What is Pacha Manga Achar?
Pacha Manga Achar is a traditional South Indian pickle made from unripe green mangoes. It is a tangy and spicy condiment that is usually served as a side dish with rice and creamy curries. The word ‘pacha’ means green in Malayalam, the language spoken in Kerala, a coastal state in India where mangoes are abundant during the summer season. Pacha Manga Achar’s unique flavor is due to the infusion of aromatic spices in oil that is mixed with the sourness of green mangoes.
Why is Pacha Manga Achar Popular in Manga Niche?
Pacha Manga Achar is a popular condiment in Manga (Malayalam) cuisine. Manga cuisine is known for its generous use of coconut, tamarind, and mangoes. Pacha Manga Achar is a perfect accompaniment to Manga cuisine as it balances the spiciness and creaminess of the dishes with its sourness and tanginess. The versatility of Pacha Manga Achar lies in its ability to pair well with different types of curries, rice dishes, and flatbreads. It can also be used as a spread for sandwiches or as a dip for chips and crackers.
How to Make Pacha Manga Achar?
Ingredients:
- 2 cups of chopped mangoes (Use sour and unripe mangoes)
- 1 cup of sesame oil or vegetable oil
- 1/2 cup of mustard seeds
- 1/2 cup of fenugreek seeds
- 1/4 cup of turmeric powder
- 1/4 cup of chili powder
- 2 tbsp of asafetida (hing)
- 1/2 cup of salt
Instructions:
- Cut the mangoes into small cubes and put them in a large bowl. Sprinkle them with salt and toss well. Let them sit for 30 minutes.
- In a pan, heat the oil over medium heat. Add mustard seeds and fenugreek seeds, and fry until they pop and turn brown.
- Add asafetida (hing) and fry for 30 seconds.
- Remove from heat and let it cool down to room temperature.
- Add turmeric powder and chili powder to the oil and mix it well.
- Now, add the cubed mangoes to the oil mixture and mix well.
- Transfer the mixture to a sterilized glass jar and store it in a cool and dry place.
- Let the pickle sit for a few days to allow the flavors to develop.
- Enjoy Pacha Manga Achar with your favorite Manga dishes!
Note: Pacha Manga Achar can last for up to six months if stored properly.
Ingredients
Pacha manga achar, also known as raw mango pickle, is a tangy and spicy condiment that is popular in South Indian and Sri Lankan cuisine. Here are the ingredients you’ll need to make this delicious pickle:
- 3-4 large raw mangoes
- 1/2 cup mustard seeds
- 1/2 cup fenugreek seeds
- 1/2 cup red chili powder
- 1 tsp turmeric powder
- 1 tbsp asafoetida powder
- 1/2 cup salt
- 1/2 cup sesame oil
- 10-12 curry leaves
- 1 tbsp mustard seeds for tempering
- 2 dried red chilies for tempering
- 1/2 tsp asafoetida powder for tempering
Most of these ingredients can be found at your local Indian grocery store or online. Make sure to choose raw green mangoes that are firm, unripe, and free of blemishes. The other spices and condiments can also be easily obtained from an Indian grocery store.
Preparing the Mangoes
The first step in making pacha manga achar is to prepare the mangoes. Wash the mangoes properly and wipe them dry with a clean kitchen towel. Cut them into small 1-inch pieces and remove the seeds.
Making the Spice Mix
The heart of any pickle is the spice mix. To make the spice mix for pacha manga achar, you’ll need to roast the mustard seeds and fenugreek seeds separately in a dry pan until they turn a shade darker and start to release their aroma. Allow them to cool and then grind them into a fine powder using a spice grinder or mortar and pestle. Add the chili powder, turmeric powder, asafoetida powder, and salt to the spice mix and mix well.
Mixing and Marinating
In a large mixing bowl, toss the mango pieces with the spice mix until they are evenly coated. Pour the sesame oil into the bowl and mix well. Add the curry leaves and mix again. Transfer the mixture to a sterilized glass jar and allow it to sit in a cool, dark place for at least a week to allow the flavors to meld together. Shake the jar every day to evenly distribute the spices and oil.
