Mango Pickle (Aam Ka Achar)

April 30, 2018 Food 0

Mango pickle is a traditional recipe which is being prepared since generations in every Indian kitchen, it is very famous recipe with variations in its method of preparation. I’ve added a twist to make it more durable and this technique will prevent the pickles from getting discolored.

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Mango Pickle (Aam Ka Achar)

  • 10 Pieces Raw Mangoes
  • 2 cup Msard oil
  • 1 cup Coriander Seeds
  • 1 tbsp Fenugreek Seeds
  • 1 tbsp Cumin Seeds
  • 1 tbsp Ajwain (Celery seeds)
  • 1 tsp Kalonji or Mangrail, Black Caraway, Nigella,
  • 4 tbsp Yellow Mustard Seeds
  • 1 tsp Asafoetida
  • 4 tsp Black Salt
  • 4 tbsp Salt
  • 2 tbsp Powdered Sugar
  • 2 tbsp Turmeric Powder
  • 1 tbsp Kashmiri lal mirch powder
  • 1 tsp Funnel Seeds
  1. Day before the preparation of mango pickle wash and cut raw mangoes and in the fresh water submerge them for 5 to 6 hours. After that take them out and spread them on kitchen towel or any fresh clothe, now transfer them in a big utensil.
  2. Add salt and turmeric powder into it and let them stay for 6 to 7 hours and in between keep discarding extra water.
  3. If you are not satisfied then put them under the blazing sun light for 3 to 4 hours.
  4. Now at the same time heat a pan and add coriander seeds.
  5. Add fenugreek seeds in the same pan and give it a good mix.
  6. Add cumin seeds and toast them together.
  7. Add ajwain and roast them after some time transfer them in another bowl.
  8. In the same pan add mustard seeds and toast them.
  9. Transfer all the ingredients in the bowl.
  10. Grind them coarsely.
  11. Transfer them in the container of raw mango.
  12. Add funnel seeds and kalonji in the pickle.
  13. Add turmeric powder and kashmiri lal mirch and mix them together.
  14. Add mustard oil, if you want then you can even heat the oil before poring them in the container.
  15. Add grind sugar powder, as adding sugar will not change the colour of pickle
  16. Cover the container with translucent clothe and let put it under the sunlight, keep exposing them under the sun for 2 weeks and then transfer them into a glass jar for preservation.

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