15 North Indian Mango Pickle Recipe You Must Try Them!
Published on: Mar 28, 2024
North Indian cuisine is known for its rich and flavorful dishes, and one such delicacy is the mango pickle. This delectable condiment is a staple in most households and is enjoyed with various meals. The tangy and spicy taste of this pickle complements a wide range of dishes and adds an extra layer of flavor to any meal. In this article, we will be sharing a traditional and authentic North Indian mango pickle recipe that is sure to tantalize your taste buds and leave you wanting more.
Aam Ka Achar / North Indian Mango Pickle in Mustard Oil
Main Ingredients: Mango, Mustard Seeds, Fenugreek Seeds, Ajwain, Jeera
Ingredients: Mangoes, Mustard Oil, Spices, Salt
Aam Ka Achar, also known as North Indian Mango Pickle, is a delicious and tangy side dish that is popular in North India. It is made by marinating raw mangoes in a mixture of mustard oil and spices, giving it a unique and flavorful taste. This pickle is a great accompaniment to any meal, especially with parathas or dal rice.
To make this pickle, you will need raw mangoes, mustard oil, and a variety of spices such as cumin seeds, mustard seeds, fenugreek seeds, turmeric powder, and red chili powder. You can also add garlic and ginger for extra flavor. The key to a good Aam Ka Achar is using good quality mustard oil, which gives it a distinct pungent flavor.
To start, wash and dry the mangoes thoroughly. Cut them into small pieces and remove the seeds. In a pan, heat mustard oil and add in the spices. Once the spices start to splutter, add in the mangoes and mix well. Let it cook for a few minutes until the mangoes become soft and the oil separates. Remember to use a wooden spoon to mix the pickle, as metal utensils can react with the mustard oil and affect the taste.
Once the pickle has cooled down, transfer it to a clean and dry glass jar. You can store this pickle for several months in a cool and dry place. The longer the pickle sits, the better it tastes as the flavors develop over time. Enjoy this Aam Ka Achar as a condiment or as a side dish with your meals.
2of 15
Dahi Aloo – potatoes in yogurt gravy
Main Ingredients: Potato, Onion, Cloves, Cinnamon, Garam Masala, Garlic
Ingredients: Potatoes, Yogurt, Spices, Cilantro
Dahi Aloo, also known as potatoes in yogurt gravy, is a popular dish in North India. It is a simple and comforting dish that is made with boiled potatoes and a yogurt-based gravy. This dish is perfect for those looking for a quick and easy vegetarian meal.
To make Dahi Aloo, start by boiling potatoes until they are soft. Once they are cool enough to handle, peel and cut them into cubes. In a pan, heat oil and add in cumin seeds, mustard seeds, and curry leaves. Then, add in chopped onions and sauté until they turn golden brown. Add in the boiled potatoes and mix well.
In a separate bowl, whisk together yogurt, water, and spices such as turmeric powder, coriander powder, and red chili powder. Make sure to use thick yogurt for a creamier gravy. Pour this mixture over the potatoes and let it cook for a few minutes. Sprinkle in some garam masala and chopped cilantro for extra flavor.
Let the dish simmer for a few more minutes until the potatoes are well coated with the gravy. Dahi Aloo can be served hot with roti or rice. It is a perfect dish for those looking for a quick and easy vegetarian meal.
3of 15
Aloo Paratha
Main Ingredients: Potatoes, Green Chilies, Chilli Powder, Garam Masala
Ingredients: Potatoes, Wheat Flour, Spices, Ghee
Aloo Paratha is a popular stuffed flatbread in North India. It is made by stuffing mashed potatoes into a dough made of wheat flour and then cooked on a griddle with ghee. This dish is a staple in many households and is perfect for breakfast, lunch, or dinner.
To make Aloo Paratha, start by boiling potatoes until they are soft. Once they are cool enough to handle, peel and mash them. In a mixing bowl, add wheat flour, salt, and water to make a soft dough. Divide the dough into equal-sized balls and roll them out into small circles.
