Authentic Aam Ka Achar (Mango Pickle) Recipe with Mustard Oil

Aam ka Achar or Mango Pickle is a traditional Indian seasoning made from green, partial raw, unripe mangoes that are preserved with a mix spices, salt, and oil. This Mango Pickle recipe is zingy, zesty and tangy makes for the tastiest complement with any Indian meal because of the choicest of Indian desi spices that are used to make this Aam ka Achar. So, this summertime, Pick your fun with pick the good green mangoes, prep up and go for this Mango pickle recipe. In India, pickles are enjoy as a side in every meal. It is eaten with dal-chawal(rice), dal-roti, Aalo ka parathas even with many breakfast dishes like sandwich. Indian cooking is diverse so a in different region Mango Pickle is made in many different ways. In my Pickle recipe sharing the easiest recipe to make it at home.

Chopped mangoes are mixed with spices, salt and oil in large ceramic pots known as bharani or in any container. The ingredients ferment with mangoes as the mango pickle ages and develops tons of flavor in it and delectability.

Each region in India has its own unique mango pickle or Aam ka Achaar recipe, with variations in spice blends and oil choices and with different process or different choice of mangoes. Two opposite side in India like north and south has different ways in South Indian avakai pickle (Avakaya Pachadi) is made with sesame oil and extra mustard powder, while North Indian versions often use mustard oil for an intense, pungent flavor. If you’re wondering how to make mango pickle, it is essential to use unripe but seed is develop, firm mangoes, as they absorb the spices well and maintain a crisp texture. Whether you prefer a recipe for pickle mango with minimal oil or a rich, deep-flavored one, each different style of aam ka achaar has a unique charm.

Mango Pickle Ingredients (Aam Ka Achar)

Main Ingredient

• 1 kg raw unripe mangoes (cut into cubes or slices)

Essential Spices

• 3 tbsp salt (adjust to taste)
• 1½ tbsp turmeric powder
• ½ tbsp red chilli powder
• 2 tbsp mustard seeds (rai/yellow mustard)
• 2 tbsp fennel seeds (saunf)
• 2 tbsp fenugreek seeds (methi dana)
• ¼ cup nigella seeds (kalonji)
• Coriander powder (as required)

Important for Preservation

• 100 grams mustard oil (heat until smoky, then cool before use)

Optional Ingredients

• ¼ tsp asafoetida (hing/heeng) – adds extra aroma and flavor

Mango Pickle recipe process

• Wash carefully and then dry the raw mangoes thoroughly to remove any moisture.
• Cut the mangoes into small cubes or thin slices as your appropriate size, do not remove the skin for better texture.

• In a big bowl that only half fill with chopped mangoes, add chopped raw mango and 1 tbsp salt and cover it with a lid. Keep it aside for 4–5 hours and mix in between 1-2 times.
• After that squeeze the raw mango to release extract water, and spread the chopped mango pieces on a clean cotton cloth or a large tray for dry.
• Cover them lightly with a thin cloth to protect them from dust and insects otherwise your pickle irritate you.
• Keep them in direct sunlight for 1–2 days, and remember bringing them indoors at night.
• The mango pieces should shrink slightly and lose some moisture make sure do not dry very much , which helps in better absorption of spices and increases the pickle’s shelf life.
• In a bowl, add species:- salt as per taste), turmeric powder, red chili powder, fenugreek seeds (methi dana), fennel seeds (saunf), mustard seeds (rai), coriander powder, nigella seeds (kalonji), ½ tsp asafoetida (hing) -optional

• Add these prepared species in mangoes pieces once they are sun-dried. Ensure all pieces are well coated with the prepared spice blend.

• Carefully transfer the spice-coated mango pieces into a sterilized, clean and dry glass jar. Press them down gently if possible to remove air pockets.

• Heat mustard oil until it reaches its smoking point to remove it's kadwapan, then let it cool down to room temperature.
• Pour this cooled oil into the jar until all coated mango pieces are completely dip or submerged. This part in recipe oil acts as a natural preservative.

• Close the lid loosely let breath jar and keep the jar in direct sunlight for 4–5 days, shaking it gently twice every day.
• This process helps the mango pieces absorb all the flavours of species and soften naturally.
• After sun-drying and absorption, tightly seal the jar and store this aam ka achar or Mango Pickle in a cool, dry place.
• In this recipe process mango pickle will be ready to eat in about a week as you see and will continue to develop deeper flavours over time and it will store or use for 1-2 year.

Tips for Best Authentic Aam Ka Achar (Mango Pickle) Recipe with Mustard Oil

• Always use a dry jar to store pickle
• To prevent curdling always use dry spoon to take out the pickle .
• Ensure the pickle is always dip in oil for a longer shelf life.
• At he time of making recipe not enough sunlight available then let the pickle rest in a dry and warm place for at least 10–15 days before use.
• This sun-dried homemade mango pickle with dadi ke haat ka swad wali baat will stay more fresh for months or year and taste better with time.

Recipe Conclusion

Dadi ke haath ka swad homemade Mango Pickle or aam ka achaaaaaaar is a delicious and long-lasting seasoning that adds bold unique tangy flavors to any simple meal. With the right process of pickle recipe by mix spices and the sun-drying method, our aam ka achaaaaar recipe develops a rich taste over time. Enjoy this traditional Indian desi pickle with parathas, dal-chawal(rice), or curd rice for a tangy, spicy kick. Follow our Authentic Aam Ka Achar (Mango Pickle) Recipe with Mustard Oil to make and store your own pickle jar, ensuring a fresh and flavorful achar in your meal for months or year.

FAQs

1. Why is mustard oil used in mango pickle?

• Mustard oil acts as a natural preservative and adds a strong traditional flavor to aam ka achar. Heating the oil before use also helps increase the pickle’s shelf life.

2. Can I make mango pickle without sunlight?

• Yes, you can make mango pickle without sun-drying. Keep the pickle jar in a warm and dry place for several days so the mango pieces soften and absorb the spices properly.

3. How do I prevent mango pickle from getting spoiled?

• Always use dry utensils and moisture-free jars while handling the pickle. Make sure the mango pieces remain fully covered in oil to avoid fungal growth.

4. Which type of mango is best for aam ka achar?

• Firm, raw, sour green mangoes are best for making traditional mango pickle because they stay crunchy and absorb spices well.

5. Why are my mango pickle pieces soft or mushy?

• Mango pieces can turn soft if excess moisture is present or if very ripe mangoes are used. Proper sun-drying and using fresh raw mangoes help maintain a firm texture.

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