's also a great way to preserve the deliciousness of mangoes for an extended period, especially during the off-season when fresh mangoes are not available.
