Boiled Water Mango Pickle
A traditional Gujarati water-based pickle that preserves whole fresh mangoes in a simple, crystal-clear brine without the use of oil. This 'Panina Achar' relies on a precise blanching technique where tart raw mangoes are cooked just until their vibrant green skin begins to turn, ensuring they retain a crisp texture while curing. Once matured for two weeks, these tangy, salty mangoes serve as a refreshing, long-lasting condiment that pairs perfectly with Indian meals.
Ingredients
- 28 pounds Raw Mangoes (Putni variety or similar) (Originally '1 Mumbai Maund' (approx 28 lbs). Use fresh, firm mangoes. Recipe can be scaled down maintaining a ~5.5:1 ratio of mangoes to salt.)
- 3 gallons Water (Quantity estimated: enough to fully submerge the mangoes.)
- 5 pounds White Salt (Originally '5 ratal' (5 lbs) or '1.25 payli'.)
More recipes using Raw mangoes
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Whole raw mangoes are preserved in a simple yet effective salt brine in this traditional Gujarati-Parsi pickle recipe known as 'Achar Panina'. By layering firm, tart mangoes with salt and allowing them to cure under weights, the fruit releases its own juices to create a natural preservative liquid without adding water. The result is a tender, salty, and tangy condiment that retains the essence of green mangoes, perfect for serving alongside curries or rice dishes.
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A robust and tangy Gujarati pickle featuring whole raw mangoes stuffed with a spicy blend of mustard, garlic, and ginger. The mangoes are cured in salt, stuffed with a savory paste made from fresh mango pulp and spices, and then preserved in turmeric-infused vinegar. This traditional "Rai nu Achar" delivers a sharp, complex flavor profile that matures beautifully over time, making it a perfect accompaniment to Indian flatbreads.
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Instructions
- 1Select completely fresh raw mangoes (preferably harvested directly from the tree). Remove the stems and wash them thoroughly.
- 2Place the mangoes in a large, non-reactive pot (originally a tin-coated/kalai vessel). Pour in enough cold water to completely submerge the mangoes. Once the water level is established, remove the mangoes from the pot, leaving the water behind.
- 3Add the salt to the water in the pot and stir to dissolve. Strain the saltwater through a clean cloth into another vessel to remove impurities, then pour the clean brine back into the large cooking pot.
- 4Place the pot on a large fire (high heat) and cover it. Once the water boils vigorously (2-3 bubbles), add the mangoes. Keep the pot uncovered. Stir occasionally with a non-reactive spoon to rotate the mangoes from bottom to top.
- 5Watch closely: as soon as the green color of even a single mango begins to change slightly, immediately remove the pot from the heat without delay. Do not wait for all mangoes to change color, or the pickle will become too soft.
- 6After removing from heat, tie a cloth over the top of the vessel. Let the mangoes and brine cool completely. Once thoroughly cold, transfer the mangoes along with the brine into a jar.
- 7Check the jar occasionally; if any mango has become soft, remove and discard it. The pickle will be ready in 10 to 15 days and will remain good for one to two years.
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Whole raw mangoes are preserved in a simple yet effective salt brine in this traditional Gujarati-Parsi pickle recipe known as 'Achar Panina'. By layering firm, tart mangoes with salt and allowing them to cure under weights, the fruit releases its own juices to create a natural preservative liquid without adding water. The result is a tender, salty, and tangy condiment that retains the essence of green mangoes, perfect for serving alongside curries or rice dishes.
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