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.
There are so many types of pickles made in each state of india depending on personal choice and availability of the ingredients and vegetables. The most popular pickle is mango and lemon. Mango pickle is also made in many versions , the spices used in Northern India is slightly different then Southern Indian style ,though both are preserved in salt and oil but the ratio of spices are quite different. In Gujarat they use rai kuria in most of the pickles , jaggery is also added in most of there pickles and instead of mustard oil they use peanut oil.
in Uttar pradesh, Punjab and Rajasthan – fenugreek seeds , mustard seeds, fennel and kalonji is added in most of the pickles, so the process may be same but taste differs in each state’s pickle. Sweet and spicy both types of mango pickles are made during summer.
How To ,Make Aam aur Mirch ka Koocha Achar/Kuchla Achar
I love making pickles and regularly makes different types of seasonal pickles. You can easily find at least 10 types of homemade pickles in my pantry and refrigerator . Among all the pickles I made this one is the easiest pickle after the green chili pickled in lemon juice one.
This aam mirch ka koocha pickle is very easy to make , any one can make it even if she or he is making pickle first time. first of all wash and wipe green chilies and mangoes. Peel the raw mango (peeling the skin is totally optional, if the skin is too thick then do peel it ) roughly chop the chilies and mangoes and then add in a vegetable chopper and coarsely crush for few minutes. don’t crush too much.
I have used mildly spicy green chilies but you can use as per your preference or just make the pickle only with raw mangoes.
If you don’t have chopper then thinly chop using a sharp knife. Now take the crushed mango and chilies in a bowl. Dry roast the whole spices – fenugreek, fennel, kalonji and mustard seeds for few minutes on a hot pan to remove the moisture, when cool down then coarsely crush them.Now add 1 tbsp vinegar and all the spices in the crushed mango and chili mixture and mix well. Now add 3/4 cup mustard oil in it and mix.
In olden days the raw mango and chilies are chopped and crushed in a mortar and pestle hence the name is given as kuchla achar or koocha achar but now we can easily make it using a vegetable chopper.
As I like the flavour of mustard oil so have not heated it before adding in the pickle but if you don’t like the smell of it then you can heat it and add when it cool down OR use any other oil you usually add in your pickles.
you can add less oil and keep it refrigerated after3-4 days.
Now fill the pickle in a glass or ceramic jar , wait for 2 days so the flavour matures and then you can have it with paratha , rice any thing.
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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
- 150 gm Green Chillies / Hari Mirch
- 3/4 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
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