How to Make Amer Mishti Achar Mango Pickle - A Unique Recipe from Living Foodz

Amer mishti achar, a traditional and delightful Indian mango pickle, is a favorite during the summer months when ripe mangoes are abundant. This sweet and tangy pickle is a perfect accompaniment to various meals, enhancing the flavor of your dishes with its distinctive flavor. In this article, we will explore the traditional recipe for amer mishti achar and provide you with step-by-step instructions to make this delectable pickle in two different methods. The information here is drawn from the extensive collection of food-related content provided by Living Foodz, a renowned website known for its reliable and rich culinary content.

Ingredients

500 gm raw mango, cut into pieces or grated 500 gm jaggery or sugar 2 tbsp sonf (cumin seeds) 2 tbsp dhania seeds (coriander seeds) 1 tsp cumin seeds 8–10 red chili whole 2 tsp turmeric powder 2 tsp salt 2 tsp panch phoran masala

Method 1: Traditional Cooking Method

Wash the mango pieces and dry them in the sunlight. Sprinkle a spoon of salt and turmeric powder, then keep in the sun for 2–3 hours. In a flat-bottomed pan, dry roast the red chilies and add the sonf, dhania seeds, cumin seeds, and panch phoran masala. Cook on low heat until well-roasted. Grind the roasted spices coarsely in a blender. In a pan, heat 2 cups of water and add grated jaggery (or sugar). Cook on high heat until the jaggery dissolves. Add the raw mango pieces or grated mango. Allow the mango to cook in the liquid until the liquid starts to dry. Add the ground spices and mix well. Cook until the pickle appears glossy and transparent. Remove from the heat and let it cool down slightly. Transfer the pickle into a dry container and store in a cool place.

Method 2: Sun-Drying Technique

Roast the spices in a pan. Mix the ground spices with the grated mango in a pot. Add sugar or jaggery and mix well. Place the pot in the sun for 4–5 hours daily, covering it with a muslin cloth. After 4–5 days, the sugar will begin to dissolve, and a lot of water will be released. Over the next 10–15 days, the liquid will concentrate into a thick sugar syrup, and the mango will become cooked by the sunlight. Shake the mixture daily to ensure even cooking. Once the pickle is fully cooked, transfer it into a bottle for storage.

Additional Tips

In the summer season, when the mangoes are at their best, amer mishti achar becomes a staple in many households. Here are some tips to make this pickle even more mouthwatering:

Ensure the mangoes are ripe but still firm for the best flavor and texture. Use high-quality jaggery or sugar for a richer taste. Add ornamental red chilies and black pepper for a touch of heat and color. Store the pickle in a cool, dry place away from direct sunlight. Shake the bottle gently before serving to mix the spices and mangoes.

By following these simple steps, you can enjoy amer mishti achar at home, bringing that distinct tangy and sweet flavor to your table. Living Foodz offers a variety of traditional and contemporary recipes that can enhance your culinary experience and delight your taste buds. Try it out and make amer mishti achar a regular part of your summer meals!