Home Made Mango Pickle Recipe | Aam Ka Achar Recipe Step by Step

Perfect Home-Made Mango Pickle Recipe (With Sunlight)

• Take fresh raw mangoes (1 Kg) from a farm or market.

• Wash the raw and unripe mangoes thoroughly.

• Cut the mangoes into small pieces.

• Place the mango pieces in a container and add salt.

• Let the mango marinate in the salt for 24 hours.

• Remove the mango pieces from the container and dry them under sunlight until they are fully dried.

• Once dried, put the mango pieces back into the container with the salt water.

• Mix all the ingredients well.

• Take raw mustard oil and mix it well. Do not boil the mustard oil before mixing.

• Place the pickle container in sunlight for 2-3 months.

• Rotate the container every two days to ensure even exposure to sunlight.

How To Make Mango Pickle | Aam Ka Achar Recipe (Without Sunlight)

• Collect all of the ingredients.

• A 1-quart glass pickling jar should be sterilized and properly dried.

• Cover the mangoes with salt in a container. Mix thoroughly and tightly cover the jar.

• Allow the mangoes to soften in the sun for 1 week.

• Combine chili powder, aniseed or fennel seeds, mustard seeds, kalonji/nigella seeds, fenugreek seeds, and turmeric powder in a small bowl.

• Remove any excess water from the mangos. Fill the jar halfway with the spice mix.

• Heat mustard oil in a small skillet until it smokes, then remove from heat. Allow the oil to cool completely.

• Pour cooled oil over mangoes, covering them completely. Combine thoroughly. Screw the lid on the jar.

• Return the securely sealed jar to the light for another two weeks. Every day, mix thoroughly.

• Refrigerate or serve.

Serving Suggestions

Remember to keep the pickle jar in a cool, dry location. To serve, I would suggest storing a tiny quantity of the pickle in smaller jars or bowls for a week or 15 days. Keep this jar or dish on your dining table, in your kitchen, or in your refrigerator.

Always use a clean, dry spoon to remove the pickles from the jars. Make sure the spoon is free of water or moisture, as this can ruin your pickle.

In North India, in addition to being eaten with meals, Mango Pickle is also offered with flatbreads such as Aloo Paratha, Paneer Paratha, or any other paratha.

One of our favorite childhood memories is packing parathas with Aam Ka Achar in our lunch boxes.

When it comes to side dishes, the Mango Pickle pairs well with rice lentils, curd rice, and other rice-based curries.

This Punjabi Mango Pickle can also be used to dress up a plain dinner of chapati or roti with any vegetable dish. Alternatively, combine the pickle masala with steamed rice for a simple and warm yet heavenly supper.

Expert Tips

1. Obtain raw mangoes with delicate skin and use them without peeling. Peel and utilize the mangoes if the skin is tough.

2. Use fresh spices wherever possible. Place them on a plate and discard any husks or stones.

3. For this pickle, roughly grind the mustard and fenugreek seeds. You can also buy split mustard and fenugreek seeds at the store.

4. Depending on how spicy you want your pickle, you can add more or less red chili powder.

5. The jar in which the mango pickle is stored should be carefully disinfected, cleaned, and dried. Use a glass or ceramic container if possible. Avoid using plastic jars.

6. When producing any pickle, jam, sauce, preserve, or food in general, keep sanitation and cleanliness in mind.

7. This Aam Ka Achar recipe can be scaled up or down as needed.

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