Name: Achar ke Aam (1 kg) - RGB Mart
Price: 80 INR
Availability: InStock

Known As: Cut Green Mango, Achar ka Aam, Kairi Aam Pieces

Weigh: 1 kg/packet

Appearance: Cut green mangoes, also known as “Achar ka Aam,” are typically firm and have a light to dark green skin, depending on their ripeness. When cut, the flesh is pale green to white and is firm and crisp. The pieces are usually cut into thick wedges or chunks, with or without the skin, depending on the type of pickle being prepared. The inner seed is often removed, but in some traditional recipes, a portion of the seed may be left attached.

Texture: The texture of green mangoes used for pickling is firm and slightly crunchy. The flesh is dense and holds up well during the pickling process, absorbing the spices and oils without becoming mushy. The skin, if left on, adds a slight chewiness and a more intense flavor to the pickle.

Flavor: Green mangoes are known for their tart and tangy flavor, which is the key characteristic sought after in pickling. The sharp acidity of the mangoes provides a perfect balance to the rich, spicy, and sometimes sweet flavors of the pickle. The sourness of the green mango mellows slightly during the pickling process but remains a dominant and refreshing taste.

Nutritional Content: Green mangoes are rich in vitamin C, making them an excellent source of this nutrient, which is beneficial for the immune system and skin health. They also provide dietary fiber, vitamin A, and antioxidants. The high acidity of green mangoes aids in digestion, and their nutritional content is preserved well in pickles due to the absence of cooking.

Culinary Uses: Cut green mangoes are primarily used to make various types of pickles in Indian cuisine. These pickles, known as “Achar,” can be spicy, sweet, or a combination of both, and they are typically made with mustard oil, salt, turmeric, chili powder, and other spices. The pickled mango pieces are served as a condiment alongside meals, adding a burst of flavor to dishes like rice, roti, and curries. In addition to pickling, green mangoes can be used in chutneys, salads, and other tangy preparations.

Harvesting: Green mangoes for pickling are harvested before they fully ripen, ensuring they retain their firm texture and tart flavor. The timing of the harvest is crucial to achieve the desired level of sourness and to ensure the mangoes are not too soft for pickling.

Storage: Cut green mangoes intended for pickling should be used as soon as possible after cutting to prevent them from becoming overly soft or losing their tartness. If not used immediately, they can be stored in the refrigerator for a short period. Once pickled, the mangoes can be stored in airtight jars for several months, and the pickling process helps preserve their flavor and texture.