Well, mango pickles, popularly known as "Aam ka Achar," hold a special place in the hearts of Indians across the globe. This sour, spicy, and flavor-filled condiment is not just a side dish but an emotional connection to homemade meals, festivals, and family traditions. Whether it is part of a simple roti, rice, or paratha, the magic of mango pickles can turn every meal into a treat to savor. But what makes this delectable pickle really special? Let us have a closer look at the ingredients that provide mango pickles with their absolutely irresistible taste.
Key Ingredient: Raw Mango
The base of any mango pickles is made up of raw mango. This unripe mango forms the basic ingredient, which imparts the necessary sour taste and firmness to it. Compared to ripe ones, raw mangoes are sour and fibrous; hence, raw mangoes are the ideal choice for making mango pickles. In fact, varieties of mangoes are found in various regions of India, and almost all types of them are used to impart different tastes to mango pickles. For instance, the Totapuri variety is primarily used in preparing South Indian mango pickles and Gujarati Mango Murabba, while Rajapuri is commonly used in Gujarat because of its sweeter and succulent taste.
The key reason raw mango is considered ideal for pickling is its sourness. It cuts the spices and oil, creating a balanced taste profile. When it comes to choosing the mango, the decision is very crucial; usually, the firmer mangoes are chosen because they are able to withstand marinating and storage well. In mango pickles, the fruit's natural tartness balances out the strong, spicy flavors typical of Indian cuisine.
Essential Spices in Mango Pickles
The signature of any good mango pickles is the spices used to complement the raw mango's tart flavor. These are responsible for turning mango pickles from a simple preserve into a complex medley of tastes. Among many other types of spices, mustard seeds, fenugreek seeds, fennel seeds, nigella seeds, turmeric, and chilli powder have been a few common ones.
Mustard seeds(basically two type of seeds- Rai Dal seed and Sarso Dal seeds) are a definite ingredient in mango pickles. The pickling takes on the sharp, pungent taste of mustard seeds and preserves the pickles from spurious bacteria. The tiny pieces bursting through with every eat are common in a mango pickles bite.
Fenugreek seeds have a slightly bitter nutty flavor that adds to the depth of the mango pickles. Fenugreek seeds are known for their digestive properties, so they infuse a health benefit into the flavor.
Fennel seeds are sweet and aromatic; they are usually added to balance the chilli powder's spiciness and the mango's sourness. They add freshness to the taste, making mango pickles more multilayered.
Nigella (Kalongi in Hindi) seeds are used to provide a slightly bitter taste and, at the same time, are popularly used because of their medicinal properties. Not all versions of mango pickles contain nigella seeds, but they give a different taste than regular ones.
Turmeric is an essential ingredient in most Indian recipes, and it is no exception in these mango pickles. The spice colors the pickle beautifully into golden and gives it a mild earthly flavor and health benefits such as anti-inflammatory properties.
Of course, no mango pickles is complete without chilli powder. The quantity used can vary according to regional preferences-Andhra mango pickles are known for their reddish color and hotness, while Gujarati mango pickles are usually mild. Chilli powder gives the pickle its signature spicy kick that many Indian palates crave.
This all-spice mix of mango pickles would, therefore, vary in different regions of India. While Northern India likes to go bold and pungent with extra mustard and chilli added to the mix, Southern India would instead compromise on more aromatic spices like fennel and curry leaves. Despite these variations, this blend of these necessary spices gives mango pickles their addictive flavor.
Oil: The Carrier and Preservative in Mango Pickles
Mustard seeds(basically two type of seeds- Rai Dal seed and Sarso Dal seeds) are a definite ingredient in mango pickles. The pickling takes on the sharp, pungent taste of mustard seeds and preserves the pickles from spurious bacteria. The tiny pieces bursting through with every eat are common in a mango pickles bite.
Fenugreek seeds have a slightly bitter nutty flavor that adds to the depth of the mango pickles. Fenugreek seeds are known for their digestive properties, so they infuse a health benefit into the flavor.
Fennel seeds are sweet and aromatic; they are usually added to balance the chilli powder's spiciness and the mango's sourness. They add freshness to the taste, making mango pickles more multilayered.
Nigella (Kalongi in Hindi) seeds are used to provide a slightly bitter taste and, at the same time, are popularly used because of their medicinal properties. Not all versions of mango pickles contain nigella seeds, but they give a different taste than regular ones.
Turmeric is an essential ingredient in most Indian recipes, and it is no exception in these mango pickles. The spice colors the pickle beautifully into golden and gives it a mild earthly flavor and health benefits such as anti-inflammatory properties.
Of course, no mango pickles is complete without chilli powder. The quantity used can vary according to regional preferences-Andhra mango pickles are known for their reddish color and hotness, while Gujarati mango pickles are usually mild. Chilli powder gives the pickle its signature spicy kick that many Indian palates crave.
