Authentic Raw Mango Pickle (Aam Ka Achaar) Recipe
45 minutes
1319 reads
About Authentic Raw Mango Pickle (Aam Ka Achaar) Recipe
Discover the vibrant taste of homemade Raw Mango Pickle, also known as Aam Ka Achaar – a beloved Indian condiment! This detailed recipe guides you through creating a tangy and spicy pickle that perfectly complements parathas, rice, or any everyday meal. It's a flavour explosion you won't want to miss!Made with fresh, raw mangoes and a blend of aromatic spices, this recipe is easy to follow, even for beginners. The slow sun-drying process enhances the pickle's flavour, resulting in a deliciously complex taste. Prepare to impress your family and friends with this authentic Indian delicacy.
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Mangoes
- 1 kg Mangoes washed, raw, unripe mangoes., wiped and cut into 1-inch cubes. use firm
Spice Blend
- 4 tbsp Chili Powder adjust to your preferred spice level., red
- 4 tbsp Turmeric Powder
- 5 tbsp Fenugreek Seeds
- 1 tbsp Coriander Seeds
- 0.25 cup Mustard Seeds
- 3 tsp Cumin Seeds
- 0.25 cup Fennel Seeds
- 0.5 tbsp Nigella Seeds kalonji
Oil and Other Ingredients
- 4 cup Mustard Oil boiled and cooled. use a high-quality oil for best results.
- Salt to taste
- Asafoetida hing, to taste
Instructions
Prepare the Mangoes
- In a large bowl, combine the raw mango cubes, turmeric powder, and salt. Mix thoroughly, cover, and set aside for 2-3 hours to allow the mangoes to release their moisture.
Grind the Spices
- Grind the fenugreek seeds, coriander seeds, mustard seeds, cumin seeds, fennel seeds, and nigella seeds into a coarse powder using a spice grinder or mortar and pestle.
Combine Ingredients
- Drain any excess water from the marinated mangoes. Add the asafoetida, red chili powder, and additional salt (if needed) to the mangoes. Mix well.
Mix Oil and Spices
- In a separate bowl, combine 2 cups of the boiled and cooled mustard oil with the ground spice powder. Mix this mixture thoroughly with the raw mango cubes.
Sun-Dry the Pickle
- Transfer the mango mixture to a clean, dry glass jar. Cover the jar and place it in direct sunlight for 3 days. On the 4th day, add the remaining 2 cups of oil, mix well, cover, and continue sun-drying for another 8-10 days. Stir occasionally to ensure even oil distribution.
Enjoy!
- After 11-13 days of sun-drying, your Raw Mango Pickle (Aam Ka Achaar) is ready! Store in an airtight container in a cool, dark place.
Recipe Notes
Expert Tips for the Best Raw Mango Pickle
- Use high-quality ingredients: The flavor of your pickle will be greatly enhanced by using fresh, ripe mangoes and good quality spices and oil.
- Adjust spice levels: Start with less chili powder and add more to taste, as preferred spice levels vary.
- Sterilize your jar: Before using the jar, ensure it's thoroughly clean and sterilized to prevent mold growth and ensure long-term preservation.
- Patience is key: Allow sufficient sun-drying time for the best flavour development. The longer it sits, the more intense the flavor will become.
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Recipe Nutrition
Calories: 9031kcalCarbohydrates: 246gProtein: 44gFat: 910gSaturated Fat: 106gPolyunsaturated Fat: 195gMonounsaturated Fat: 533gSodium: 620mgPotassium: 4327mgFiber: 64gSugar: 143gVitamin A: 20462IUVitamin C: 382mgCalcium: 882mgIron: 51mg
Aarti Sharma
Articles: 81
3 Comments
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Looks so good! Can’t wait to try it.
Absolutely delicious! Can’t wait to try it.
Such a flavorful dish! Can’t wait to taste it.