Raw Mango/Aambi Pickle Recipe | How to make Tasty easy Raw Mango Pickle | Spice Trails with Mehta |

Learn How to make Raw Mango/Aambi Pickle with quick easy and traditional recipe with Spice Trails with Mehta
Ingredients
2 Kg Mangoes/Aambi
1 Big tbsp Haldi
2 tbsp Salt
100gm Methi dana
100gm Saunf
50gm Kalonji
50gm Kashmiri Lal Mirchi Powder
100gm Salt
1Lt Mustard Oil
Mango Pickle, known as Ambi Achaar in Punjabi, is a staple condiment in Punjabi households. This pickle is cherished for its bold and robust flavors, which perfectly complement the hearty and rich dishes typical of Punjabi cuisine. Punjabi Mango Pickle is made from raw, unripe mangoes that are cut into pieces and pickled with a blend of spices and mustard oil. The spices often include mustard seeds, fenugreek, fennel, nigella seeds, red chili powder, turmeric, and asafoetida. The use of mustard oil gives the pickle its distinctive pungent flavor and helps in preserving it for a long time. Mango Pickle is a beloved condiment in Indian cuisine, known for its tangy, spicy, and sometimes sweet flavors. The pickling process enhances the mango's natural tartness, creating a complex flavor profile that can range from mildly spicy to intensely hot. The texture of the pickle can vary from chunky pieces to a more paste-like consistency, depending on regional preferences. Mango pickle has been a part of Indian culinary traditions for centuries. It is especially popular in South and Southeast Asia. The practice of pickling mangoes likely originated in India, where the abundance of mangoes and the hot climate made preservation necessary. Each region in India has its own unique version of mango pickle, reflecting local tastes and available ingredients. For instance, the Avakaya pickle from Andhra Pradesh is known for its fiery spice, while the Gujarati version often includes a sweet element. The tradition of making mango pickle in Punjab dates back centuries. It is usually prepared during the summer months when mangoes are in season. Families often make large batches of pickle to last through the year. The process of making pickle is a communal activity, with family members gathering to cut mangoes and mix spices. This practice not only preserves the mangoes but also strengthens family bonds.
Fun Fact: In Punjabi culture, mango pickle is often served with parathas, a type of flatbread, and is considered an essential part of the meal.
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