Mango Pickle | Aam Ka Achaar

How is everyone's summer going?  What is the weather like where you are?  We have had really hot days here in New Jersey.  There has been heat advisories issued for the past few days.  I am not complaining as I am a summer person who loves sunshine and hot weather.  On the other hand, my husband is a complete opposite.  He cannot handle too much heat.  For the first time this mango season I tried my hand on Mango pickle (aam ka achaar).

Mango Pickle


I went to the Indian store the other day and saw the raw mangoes so decided to make the pickle.  It reminded me of my childhood days back in India when mom used to make pickles based on the season. I could just taste the pickle while picking up the mangoes at the store. Here we don't have too much time on our hands and readymade pickles are available at the grocery store so no one wants to do hard work.  But I believe no matter what homemade pickles taste so much better.

Mango Pickle was a must at the dinner table before marriage, but now if you get to eat food in peace that is a huge thing. All the mothers can relate to it.   I know I am sure you probably are thinking why is she not telling us how to make it instead of all the stories.. So before mango season is over, try this recipe and let me know what you think.

Mango Pickle

Ingredients

  • 4 raw mangoes, cubed
  • 1.5-2 cups mustard oil (vegetable oil)
  • 1/4 cup anise seeds (saunf)
  • 1/4 cup fenugreek seeds (methi)
  • 1/4 cup onion seeds (kalaungi)
  • 3/4 cup salt or adjust per taste
  • 1/4 cup red chili powder
  • 1/4 cup turmeric powder

Directions:

Wash and cut the mangoes into cube size.  Spread the washed cubes on a sheet outside in the sun to dry. Make sure the mangoes have dried completely.  In a wide mouth steel bowl, add mangoes and all the ingredients.

Mix it well.  If you think the oil or the spices are not enough do add it at this time.  Put everything in a dry and clean air tight container and keep it out in the sun for a few days.  Once it is placed in a sun 3-4 days and there is lack of sunshine, put the pickle jar into fridge.

Keep stirring the pickle everyday or alternate day.  The pickle should be ready in a weeks time. Enjoy it with a crispy paratha or a mathi…

Mango Pickle

Try other pickle recipes from my blog:  Chili Pickle, Gobhi Gajar & Shalgum Achaar

Pin this recipe of Mango Pickle to try it later:

Mango Pickle

If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!

Happy Cooking!!!

Mango Pickle | Aam Ka Achaar
 
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Total time
 
Mango Pickle, a condiment which is a must with our basic Indian dal and chawal in every state of India with slight variations.
Author:
Recipe type: Pickles & Chutney
Cuisine: Indian
Ingredients
  • 4 raw mangoes, cubed
  • 1.5-2 cups mustard oil (vegetable oil)
  • ¼ cup anise seeds (saunf)
  • ¼ cup fenugreek seeds (methi)
  • ¼ cup onion seeds (kalaungi)
  • ¾ cup salt or adjust per taste
  • ¼ cup red chili powder
  • ¼ cup turmeric powder
Instructions
  1. Wash and cut the mangoes into cube size. Spread the washed cubes on a sheet outside in the sun to dry. Make sure the mangoes have dried completely. In a wide mouth steel bowl, add mangoes and all the ingredients.
  2. Mix it well. If you think the oil or the spices are not enough do add it at this time. Put everything in a dry and clean air tight container and keep it out in the sun for a few days. Once it is placed in a sun 3-4 days and there is lack of sunshine, put the pickle jar into fridge.
  3. Keep stirring the pickle everyday or alternate day. The pickle should be ready in a weeks time. Enjoy it with a crispy paratha or a mathi...

 

 

 

 

 

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