🥭 Mango Pickle (Aam ka Achaar) — Traditional Homemade Style
Spicy, tangy, and full of flavor, mango pickle is a classic South Asian condiment that gets better as it matures.
🧾 Ingredients
- 1 kg raw green mangoes
- 3–4 tbsp salt (adjust to taste)
- 2 tbsp turmeric powder
- 3–4 tbsp red chili powder (or to taste)
- 2 tbsp fenugreek seeds (methi)
- 2 tbsp mustard seeds
- 1 tbsp fennel seeds (saunf)
- 1 tsp nigella seeds (kalonji) (optional but traditional)
- 1–1½ cups mustard oil
👨🍳 Instructions
1. Prepare mangoes
- Wash and dry mangoes completely (no moisture at all)
- Cut into medium-sized pieces (with or without seed)
- Spread on a cloth and let them air dry for a few hours
2. Salt curing (important step)
- Mix mango pieces with salt and turmeric
- Keep in a covered bowl for 24–48 hours
- This removes excess water and softens mango slightly
3. Dry spices
- Lightly crush mustard, fenugreek, and fennel seeds
- This releases more flavor
4. Mix everything
- Add chili powder and crushed spices to mangoes
- Mix well so every piece is coated
5. Add oil
- Heat mustard oil until it just starts smoking, then cool completely
- Pour over mango mixture until fully submerged (or well coated)
6. Store
- Transfer to a clean, dry glass jar
- Keep in sunlight for 5–10 days, shaking occasionally
- Pickle develops flavor over time
🔥 Tips for best achaar
- Mangoes and jar must be completely dry (moisture spoils pickle)
- Mustard oil gives authentic sharp flavor
- Sunlight helps fermentation and taste development
- Always use a clean, dry spoon when serving
🍽️ How to enjoy
- With dal and rice
- With parathas or roti
- As a spicy side with grilled meats or eggs
If you want, I can also give you a quick instant mango pickle (ready in 1–2 days) or a sweet & spicy chutney-style version.
