Mango Pickle, also known as Aam Ka Achar, is a much-desired spice prepared from raw, mango, spices and oils. It is often eaten in many parts of the world, especially in South Asia, where it is included in daily food. The tartness of the raw mango combined with a medley of mustard, fenugreek, cumin and chilli cause it to have a unique and unbeatable taste. Rice, bread, parathas, or even as a side bowl in themselves, are usually served with it. Mango Pickle not only has a sour taste but is also rich in nutritional value. It is rich in antioxidants, vitamins and minerals, which not only makes it a delicious spice but also a health promoter.
Mango Pickle Ingredients
The primary ingredients for mango pickles are very basic, yet they go very well together to produce a blend of flavours that’s just ideal. These are:
- Raw Mango: It is the key ingredient. Raw, green mango is used to make pickles because they are sour and have a crunchy texture.
- Salt: Used as a preservative and evaporates water from the mangoes.
- Spices: A combination of mustard seeds, Cumin, Fenugreek,Fennel, turmeric, coriander and chilli powder provide the jam cucumber with their energetic taste profile.
- Mustard Oil: Provides a strong, slightly bitter taste base, which contributes to the general taste of the jam.
- Sugar: Often added in small amounts to counteract spices and acidity.
- Vinegar or lemon juice: At times, it is added to add zing and extend the shelf life of the jam.
These are the ingredients that contribute to the unique taste and longer durability of the mango pickle.
How to Choose Raw Mango for Pickle
When buying raw mangoes for pickling, the following factors have to be kept in mind:
- Firm Texture: Select mangoes that are firm in texture and yet to ripen, since they will hold their shape and will not turn mushy during pickling.
- Tartness: The ideal mangoes to be pickled are those that are pungent and sour in flavour. The tartness can differ based on the type of mango and the stage of ripeness.
- Size: Mangoes of medium size are preferred since they are easy to cut and have a good balance of flesh and skin.
- The Appearance: The mangoes must be free of bruises and soft spots. Use smooth-skinned and green-coloured mangoes, which means they are not yet ripe.
- Variation: Kesar, Alphonso and Totapuri are some of the usual variants of mangoes used in India for pickling.
The Process to Make Hitkram Raw Mango Pickle
Collection of Raw Mangoes
- Hitkram Raw Mango Pickle preparation is started by selecting raw, green mangoes extremely carefully.
- Mangos are picked when in the acidic growth stage, so the perfect flavour and texture are guaranteed.
- When the mangoes are washed and dried, they are sliced into chunks, sometimes with the skin.
Salt on Mangoes, Then Drain and Sun Dry
- Large amounts of salt are showered over the mango parts.
- Salt is also used to remove moisture and also to preserve the mangoes, in addition to giving the taste to the pickle.
- The mango pieces get drained and sundry after salting, which helps to remove excess water.
Prepare the Spice Mix for Pickle
- While the mangoes dry, a mixture of spices is cooked with an aromatic taste.
- It usually includes mustard seeds, fenugreek, cumin, turmeric, chilli powder and other spices that are local to the area.
- The spice mixture is painted to a rough or fine powder depending on preference.
Mix Spices with Mangoes
- After the mangoes are dry, they are well mixed with the prepared spice mixture.
- Spices give the mangoes an aromatic smell and pungency, and they constitute the soul of the pickle.
Heat the Mustard Oil for Pickle
- Mustard oil, with a strong flavour and taste, is further heated until it smokes.
- Heating oil causes the release of its essence oils and sterilizes and stabilizes it so that it becomes safe to store.
Combine Oil and Mango Spice Mix
- Hot mustard oil is then poured over the spice and mango mixture such that the oil trickles down onto each piece of mango in an even manner.
- This ensures that the pieces of mango are preserved as they absorb the spice and oil.
Storage and Fermentation
- After mixing, the pickle is placed in a tightly closed jar or container.
- The jar is then placed in a sunny location for approximately a few weeks to permit the Fermentation of the pickle.
- Fermentation enables the flavour of the pickle to be strengthened and increases its durability.
Pack and Ready to Deliver
- Once the pickle is well fermented, the pickle can be filled into new jars now.
- The finished product is stored in tight conditions to keep it fresh and then shipped out for delivery.
Read more about how to preserve pickles at home, you can read Top 6 Techniques on How to Store Pickles At Home
Why You Should Choose Hitkram Raw Mango Pickle?
Rich Flavour Profile
- Hitkram Raw Mango Pickle has a rich and complex flavour.
- The well-mixed spices and raw mangoes of sour flavour impart a special flavour that is spicy and sour in flavour but with a mere hint of sweetness.