Place a portion of the mashed potatoes in the center of the circle and bring the edges together to seal the filling. Roll it out again into a flat circle. Heat a griddle and cook the paratha on both sides, adding ghee to cook it evenly. Serve hot with a side of yogurt or pickles.
4of 15
Achari Aloo Chole ~ Potato and Garbanzo Bean Curry...
Main Ingredients: Garbanzo Beans, Yellow Potatoes, Rice Bran, Fennel
Ingredients: Potatoes, Garbanzo Beans, Spices, Pickle Masala
Achari Aloo Chole is a flavorful and hearty dish made with potatoes and garbanzo beans in a tangy and spicy gravy. The pickle masala gives it a unique and delicious taste, making it a popular dish in North India.
To make this dish, start by boiling potatoes until they are soft. Once they are cool enough to handle, peel and cut them into cubes. In a pan, heat oil and add in cumin seeds, mustard seeds, and fennel seeds. Then, add in chopped onions and sauté until they turn golden brown. Add in the boiled potatoes and garbanzo beans and mix well.
In a separate bowl, mix together yogurt, water, and pickle masala. Pour this mixture over the potatoes and garbanzo beans and let it cook for a few minutes. You can adjust the amount of pickle masala according to your taste preferences. Let the dish simmer for a few more minutes until the flavors blend well. Achari Aloo Chole can be enjoyed with naan or rice.
5of 15
Achari Veg Pulao, How to make Achari Veg Pulao
Main Ingredients: Basmati Rice, Ghee, Cloves, Green Cardamom, Cinnamon
Ingredients: Basmati Rice, Vegetables, Spices, Pickle Masala
Achari Veg Pulao is a flavorful and aromatic rice dish made with a variety of vegetables and pickle masala. It is a one-pot meal that is perfect for a quick and easy lunch or dinner option.
To make this pulao, start by washing and soaking basmati rice in water for 30 minutes. In a pan, heat oil and add in cumin seeds, mustard seeds, and caraway seeds. Then, add in chopped onions and sauté until they turn golden brown. Add in chopped vegetables such as carrots, beans, and peas and sauté for a few minutes.
Drain the water from the rice and add it to the pan. Mix well with the vegetables. Add water, pickle masala, and salt to taste. Let the rice cook on medium heat until all the water is absorbed. Fluff the rice with a fork and serve hot with a side of yogurt or raita.
Main Ingredients: Mango Pickle, Rice, Tomato, Oil, Cumin Seeds, Spices
Ingredients: Basmati Rice, Chickpeas, Spices, Pickle Masala
Achari Chana Pulao is a flavorful and protein-packed rice dish that is perfect for a quick and easy meal. It is made with chickpeas and pickle masala, giving it a tangy and spicy flavor.
To make this pulao, start by washing and soaking basmati rice in water for 30 minutes. In a pan, heat oil and add in cumin seeds, mustard seeds, and coriander seeds. Then, add in chopped onions and sauté until they turn golden brown. Add in boiled chickpeas and sauté for a few minutes.
Drain the water from the rice and add it to the pan. Mix well with the chickpeas. Add water, pickle masala, and salt to taste. Let the rice cook on medium heat until all the water is absorbed. Fluff the rice with a fork and serve hot with a side of yogurt or raita.
7of 15
Aloo Gobi
Main Ingredients: Cumin Seeds, Onion, Ginger, Garlic Cloves, Tomatoes
Ingredients: Potatoes, Cauliflower, Spices, Tomato Paste
Aloo Gobi is a popular vegetarian dish made with potatoes and cauliflower. It is a simple and comforting dish that is perfect for a quick and easy meal.
To make Aloo Gobi, start by boiling potatoes until they are soft. Once they are cool enough to handle, peel and cut them into cubes. Cut the cauliflower into florets. In a pan, heat oil and add in cumin seeds, mustard seeds, and asafoetida. Then, add in chopped onions and sauté until they turn golden brown.
