Mango achar, a tangy and flavorful pickle, is an essential part of Indian cuisine, loved by many for its sharp taste and aromatic spices. Homemade achar brings out the authentic taste and freshness that store-bought versions can’t match. Whether it’s homemade mango achar or a traditional homemade amla achar, preparing pickles at home allows you to control the ingredients and tailor the flavors to suit your preferences. According to studies, homemade pickles, like mango achar, are much healthier as they don’t contain artificial preservatives or added sugars.

In this blog, we’ll take you through a step-by-step guide on how to make a delicious homemade mango achar. From selecting the right mangoes to perfecting the seasoning, we’ll cover all the essential details. Moreover, we’ll share some tips to ensure your achar lasts long without losing its vibrant taste. Read on to learn how to bring this tangy delight to your kitchen!

Why Choose Homemade Mango Achar?

Homemade mango achar is a perfect blend of spices, tangy mangoes, and a dash of oil, which gives it a delightful kick. While store-bought pickles may contain preservatives and artificial colors, homemade achar is made with natural ingredients, ensuring purity. Making your own mango achar at home allows you to customize the spices according to your taste preferences and control the level of tanginess or sweetness.

Moreover, homemade achar brings the nostalgia of family recipes and traditional methods. Whether it’s paired with dal and rice or served as a side dish, mango achar adds a special touch to any meal. Additionally, homemade mango achar is free from any harmful chemicals and can be made in small batches to ensure it remains fresh and full of flavor.

Selecting the Right Mangoes for Achar

When it comes to making homemade mango achar, the right mangoes are essential. The best mangoes for achar are raw, firm, and slightly sour. Varieties like Kesar, Totapuri, or Langda are perfect choices for pickling. These mangoes have the right balance of tanginess and firm texture that holds up well during the pickling process.

Choosing Raw Mangoes for the Perfect Taste

Raw mangoes, also known as green mangoes, have a tart flavor that is crucial for achieving the desired tanginess in the achar. Overripe mangoes, on the other hand, will not have the same zesty flavor, which is why it's essential to pick unripe, firm mangoes. The best time to make mango achar is during the mango season, typically in the summer months when these mangoes are abundant and fresh.

Ingredients for Homemade Mango Achar

To make a traditional homemade mango achar, you’ll need a handful of basic ingredients that are likely available in most kitchens. Here’s a quick rundown of the ingredients required for the recipe:

1. Mangoes (preferably raw) – 5 to 6 medium-sized
2. Mustard oil – ½ cup
3. Salt – 2 tbsp (or to taste)
4. Red chili powder – 1 to 2 tbsp
5. Turmeric powder – ½ tsp
6. Fennel seeds (Saunf) – 1 tbsp
7. Mustard seeds – 1 tbsp
8. Fenugreek seeds – 1 tbsp
9. Asafoetida (Hing) – 1 pinch
10. Jaggery or sugar (optional) – 1 tbsp (if you prefer a hint of sweetness)

Step-by-Step Process to Make Mango Achar

Step 1: Preparing the Mangoes

Start by washing the mangoes thoroughly. Peel the skin if preferred, or you can leave the skin on for added texture. Cut the mangoes into small, bite-sized pieces or slices, discarding the pit. Once cut, sprinkle salt over the mango pieces and let them sit for 3-4 hours to allow the water to drain out of the mangoes. This helps remove excess moisture, which is crucial to prevent spoilage.

Step 2: Roasting the Spices

While the mango pieces are resting, dry roast the fenugreek seeds, mustard seeds, and fennel seeds in a pan over low heat. This helps release their essential oils and enhances their aroma. After roasting, grind these spices into a coarse powder. You can also add a pinch of asafoetida for added flavor, which is commonly used in traditional homemade achar recipes.

Step 3: Making the Pickle Mix

In a separate pan, heat mustard oil until it begins to smoke slightly. Remove it from the heat and let it cool down a bit. Once cooled, add the roasted spice mix, red chili powder, and turmeric powder to the oil. Stir well to combine the spices and let the mixture sit for a few minutes, allowing the flavors to infuse.

Step 4: Mixing Mangoes with the Spice Blend

Once the oil and spice mixture has cooled down, mix it with the salted mango pieces in a large glass jar. Ensure that each mango piece is coated well with the spices. Seal the jar and place it in a sunny spot for at least 7 to 10 days. The sun helps the pickle ferment and absorb the spices, enhancing its flavor.

Step 5: Storing and Enjoying

After the fermentation period, your homemade mango achar will be ready to eat. The pickle will have absorbed all the flavors from the spices, giving it a tangy, spicy, and slightly sweet taste. You can store the mango achar in a cool, dry place or refrigerate it for long-term storage.

How to Make Homemade Amla Achar

If you love the tangy and zesty flavor of mango achar, you may also enjoy homemade amla achar. Amla (Indian gooseberry) is known for its high vitamin C content and health benefits, making it a great addition to your pickle repertoire. The process for making amla achar is similar to that of mango achar. Instead of mangoes, you would use fresh amla, and the spices remain largely the same.

However, amla achar tends to have a slightly milder tang compared to mango achar. To make amla achar, simply replace the mangoes with amla, following the same procedure for preparation and storage. The homemade amla achar can last for several months if stored properly.

Tips for Making Perfect Mango Achar

1. Sun Exposure: To enhance the flavor of your homemade mango achar, make sure it gets enough sunlight during the fermentation process. Sunlight helps the spices infuse into the mangoes.
2. Quality Oil: Using good-quality mustard oil adds a distinct flavor to the pickle. It is a key ingredient in traditional recipes.
3. Spice Adjustments: Feel free to adjust the spice levels to your liking. If you prefer a milder achar, reduce the amount of red chili powder.
4. Storage: Store your mango achar in airtight glass jars to maintain its freshness for a longer period.

Health Benefits of Homemade Mango Achar

In addition to its delicious taste, homemade mango achar offers various health benefits. Mangoes are rich in antioxidants and vitamin C, which help boost immunity and support digestion. The spices used in the pickle, such as mustard seeds, fennel, and fenugreek, have digestive properties and can help improve metabolism. Furthermore, mustard oil is known for its anti-inflammatory properties, making this pickle not only a tasty addition to your meals but also a health booster.

Conclusion

Making your own homemade mango achar is a rewarding experience that brings the true taste of traditional Indian pickles right to your kitchen. With the right ingredients, techniques, and a little patience, you can create a tangy delight that will complement any meal. Whether you're making mango achar or homemade amla achar, following these simple steps ensures a flavorful pickle that will stay fresh and delicious for months. So, get started on making your own delicious, homemade mango achar today and enjoy the tangy goodness in every bite!