Aam ka Achaar
A classic North Indian raw mango pickle bursting with tangy and spicy flavors. This Punjabi-style achaar uses a blend of aromatic spices and mustard oil, perfect for enlivening any meal.
For 50 servings
7 steps. 5 minutes total.
- 1
Step 1
- a.Prepare the Mangoes (20 minutes)
- b.Wash the raw mangoes thoroughly under running water. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture on the mangoes, your hands, or any utensils.
- c.Using a sharp, heavy knife, cut the mangoes into 1-inch cubes. Include the peel but discard the inner hard seed.
- d.Place the mango cubes in a large, completely dry glass or ceramic bowl.
- 2
Step 2
- a.Cure the Mangoes (5 minutes + 4-5 hours resting)
- b.Add the turmeric powder and 2 tablespoons of the salt to the mango cubes.
- c.Mix thoroughly with a dry spoon to ensure every piece is evenly coated.
- d.Cover the bowl with a lid or plate and let it rest at room temperature for 4 to 5 hours, or overnight. This process, called curing, draws out excess water from the mangoes.
- 3
Step 3
- a.Dry the Mango Pieces (5 minutes + 2-3 hours drying)
- b.After resting, you will notice a significant amount of brine (salty water) at the bottom of the bowl. Drain this water completely and discard it.
- c.Spread the mango pieces in a single layer on a clean cotton cloth or a large tray.
- d.Let them air dry under a fan or in a well-ventilated, shaded area for 2-3 hours. The mango pieces should feel dry to the touch but not be completely dehydrated.
- 4
Step 4
- a.Prepare the Spice Mix (5 minutes)
- b.While the mangoes are drying, prepare the pickling masala.
- c.In a separate dry bowl, combine the coarsely ground fennel seeds, coarsely ground fenugreek seeds, split mustard seeds (rai kuria), nigella seeds, red chilli powder, the remaining 2 tablespoons of salt, and asafoetida.
- d.Mix all the dry spices together until well combined.
- 5
Step 5
- a.Temper and Cool the Oil (5 minutes + 30 minutes cooling)
- b.Pour the mustard oil into a stainless steel pan. Heat it on medium-high heat until it reaches its smoking point and you see light fumes rising.
- c.Immediately turn off the heat. This process removes the raw pungency of the oil.
- d.Allow the oil to cool down completely to room temperature. This is a crucial step; adding hot oil will cook the mangoes and spoil the pickle's texture.
- 6
Step 6
- a.Combine and Jar the Pickle (5 minutes)
- b.Add the dried mango pieces to the bowl with the spice mix. Toss well until each piece is thoroughly coated with the masala.
- c.Pour the completely cooled mustard oil over the spiced mangoes.
- d.Stir gently with a clean, dry spoon until everything is well incorporated.
- e.Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (barni).
- 7
Step 7
- a.Sun-Cure the Pickle (7-10 days)
- b.Cover the mouth of the jar with a clean piece of muslin or cotton cloth and secure it with a string or rubber band. Do not use the airtight lid yet, as the cloth allows moisture to escape.
- c.Place the jar in direct, strong sunlight for 7 to 10 consecutive days. Bring the jar indoors at night.
- d.Shake the jar gently once every day to redistribute the oil and spices.
- e.After 7-10 days, the mangoes will have softened slightly and absorbed the flavors. The pickle is now ready. You can replace the cloth with the airtight lid and store it.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Absolute dryness is key. Any moisture from hands, utensils, or the mangoes themselves can lead to mold and spoil the pickle.
- 2Sterilize your glass jar by washing it with hot soapy water, rinsing well, and then drying it completely in an oven at a low temperature or in the sun.
- 3Always use a clean, dry spoon to take pickle out of the jar to prevent contamination.
- 4The amount of salt and oil may seem high, but they are essential natural preservatives that ensure a long shelf life.
- 5Ensure the mango pieces are always submerged in the oil layer after the pickle has matured. If needed, you can heat and cool more mustard oil to top it up.
- 6For best flavor, allow the pickle to mature for at least two weeks after sun-curing before consuming.
Adapt it for your goals.
Add Garlic
Add 1/4 cup of peeled and sliced garlic cloves along with the mango pieces for a pungent, garlicky flavor.
No Sun MethodNo-Sun Method
If you don't have access to strong sunlight, you can let the jar sit in a warm, dry place in your kitchen for 10-15 days. Shake it daily. The maturation process will be slower.
Spicier VersionSpicier Version
Increase the amount of red chilli powder or add a tablespoon of coarsely crushed black peppercorns to the spice mix for extra heat.
Add ChickpeasAdd Chickpeas
Soak 1/4 cup of dried chickpeas (kala chana) overnight, drain and dry them completely, and add them to the pickle along with the mangoes for added texture.
Why this is on our healthy list.
Promotes Gut Health
As a fermented food, this pickle contains probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut health.
Rich in Antioxidants
The spices used, such as turmeric, fennel, and mustard seeds, are loaded with antioxidants that help fight free radicals and reduce oxidative stress in the body.
Immunity Booster
Raw mangoes are a good source of Vitamin C. Combined with the antimicrobial and anti-inflammatory properties of spices like turmeric and asafoetida, this pickle can help support the immune system.
Aids Digestion
Traditional spices like fennel seeds (saunf) and asafoetida (hing) are well-known carminatives that help prevent gas, bloating, and indigestion.
Frequently asked questions
In moderation, yes. It is a fermented food, which is beneficial for gut health. The spices used have various health benefits. However, it is very high in sodium and oil, so it should be consumed in small quantities, especially by those with high blood pressure.