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aam ka achaar recipe

Aam Ka Achaar / Raw Mango Pickle

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Mango season is an ideal time to make some Mango pickles. I have been born and brought up in Delhi. So, I got hooked to Aam ka achaar which my friends used to bring in their lunch boxes. Then, I finally decided to find a easier way to satisfy my addiction by learning to make this pickle at home.

This mango pickle takes time and patience but you will love the end result of your efforts. Aam ka achaar is a great combination of flavors from different spices. This form of pickle is more famous in North India and a great accompaniment with stuffed paratha. So, sharing the recipe and hope you all have fun making aam ka achaar too.

aam ka achaar

aam ka achaar
5 from 3 votes
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Aam ka Achaar

Course Side Dish
Cuisine Indian
Keyword pickle
Author Priya Shiva

Ingredients

  • Raw mangoes - 1 kg
  • Turmeric powder - 2 tbsp
  • Salt to taste
  • Red chili Powder - 1/2 cup
  • Fenugreek seeds/methi dana - 5 tbsp
  • Fennel seeds/saunf - 6 tbsp
  • Mustard seeds- 2 tbsp
  • Onion seeds / kalonji - 1 tbsp
  • Coriander seeds/dhaniya sabut - 3 tbsp
  • Cumin seeds/jeera - 1 tbsp
  • Asafoetida/hing - 1/4 tsp
  • Mustard oil - 2+1/2 cups

Instructions

  1. Clean with water and wipe the mangoes with a dry cloth. Chop them into one inch sized cubes.

  2. Add the chopped pieces in a bowl with add turmeric powder and 5 tbsp of salt and mix it well.

  3. Keep it in the sun for 4-5 hours covered with a sieve or a thin muslin cloth.

  4. It will leave some water. So, drain that water and keep it aside.

  5. Heat mustard oil to a smoking point and keep it aside. Let the oil cool down completely.

  6. Roast fenugreek seeds, fennel seeds, mustard seeds, coriander seeds and cumin seeds on low flame for 2 minutes. Let it cool down completely.

  7. Grind it to a coarse powder. Add asafoetida, red chili powder and more salt and mix well.

  8. Add half the quantity of oil, chopped mangoes and spice mix and mix it well. Transfer the content in a pickle jar. Pour the remaining oil and mix well.

  9. Keep the pickle in the sun for 5 days and at least mix it well once a day. The pickle will be ready to use after 8-10 days. Store it in a cool place and this pickle can be stored for up to 1 year. 

Recipe Notes

 
  • The oil should be floating above the pickles as it helps to preserve the pickles for a longer time.
  • Only coarsely grind the spices as the spices will puff up and add more flavors and aromas.
  • Always allow the oil to cool down completely before adding it in the pickle. If you use hot oil, it will spoil the pickle.
  • Use dry spoons to mix the pickle and keep the pickle jar in a dry, cool place.
  • You can adjust the spices according to your taste.

 

Yum

Comments

  1. Radha Natarajan says

    5 stars
    terrific post!! I was literally salivating when I saw the yummy soft mango chunks drenched in oil and spices!! got to make some while the sun is shining brightly!!

  2. Francene Stanley says

    5 stars
    You share some amazing recipes. Here in England, we love mango pickle or chutney with our Indian food. However, I'll bet what we can buy is not as good as your home-made dish.

  7. Hadia says

    This is something new to me Priya. What a great idea. Love the spice mix used, so interesting!

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