Kucho Amer Achar

A traditional Bengali-style raw mango pickle, combining the tanginess of green mangoes with the sweetness of jaggery and the bold flavors of mustard oil and spices — a perfect blend of sweet, sour, and spicy.

Ingredients

1. 4–5 raw mangoes, grated
2. ½ kg jaggery
3. ½ tsp turmeric powder
4. Salt to taste
5. 1 tsp red chilli powder
6. 1 tsp panch phoron powder (Bengali five-spice blend)
7. ½ cup mustard oil

Instructions

1. Prepare the Mango Mixture

   • Grate the raw mangoes finely and place them in a large mixing bowl.
   • Add jaggery, turmeric powder, and salt to the grated mangoes.
   • Mix well to ensure the jaggery begins to melt and blend with the mango.

2. Sun-Dry the Mixture

   • Spread or cover the mixture and keep it under direct sunlight for 4–5 days.
   • Stir occasionally to prevent sticking and ensure even drying.

3. Add the Spices

   • After 4–5 days, mix in the red chilli powder and panch phoron powder.
   • Leave the mixture again in the sun for another 4–5 days to allow the flavors to mature.

4. Finish with Mustard Oil

   • Once the mixture has thickened and developed a deep color, add mustard oil.
   • Mix thoroughly so that the oil coats the achar evenly.
   • Bottle the pickle in sterilized jars and store in a cool, dry place.

Serving Suggestion: Serve Kucho Amer Achar as a flavorful side with rice, roti, or parathas — a delightful sweet-tangy-spicy treat that enhances any Indian meal.