This all-spice mix of mango pickles would, therefore, vary in different regions of India. While Northern India likes to go bold and pungent with extra mustard and chilli added to the mix, Southern India would instead compromise on more aromatic spices like fennel and curry leaves. Despite these variations, this blend of these necessary spices gives mango pickles their addictive flavor.
Oil: The Carrier and Preservative in Mango Pickles
One of the most important things in the preparation of mango pickles is oil. Oil adds not just taste to mango pickles, but also acts as a natural preservative to conserve the pickles for months if not years when stored properly.
The mustard oil being pungent and strong acts well with the spices. As a matter of fact, it is one of the most usable oils to prepare mango pickles and that too specifically in North India. There are antibacterial properties contained in the mustard oil, which helps the mango pickles to stay preserved for a longer duration.
In Southern India, sesame oil is often used instead. Sesame oil is lighter compared to mustard oil and also possesses health benefits. Light nutty flavor imparts a nice blend with the spiciness of mango pickles without overpowering them.
The oil in mango pickles plays a dual role: it forms the vehicle that carries spices and all their aroma and flavor and helps protect the pieces of mango from spoilage due to excess moisture or exposure to air. Absorbing flavors in spices contribute to building up that rich and layered taste that makes mango pickles such a delight.
Salt: Unsung Hero in Mango Pickles
Salt is one of the less complicated ingredients in this recipe for mango pickles, but it is very crucial. It enhances flavor in the pickling and, in doing so, aids in the dehydration process that is to be undertaken by the mango pieces.
Salt is a cause for initiating the fermentation that develops the characteristic tang of the pickle. The natural bacteria ferment the sugars in mangoes and release complex flavors that, over time, make mango pickles all the more delectable.
Apart from the common table salt, in some areas, Himalayan pink salt is used owing to its mineral content and slightly different flavor. Whatever that may be used, salt sees to it that mango pickles are flavorful and long-lasting.
Other Additives in Mango Pickles
While the optional ingredients greatly differ from family to family and region to region, the main ingredients of mango pickles are always the same. These add-ins may very well completely change the flavor of the pickle and make it truly unique.
Especially in South India, many added the fragrance of curry leaves to the pickle. The aromatic leaves add to a different flavor as well as enhance the overall fragrance of mango pickles which thereby makes it all the more tempting to eat.
Regional Variations of Mango Pickles
Interestingly enough, one of the fascinating things that happen with mango pickles is the way their recipe travels from region to region. Having harnessed practically the same core ingredients, each state in India has its own version of mango pickles, further elaborating on the diversity of Indian cuisine.
Mango pickles are pretty famous in North India, especially in Punjab and Rajasthan, due to their bold flavors and liberal usage of mustard oil and red chilli powder. These pickles are spicy, sour, and full of strong flavors.
The most favored mango pickles of South India are the famous Avakaya of Andhra Pradesh. It's very spicy and usually made with sesame oil, which keeps it far from its northern counterpart. Mango pickling does take place in Tamil Nadu as well, where fenugreek and curry leaves are often added to give them that extra something.
In Gujarat, mango pickles happen to be more towards the sweeter side. Sugar or jaggery is often added; both balance the tartness in the mango pickles with their own, mild sweetness that gives the mango pickles an identity and makes them palatable even for people who do not like too much spice.
So, Bengal exerts its manifold magic on mango pickles. The most common ingredients used in this variety would be mustard oil and (panch phoron) five-spice mixture. The ensuing pickle is sharp, pungent, and full of rich flavors.
The Process of Making Mango Pickles
After a few days of marinating, spices are roasted ground and added to the pieces of mango. Oil is then heated, cooled, and poured over the mixture of mango and spices.
Finally, the mango pickles are kept in sterilized jars where it undergoes fermentation for a couple of weeks until consumable. Over time, the flavors deepen further and the pickle becomes more complex.
Health Benefits of Mango Pickles
Not only do mango pickles taste amazing, but they also are beneficial in various health aspects. The fermentation makes them high in probiotics, boosting the gut. Furthermore, turmeric, mustard seeds, and fenugreek are rich in antioxidants and anti-inflammatory activities.
It is also a rich source of Vitamin C and fibre; thus, it helps improve digestion and boosts immune function. Therefore, mango pickles are healthy not only in enhancing food taste but also possess rich nutritional value.
Conclusion
In other words, mango pickles mean much more than just a condiment; they signify the right blend of tradition and flavor, often with a regional variety. With raw mangoes, spices, oil, and salt as the main ingredients, mango pickles have been an indispensable part of Indian cuisine since time immemorial. Every single spoon of mango pickles narrates the history of a single tradition passed through generations, which represents the depth of culture and tradition that India possesses.
