Mango pickles offer a versatile canvas for creating diverse flavor profiles by blending various spice combinations and pickle powders. While my top pick is the South Indian Avakkai Oorugai, I find myself yearning for the Rajasthani keri ka achar, especially when paired with masala rotis or theplas. This delightful pickle also complements my meals, adding a burst of flavor to simple curd rice.

What makes this pickle truly exceptional is its quick preparation, ready to be savored within just two days. Personally, I prefer to exercise patience, allowing the mangoes to reach a delightful softness while retaining a satisfying bite. During this time, the rich aroma of the pickle masala becomes so robust and intoxicating that the anticipation adds to the overall pleasure of enjoying this delectable pickle.

Rajasthani spicy mango pickle, often referred to as "Aam ka Achar" in Hindi, is a traditional and popular pickle from the state of Rajasthan. This pickle is known for its bold and spicy flavors, typical of Rajasthani cuisine. The key ingredient, of course, is raw or slightly ripe mangoes.

Here's a typical recipe for Rajasthani spicy mango pickle:

Ingredients:

1. Raw mangoes, peeled and diced

2. Mustard oil

3. Fenugreek seeds

4. Fennel seeds

5. Nigella seeds (kalonji)

6. Mustard seeds

7. Red chili powder

8. Turmeric powder

9. Asafoetida (hing)

10. Salt

11. Jaggery or sugar (optional, for sweetness)

Instructions:

1. Wash and peel the raw mangoes. Cut them into small, bite-sized pieces.

2. Heat mustard oil in a pan until it reaches its smoking point. Allow it to cool slightly.

3. In a separate pan, dry roast fenugreek seeds, fennel seeds, mustard seeds, and nigella seeds until they release their aroma. Grind them to a coarse powder.

4. In a large mixing bowl, combine the mango pieces with the ground spice powder, red chili powder, turmeric powder, asafoetida, and salt. Mix well.

5. Add the cooled mustard oil to the mango-spice mixture and mix thoroughly. Ensure that the mango pieces are well-coated with the spice mix.

6. Transfer the mixture to a clean, airtight jar. Make sure that the jar and utensils used are dry to prevent spoilage.

7. Let the pickle marinate for a few days, allowing the flavors to meld. Shake the jar occasionally to ensure even distribution of the spices.

Rajasthani spicy mango pickle is known for its robust and fiery flavor, making it a perfect accompaniment to Indian bread (roti), rice dishes, and various snacks. The combination of spices, along with the tanginess of the mangoes, creates a delightful and zesty condiment that is enjoyed across the region.

variation 2.

The recipe is very simple , anyone can make this pickle .

Ingredients :

1 kg green round firm mangoes
3-4 cloves
2 tbsp methi seeds
1 tbsp fennel
3 tbsp yellow mustard seeds powder, in case you dont have the yellow mustard seed powder, use the normal mustard seeds by coarsely grinding .
1/2 tsp pepper corns.
1 tbsp nigella seeds ( kalonji ).
3 heaped tbsp red chilli powder, use kashmiri chili powder for the bright colour and some spicy red chili powder also if you wish.
1 tbsp turmeric powder.
2 tbsp rock salt, 1 tbsp for mixing with chopped mangoes and turmeric.
1 tsp hing.

250 ml oil.

l have used sesame oil , normally mustard oil is used in such pickles, as we dont like the flavor so much I used sesame / gingelly oil.

Method :

1. Wash and dry mangoes well, there should be no moisture.
   chop them to smaller pieces.

2. Take a big bowl, add the chopped mangoes, some of the turmeric powder, salt .
   Keep aside , allow mangoes to rest for 2 hours .After 2 hours, drain out the liquid from the mangoes and spread the chopped mangoes on a cloth to dry for 2 hours under fan or in the sun .

3. Now prepare the pickle masala .

4. Take a pan and dry roast methi , keep aside when it starts popping and changing colour .
   Roast all spices except nigella seeds ,allow the roasted spices to cool. Grind the roasted spices , a little coarsely and transfer to a plate.

5. Now take a bowl to mix all spices .

6. Add in salt, turmeric powder, asafoetida powder, the coarsely ground spices, red chili powder, nigella seeds.

7. Keep the prepared pickle masala powder aside till needed .

8. Now add all the chopped mangoes to a glass jar, add in all the dry pickle masala which we have mixed .
   shake well so that the pickle masala coats the mangoes well.

9. Close lid of the jar and allow to rest for 24 hours .

10. After 24 hours, you will see the jar has some liquid and mangoes have started getting moist and also note the level of mangoes has come down a bit as they have started getting soft.

11. Take a kadai / pan, add in oil, allow to heat up well.

12. Allow the heated oil to cool well, add in pinch of asafoetida powder to oil .

13. Pour this cooled oil into the glass jar, mix well with a clean dry spoon.

14. Close the lid and keep the pickle jar in a cool dark place.

15. Delicious spicy Rajasthani mango pickle will be ready in a day or two .