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Fruit from India, Pakistan, Bangladesh, Nepal
Aam ka achar is raw green mango cut into pieces, salted, mixed with spices and packed under oil. Salt, acid and to a small extent the spices preserve it, and yeasts such as Pichia kudriavzevii have been isolated from a home-made pickle. How much true fermentation happens has not been measured.
A short entry: the sources we found record only what is said here about Aam ka achar itself.
| Fresh, fully mature, firm but unripe mango | Riper fruit gives a fruity smell instead of the green mango flavour[fao134] |
| Salt | [fao134] |
| Spices to taste (for example turmeric, fenugreek, fennel, nigella, mustard seed, red chilli) | [fao134][s2] |
| Vegetable oil to cover | [fao134] |
What changes: Raw mango is cut in single strokes into pieces
Stainless knives are used; iron or copper can blacken the fruit, and single strokes avoid mushy pieces.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Aam ka achar is raw green mango cut into pieces, salted, mixed with spices and packed under oil. Salt, acid and to a small extent the spices preserve it, and yeasts such as Pichia kudriavzevii have been isolated from a home-made pickle. How much true fermentation happens has not been measured. Salt is 20 % (Battcock M 1998). Pichia kudriavzevii does most of the fermenting.
| Salt | 20 %Reported[fao134] | Salt the pieces |
|---|
Aam ka achar is cured mainly by salt, acid and oil, with spices, rather than by a long lactic ferment in brine. Philippine burong mangga, by contrast, is soured for a few days in weak brine and eaten fresh.
FAO notes that the high acid level of finished mango pickle keeps the risk of food poisoning low, that it keeps well in a cool place, and that if processed well it can be kept for several months. FAO is describing its own method, which first soaks the slices in 20 % salt solution. No source we read measures the salt or pH of household pickles, so its note does not clear a lightly salted home batch.
Every number is labelled with how it is known. How this atlas is made
A Sanskrit work of 915 CE, Trivikrama Bhatta's Nalachampu, describes pickles of green mango; medieval cookbooks such as the Manasollasa (1130 CE) also give mango pickle recipes.
