Aam Ka Achaar (Mango Pickle) is a tangy and spicy pickle made from raw mangoes. In India pickles have an important place in all the cuisines of different states. Mango pickle is made in all the households across India. Recipes differ from state to state and above that each family has their own way of making aachar.
This pickle is loaded with spices. To enhance the taste and aroma of this pickle, the spices are lightly roasted. This is my Mom’s recipe that I am sharing. She makes delicious pickles. I have seen my mother making this Achaar in huge quantity year after year. As summer approaches she gets busy preparing spices for pickles. She used to make this pickle and other varieties with love and care, and pack for many of our friends. Even my aunts use to carry this pickle with them while returning to their home after spending summer holidays with us. This summer my mother was with me and I did not let go this opportunity of seeing her make this pickle after a long long time.
In India most household make a whole year’s stock of pickles in summers when raw mangoes are available in abundance. This pickle will not get spoiled for a year or even more if handled well. Care is to be taken in storing the pickle and not to use a wet spoon for taking out pickle from the jar. Mango pickle goes very well with Stuffed Parathas, Roties and even with rice, khichdi and dalia. My personal favourite is dal chawal and aam ka aachar.
Try making this Rajasthani Aam Ka Achaar which is simple and quick to make. You may also like to try our other similar pickle recipes like Chane Ka Achar (Bengal Gram And Mango Pickle), Bharwa Hari Mirch Ka Achar (Stuffed Chilli Pickle), Kathal Ka Achar (Jack Fruit Pickle) and Pyaaz Ka Achar (Onion Pickle).
Prep time: 20 minutes
Total time: 30 minutes
Ingredients For Aam Ka Achaar (Mango Pickle)
1 kg kaccha aam (unripe mango)
75 gram saunf (fennel)
75 gram pili sarson ki dal (yellow mustard split)
30 to 40 gram methi dana (fenugreek seeds)
1 tablespoon kalonji (nigella)
2 tablespoon red chilli / to taste
1 tablespoon haldi (turmeric)
¼ teaspoon hing (asafoetida)
150 gram salt / to taste
250 ml mustard oil
Directions For Aam Ka Achaar (Mango Pickle)
- Rinse and thoroughly drain the mangoes. Allow to dry completely or wipe them dry with a clean towel.
- Cut them into small chunks and set aside.
- In a pan dry roast saunf, methi, kalonji one by one till aromatic.
- Now coarsely grind saunf, methi, kalonji and mustard.
- In a large glass bowl add mangoes, all the masalas except hing (asafoetida).
- Now heat the oil in a pan; add hing (asafoetida) and pour this on the mangoes.
- Mix well to coat all the pieces. Cover and set aside.
- For next 3 to 4 days mix the aachar once a day with a clean spoon.
- Transfer in a clean glass or ceramic jar.
- Enjoy till the next summer.
