Aam ka Achar
A classic Punjabi-style mango pickle made with raw green mangoes, aromatic spices, and mustard oil. This tangy and spicy condiment is sun-dried to perfection and adds a burst of flavor to any Indian meal.
For 20 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the mangoes: Wash the raw mangoes thoroughly and wipe them completely dry with a clean cloth. There should be no moisture left. Cut the mangoes into 1-inch pieces, discarding the inner seed but keeping the hard shell if you like. In a large, dry bowl, mix the mango pieces with 2 tablespoons of salt and 1 tablespoon of turmeric powder. Cover the bowl with a lid or cloth and let it sit at room temperature for 24 hours to release water.
- 2
Step 2
- a.Dry the mango pieces: After 24 hours, drain all the water released by the mangoes; do not rinse them. Spread the mango pieces on a clean cotton cloth or a large tray. Sun-dry for 3-4 hours, or dry under a ceiling fan for 7-8 hours, until the excess moisture has evaporated and the pieces look shrunken and dry.
- 3
Step 3
- a.Prepare the spices and oil: While the mangoes are drying, lightly dry roast the fennel and fenugreek seeds in a pan for 1-2 minutes until fragrant. Let cool completely. Grind the roasted seeds into a coarse powder. Heat the mustard oil in a pan until it reaches its smoking point (light fumes will rise). Turn off the heat and let the oil cool completely to room temperature.
- 4
Step 4
- a.Mix the pickle: In a large, completely dry mixing bowl, combine the dried mango pieces, the coarsely ground spice mix, nigella seeds, remaining salt, red chili powder, remaining turmeric powder, and asafoetida. Mix well to coat the mango pieces evenly. Pour the cooled mustard oil over the mixture and stir with a dry spoon until every piece is well-coated.
- 5
Step 5
- a.Sun and mature the pickle: Transfer the pickle into a sterilized, dry glass or ceramic jar. Cover the jar's mouth with a clean muslin cloth, securing it with a rubber band. Place the jar in direct sunlight for 6-7 days, shaking it gently daily. Afterwards, replace the cloth with an airtight lid and let the pickle mature for another 1-2 weeks in a cool, dry place before eating.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure everything - hands, utensils, jars, and mangoes - is completely dry. Any moisture can spoil the pickle.
- 2Use high-quality, cold-pressed mustard oil for the best authentic flavor and preservation.
- 3The oil level in the jar should always be about an inch above the mango pieces. Add more cooled mustard oil if needed.
- 4Always use a clean, dry spoon to take pickle out of the jar.
- 5For a longer shelf life, store the pickle in a cool, dark place. It can last for over a year if prepared and stored correctly.
Adapt it for your goals.
Quick
To make a no-sun version, skip the sunning process. Let the pickle mature in a cool, dry place for 3-4 weeks, shaking it every few days.
high proteinHigh protein
Add 1/2 cup of dried chickpeas (kala chana) to the pickle along with the mangoes for added texture and protein. Soak them overnight before drying with mangoes.
kid friendlyKid friendly
For a less spicy version, use Kashmiri red chili powder which gives color without much heat, and reduce the quantity by half.
budget friendlyBudget friendly
If mustard oil is expensive, you can use sesame oil (gingelly oil) as an alternative, which is common in South Indian style pickles.