Aam ka achaar is a spicy tangy tasty Punjabi pickle which is served with traditional Indian meals. It is made with raw mangoes and a mix of whole spices in mustard oil and lasts upto years!
This mango pickle or Aam ka achar recipe is my family recipe. I make it exactly as my grand ma used to make them my mom makes and I hope to pass it on to my next generation.
In India No traditional Indian meal is complete without relishes and pickles. In the beginning of summers when mangos are still unripe, most of us Indians make Aam ka Achaar or Mango Pickle.
Hot Summer is the best time to make mango pickle. Market is flooded with raw mangoes and weather is arid and dry which is ideal for pickle making.
As per Ayurveda, sour taste is also a very important component of a meal. Sour taste helps to cleanse tissues and enhances the absorption of minerals. But with as everything else one should mind the quantity of pickle.
In my early years of cooking, one thing that scared me was pickles, whatever pickle I tried to make used to get spoiled in few days. So as always, It was Mom who made pickles for me, until when in one season she was not well enough to make some. That year I did a thorough research on the internet and tallied the knowledge with Mom, then on I think I can pickle anything ... Yes, including brain! :D.
Different Types of Mango Pickles
There are many methods and recipes to make Aam ka achar recipe. All of them are made with raw green mangoes and a mix of different spices in different amounts. But In all mango pickle recipes these mangoes are preserved in oil and spice mix.
You can make any type of pickle but these points are mostly common in all mango pickle varieties
- First marinate mango pieces with salt, spices stuff in jar and keep it in sunlight for 3 to 4 days.
- When it becomes soft, pour tempered mustard oil to cover it.
- Keep it out in the sun for 3-4 more days
- Store this jar in cool dark place and enjoy the pickle for years.
Punjabi Style Mango Pickle
I usually make Punjabi style aam ka achar which I have learned from my mother. The speciality of punjabi mango pickle is spice mix is coarsely grounded and some of the spices are used whole. It gives a nice texture to the pickle.
How To Make Mango Pickle
Making pickle from raw mangoes is a long process, but utterly satisfying one. You can ensure purity of spices you use to make your own special Aam ka Achar or Raw Mango Pickle.
From selecting right mangoes for pickle to final stage lets talk about everything that goes into making best mango pickle.
Ingredients for Mango Pickle
Raw Green Mangoes and Mustard Oil
Pickling Spices/ Achari Masala: Fennel Seeds (saunf), Mustard Seeds (Rai), Nigella seeds (kalonji) , Fenugreek seeds (methi dana), Black pepper (crushed), Carrom seeds (ajwain) Red chilli powder (coarsely ground) Turmeric powder, salt
These days readymade Achar ka masala is available in the market.But try and make your own for that authentic homemade feeling. Sometimes nostalgia works so much better for tatse 🙂
Type of Mango for Making Pickle
For making green raw mango pickle use a special mango which is raw and large sized. The ones with more flesh and very small stone.
Right Way to Wash and Dry Mangoes
Wash mangoes nicely in water and soak them in ample amount of water to which vinegar is added. In India many a times the mango crop is sprayed with pesticides this helps to cleanse them off. If you are using organic mangoes that's the best way.
After washing make them to dry completely as water is not a good friend of pickling.
Cut Mangoes to Make Pickle
Next Cut the green mango in roughly equal sized pieces. These days a lot of vendor sell pre cut mangoes for making pickle. but for hygiene I prefer to cut them at home. I cut them into 4 pieces if the mango is small sized or 6 if using big-sized mangoes.
Discard the stone if it is too hard or you can use them if they are tender enough. The mango seed is good for many common stomach problems so I try to use them as far as possible.
Sun Dry Mango Pieces
This is most important step add salt to the cut mangoes and rub them nicely. spread them on a sheet cover them with a cloth and put them out in air to dry. This will release any moisture from the mangoes and this ensures that mango pickle does not spoil easily and lasts longer.
Making Pickle with Sun-Dried Mangoes
Now in a big enough plate called paraat or in a clean mixing bowl add sun dried mangoes and pickling spices (Achar ka masala) and toss them gently to coat them well.
Sunning the Pickle
After mixing them with achar masala transfer the pickle in a clean sterilised jar or martbaan ( A special vessel to store pickles). Cover the mouth of jar with a muslin cloth and keep this in sun for 3-4 days. Shake it everyday.
Oiling the Pickle
For making pickle always temper your mustard oil first. For tempering oil first heat the mustard oil till it reaches smoking point. Switch off the heat and allow the oil to come to room temperature. Now mustard oil is ready to be used in making pickle.
Add this tempered mustard oil in the Pickling jar and make sure that whole pickle is immersed in the mustard oil. Cover it with a lid and again keep it out in the sun for 2-3 days.
After 2-3 days bring the jar back inside and store it in cool and dry place for next 7 days for pickle to get mature.
How to Store Mango Pickle So It lasts for Years
- Always Store mango pickle in a cool dry place so there are lesser chances of developing fungus.
- Keep it covered with mustard oil which will not allow fungus to develop.
- Most Important factor in spoiling pickle is moisture. So if after cutting mangoes you have gotten rid of moisture by salting them, the mango pickle will not spoil easily.
We are not big on oily pickles, so a small batch is good enough to last for a year. Besides other than this I make small batch of lemon pickle and stuffed red chilli pickle which is enough for next complete year.
The Secret of Making Mango Pickle Last for longer time
The secret is Dry everything well enough so there is no scope for moisture for the fungus to grow and don't be scared of the quantity of oil that you use. Oily pickles should be well submerged in oils. You can always take out some and drain oil in advance when you are planning to serve Aam ka achar with your food.
More Recipes to Try
- 1 kg mangoes raw green
- 3 tablespoon saunf ( fennel seeds )
- 1 tablespoon mustard seeds
- 2 tbsps kalonji (nigella seeds)
- 2.5 tablespoon Fenugreek seeds
- 1 tablespoon black pepper ground
- 1 tablespoon Ajwain seeds carrom
- 5 tbsps red chilli coarsely ground
- 2 teaspoon turmeric powder
- 2.5 cups mustard oil
- ¼ cup salt
- Wash and dry mangoes so that they are free from moisture.
- Cut them into 4-6 pieces and let them dry over muslin cloth for 3-4 hours.
- Now mix all spices just slightly pounded and spice powders along with salt.
- Rub all the spices over mango pieces and place them in a glass jar. Cover it with muslin cloth and place it out in sun for 2 days.
- Third day heat the mustard oil till smoke starts to emerge out of it. Switch off the heat and let the oil cool off completely.
- Remove the muslin cloth and pour this oil over the pickle so that it completely covers the pickle.
- Now close the jar with a lid and let the pickle stay out in the sun from 10-15 days for it to mature.