Dry Mango Pickle | Tangy, Spicy & Sour Aam Ka Sukha Achar
The Aam ka Sukha Achar recipe follows traditional methods passed down from generation to generation.
Step 1: Selecting and Preparing Mangoes- Fresh mangoes arrive in the evening after being picked from the trees.- Sort the mangoes by size, using only large ones to cut into 4-6 big pieces (2 inches x 1 inch).
Step 2: Cutting and Soaking Mangoes- The next morning, cut the mangoes and immediately dip each piece into water to cool them.- After 5-10 minutes, rinse the cut mangoes 2-3 times.
Spread the mango pieces under the sun for a 9 to 10 days.
Step 3: Adding Turmeric and Salt- Once dried, mix the mango pieces with turmeric and salt.- Let the mixture sit for 12-48 hours to drain out the moisture in the form of tangy juice, which is separated.
Step 4: Preparing the Traditional Masala Mix- Create a masala mix with about a dozen spices and lmustard oil.- Mix everything well until blended.- Add the tangy juice drained from the mangoes into the masala.
Step 5: Coating Mangoes with Masala- After the resting period, coat each mango piece with the masala mix.- Dip the coated mango pieces in oil and spread them out .
Step 6: Sun-Drying- Sun-dry the mango pieces for 6-10 days.- Once dried, store the pickle in glass jars. This dry mango pickle is saltier than others since salt and turmeric are the main preservatives, not oil.
In villages you’re often welcomed with dal roti and this dry mango pickle, especially during or after the monsoon season.
