Authentic Mango Pickle (Aam Ka Achaar): Sun-Ripened Summer Recipe
1 hour 40 minutes
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About Authentic Mango Pickle (Aam Ka Achaar): Sun-Ripened Summer Recipe
Capture the vibrant taste of summer with this authentic Mango Pickle (Aam Ka Achaar) recipe, a cherished family heirloom passed down through generations. This tangy and flavorful pickle is infused with aromatic spices, creating a delightful condiment perfect for any occasion.My grandmother's recipe, faithfully followed by my mother, is now shared with you. The sun-ripened mangoes are expertly blended with mustard seeds, fenugreek, nigella, and fennel seeds, resulting in a pickle that's both irresistible and bursting with the essence of summer.Learn how to make this classic Indian pickle, perfect for adding a zing to your meals throughout the year. It's a simple process, but the results are truly exceptional – a taste of tradition in every bite!
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Recipe Time & More
Prep10 minutes
Cook1 hour 30 minutes
Total1 hour 40 minutes
Ingredients
Mangoes
- 2 large Mangoes raw, firm mangoes; cut into small, roughly 1-inch pieces
Spices
- 1 tbsp Mustard Seeds rai; coarsely ground
- 1 tsp Fenugreek Seeds methi dana; coarsely ground
- 1 tsp Nigella Seeds kalonji
- 2 tbsp Fennel Seeds saunf; coarsely ground
- 1/4 tsp Asafoetida hing
- 1 tsp Turmeric Powder haldi
- 1 tsp Salt adjust to taste
- 1-2 tbsp Chili Powder adjust to your spice preference, red
Oil
- 200 ml Mustard Oil
Optional additions
- 1 tsp Cumin Seeds jeera; coarsely ground (optional)
- 1/2 tsp Mango Powder amchur, optional, adds extra tang (amchur), dried
Instructions
Prepare the Mangoes
- Cut 2 large, firm, raw mangoes into small, roughly 1-inch pieces. Wash thoroughly and pat dry with a clean cloth.
Prepare the Spice Blend
- Coarsely grind 1 tbsp mustard seeds and 2 tbsp fennel seeds. Set aside.
Combine Ingredients
- In a large bowl, combine the chopped mangoes, 1 tsp turmeric powder, 1 tsp salt, 1 tsp fenugreek seeds, 1/4 tsp asafoetida, 1-2 tbsp red chili powder, the ground mustard and fennel seeds, and 1 tsp nigella seeds. Mix well to coat the mangoes evenly.
First Oil Infusion
- Heat 100 ml of mustard oil until it reaches the smoking point. Remove from heat and let it cool completely to room temperature. Pour the cooled oil over the mango mixture, stirring gently to combine.
Sun-Drying (Initial)
- Cover the bowl with a clean muslin cloth and place it in direct sunlight for one full day.
Transfer to Jar
- After 24 hours, transfer the mango pickle to a clean, sterilized glass jar.
Second Oil Infusion
- Heat the remaining 100 ml of mustard oil until it reaches the smoking point. Remove from heat and cool completely to room temperature. Add the cooled oil to the pickle in the jar, ensuring all mango pieces are fully submerged.
Final Sun-Drying and Maturation
- Keep the jar in direct sunlight for a week, stirring gently every other day, allowing the pickle to mature. After 8 days, your mango pickle will be ready. Store in a cool, dark place for up to a year.
Recipe Notes
Expert Tips for the Perfect Mango Pickle
- For optimal flavor, use raw, firm mangoes that are not overly ripe.
- Sterilize your glass jar before storing the pickle to prevent spoilage. You can do this by boiling it in water for 10 minutes.
- Adjust the amount of chili powder to your liking. Start with 1 tablespoon and add more if you prefer a spicier pickle.
- While the pickle is maturing, be sure to keep the jar clean and check the top of the jar to ensure no mold is growing. Discard immediately if mold develops.
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Recipe Nutrition
Calories: 295kcalFat: 33gPolyunsaturated Fat: 9.9gMonounsaturated Fat: 19.8gSodium: 380mg
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4 Comments
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What a delightful recipe! Thanks for sharing.
This looks so good! Appreciate the share.
Looks so wonderful! Thanks for posting.
What a delightful recipe! Thanks for sharing.