This aam ka achar is a lipsmacking North Indian pickle made in summer when fresh green mangoes are available.
It is made in mustard oil and pickled with delicious spices. This pickle easily stays for up to a year at room temperature.
Tips for making best Indian mango pickle
- Always use fresh spices. Dry roasting them before using enhances the flavour.
- Using kachi ghani or filtered mustard oil to really enhance the flavour of the pickle giving it a pungent taste.
- Use raw mangoes that are fresh, and you do not need to peel the skin. Just remove the seed and the white pith.
- Always maintain strict hygiene while making pickles. All jars must be sterilized. Always use a dry spoon to taking out pickle to prevent it from spoiling.
- Keeping the pickle in the sun helps it mature well and assimilate the flavours.
I also love making these other mango pickles: avakaya or raw mango pickle Andhra style. Spicy and delicious.
Why is homemade pickle good?
- Uses less oil and salt than store-bought pickle
- It does not have any preservatives
- You can modify the spices used as per taste
- You get to use the best quality spices and produce
Aam Ka Achar Recipe | Mango Pickle North Indian Style
- 1 kg. raw mango or 2.2 lb washed dried and cut into ⅛th pieces
- 1.5 cup mustard oil I use Kachi Ghani
- ½ cup salt or 125 gm.
- 2 tsp. turmeric powder
- 2 tbsp. red chilli powder
- 1 tbsp. heeng asafoetida
- 2 tbsp. saunf fennel
- 2 tbsp. kalonji onion seeds
- 3 tbsp. mustard seeds
- 1.5 tbsp. fenugreek seeds
- Make sure that everything you use is dry and has no moisture.
- Sterilize your jars in which you will store the pickle.
- After washing, chopping and discarding the seeds, dry the mango pieces well.
- Lightly pound saunf, kalonji, mustard seeds and fenugreek seeds. You can dry roast them if you like before using.
- Now mix together salt, red chilli powder, heeng along with the coarse spice powders.
- Apply this spice mix to the raw mango pieces.
- Put in a ceramic or glass jar.
- Cover with a muslin cloth or towel and put in the sun daily for about 3-4 days.
- Now add mustard oil and mix well. Let the oil completely cover the pickle.
- Keep it in the sun again for 4-5 days.
- Your aam ka achaar is ready to use.
- In case you don't have access to good sunlight, then you can mix all the spices together with mango pieces and oil in the jar. Make sure that you first heat the oil and then cool it before using. Use half the oil. Cover with a muslin cloth and keep in a dry place for 3-4 days. After this time, mix the pickle and add the remaining oil. Your pickle would have reduced in quantity. Cover with a muslin cloth and keep for another 5 days. Then it is ready to consume.
Always keep the pickle completely immersed in oil.
Use dry spoon and take some pickle out in a small bottle for daily consumption.
The pickle will last you a year and will deepen in taste as time goes.
Enjoy your homemade aam ka achaar North Indian style.
Some step wise Pictures
Raw mango pieces coated with the spice mix.
Mango pieces with spice mix in a ceramic jar.
Half of the mustard oil added to the pickle before covering it with muslin cloth to keep in the sun.
- With parathas and curd
- With an Indian meal
- With curd rice or khichdi
- To enhance the flavour of any Indian meal
Yes this recipe will give you about 1 Kg. Punjabi mango pickle as the raw mango does lose a bit of weight on maturing.
You can increase the quantity of red chilli powder used in the recipe
Yes, you can use regular sunflower oil in the recipe though mustard oil is the authentic way.
I would suggest not to do that. The oil used is to prevent the pickle from spoiling. You do not need to consume it. You can use the flavoured oil from the pickle in your dishes later.
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Instant mango pickle or heeng wala achaar