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Aam ka Achaar Recipe | Raw Mango Pickle Punjabi Style

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Course: condiments
Cuisine: punjabi
Prep Time: 1 hour
Total Time: 1 hour
Servings: 1 kg
Author: Rekha Kakkar


  • 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.


This pickle can last for 2-3 years.