How To Make Traditional Mango Pickle Recipe

How To Make Mango Pickle Recipe

Mango pickle or Aam Ka Achar is a beloved indian condiment that adds an ireesistible punch to any meal.

Made with raw green mangoes, aromatic spices, and oil, this spicy and tangy delight is a staple in indian kitchens- served alonside rice,parathas or just about anything.

This homemade mango pickle recipe is simple, authentic, and uses ingredients easily found in most kitchens.Whether you are a pickle pro or trying it for the first time, this guide will walk you through each step with images and tips for long-lasting freshness and flavor.

Ingredients You’ll Need:

For 1 Kg of raw Mangoes:

• 1 kg raw green mangoes ( firm and sour )
• 3 tbsp salt
• 2 tbsp turmeric powder
• 1 tbsp red chili powder (adjust to taste )
• 1 tbsp Kashmiri chili powder ( for color )
• 2 tbsp mustard seeds ( split or powdered )
• 1 tbsp fenugreek seeeds (lightly toasted and grounded )
• 1/2 tbsp asafoetida ( hing )
• 250 ml mustard oil ( or sesame oil )

Step-1: Preparing the Mangoes

1. Wash the raw mangoes thoroughly and wipe them dry with clean towel.
2. Cut them into bite-sized pieces ( without seed )
3. Add salt and turmeric powder to the chopped mangoes. Mix well and set aside in a clean glass or ceramic bowl for 24 hours.

Tip: Ensure there’s no moisture on the mangoes or utensils to prevent spoilage.

Step-2: Sun-drying the mangoes

1. After 24 hours, drain any water released by the mangoes.
2. Spread the mango pieces on a clean cotton cloth or plate and sun-dry them for 4-6 hours to reduce moisture.

Step-3: Roasting and grinding spices

1. Lightly roast fenugreek and mustard seeds.
2. Coarsely grind the seeds. Combine with red chili powder, Kashmiri chili, and asafoetida.

Step-4: Mixing the Pickle

1. In a large mixing bowl, combine sun-dried mangoes with spice mix.
2. Heat mustard oil until it reaches smoking pint, then let it cool slightly.
3. Pour the oil over the mangoes and mix thoroughly.

Tip: The oil should cover the pickle completely to preserve it.

Step-5: Storing the Pickle

1. Transfer the pickle to a sterilized glass jar.
2. Seal tightly and keep in a sunny spot for 5-7 days.
3. Shake the jar daily to distribute the oil and spices evenly.

Serving Suggestions:

• Serve with parathas, dal-rice, curd rice or even sandwiches.
• Add a small spoonful to your lunchbox for an instant flavor boost.

Storage Tips:

• Store in a cool, dry place. Once matured, refrigerate to extend shelf life.
• Use a clean, dry spoon every time to prevent spoilage.