A zesty Bangladeshi-style mango pickle featuring sun-dried raw mango quarters simmered in a sweet-spicy mustard oil sauce. The balance of heat, tang, and sweetness makes it an ideal condiment to brighten rice, flatbreads, or grilled meats.
Hot Mango Pickle
Ingredients
- 5 kg raw green mangoes washed and quartered
- 1 ltr mustard oil
- 1½ kg granulated sugar
- 2½ g ground mustard seed about 3 tsp
- 500 ltr white vinegar
- 2 tbsp kosher salt adjust to taste
- 3 tbsp chilli powder
- 2 tbsp turmeric powder
- 3 tsp ground garlic
Instructions
- Prep the mangoes: After washing, cut each mango into four uniform quarters. Toss the quarters with chilli powder and turmeric until lightly dusted.
- Sun-dry: Arrange the coated mango pieces in a single layer on a clean tray. Sun-dry for about 6 hours, or until they lose most of their raw moisture but remain firm.
- Infuse the oil: In a large, heavy-bottomed pot, heat the mustard oil. Stir in the ground mustard seed and ground garlic, cooking for 30 seconds until fragrant.
- Cook the mangoes: Add the sun-dried mango quarters to the pot. Sauté over medium heat for 5-6 minutes, stirring gently to coat each piece in the flavoured oil.
- Add sugar: Stir in the granulated sugar and continue to cook, stirring frequently, until the sugar fully dissolves and the mangoes become glossy.
- Pour in vinegar: Carefully add the vinegar (it may sputter), then reduce heat to low.
- Simmer: Cook, stirring occasionally, until the mango flesh is tender and pulpy, about 5-7 minutes more. Watch for the oil to begin separating at the edges.
- Finish: Remove the pot from heat and let cool to room temperature.
- Jar the pickle: Transfer the cooled pickle into sterilized jars, pressing down gently to eliminate air pockets. Seal and store.
- Maturation: For best flavour, wait at least one week before opening.
Notes
Hot Mango Pickle develops its signature depth when the mango quarters are sun-dried to concentrate their tartness and reduce moisture. Simmering in mustard oil and vinegar preserves the fruit while infusing it with pungent, savoury notes. Adjust salt and chilli levels to taste, remembering that the sugar and vinegar soften over time. Store the jars in a cool, dark place; the pickle can be enjoyed for up to six months, tasting even richer as it ages. Hot mango pickle, known locally as Aam er Achar, is a fiery and flavourful condiment that captures the essence of Bengali summer.