Aam Ka Achar (Mango Pickle)

Tangy, spicy, and irresistibly flavorful, Aam Ka Achar (Mango Pickle) is a traditional Indian condiment that captures the essence of summer with every bite. This homemade pickle recipe combines juicy, tangy raw mangoes with a medley of bold spices like fennel, fenugreek, and nigella seeds, balanced with the richness of mustard oil and a hint of vinegar for added zest. With a short prep time and straightforward steps, this recipe is perfect for those looking to preserve the season’s best mangoes with an authentic touch. Pair this classic mango pickle with parathas, rice, or curries to elevate any meal with its vibrant flavors. A pantry staple that stays fresh for months, this easy Aam Ka Achar recipe is your go-to for an authentic Indian pickle experience.

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 30

Ingredients

• 1 kilogram Raw mangoes
• 100 grams Salt
• 250 milliliters Mustard oil
• 2 tablespoons Fenugreek seeds
• 2 tablespoons Fennel seeds
• 1 tablespoon Nigella seeds (kalonji)
• 1 tablespoon Turmeric powder
• 2 tablespoons Red chili powder
• 0.5 teaspoon Asafoetida (hing)
• 2 tablespoons Mustard seeds
• 50 milliliters Vinegar

Directions

Step 1

Wash the raw mangoes thoroughly and dry them completely with a clean cloth to ensure no moisture remains on their surface.

Step 2

Cut the mangoes into bite-sized pieces, approximately 1 to 1.5 inches in size, discarding the hard seed core.

Step 3

In a large mixing bowl, add the mango pieces and sprinkle the salt over them. Mix well so that the salt coats all the pieces evenly.

Step 4

Cover the bowl with a clean cloth and let it sit for about 12 hours or overnight. This helps the mango to release some of its moisture.

Step 5

After the resting period, transfer the mango pieces to a strainer to drain the excess water.

Step 6

In a small skillet over low heat, roast the fenugreek seeds and fennel seeds separately until they release their aroma. Let them cool, then coarsely grind them using a mortar and pestle or a spice grinder.

Step 7

Heat mustard oil in a large pan until it starts to smoke and then let it cool slightly.

Step 8

Once the oil is slightly cooled, add the asafoetida (hing), mustard seeds, nigella seeds, turmeric powder, red chili powder, and the coarsely ground fenugreek and fennel seeds. Mix well and remove from heat.

Step 9

Let the oil and spice mixture cool to room temperature, then pour it over the salted mango pieces. Mix thoroughly until well combined.

Step 10

Add vinegar to the mixture, which enhances the tanginess and helps in preservation. Mix well again.

Step 11

Transfer the prepared achar into a clean, dry jar and seal it tightly. Let it sit at room temperature for about 4 to 5 days, stirring occasionally with a dry spoon to ensure even mixing.

Step 12

Store in an airtight jar in a cool, dark place for up to 6 months, ensuring that the mango pieces are submerged in the oil.

Nutrition Facts

Serving size	1480.2 grams (1480.2g)

Amount per serving	% Daily Value*
Calories	3094

Total Fat 263.30g	338%
Saturated Fat 30.70g	154%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 39397mg	1713%
Total Carbohydrate 193.40g	70%
Dietary Fiber 35.90g	128%
Total Sugars 142.10g
Protein 24.20g	48%

Vitamin D 0IU	0%
Calcium 467mg	36%
Iron 21mg	114%
Potassium 2853mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.1%

Protein: 3.0%

Carbs: 23.9%