North Indian
Mango Pickle (Achaar)
Mango Pickle (Achaar) is North Indian home cooking, eaten at lunch and dinner. On the plate it is the condiment. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 raw green mango
- 1/4 cup mustard oil
- 1 tbsp mustard seeds
- 1 tbsp fennel seeds
- 1 tsp fenugreek seeds
- 1 tbsp red chili powder
- 1 tsp turmeric
- 2 tbsp salt
How to cook it
- Cut the raw mango into small pieces, toss with the salt and turmeric, and let it sit for 10 minutes.
- Warm the mustard oil until it just smokes, then take it off the heat and let it cool slightly before stirring in the coarsely crushed mustard, fennel, fenugreek, and chili powder.
- Mix the spiced oil through the mango, pack into a clean dry jar, and serve a spoonful alongside the meal.
Serve it with
A North Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Mango Pickle (Achaar), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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The cooked vegetable
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What it is eaten with
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Mango Pickle (Achaar) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Light
- Protein
- Low
- Food groups it covers
- Fruit
- How this was set
- Hand audited
When to cook it
Mango Pickle (Achaar) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
More to cook
Cooked from the same things
Other dishes built on mango, mustard oil, and spice.
From the same kitchens
More cooking from North India, South India, West India, East India, and Northeast India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.