Mango Pickle or Aam Ka Achaar is a tangy and spicy condiment made from raw mangoes that adds an extra zing to the meal. In India most household make a whole year’s stock of mango pickle in summers when raw mangoes are available in abundance.
Pickles are made from different fruits and vegetables by marinating them in brine or edible oils. This makes them suitable for use over extended periods of time.
Pickle is served as a side dish along with food in most Indian households. Indian subcontinent is famous for its mind boggling variety of pickles. A mix of Indian spices is added to the pickle to provide a unique taste.
The recipe for making mango pickle differs from state to state. In fact many families have their own variation of making this pickle which is perfected over years and passed from one generation to another.
The state of Uttar Pradesh which is one of the largest producer of mangoes is famous for its mango pickles. Punjabi & Gujarati mango pickles are also quite famous. The south Indian Mango pickles which are more spicy & hot are also quite popular.
Mango pickle goes very well with Parathas/Roti and Vegetable/Dal combination as well. It can also be served alongside Rice, Dalia, Khichdi etc.
To make Mango Pickle at home follow the detailed step by step recipe with photos posted below.
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Mango Pickle Recipe | Aam Ka Achar
Ingredients For Mango Pickle Recipe | Aam Ka Achar
- 1 Kg Raw Mangoes
- 250 ml Mustard Oil (Sarson Ka Tel)
- 200 gm Salt
- 4-5 Teaspoons Red Chilli Powder
- 2 Teaspoon Turmeric Powder (Haldi)
- 3 Tablespoon Saunf (Fennel Seeds), coarsely ground
- 2 Tablespoons Kalonji (Nigella Seeds)
- 2 Tablespoons Methi Dana (Dry Fenugreek Seeds), coarsely ground
- 1/2 Teaspoon Asafoetida (Heeng)
- 3 Teaspoons Rai (Brown Mustard Seeds), coarsely ground
- 3 Teaspoons Sarson Dana (Yellow Mustard Seeds), coarsely ground
- 2 Laung (Cloves), coarsely ground
Step By Step Instructions for Mango Pickle Recipe | Aam Ka Achar
- Wash the raw mangoes and let the water dry. While selecting the mangoes, make sure to choose hard green ones. Wipe with a clean cloth. Cut the raw mangoes into 8-10 medium sized pieces and remove the seeds. Put them in a large clean bowl. Take care not put any water in the pickle.1 Kg Raw Mangoes
- Add salt, red chilli powder, turmeric powder and heeng (asafoetida). Coarsely grind fennel seeds, kalonji, methi dana, rai (brown mustard seeds), sarson dana (yellow mustard seeds) and laung (cloves) and add them to the mixture. Mix all the dry ingredients in the pickle.200 gm Salt, 4-5 Teaspoons Red Chilli Powder, 2 Teaspoon Turmeric Powder (Haldi), 3 Tablespoon Saunf (Fennel Seeds), coarsely ground, 2 Tablespoons Kalonji (Nigella Seeds), 2 Tablespoons Methi Dana (Dry Fenugreek Seeds), coarsely ground, 1/2 Teaspoon Asafoetida (Heeng), 3 Teaspoons Rai (Brown Mustard Seeds), coarsely ground, 3 Teaspoons Sarson Dana (Yellow Mustard Seeds), coarsely ground, 2 Laung (Cloves), coarsely ground
- Mix all the dry ingredients in the pickle.
- Add the mustard oil and mix all the spices well using a spatula or spoon. Do not use your hand for mixing. The oil can be added as it is in the pickle. If you want to reduce the flavor of the mustard oil, you can first heat the oil and then let it cool completely before adding. However this might lead to a slightly viscous pickle.250 ml Mustard Oil (Sarson Ka Tel)
- Transfer the mixture to a clean and dry jar. Store it in a dry place. You should shake the jar once or twice a day for the next 3-4 days. After around 4 days the pickle will reduce and go to the bottom of the jar. The oil will start floating on the top. If the oil is less and does not cover the pickle completely then you can add 1-2 tablespoons of mustard oil to it.
- Store the jar in a dry place at room temperature. The mangoes will become soft in 8-10 days and the pickle will be ready. You can refrigerate the pickle after 10-15 days if there is humidity where you live. Otherwise you can leave it outside as well.
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