Aam Ka Achar Kaise Banate Hain: If you grew up in an Indian household, you probably have memories of mango pickle being made in big batches during peak summer — mangoes drying in the sun, spices roasting in the kitchen, and that unmistakable aroma filling the air.
This recipe brings all those nostalgic flavors together, with a spicy kick and traditional masalas that make Aam ka Achar such a staple across India. And the best part? It keeps well for months — even up to a year — if stored right!
Ingredients:
- Raw mangoes – 1 kg (washed, wiped completely dry & cut into bite-sized pieces)
- Mustard oil – 250 ml (or enough to fully cover the pickle)
- Salt – 3 tbsp (or to taste)
- Turmeric powder (haldi) – 1 tbsp
- Red chili powder – 2 tbsp (adjust depending on spice level)
- Fennel seeds (saunf) – 2 tbsp
- Mustard seeds (rai/sarson) – 2 tbsp
- Fenugreek seeds (methi dana) – 1 tbsp
- Nigella seeds (kalonji) – 1 tbsp
- Asafoetida (hing) – ½ tsp
Step-by-Step Instructions:
1. Prep the Mangoes
- Wash the mangoes thoroughly and dry them completely — moisture is the enemy here!
- Cut into medium chunks (don’t peel the skin).
- Spread the pieces on a clean cloth and let them air-dry for 3–4 hours.
2. Roast the Spices
- Lightly dry roast the fennel, mustard, fenugreek, and nigella seeds for a minute or two — just until they’re fragrant.
- Let them cool, then coarsely grind them (or leave whole if you like a crunchier pickle).
3. Mix It All Together
- In a large mixing bowl, add the mango pieces, salt, turmeric, chili powder, and the roasted spice mix.
- Heat mustard oil until it’s smoking hot. Let it cool slightly, then add hing to the oil.
- Pour the flavored oil over the mango mix and give it a good stir. Everything should be well coated.
4. Store and Cure
- Transfer the mixture to a sterilized glass or ceramic jar.
- Make sure the mangoes are fully submerged in oil (top up with more oil if needed).
- Cover tightly and place in sunlight for 7 to 10 days, giving it a daily stir with a clean, dry spoon.
Pro Tips:
- No moisture, ever. Wet spoons or jars = spoilage. Keep everything dry.
- Sunlight matters. It helps the pickle ferment and develop deep flavor.
- Oil = Preservative. Always keep the mangoes under the oil layer to make the achar last.
- Flavors deepen over time. It only gets better as it sits!
Nutrition Info (per 1 tbsp approx):
| Nutrient | Amount |
|---|---|
| Calories | 65 kcal |
| Fat | 6 g |
| Carbs | 3 g |
| Protein | 0.5 g |
| Sodium | 300 mg |
Serving Ideas:
- With hot parathas for breakfast
- Alongside dal-chawal or curd rice
- Or just sneak a spoonful when you’re craving something bold and tangy
Homemade mango pickle is more than just a condiment — it’s a summer tradition, a labor of love, and a flavor bomb in every bite. Try this recipe and bring that spicy, tangy magic to your kitchen!
Also Read: