Aam Ka Achaar Recipe
- Yields: 1 medium jar
- Time: 30 minutes
Ingredients
- 2 cups chopped raw mango (washed and completely dried)
- 2 tablespoons mustard oil
- 2–3 tablespoons pickle masala (store-bought or homemade)
- Salt to taste
Directions
- Wash the raw mangoes thoroughly, wipe them dry, and cut into small pieces (do not remove the skin if preferred traditional style).
- In a large bowl, mix the mango pieces with salt and let them rest for 1–2 hours to release moisture.
- Add pickle masala (and turmeric or red chili powder if using) and mix well to coat all mango pieces evenly.
- Heat mustard oil until it reaches smoking point, then turn off the flame and allow it to cool slightly.
- Pour the cooled mustard oil over the mango mixture and mix thoroughly.
- Transfer the pickle into a clean, dry glass jar and press it down gently.
- Cover and keep the jar in a cool, dry place for 4–7 days, shaking it once daily to distribute the spices evenly.
Tips
Aam Ka Achaar is a traditional Indian mango pickle made with raw mangoes, aromatic spices, and mustard oil. This spicy and tangy pickle is a staple in many Indian households and pairs perfectly with dal-rice, parathas, and curd rice. The flavor deepens and improves as it rests, allowing the spices to blend beautifully with the mango pieces. For best results, use firm, sour raw mangoes and ensure all utensils and jars are completely dry to increase shelf life.
Credits
Traditional Indian mango pickle recipe.
Related Recipes
Mango Lassi
Mango Milkshake
Mango Mojito
FAQ's
Firm, sour raw mangoes are best for making traditional mango pickle. They should be fresh and free from soft spots.
Mustard oil adds authentic flavor and acts as a natural preservative, helping increase the shelf life of the pickle.
If stored properly in a clean, dry, airtight jar, it can last for several months at room temperature or longer in the refrigerator.
Moisture can cause fungal growth and spoil the pickle. Always ensure everything is dry before use.
It is best to let the pickle rest for at least 4–7 days so the spices blend well and the mango pieces soften slightly.