Aam ka Achaar

Name: Aam ka Achaar
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8 servings
Cuisine: north_indian
Ingredients: 350 g raw mango (firm, unripe, washed well, dried and cut into small chunks); 0.25 cup mustard oil; 2 tbsp mustard seeds (coarsely crushed); 1 tbsp fennel seeds (coarsely crushed); 1 tsp fenugreek seeds (lightly crushed); 1 tsp nigella seeds; 0.5 tsp turmeric powder; 1 tsp red chili powder; 1 pinch asafoetida; 0.5 tsp salt

RATING

4.6/5(185)

TASTE SCORE

9/10

Chunks of raw green mango tossed with mustard, fennel, fenugreek and chili make this classic North Indian pickle bold, tangy and deeply spiced. A little sun time helps the flavors settle and the oil carry every bit of the masala.

PREP

25m

COOK

10m

SERVES

1 TBSP

109 cal

SERVINGS

METHOD · 9 STEPS

prep · ~30 min
Dry the mango pieces completely.
Spread the cut raw mango on a clean cloth or plate and let it air-dry until no surface moisture remains. The pieces must be fully dry before mixing, or the pickle can spoil.
TIPEven a little moisture shortens shelf life, so dry the mango and jar very well.
roast · ~3 min
Lightly warm the whole spices.
1.Heat a small dry pan on low heat.
2.Add fennel seeds and fenugreek seeds.
3.Roast gently until aromatic without darkening (1-2 min).
4.Cool fully, then crush them coarsely.
mix · ~2 min
Make the pickle masala.
In a wide bowl, combine crushed mustard seeds, crushed fennel, crushed fenugreek, nigella seeds, turmeric powder, red chili powder, asafoetida and salt. Mix well so the spices are evenly distributed.
mix · ~10 min
Coat the mango with the masala.
Add the dried mango chunks to the spice mix and toss until every piece is well coated. Let the bowl sit for 10 minutes so the mango starts drawing out a little moisture and the masala clings better.
temper · ~5 min
Heat the mustard oil and cool it slightly.
Warm the mustard oil just until it reaches a light smoking point, then turn off the heat. Let it cool until hot but not smoking before adding it to the mango mixture.
TIPHeating mustard oil first softens its sharp raw edge and gives the achaar a cleaner flavor.
mix · ~2 min
Pour in the oil and mix well.
Pour the warm mustard oil over the spiced mango and mix until the pieces are glossy and coated on all sides. The oil should lightly cover the masala and help it settle around the mango.
assemble · ~2 min
Pack the achaar into the jar.
Transfer the pickle to the clean dry glass jar and press it down gently. Pour any remaining masala and oil from the bowl into the jar so nothing is wasted.
rest · ~7200 min
Rest the pickle and let the flavors develop.
Close the jar and keep it in a sunny spot for 3 days, shaking or stirring with a dry spoon once daily. After that, rest it for another 1-2 days before serving so the mango softens slightly and the spices mellow.
serve
Serve with dal, roti, paratha or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose hard, sour green mangoes; softer or slightly ripe fruit turns mushy during the resting days.
2
After washing, dry the mango, bowl, spoon, and jar completely to prevent the achaar from spoiling early.
3
Roast fennel and fenugreek only until fragrant; if they darken, the pickle can taste bitter.
4
Let the spiced mango sit before adding oil so it releases a little moisture and the masala sticks better.
5
Heat mustard oil to a light smoke, then cool slightly before mixing to tame its raw pungency.
6
During the sunny resting period, shake the jar daily so the oil and masala coat all the mango pieces evenly.
7
Always use a clean, dry spoon to serve, and keep the mango pieces tucked under the oil as much as possible.