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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
Sun-Drying / Fermentation Time 3 days
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.