Aam ka Achaar

Aloo Parathas with this Aam ka Achaar is a favorite among Punjabi food lovers!

Aam ka Achaar Recipe | Punjabi Mango Pickle | Indian Pickles & Condiments | Aam Achaar step by step pictures | Recipe by Foodomania.com Aam ka achaar literally translates to ‘pickle made with raw mango’. This is one spicy Indian pickle that involves zero cooking. When raw mangoes are in season, we make it a point to preserve them by making a few jars of this pickle, which lasts us all year long.

This recipe was passed on to us by a friendly neighborhood Punjabi aunty a few years ago, who just couldn’t stop blushing when I couldn’t stop praising the deadly combination of this Achaar with her hot Aloo Parathas!

The art of making pickles was passed on to Indian mothers by their mothers and grandmothers. From one mother’s kitchen to another and now finally to my recipe database, nothing has changed. Hope you love this achaar as much as I do!

Aam ka Achaar Recipe | Punjabi Mango Pickle – Step by step pictures

Aam ka Achaar
 
Prep time
Cook time
Total time
 
North Indian (Punjai) style Mango Pickle - also known as Aam ka Achaar
Author:
Recipe type: Pickles
Cuisine: Indian
Serves: 4 cups of pickle
Ingredients
  • 4 cups Raw Mangoes cut into 1 inch cubes
  • 1 Tablespoon Turmeric Powder (haldi)
  • ¼ cup Fennel Seeds (saunf)
  • 1 Tablespoon Fenugreek Seeds (methi seeds)
  • 2 Tablespoons split Mustard Seeds (rai na kuria)
  • 2 teaspoons Nigella Seeds (kalonji)
  • 1 teaspoon Asafoetida (hing)
  • 2 Tablespoons Red Chilli powder
  • ⅓ cup Mustard Oil or Vegetable Oil
  • 4 Tablespoons Rock Salt or regular Salt
Instructions
  1. Chop raw mangoes into 1 inch cubes
  2. Add salt and turmeric to the mangoes. Mix well. Cover and let it rest for 1 day. Every few hours, mix the salt & turmeric into the mangoes. In a day, the mangoes will have absorbed the flavors and will release some of their water. If you get plenty of sunshine where you live, cover the bowl with a muslin cloth and place it under the sun for 4 to 6 hours. This will ensure the pickle lasts longer.
  3. Grind together the following ingredients to make the spice mix – coriander seeds, red chili powder, fennel seeds, fenugreek seeds, asafetida, mustard seeds, nigella seeds. To enhance flavor, dry roast the seeds before grinding to a powder.
  4. Add the spice mix and oil and toss well. Taste a little bit of the pickle oil. If you feel you need more salt, add and toss well.
  5. Bottle the pickled mangoes along with the oil and spices in a sterilized, clean, dry jar. Cover and place under the sun for a few days. Let the pickles rest at room temperature for another 4 to 5 days.
  6. The pickle is ready for consumption from the 7th day onward.
  7. Serve with rice or roti or paratha

Aam ka Achaar Recipe | Punjabi Mango Pickle – Step by step pictures

Chop raw mangoes into small, 1-2 inch cubes and place the pieces into a large bowl
Aam ka Achaar Recipe | Punjabi Mango Pickle | Indian Pickles & Condiments | Aam Achaar step by step pictures | Recipe by Foodomania.com

Add turmeric powder and salt and mix well.
Aam ka Achaar Recipe | Punjabi Mango Pickle | Indian Pickles & Condiments | Aam Achaar step by step pictures | Recipe by Foodomania.com

Cover and let the mango pieces rest for a day. Every few hours, toss them to distribute the salt and turmeric evenly. In a day, the mangoes will have absorbed the flavors and will release some of their water. If you get plenty of sunshine where you live, cover the bowl with a muslin cloth and place it under the sun for 4 to 6 hours. This will ensure the pickle lasts longer.
Aam ka Achaar Recipe | Punjabi Mango Pickle | Indian Pickles & Condiments | Aam Achaar step by step pictures | Recipe by Foodomania.com

You will need to grind together the following ingredients to make a spice mix – coriander seeds, red chili powder, fennel seeds, asafetida, mustard seeds, nigella seeds. To enhance flavor, dry roast the seeds before grinding to a powder.
Aam ka Achaar Recipe | Punjabi Mango Pickle | Indian Pickles & Condiments | Aam Achaar step by step pictures | Recipe by Foodomania.com

Add the spice mix and oil and toss well. Taste a little bit of the pickle oil. If you feel you need more salt, add and toss well.
Aam ka Achaar Recipe | Punjabi Mango Pickle | Indian Pickles & Condiments | Aam Achaar step by step pictures | Recipe by Foodomania.com

Bottle the pickled mangoes along with the oil and spices in a sterilized, clean, dry jar. Cover and place under the sun for a few days. Let the pickles rest at room temperature for another 4 to 5 days.
Aam ka Achaar Recipe | Punjabi Mango Pickle | Indian Pickles & Condiments | Aam Achaar step by step pictures | Recipe by Foodomania.com

The pickle is ready for consumption from the 7th day onward.
Aam ka Achaar Recipe | Punjabi Mango Pickle | Indian Pickles & Condiments | Aam Achaar step by step pictures | Recipe by Foodomania.com


 

More Pickles for you to try –

Ginger Pickle (Relish)
ginger pickle recipe

Tamarind Pickle
tamarind pickle recipe

Green Chili Pickle
tamarind pickle recipe

Tomato Pickle
tomato pickle recipe

South Indian Mango Pickle
spicy mango pickle recipe

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One Reply to “Aam ka Achaar”

  1. Yummy, Love this post. I will definitely try this Pickle Recipe at home.

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