Natural Preservative
- It is also sun-dried and preserved with mustard oil, renowned for its antibacterial and preservative nature.
- No artificial preservatives are used, making it a natural food item.
Immune Boosting
- Hitkram Raw Mango Pickle ingredients are full of antioxidants and vitamins like vitamin C,
- which activates the immune system and combats infection.
Authentic Taste
- Prepared in an old-fashioned way, Hitkram Raw Mango Pickle provides the original pickle taste,
- brought back to its traditional heritage without the quality ever being compromised.
Enhances Appetite
- A little of this pickle taken with food increases appetite.
- Helps in digestion and is an ideal side dish for even the most bland of foods.
Homemade Quality
- In contrast to industrially produced pickles, Hitkram Raw Mango Pickle is prepared with love.
- Home quality is evident in every bite.
High Vitamins
- Raw mangoes are rich in vitamins C, A, and E.
- They are beneficial for overall well-being and health, so the pickle tastes good and is also healthy.
Digestive Benefits
- The addition of raw mangoes along with spices such as cumin and fenugreek increases digestive health, deflates bloating, and facilitates gut health.
Why Hitkram Raw Mango Pickle Differ From Other Usual Pickles
- Quality Which Cannot Be Compromised
Unlike usual pickles which would cut corners or use artificial stimulants, Hitkram Raw Mango Pickle utilizes pure ingredients and genuine processes alone to provide a product of the utmost quality achievable.
- Rich, Unique Flavor
The special combination of spices and pungent mustard oil provides Hitkram Raw Mango Pickle with a richness of flavour that is not present in common mass-produced pickles.
- Careful Preparation
Each process in preparing Hitkram Raw Mango Pickle, right from choosing the mangoes and fermenting them, is undertaken with care and attention, which is not found in other pickles in the market.
Benefits of Hitkram Raw Mango Pickle
- Improve Digestion: Spices blended with raw mangoes are good for digestion and healthy guts.
- Good for Heart Health: The anti-inflammatory nature of mustard oil and spices ensures heart health.
- Anti-Inflammatory: Anti-inflammatory abilities of spices such as turmeric and fenugreek are powerful and fight against inflammation.
- Mineral-Rich: Necessary minerals such as calcium, iron and magnesium are found in the ingredients of mango jam cucumber.
- Good for Skin Health: Antioxidants found in mangoes are good for healthy skin.
- Help with Weight Management: Digestion helps vinegar and spices, which is crucial to weight control.
- Maintains Blood Pressure: Potassium content in mango ensures that blood pressure remains healthy.
- Rich in Vitamins: Mango is a rich source of vitamins A, C and E.
To know more about the Benefits of Mango pickles, visit these articles: Top 10 Health Benefits of Eating Mango Pickle
Difference Between Raw Mango and Other Mango
Raw mango is an unripe green mango fruit. Raw mango is sour and hard in texture, while mature mango is sweet and juicy. The same properties also make them ideal for being pickled since they will neither lose shape nor taste when mixed with oil and spices. Raw mango also contains much less sugar than ripe mangoes and can therefore be integrated into salty dishes such as jam cucumber.
How to Consume Hitkram Raw Mango Pickle?
Hitkram Raw Mango Pickle can be used in a variety of ways:
- With Pulao or Biryani: Adds a spicy tangy flavour to the dish.
- With Curd Rice: Ideal combination to soothe your taste buds.
- In Wraps and Rolls: Adds an extra zing to your rolls and wraps.
- With Bread: Easy yet tasty side to go with your bread.
- With Snacks: A delicious side with chips, samosas, or any fried snack.
- As a Condiment: Excellent as a condiment to any meal.
- With Dal and Sabzi: A traditional combo that is most suitable for dal.
- With Parathas: Goes well with the taste of parathas.
If you’re curious about how to make mango pickle at home, here’s a complete recipe for you- Quick and Easy Pickle Recipes for Busy Families
Expert Tips
- Storage: Store the pickle in a cool, dry place, away from direct sunlight, to keep it fresh.
- Spice Adjustments: Modify the spices as per your choice. Include chilli powder for a spicy taste or sugar for sweetness.
- Fermentation Time: Let the pickle ferment for at least one week for optimal taste.
Mango pickle is served as a side dish, it is a journey of pungent, deep-tasting flavours which set every dish to life. With Hitkram Raw Mango Pickle, you can have confidence in a unique, first-class product distinct from the others. Serve your choice of dish and relish the tradition, spirit, and principles of good health provided by it!