Tempering the Pickle
After a week, your pacha manga achar is ready to eat, but to take it to the next level, you can temper it with a tadka of mustard seeds, dried red chilies, and asafoetida powder. To do this, heat some oil in a small pan and add the mustard seeds. Once they start to pop, add the dried red chilies and asafoetida powder and fry for a few seconds. Pour the tadka over the pickle and mix well. Allow it to sit for another day before digging in.
Now that you know how to make pacha manga achar, it’s time to try it out for yourself! This delicious condiment goes well with everything from rice and dal to sandwiches and burgers.
Preparation
If you want to make your own pacha manga achar, you will need to start by selecting the right type of green mango. Choose a raw and firm specimen that is still green and not yet ripe. These kinds of mangoes are readily available in the markets, especially during the spring and summer months.
To prepare the mangoes, start by washing them thoroughly under running water, and wipe them dry with a clean kitchen towel. Once the mangoes are dry, you can remove the skin using a vegetable peeler or a sharp knife. An easy and effective way to peel mangoes is to first cut off the tip and stem, then hold the fruit firmly with one hand and use a peeler to remove the outer green layer while carefully rotating the mango. Be sure to discard the peel and the hard seed that lies within.
After peeling the mangoes, you can slice them into small thin pieces or chop them into fine cubes. It is essential to ensure that the mangoes are cut evenly, as this will help them to marinate evenly in the spices later on. Keep in mind that achar is best when the mangoes are sliced thinly, as thicker pieces can compromise the texture of the dish.
Once you have prepared all the green mangoes, add some salt to help release their juices and keep them fresh. Mix the mangoes with the salt and store them well in airtight containers or jars. This step is crucial, as it allows the mangoes to marinate in their own natural juices, enhancing their tangy flavors. Store the mangoes in a cool, dry place away from direct sunlight for several days to allow them to ferment and absorb the spices.
Make sure to check on the mangoes periodically to ensure that they are not rotting or spoiling. You can also monitor the sourness levels to determine if they are ready for achar. Once the mangoes have marinated and fermented to your satisfaction, they are ready to use in your pacha manga achar recipe!
Cooking Process
Preparing pacha manga achar is surprisingly simple. All you need is raw mango, green chili, ginger, garlic, shallots, curry leaves, mustard seeds, and oil. If you want to make it slightly sweet, you can also add jaggery, grated coconut, and raisins to the recipe. Here are the steps to follow:
- Wash and chop the raw mango: Make sure to choose firm and unripe mangoes for this recipe. Wash them well and cut them into small pieces. Discard the seed and the skin.
- Grind the spices: In a blender, add green chili, ginger, garlic, shallots, and curry leaves. Grind them into a coarse paste.
- Temper the mustard seeds: In a pan, heat some oil and add mustard seeds. Let them pop and turn slightly brown.
- Add the chopped mango and the ground spice mix: Once the mustard seeds are tempered, add the chopped mango to the pan. Mix it well with the tempered mustard seeds. Then, add the ground spice mix to the pan and mix it again.
That’s it! Your pacha manga achar is ready. You can let it cool down and transfer it to an airtight container to store it in the refrigerator. It will last for a week or two. This recipe makes a moderately spicy mango pickle, but you can adjust the spiciness to your liking by adding or reducing the amount of green chili. You can also experiment with the flavor by adding other spices like cumin, coriander, or fenugreek seeds.
Here are some variations of this recipe that you can try:
- With jaggery: To make your pacha manga achar slightly sweet, you can add grated jaggery to the pan when you add the mango. Mix it well and let it cook for a few minutes until the jaggery melts and combines with the mango and spice mix.
- With coconut: Adding grated coconut to the recipe will give it a slightly nutty and creamy flavor. You can add it along with the ground spice mix and mix it well.
- With raisins: Adding raisins to the pickle will give it a chewy texture and a subtle sweetness. You can add it along with the mango and mix it well.
Experiment with these variations and find your favorite flavor combination. You can also adjust the recipe to suit your taste buds by adding more or less of the ingredients. Enjoy your pacha manga achar with rice, flatbread, or as a side dish with your meals.
