Aam Ka Achar | Raw Mango Pickle in Oil
₨ 1,100
Raw Mangoes, Mustard Oil, Salt, Citric Acid, Red chilli, Fenugreek, Aniseed, Fennel, Cumin seeds, Turmeric, Onion Seeds
| Packing Available | 250 GM, 500 GM, 1000 GM |
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Description
Our Aam ka Achar also known as Raw Mango Pickle is a tantalizing Pakistani condiment that encapsulates the vibrant flavors of raw mangoes, spices, and aromatic mustard oil. Prepared by cutting raw mangoes into bite-sized pieces and then marinating them with a blend of spices like fenugreek, mustard seeds, turmeric, and chili powder, this pickle is left to mature in mustard oil, allowing the ingredients to harmonize and intensify in taste. The mustard oil not only acts as a preservative but also imparts a distinct pungency to the pickle. This delightful condiment offers a perfect balance of tanginess, spiciness, and savory notes, making it a versatile accompaniment to various Pakistani dishes, from rice and dal to parathas and curries. With its bold and zesty profile, Raw Mango Pickle adds a burst of flavor to meals, making it a cherished and traditional culinary delight.
How to Use
Raw Mango Pickle in Oil is a versatile condiment that can enhance the flavor of various dishes. Here are some delicious ways to use it:
Accompaniment with Meals:
Serve a small portion of the pickle alongside your regular meals, such as rice, daal, roti, or parathas. The tangy and spicy flavors complement the main course, adding an extra dimension to the meal.
Sandwiches and Wraps:
Spread a layer of Raw Mango Pickle on bread or tortillas when making sandwiches or wraps. It adds a burst of flavor that pairs well with the other ingredients.
Dips and Spreads:
Mix the pickle with yogurt or cream to create a flavorful dip or spread. This can be served with snacks like samosas, pakoras, or as a topping for crackers.
Rice and Pulao:
Mix the pickle with plain rice or pulao to give it a tangy and spicy kick. The oil in the pickle can also add a rich and aromatic element to the dish.
Storage Instructions
Proper storage is crucial to maintain the freshness and quality of Raw Mango Pickle. Here are some storage instructions:
Airtight Container: Transfer the pickle to a clean, dry, and airtight glass or food-grade plastic container. Ensure that the container has a tight-fitting lid to prevent air from entering.
Keep in a Cool, Dark Place:
Store the container in a cool and dark place, away from direct sunlight. Exposure to sunlight can affect the flavors and quality of the pickle.
Refrigeration:
While some pickles can be stored at room temperature, Raw Mango Pickle is often best kept in the refrigerator. The cool temperature helps slow down the aging process and prevents the growth of unwanted microorganisms.
Use Dry Utensils:
Always use clean and dry utensils to take out the pickle from the container. Any moisture introduced into the pickle can lead to spoilage.
Regularly Stir the Pickle:
If the oil solidifies due to refrigeration, gently stir the pickle before use to ensure that the spices and flavors are evenly distributed.
Check for Spoilage:
Periodically check the pickle for any signs of spoilage, such as off odors, mold, or changes in color and texture. If any of these are detected, discard the pickle to avoid consumption of spoiled food.
By following these storage instructions, you can extend the shelf life of Raw Mango Pickle and enjoy its delightful flavors over an extended period.
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