Traditional Punjabi Mango Pickle (Aam ka Achar)

Discover the Bold Flavors of Traditional Punjabi Mango Pickle (Aam ka Achar)

If there’s one condiment that defines Indian cuisine, it has to be mango pickle, or Aam ka Achar. Among the many regional variations, the Traditional Punjabi Mango Pickle stands out for its bold, tangy, and spicy flavors that awaken the taste buds with every bite. Perfect as a side with rice, parathas, or even sandwiches, this pickle is both a flavor booster and a celebration of culinary heritage.

Ingredients That Make It Special

The magic of Punjabi mango pickle comes from its carefully chosen ingredients. Raw green mangoes form the base—firm, tangy, and slightly sour. To these, we add salt, turmeric, red chili powder, and a robust blend of spices including mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds (kalonji). To finish, mustard oil lends its characteristic pungent aroma and helps preserve the pickle for weeks. A pinch of asafoetida (hing) rounds out the flavor, giving it a subtle savory depth.

Step-by-Step Preparation

Preparing this pickle is simple, yet it requires patience. Begin by washing and drying the mangoes thoroughly, then cutting them into small pieces. Spread the mango pieces on a clean cloth and let them air dry for a few hours—this helps remove excess moisture, which is essential for proper preservation.

Next, dry roast the mustard, fennel, and fenugreek seeds until aromatic, then coarsely grind them to form a rustic spice mix. Combine the mango pieces with salt, turmeric, chili powder, and the roasted spices in a large bowl.

The mixture is then sun-dried for 3–4 days. This natural fermentation process intensifies the flavors. Once dried, pour in mustard oil until the mango pieces are fully submerged. Seal the jar and let it sit in a cool, dry place for another 3–4 days. By this time, the pickle develops its signature tangy-spicy flavor, ready to be enjoyed.

Tips for Perfect Pickle

Hygiene is key—ensure all jars and utensils are clean and completely dry. Use high-quality mustard oil for the authentic taste. While sun-drying is traditional, you can also dry the mangoes in a warm, airy place if sunlight is limited.

Cost and Serving

Making a 1 kg batch of Punjabi mango pickle costs roughly $11–14, depending on ingredient quality. A little goes a long way; just a teaspoon can enhance a meal dramatically.

Final Thoughts

Traditional Punjabi Mango Pickle is more than just a condiment—it’s a way to connect with India’s rich culinary history. Its bold spices, tangy mangoes, and pungent mustard oil make it irresistible. Homemade pickle also allows you to customize the heat and tang to your liking. Whether you’re new to pickling or a seasoned enthusiast, this recipe is a must-try for anyone looking to elevate everyday meals with authentic flavor.

Traditional Punjabi Mango Pickle (Aam ka Achar)

This authentic recipe is known for its robust flavors and long shelf life.

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Prep Time 45 minutes mins

Sun-Drying / Fermentation Time 3 days d

Course: Side Dish, Snack

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 1 kg raw green mangoes preferably Totapuri, Ramkela, or Rajapuri varieties
• 100 g salt
• 2 tbsp mustard seeds
• 1 tbsp fenugreek seeds
• 1 tbsp fennel seeds
• 1 tbsp nigella seeds kalonji
• 1 tbsp turmeric powder
• 1 tbsp red chili powder adjust to taste
• 1 tbsp asafoetida hing
• 500 ml mustard oil

Method

 

1. Prepare the Mangoes: Wash and dry the mangoes thoroughly. Cut them into small pieces, discarding the seed. Spread the pieces on a clean cloth and let them air dry for 3–4 hours to eliminate excess moisture.
2. Dry Roast the Spices: In a pan, dry roast mustard seeds, fennel, and fenugreek seeds until aromatic. Let them cool and coarsely grind them for a rustic texture.
3. Mix the Ingredients: In a large bowl, combine the dried mango pieces with salt, turmeric, red chili powder, and the roasted spice mix.
4. Sun Dry the Mixture: Place the mixture in a clean jar and leave it in the sun for 3–4 days, shaking the jar daily to ensure even mixing.
5. Add Mustard Oil: After the sun-drying period, pour in the mustard oil, ensuring the mango pieces are fully submerged.
6. Final Fermentation: Seal the jar and let it sit in a cool, dry place for another 3–4 days. The pickle is now ready to enjoy.

Notes

Tips for Perfect Mango Pickle

• Hygiene: Ensure all utensils and jars are clean and dry to prevent spoilage.
• Sun Drying: Dry mango pieces and spices thoroughly to reduce moisture content.
• Oil Quality: Use high-quality mustard or sesame oil for authentic flavor.
• Storage: Store the pickle in a cool, dry place away from direct sunlight.