Add in the cauliflower and potatoes and mix well. Add in spices such as turmeric powder, coriander powder, and red chili powder. You can also add amchur powder for a tangy flavor. Mix well and let the vegetables cook for a few minutes. Then, add tomato paste and some water. Let the dish simmer until the cauliflower is cooked through. Serve hot with roti or rice.
8of 15
Instant Pot Achari Aloo (Indian Pickled Potatoes)
Main Ingredients: Spices, Cumin Seeds, Coriander Seeds, Cloves, Bay Leaf
Ingredients: Potatoes, Mustard Oil, Spices, Pickle Masala
Instant Pot Achari Aloo is a quick and easy version of the traditional Achari Aloo dish. It is made in an instant pot, which cuts down the cooking time, making it a perfect option for busy weeknights.
To make this dish, start by washing and cubing potatoes. In the instant pot, heat mustard oil and add in cumin seeds, mustard seeds, and black peppercorns. Then, add in chopped onions and sauté until they turn golden brown. Add in the cubed potatoes and mix well.
In a separate bowl, mix together yogurt, water, and pickle masala. Pour this mixture over the potatoes and let it cook for a few minutes. You can adjust the amount of pickle masala according to your taste preferences. Let the dish simmer for a few more minutes until the flavors blend well. Instant Pot Achari Aloo can be enjoyed with naan or rice.
Ingredients: Chickpeas, Spices, Pita Bread, Tahini Sauce
Israeli Falafel is a popular street food in Israel, but its origins can be traced back to the Middle East. It is a deep-fried ball made with ground chickpeas and spices, served in a pita bread with a variety of toppings and a side of tangy tahini sauce.
To make falafel, soak chickpeas overnight and then grind them with spices such as coriander, cumin, and cardamom. Form the mixture into small balls and deep fry until they turn golden brown and crispy. Serve the falafel in a pita bread with chopped vegetables, pickles, and a generous drizzle of tahini sauce.
10of 15
Sabich
Main Ingredients: Eggplant, Medium Potatoes, Pita Pockets, Hummus, Amba
Ingredients: Pita Bread, Eggplant, Hard-Boiled Eggs, Tahini Sauce
Sabich is a popular Israeli sandwich that is made with pita bread, fried eggplant, hard-boiled eggs, and a variety of vegetables and sauces. It is a delicious and filling meal that is perfect for lunch or a quick snack.
To make Sabich, start by frying eggplant slices until they are crispy. You can also grill the eggplant for a healthier option. In the same pan, heat pita bread until it is warm and slightly toasted. Assemble the sandwich by stuffing the pita bread with the fried eggplant, sliced hard-boiled eggs, and chopped vegetables such as tomatoes, cucumbers, and pickles. Drizzle a generous amount of tahini sauce over the sandwich.
11of 15
Bobotie – Savory ground meat custard from South Africa
Main Ingredients: Ground Beef, Whole Milk, Large Eggs, White Bread
Ingredients: Ground Meat, Milk, Eggs, Spices
Bobotie is a popular dish in South Africa that has its roots in Indonesian cuisine. It is a savory and comforting meat custard that is usually served with rice, chutney, and sambal.
To make Bobotie, start by frying ground meat with onions, garlic, and spices such as cinnamon, turmeric, and cloves. Once the meat is cooked, transfer it to a baking dish. In a separate bowl, whisk together milk, eggs, and spices. Pour this mixture over the meat and bake in the oven until the custard is set and golden brown. Serve Bobotie with rice, chutney, and sambal for a delicious and comforting meal.
12of 15
Kitchadi
Main Ingredients: Long Grain White Rice, Moong Dal, Vegetable Oil
Ingredients: Rice, Lentils, Vegetables, Spices
Kitchadi, also known as khichdi, is a popular comfort food in India. It is made with a combination of rice, lentils, and a variety of vegetables, making it a nutritious and filling meal. It is often served with yogurt or papad.
