Mango Pickle
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
For 64 servings
Prepare the Mangoes (Day 1)
- Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
- Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
- Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
- Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
Dry the Mangoes (Day 2)
- After 24 hours, drain all the water released by the mangoes. You can discard this brine.
- Spread the mango pieces in a single layer on a clean cloth or a large tray.
- Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
Prepare the Spice Mix and Oil
- While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
- Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
- In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
- In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
Combine and Bottle the Pickle
- Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
- Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
- Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
Mature the Pickle (7-10 Days)
- Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
- Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
- After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
- After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Sterilize your 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.
- 2Absolute dryness is key. Any moisture on the mangoes, utensils, or your hands can cause the pickle to spoil.
- 3Use high-quality, fibrous raw mangoes that are dark green and very sour for the best texture and taste.
- 4Always use a clean, dry spoon to serve the pickle from the jar to prevent contamination.
- 5Ensure the mango pieces are always submerged in the oil layer. If needed, you can heat, cool, and add more mustard oil to the jar.
- 6The salt quantity might seem high, but it is essential for preservation and drawing out moisture from the mangoes.
Adapt it for your goals.
Sweet & Sour
Add 1/2 cup of jaggery (gur) powder to the spice mix for a sweet and sour 'Khatta Meetha' version of the pickle.
With GarlicWith Garlic
Add 1/4 cup of peeled and lightly crushed garlic cloves along with the mango pieces for an extra layer of pungent flavor.
Punjabi StylePunjabi Style
Add 2 tablespoons of dry black chickpeas (kala chana) to the mangoes during the initial salting process. They will soften and absorb the flavors along with the mango.
Why this is on our healthy list.
Supports Gut Health
The traditional sun-curing and fermentation process encourages the growth of beneficial probiotic bacteria, which can help improve digestion and overall gut health.
Rich in Antioxidants
Spices like turmeric, fennel seeds, and fenugreek are loaded with antioxidants that help protect the body against damage from free radicals.
Aids Digestion
Ingredients like asafoetida (hing), fennel seeds, and nigella seeds have been used in traditional medicine for centuries to aid digestion, reduce gas, and prevent bloating.
Frequently asked questions
One tablespoon (approx. 18g) of this Mango Pickle contains around 80-90 calories, primarily from the mustard oil.