Aam Ka Sookha Achar -North Indian style Raw Mango pickle with very less oil
Aam ka sookha achar- sookha aam ka achar Raw mango pickle/aam ka achar is undoubtedly the most popular pickle among the huge variety of pickles made all over India. Every region have their own special recipe of making pickles and even every family have their own favorite or special recipes which are often guarded secretly.
This dry mango pickle or sookha ki aami as it is called in my family is my grand mothers specialty and then my mom learned it from her and used to make a hug barni/jar during summers. I still remember my childhood days when me and my sisters took this aam ka sookha achar with pooris in our lunch boxes and share with our friends and who ever tasted it become a fan of this pickle .
The main specialty of this Aam ka sookha achar is its low oil content,as it is made with minimal oil so no spilling of oil in plate or lunchboxes, it taste awesome and have a long shelf life,taste great till it last.
You have to be careful to dry it properly in the sun as if you do not dry it properly then it can get moldy and if you over dry it then it may become chewy so just be careful on this part rest the method is quite easy to follow.
In my family we make all types of pickles some are North Indian, Gujarati style, the punjabi pickle and the very special-sookha acharwhich is my personal favorite and I always make a big batch during every summer. A quick andInstant chili and mango eis also a must before the end of the mango season and this is also a popular and no oil pickle which can be easily packed in lunch boxes.
Each and every year my mom still makes pickles for me and my sisters but now I am learning this pickling art from her so on this trip I wrote down the recipe and made this aam ka sookha achar and when my daughter tasted the pickle she said mom this is Nani’s pickle naa :)the best compliment I ever got !!
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4.16 from 13 votes
Aam Ka Sookha Achar
North Indian style mango pickle with very less oil
Wash raw mangoes and then wipe them properly with a cloth.
Remove the seed and slice into medium size pieces .
In a big bowl add mango pieces ,salt and turmeric and mix well.
Keep covered for 2 days and mix once in a day.
After adding salt, mango pieces release some water so collect that water in a separate container.
Now spread the mango pieces on a cloth or in a big plate.
Keep the mango pieces and the bowl in which we have collected the water in sunlight.
Keep both (water and mango pieces) in the sun for a day for few hours .don't over dry else it will become too chewy.
Dry roast fenugreek seeds and crush to make a coarse powder.Lightly crush or pound mustard seeds and fennel seeds.
Now after 2 days mix jaggary in that water and mix well to dissolve it completely.
Heat mustard oil to a smoking point then let it cool down completely.
Add all the spices in the mango pieces and then add the oil and mix.
Now add the jaggary water in the mango pieces and mix.
Fill the pickle in a ceramic or glass jar and keep covered for 2 days.
Now cover the mouth of the jar with a muslin cloth and keep it in sun for 3-4 days.
Stir and mix it once in a day for a week.
After 15 days its ready to use .
Notes
NOTE-
You have to be careful to dry it properly in the sun as if you do not dry it properly then it can get moldy and if you over dry it then it may become chewy so just be careful on this part rest the method is quite easy to follow.
Add the cut mango pieces to a bowl and sprinkle salt and turmeric.Mix well and keep covered overnight. This helps remove some sourness from the mango pieces and helps release any excess moisture. Turmeric makes the pieces firm preventing the mango from getting soft so that the pickle has a nice bite to it.
These mangoes have a pleasant aroma and a firm yet juicy texture, making them a preferred choice for pickling. Rajapuri mangoes infuse pickles with natural sweetness, imparting a delightful taste and enhancing the overall flavour profile.
To keep the mango pickles fresh till the next mango season, you may fill them up in small jars and refrigerate. This way, you will be opening a small jar which gets exhausted before absorbing much moisture, and the other jars remain fresh for a longer time as they are not exposed to moisture.
The acetic acid in vinegar or the lactic acid produced by brine gives the pickle its salty, sour taste. Brine also can contain a variety of spices to add flavor to pickles. Common spices added to brine include garlic, horseradish, dill, and white mustard seeds.
Sour pickles are pickles that you ferment in saltwater brine. The slow process of fermentation gives them a deeply sour flavor with a salty edge that many people find irresistible. Cooks also typically add garlic, dill, horseradish, and pickling spices to the brine which gives the pickles an even deeper flavor.
Why do we add vinegar to pickles? Vinegar-based pickling is a much faster process than fermentation pickling. Either way, the vinegar's acetic acid will increase the vegetables' acidity and kill off any existing microorganisms, which will help prevent prevent short-term spoilage.
Many Indian pickles like mango pickle use mustard oil. The oil helps keep the pickles fresh for a long time. It also gives them a special hot and pungent taste. Mustard oil is thought to have health benefits too.
If mango is the king of fruits, then Alphonso might be the king of mangoes. Large in size and flavor, Alphonso displays bright yellow skin with creamy orange undertones.
Carabao mangoes have the best taste. It is a mango variety from the Philippines. Carabao mangoes hold the Guinness Book of World Records as the sweetest variety of mangoes.
Acetic acid : This could be the least dangerous ingredient used. Vinegar is chemically speaking 4% acetic acid in water. Traditional pickling leads to formation of natural acetic acid and lactic acid. But this takes time, the pickle needs to mature for 15-20 days for these acids to be naturally produced.
Mangoes can taste sour when they are not fully ripe. When a mango is not yet ripe, it contains high amounts of acids such as malic acid, citric acid, and tartaric acid. These acids give the mango a sour taste. As the mango ripens, the acids are converted into sugars, giving the fruit a sweeter taste.
The mangoes aren't fully developed, so the seed is small and thin and the firm flesh is crisp. The flavor is sharply sour and can be slightly bitter due to concentrations of oxalic, citric and other types of acids which aren't present in a ripe mango.
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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