Paleo Aam Ka Achar (Mango Pickle)

Indulge in the tangy, spiced goodness of **Paleo Aam Ka Achar (Mango Pickle)**, a healthy twist on a beloved Indian classic! This paleo-friendly recipe swaps traditional oils for nutrient-rich mustard oil and incorporates raw apple cider vinegar for a tangy depth of flavor. Juicy, unripe mango pieces are marinated with earthy turmeric, fiery red chili, and a fragrant medley of fenugreek, fennel, cumin, and nigella seeds. Gently sautéed whole dried red chilies enhance the spice profile, while a sun-soaking process ensures all the flavors meld beautifully. Perfect as a zesty accompaniment to paleo meals or a bold addition to salads and wraps, this homemade mango pickle is a delightful blend of tradition and wellness. Ready in just a few days and refrigerator-friendly for up to two months, it's a must-try for anyone seeking paleo-approved condiments with authentic Indian flair!

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 16

Ingredients

• 4 large Unripe mangos
• 2 tablespoons Salt
• 1 teaspoon Turmeric powder
• 1 tablespoon Red chili powder
• 1 cup Paleo-friendly mustard oil
• 1 teaspoon Fenugreek seeds
• 2 teaspoons Fennel seeds
• 1 teaspoon Nigella seeds (Kalonji)
• 1 teaspoon Cumin seeds
• 5 pieces Whole dried red chilies
• 3 tablespoons Raw apple cider vinegar

Directions

Step 1

Wash and dry the mangoes thoroughly. Ensure there is no moisture on the skin by wiping with a clean cloth.

Step 2

Cut the unripe mangoes into bite-sized pieces, discarding the seed.

Step 3

Put the mango pieces in a large mixing bowl, then add salt and turmeric powder. Mix well and set aside for about 1 hour. This will help the mango pieces release water.

Step 4

After an hour, drain excess water from the mangoes and transfer them to a clean mixing bowl.

Step 5

Add red chili powder to the mango pieces and mix until all the pieces are evenly coated.

Step 6

In a small pan over low heat, warm the mustard oil until it reaches the smoking point, then let it cool down slightly. This will reduce its strong flavor.

Step 7

In the same oil, add fenugreek seeds, fennel seeds, nigella seeds, cumin seeds, and whole dried red chilies. Sauté lightly for about 2 minutes or until fragrant.

Step 8

Remove the spiced oil from heat and allow it to cool before pouring it over the mango mixture.

Step 9

Mix the mango pieces with the spiced oil thoroughly until well-coated.

Step 10

Add the raw apple cider vinegar to the mango mixture and stir well.

Step 11

Transfer the pickle into a sterilized glass jar, pressing down to ensure there are no air pockets.

Step 12

Seal the jar with a tight-fitting lid and place the jar in a sunny spot for about 3 to 4 days. Shake the jar daily to ensure the spices and oil are evenly distributed.

Step 13

The pickle will be ready to eat after 3-4 days and can be stored in the refrigerator for up to 2 months.

Nutrition Facts

Serving size	(1694.6g)

Amount per serving	% Daily Value*
Calories	2609.4

Total Fat 241.5g	0%
Saturated Fat 29.2g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 14194.7mg	0%
Total Carbohydrate 120.2g	0%
Dietary Fiber 20.7g	0%
Total Sugars 88.5g
Protein 10.5g	0%

Vitamin D 0IU	0%
Calcium 215.5mg	0%
Iron 9.6mg	0%
Potassium 1714.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.6%

Protein: 1.6%

Carbs: 17.8%