Authentic Punjabi Mango Pickle | Aam Ka Achar
This Authentic Mango Pickle is our family heirloom recipe and is really good with robust flavors. A sour, spiced and tasty Mango Pickle aka Aam ka Achar. I always look out for passed down family pickle recipes and try to preserve the cooking traditions of our elders.
My mother-in-law was a Awesome cook and I have learnt a lot from her. Making different types of Pickles was her speciality. While cooking with her and helping her in making pickles I have learnt many tip & tricks which i will be sharing with you.
There are many ways of making a mango pickle . In India as you cross its breadth and regional borders, you will have many ways of making pickle with raw unripe green mangoes.
Each pickle variety has a different taste, flavor and method of preparation.
Tips for making mango pickle
- Use fresh spices. Take the spices in a plate and then remove husks or stones if any keep it in sun for 3 to 4 hours to remove and moisture.
- For the sour mango pickle, coarsely ground the mustard seeds and fenugreek seeds. You can even use split mustard seeds as well as split fenugreek seeds.
- Get raw mangoes with really tender skin. Don’t peel the skin off. But if you get raw mangoes with tough skin, then peel off the skin.
- You can choose to add more red chilli powder if you want more spicy taste in the pickle.
- Remember there should be no water or moisture in your jar in which you will keep the mango pickle. The jar has to be clean and dry.
- You can sterilize a glass jar if you want.
- Hygiene and cleanliness are very important when you are making pickles. Remember this point when you make edibles like jams, sauces, preserves or pickles and for that matter when you make any food.
- Heat the mustard oil till it begins to smoke. Then cool it at room temperature. Once cooled add the oil to the spiced mango pieces.
Mango pickle prepared with this recipe will keep well for two years or more. The recipe below calls for one kilogram of mangoes; however, if you’d like to make a larger batch, you can easily increase the ingredient quantities accordingly.
Punjabi Aam Ka Achar (Mango Pickle) Recipe
- 1 Kg Raw Mangoes
- 40 grams Fenugreek Seeds
- 40 grams Fennel Seeds
- 1 tbsp Yellow Mustard Seeds
- 1 tbsp Black Mustard Seeds
- 1 tsp Turmeric Powder
- 1/2 tsp Asafoetida
- 3 tbsp Red Chilli Powder
- 100 grams Salt
- 1/2 Cup Mustard Oil
- 1 tsp Black Peppercorns
- 1 tbsp Onion Seeds ( Kalonji )
- Before you begin take the spices and salt in small bowls and keep them in sunlight for a 1 to 2 hours. This step is optional but does help in getting rid of any moisture from the spices and salt.
- Dry Roast Fenugreek Seeds, Feenel seeds, Mustard Seeds, Peppercorns and Onion seeds.
- Cool and Coarsely Grind Fenugreek Seeds, Fennel Seeds and Black Mustard Seeds.
- Add Yellow Mustard Seeds, Turmeric Powder, Asafoetida, Red Chilli Powder, Salt, Peppercorns, Onion seeds and mix well. Masala for achar is ready.
- Chop the mangoes in 1.5 inches pieces. and add them in a bowl. Discard the stones but do peel off the flesh from the stones if any. No need to remove the outer skin of the mangoes if they are soft and tender.
- Take the chopped mangoes in a large non-reactive mixing bowl.
- Add the prepared achar masala and mix well.
- With a steel or wooden spoon, mix very well so that the spices uniformly coat the mango pieces. Check the taste of the pickle masala mixture or 1 to 2 mango pieces. The taste should be slightly salty. If not, then add some more salt.
- Next pour 1/4 cup of mustard oil. Mix Well.
- Sterilize the jars. Spoon the prepared pickle mixture in a clean ceramic jar or glass jar. Use a clean spoon.
- Cover with muslin cloth and keep in sunlight for 3 to 4 days. Note that the sunlight should be very good with the strong sun rays falling on the pickle jar. It should not be cloudy or dark.
- Everyday after sun-drying in the evening, give a gentle mix to the pickle with a clean spoon. Take the mango pieces settled at the bottom upwards in the jar and give a thorough mix. Basically mixing and tossing that needs to be done. Do this everyday.
- In the evening, get the jar inside and keep in a cool dry place. Next morning again keep in the sunlight.
- After keeping in the sunlight for 3 to 4 days, add the remaining mustard oil if needed. Again with a clean spoon mix very well. The oil should seep inside in the jar and reach the bottom of the jar too. You want all the mango pieces to be surrounded with some oil.
- Do note that the mustard oil should float above the pickle by 2 to 3 inches Always remember to keep the oil floating above the pickle. Keep in Sunlight for two more days.
- Seal with the lid keep in a cool dry place for 4 days till everything gets mellowed and pickled. Initially you may find a slight bitter taste in the pickle, but after 6 to 7 days, the bitterness will go away. This punjabi mango pickle stays good for a year at room temperature without refrigeration.
- Enjoy this Punjabi mango pickle with any Indian meal.
- You can choose to add more red chilli powder if you want a spicy and hot pickle.
- Keep the jar, plates, knife, spoons clean and moisture free.
- You can easily scale the recipe and make larger batches of pickle.
Cooking with lots of love and straight from the heart.
Pans n Ovens