Mango Pickle / Aam Ka Achaar

Name: Mango Pickle / Aam Ka Achaar
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Ingredients: 2 large Mango (cut into small pieces raw); 1 tbsp Mustard Seeds; 1 tsp Fenugreek Seeds; 1 tsp Nigella Seeds (or kalonji, or onion, or seeds kalonji onion seeds); 2 tbsp Fennel Seeds; 1/4 tsp asafoetida; 1 tsp Turmeric Powder; 1 tsp Salt (or as per taste); 1 tbsp Red Chili Powder (can increase if you want more spicy); 200 ml Mustard Oil

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About Mango Pickle / Aam Ka Achaar

Another best thing about summers, apart from ice creams is MANGO!! Yes this is the season when we make different variety of mango pickles, mango chutney etc. Here is the mango pickle recipe passed down by my grandmother and my mom still continues to make in the same processâ€¦yummy delicious mango pickle.

4.50 from 4 votes

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Recipe Time & More

Prep Time10 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 40 minutes mins

Served AsDinner Lunch

Recipe TasteSalty Sour Spicy Sweet Tangy

Servings - 6

Ingredients

▢ 2 large Mango cut into small pieces raw
▢ 1 tbsp Mustard Seeds
▢ 1 tsp Fenugreek Seeds
▢ 1 tsp Nigella Seeds or kalonji, or onion, or seeds kalonji onion seeds
▢ 2 tbsp Fennel Seeds
▢ 1/4 tsp asafoetida
▢ 1 tsp Turmeric Powder
▢ 1 tsp Salt or as per taste
▢ 1 tbsp Red Chili Powder can increase if you want more spicy
▢ 200 ml Mustard Oil

Instructions

▢
Cut the mangoes into small pieces, wash thoroughly and dry them with clean cloth.
▢
Heat 100 ml of mustard oil to the smoking point and close the gas. Bring down to the room temperature.
▢
Coarsely grind fennel seeds and mustard seeds and keep aside.
▢
Now in a bowl add chopped mango pieces, to it add turmeric powder, salt and mix well.
▢
Add fenugreek seeds, asafetida, red chili powder, crushed fennel and mustard seeds, kalonji and mix well.
▢
Add 100 ml of mustard oil (room temperature) and mix well.
▢
Cover the vessel with muslin cloth and keep it in sun for one day.Next day remove the mango pickle from the vessel and transfer it in a glass jar.
▢
Now again heat 100 ml mustard oil to the smoking point and close the gas. Bring it to room temperature and add to the pickle and mix well.
▢
Ensure that all mango pieces are immersed in mustard oil.
▢
Keep the pickle in sun for a week so as to allow it to mature. Pickle will be ready in 8 days and can be stored for the whole year.

Recipe Notes

Clean the mangoes properly and dry with clean cloth, ensure that the place where you are making pickle is moisture free. Moisture is the biggest killer for pickles, it is best to refrigerate.
Mustard oil should be heated to the smoking point. See that the oil is cool enough before adding to pickle.
Mustard oil can be replaced with vegetable oil, in that case no need to heat oil before adding to the pickle.

Explore Recipes by Tags big basket recipes mango recipes pickle recipes

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4.50 from 4 votes

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Paarulz Kitchen

Hi! I am Paarul.I am a food enthusiast and passionate about cooking delicious Indian food as a part of everyday busy life.

4 Comments

swati dhankar

June 22, 2023 / 8:34 am Log in to Reply

What a delightful recipe! Thanks for sharing.
Vinay Bansal

January 26, 2022 / 5:34 pm Log in to Reply

This looks so good! Appreciate the share.
Sanju Zen

March 30, 2018 / 12:55 pm Log in to Reply

Looks so wonderful! Thanks for posting.
Anurag Vithalkar

June 22, 2015 / 6:46 pm Log in to Reply

What a delightful recipe! Thanks for sharing.