Aam ka Achar/Mango Pickle

Homemade mango pickle doubles the taste of every meal. Made with raw mangoes, aromatic spices, and mustard oil, this traditional pickle is spicy, tangy, and absolutely delicious. Every piece is packed with rich flavors of spices and the freshness of mangoes. Whether paired with dal-rice, parathas, or simple roti, it instantly enhances the joy of eating.

This is not just a pickle, but a taste filled with childhood memories and the warmth of home—making every meal special in every season. 🥭❤️

I always add a little sugar to my pickle because it gives a mild sweetness and also helps preserve it for a longer time.

Personally, I do not like pickles much, but as a homemaker, I enjoy making all kinds of pickles.

My husband is very fond of distributing pickles, so as soon as the season arrives, 5 kg of mangoes make their way into our home.

Sometimes sweet pickle, sometimes garlic pickle, sometimes pickle made with chickpeas—the aroma of all these varieties fills my home during pickle season.

I do not add coriander powder to my pickle because my mother-in-law used to say that it makes the pickle spoil quickly. In fact, I use very little coriander powder in vegetables as well.

Ingredients:-

• 5 kg raw mangoes
• 3 tbsp turmeric powder
• 2 tbsp red chili powder, or to taste
• 1 tbsp Kashmiri chili powder
• 1 tbsp black pepper powder
• 2 tbsp sugar ( I prefer sugar powder)
• 250 g fennel seeds
• 1½ tbsp fenugreek seeds
• 1 tsp hing (asafoetida)
• 3 tbsp salt
• 1 tbsp onion seeds (kalonji)
• 1 kg mustard oil

Method:-

• Wash the mangoes thoroughly and cut them. If you are getting them cut at the market, clean the pieces properly and wipe them with a cloth. Then keep them in the sunlight for 2 to 3 days.
• Dry roast the fennel seeds and fenugreek seeds until aromatic.
• Coarsely grind the roasted spices along with the sugar.
• Heat ½ kg mustard oil in a pan, then switch off the heat. Add all the spices to the warm oil and mix well.
• Add the mango pieces and coat them thoroughly with the spice mixture.
• Pour in the remaining mustard oil and mix well.
• Transfer the pickle to an airtight container and keep it in sunlight for about a week, stirring once daily for best results.

Notes:-

• Whenever you keep the pickle in the sun, always cover it with a muslin cloth. This allows both air and sunlight to reach it, and also helps the extra moisture in the pickle evaporate.
• You can skip the sugar if you want. Sugar also helps maintain the coating and balance of the pickle.
• The chili develops a better color when added to hot oil.
• I don’t add any preservatives; I simply dry the mangoes properly in the sun.
• You can increase the amount of oil according to your preference.