Mango Pickle Recipe – Aam ka Achar Made with Mustard Oil & Whole Spices
Mango Pickle, also known as Aam ka Achar, is a traditional Indian condiment prepared using raw mangoes, mustard oil, and a blend of aromatic spices. Tangy, spicy, and flavorful, this pickle enhances the taste of any meal and is a staple in many Indian households.
Ingredients
- ½ kg raw mango (washed and cut into small pieces)
- 2 tablespoons fennel seeds (saunf)
- 1 tablespoon nigella seeds (kalonji)
- 2 tablespoons fenugreek seeds (methi dana)
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 3 tablespoons salt (or as per taste)
- 1½ cups mustard oil
Instructions
- Wash and dry the raw mangoes thoroughly. Cut them into bite-sized pieces.
- Spread the mango pieces on a plate or large pot and keep them in shade for a few hours until completely dry.
- Heat mustard oil in a pan. Turn off the heat and let it cool to room temperature.
- Once the oil cools down, add fennel seeds, nigella seeds, and fenugreek seeds. Stir well.
- Add the sun-dried mango pieces, turmeric, red chilli powder, and salt. Mix until all pieces are coated with spices.
- Transfer the mango mixture into a sterilized glass or ceramic jar.
- Keep the jar in sunlight for 3 to 4 days, shaking it once daily for even mixing.
- Once the mango pieces turn soft and soak in the oil, the pickle is ready. Serve and enjoy!
Chef’s Tips
- Add mustard seeds or asafoetida (hing) for additional flavor.
- For a spicier version, increase red chilli powder.
- You can reduce the amount of oil slightly, but the pickle must stay submerged for longer shelf life.
- Add a pinch of jaggery if you like a sweet-tangy twist.