To make Kitchadi, start by washing and soaking rice and lentils for 30 minutes. In a pressure cooker, add in the soaked rice and lentils along with chopped vegetables such as carrots, peas, and beans. Add in spices such as cumin, coriander, and mustard seeds. Pressure cook for a few whistles until the rice and lentils are cooked through. Serve hot with a side of yogurt or papad.
13of 15
Sabich Breakfast Bowls
Main Ingredients: Eggplant, Coarse Kosher Salt, Kirby Cucumber, Roma
Ingredients: Pita Bread, Hummus, Hard-Boiled Eggs, Vegetables
Sabich Breakfast Bowls are a delicious and healthy way to start your day. It is inspired by the popular Israeli sandwich, Sabich, but served in a bowl with a variety of toppings.
To make these breakfast bowls, start by toasting pita bread until they are crispy. Line the bowl with a generous amount of hummus. Add in sliced hard-boiled eggs, chopped vegetables such as cucumbers, tomatoes, and bell peppers, and a drizzle of tahini sauce. Serve these bowls for a hearty and nutritious breakfast.
14of 15
Fried Cauliflower Salad
Main Ingredients: Cauliflower, Red Bell Pepper, Red Onion, Roma Tomatoes
Ingredients: Cauliflower, Yogurt, Spices, Cilantro
Fried Cauliflower Salad is a unique and delicious way to enjoy cauliflower. It is made by frying cauliflower until it is crispy and then tossing it in a tangy and spicy yogurt dressing.
To make this salad, start by frying cauliflower florets until they are golden brown and crispy. In a separate bowl, mix together yogurt, spices such as cumin, coriander, and fennel seeds, and chopped cilantro. Toss the fried cauliflower in this dressing and serve immediately. This salad is perfect as a side dish or a light lunch.
Raw mangoes are the star ingredient of this pickle and are easily available during the summer season. Make sure to choose firm and unripe mangoes for the perfect texture and taste.
2. Spices
A variety of spices are used to give this pickle its unique and robust flavor. This includes mustard seeds, cumin seeds, fennel seeds, and fenugreek seeds. These spices not only add flavor but also have various health benefits.
3. Oil
Oil acts as a preservative for the pickle and also adds richness to the flavor. Mustard oil is commonly used in North Indian pickles, but you can also use any neutral-flavored oil like sunflower or vegetable oil.
4. Vinegar
Vinegar is used to enhance the tanginess of the pickle and also acts as a natural preservative. You can use white vinegar or apple cider vinegar for this recipe.
5. Salt
Salt is an essential ingredient in any pickle as it helps to preserve the pickle and also balances out the flavors.
6. Jaggery
Jaggery, or gur in Hindi, is used to balance out the spiciness of the pickle and adds a subtle sweetness to the overall taste. It also has numerous health benefits and is a healthier alternative to refined sugar.
Instructions:
Wash and dry the mangoes thoroughly before cutting them into small pieces.
In a pan, heat some oil and add the mustard seeds, cumin seeds, fennel seeds, and fenugreek seeds. Let them splutter and release their aroma.
Add the mango pieces to the pan and cook for a few minutes until they become soft.
Next, add the vinegar, salt, and jaggery to the pan and mix well. Let it cook for a few more minutes.
Turn off the heat and let the pickle cool down.
Transfer the pickle to a clean, dry jar and let it sit in a cool, dry place for a few days to allow the flavors to develop.
Your North Indian mango pickle is now ready to be enjoyed with your favorite meals!
In conclusion, this North Indian mango pickle recipe is a must-try for all pickle lovers. The combination of tangy, spicy, and sweet flavors is what makes this pickle stand out. So, gather your ingredients and follow these simple steps to make your own batch of this delicious condiment. Trust us, once you try this pickle, you'll never go back to store-bought ones!
