Mango pickle (Aam ka Achar) is a traditional Indian delicacy loved across all states. Preparing it at home for personal or small-scale commercial use can be done with limited investment, hygiene, and high-quality raw materials. A. Ingredients Required Raw Mangoes: Fresh, medium-sized, unripe mangoes (preferably "Rajapuri" or "Totapuri"). Mustard Oil: Acts as a natural preservative. Spices: Fenugreek seeds (methi dana) Red chili powder Turmeric powder Fennel seeds (saunf) Mustard seeds (rai) Asafoetida (hing) Salt: Salt can be used for Preservation and Taste. B. Detailed stepwise process to make Mango Pickle at Home 1. Cutting and Cleaning Wash Mangoes Properly with Clean water Use cloth to dry Mangoes completely. Use stainless steel knife or Mango cutting machine (if bulk cutting is required) to cut Mangoes into uniform small pieces. 2. Dry the Mango pieces ater Cutting Dry mango pieces by spreading them under sun for 1–2 days to remove water and reduce moisture. Roasting of Spices Dry these spices - roast fenugreek, mustard seeds and fennel. Grind them properly using a home mixer or spice grinder. Mixing of Spices Mix dried mango pieces with salt and spices in a large clean vessel, Heat mustard oil until it reaches to its smoking point, then cool it slightly for few minutes. Mix thoroughly after pouring oil into the mixture. Final Stage – Maturation and Storage After mixing, the..
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