
This Special Mango Pickle is bold, zesty, and full of traditional taste — the kind that reminds you of your grandma’s kitchen. A little goes a long way, and once you make it at home, you’ll never go back to store-bought versions!
🌟 IntroductionMango Pickle, also known as Aam Ka Achar, is a fiery, tangy, and spiced Indian condiment made from raw mangoes, oil, and aromatic spices. Every Indian household has its own cherished version — this special mango pickle brings out the bold North Indian flavors with a long shelf life and rich aroma.Whether eaten with parathas, rice, or dal, this pickle is a must-have on the traditional Indian plate.
Cost: 100
Ingredients
For Pickle:
- 500 g raw mango firm and sour
- 2½ tbsp salt non-iodized rock salt preferred
- 2 tbsp red chili powder
- 1 tbsp turmeric powder
- 1 tbsp mustard seeds split or coarsely crushed
- 1 tbsp fennel seeds coarsely crushed
- 1 tbsp fenugreek seeds methi
- ½ tsp asafoetida hing
- 200 –250 ml mustard oil or sesame oil in South Indian style
Instructions
Step 1: Prep the Mangoes
- Wash raw mangoes thoroughly and wipe them dry with a cloth.
- Cut them into small cubes (with skin) and remove the seeds.
- Let the cut mangoes air dry for 4–6 hours or even better, sun-dry for a day to reduce moisture.
Step 2: Roast & Grind Spices
- Lightly roast fenugreek and mustard seeds for 1–2 mins.
- Coarsely grind them (don’t powder fully).
Step 3: Mix the Pickle
- In a large bowl, combine mango cubes, turmeric, salt, red chili powder, ground spices, fennel, and hing.
- Heat mustard oil until smoking, let it cool a bit, then pour it over the mango-spice mix.
- Mix well with a clean, dry spoon.
Step 4: Store & Cure
- Transfer into a sterilized glass or ceramic jar.
- Keep the jar in sunlight for 3–5 days, stirring once daily with a clean spoon.
- Pickle is ready when the mango softens and oil starts to float on top.
Storage
- Store in a cool, dry place or refrigerate for long shelf life.
- Always use a dry spoon to avoid spoilage.
- It improves in flavor with time and can last 6 to 12 months!