Aam aur Hari Mirch ka Kuchla achar- a very easy and quick pickle of crushed raw mango and green chilies
During summer we all makes so many pickles which last at least for an year. As soon as mangoes start arriving in the market the first thing which came in the mind is to make different types of pickle and chutneys with raw mangoes.
Every state in India makes its own variety of pickles, using local ingredients, seasonal produce, and family recipes. Mango and lemon pickles remain the most popular, but each region prepares them differently. North and South India both preserve mango pickles with salt and oil, yet they use different spice blends and proportions. In Gujarat, people add rai kuria (split mustard seeds) to most pickles and often include jaggery for sweetness. They also prefer peanut oil instead of the mustard oil commonly used in North India.
In Uttar Pradesh, Punjab, and Rajasthan, people add fenugreek seeds, mustard seeds, fennel, and kalonji to most pickles. The process may be similar, but each state’s pickle has a different taste because of its unique spices and methods. People make both sweet and spicy mango pickles in summer.
I love making pickles and prepare different seasonal varieties regularly. You can easily find at least 10 types of homemade pickles in my pantry and refrigerator. Among all the pickles I make, this aam mirch ka koocha pickle is one of the easiest, after my green chili pickle made with lemon juice.
In olden days, people chopped and crushed raw mangoes and chilies with a mortar and pestle, giving this pickle its name, Kuchla Achar or Koocha Achar. Today, you can easily make it using a vegetable chopper.
How To ,Make Aam aur Mirch ka Koocha Achar/Kuchla Achar
This pickle is so simple that anyone can make it, even if they are making pickles for the first time. Start by washing and wiping the green chilies and raw mangoes. Peel the mangoes if the skin is thick (peeling is optional), then roughly chop the chilies and mangoes. Add them to a vegetable chopper and coarsely crush for a few minutes. Do not over-crush.
If you don’t have a chopper, finely chop the ingredients using a sharp knife. Transfer the crushed mango and chilies to a bowl.
I used mildly spicy green chilies, but you can choose according to your taste or make the pickle only with raw mangoes.
Dry roast fenugreek, fennel, kalonji, and mustard seeds on a hot pan for a few minutes to remove moisture. Let them cool, then coarsely crush them.
Add 1 tablespoon vinegar and the crushed spices to the mango-chili mixture. Mix well, then add ½ cup mustard oil and combine everything thoroughly.
I love the flavour of mustard oil, so I add it directly without heating. If you don’t like its strong aroma, heat the oil first and add it after it cools completely. You can also use any other oil you prefer for pickles.
You can use less oil and refrigerate the pickle after 3–4 days.
Store the pickle in a clean glass or ceramic jar and let it rest for 2 days. This allows the flavours to develop. Enjoy it with paratha, rice, mathri, or any dish you like.
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Kachcha Aam aur Hari Mirch Ka Kuchla Achar
Aam aur Hari Mirch ka Kuchla achar- a very easy and quick pickle of crushed raw mango and green chilies
Ingredients
- 300 gm Raw Mango / Kachcha Aam 2 medium
- 200 gm Green Chillies / Hari Mirch
- 1/2 cup Mustard Oil / Sarso ka tel
- 1 tbsp Fenugreek Seeds / Methidana
- 2 tbsp Fennel Seeds / Saunf
- 2 tbsp Mustard Seeds / Rai *
- 1 tbsp Salt / Namak
- 1 tsp Turmeric Powder / Haldi Powder
- 1 tbsp Red Chili Powder/ Laal Mirch
- 1/4 tsp Asafoetida / Hing powder
- 1.5 tbsp White Vinegar / Sirka
- 1/2 tsp Nigella Seeds / Kalonji optional
Instructions
- Wash and wipe the raw mango and green chilies.
- Remove the stems of the green chilies and peel the raw mango(peeling raw mango is optiona but if the skin is thick and hard then do peel it )
- Add the whole spices- fenugreek, mustard, fennel in a hot pan and roast on low heat for few minutes to remove the moisture. you can also sun dry them for few hours instead.
- When the spices cool down then coarsely crush them in pulse mode.
- Roughly chop the raw mango and the green chilies and then add in a vegetable chopper and make a coarse mixture , don't crush too much.if you don't have chopper then using a sharp knife chop into fine pieces.
- In a big bowl add the mango and chili pieces and then add vinegar and all the spices in it and mix well.
- Now add mustard oil in it and mix well. i like the flavour of raw mustard oil so not heated it before adding in the pickle but if you dont like the flavour of raw mustard oil then heat it, cool it and then only add in the pickle.
- Mix it well and then fill the pickle in a glass or ceramic jar let the flavours mature for 2- 3 days and then start using it .
- Enjoy with paratha, poori or rice