Storage and Serving Tips
Pacha manga achar, a traditional pickle from Kerala, is a tangy and spicy blend of raw mangoes, green chillies, and ginger. This sour and spicy condiment has an irresistible flavor and taste that enhances any dish it’s paired with. If you want to enjoy the tangy and spicy taste of pacha manga achar to the fullest, it’s crucial to maintain its freshness and flavor by following these tips on storage and serving.
1. Store in an Airtight Container
The best way to store pacha manga achar is in an airtight container. Air and moisture are the two factors that cause pickles to spoil quickly, change their texture, and lose their flavors. So, storing pacha manga achar in an airtight container will prolong its shelf life and maintain its freshness. Make sure the container is clean and dry before storing the pickle. You can also use glass jars or ceramic containers with airtight lids to store the pickle.
2. Refrigerate for Longer Shelf Life
If you want to extend the shelf life of pacha manga achar, refrigeration is your best bet. Refrigeration helps to slow down the growth of microorganisms and enzymes in the pickle. This, in turn, prevents spoilage and helps maintain the flavor and texture of the pickle for a more extended period. Always make sure to store the pickle in a clean and dry container before refrigerating.
3. Keep Away from Direct Sunlight
Pacha manga achar should always be stored away from direct sunlight. Sunlight can cause the pickle to spoil quickly, alter its texture, and change its color. Always store the pickle container in a dark and cool place, away from direct sunlight. A pantry or a cupboard in the kitchen is an ideal place to store the pickle.
4. Allow to Acquire Marination Time
Pacha manga achar tastes best when it is allowed to sit for a few days after making it. The longer you allow the pickle to marinate, the more flavorful it becomes. It’s best to keep the pickle in an airtight container in the refrigerator for at least two to three days before serving. Always mix the pickle thoroughly before serving to ensure an even distribution of spices and flavors.
5. Serve in Small Quantities
Pacha manga achar is highly acidic, and consuming large quantities of it can cause an upset stomach. Always serve the pickle in small quantities or as a side dish to complement the main course. You can also use pacha manga achar as a condiment to add flavor to sandwiches, burgers, and wraps. Remember that a little goes a long way when it comes to this spicy and tangy delicacy.
By following these simple storage and serving tips, you can enjoy the delicious flavor of pacha manga achar for a more extended period. Store the pickle in an airtight container, refrigerate for longer shelf life, keep away from direct sunlight, allow it to marinate for a few days, and serve in small quantities to make the most of this traditional delicacy.
Conclusion
Pacha manga achar is a delicious and healthy Indian pickle that is made from raw mangoes and a blend of spices. This pickle is packed with flavor and nutrition, making it a popular choice among food enthusiasts and health-conscious individuals alike. If you are looking for a tasty and easy-to-make recipe to add to your collection, then pacha manga achar is definitely worth trying.
One of the main benefits of making and eating pacha manga achar is that it is a great source of vitamins and minerals. Raw mangoes are rich in vitamin C, which helps to boost the immune system and protect the body against infections and diseases. They are also a good source of dietary fiber, which can help to improve digestion and prevent constipation.
In addition to its many health benefits, pacha manga achar is also a great way to add some variety to your meals. This pickle can be enjoyed as a condiment with breakfast, lunch, or dinner, and it can be used to add flavor to a wide range of dishes, including rice, curries, sandwiches, wraps, and more.
Another advantage of making pacha manga achar is that it is a quick and easy recipe that can be prepared at home using simple ingredients that are readily available. All you need to make this pickle is some raw mangoes, mustard seeds, fenugreek seeds, chili powder, turmeric powder, and salt. Once you have all the ingredients, you can prepare the pickle in just a few simple steps.
Finally, making pacha manga achar is a great way to connect with your cultural heritage and learn more about the rich culinary traditions of India. By exploring different regional recipes and ingredients, you can discover new flavors and techniques that can help you to become a more knowledgeable and skilled cook.
In conclusion, pacha manga achar is a tasty, nutritious, and easy-to-make recipe that is well worth trying. Whether you are looking for a healthy snack or a flavorful condiment, this pickle is sure to satisfy your taste buds and nourish your body. So why not give it a try today and discover all the benefits and enjoyment of pacha manga achar for yourself!