Its time for Punjabi Mango Pickle !! As we all know that summertime is usually synonymous to pickle time. Preparation of pickle is mostly a mother’s job and honestly, I have never tried any pickle recipe until this. My husband just loves mango pickles. I prepare this mango pickle in authentic Punjabi style. So why not to share this perfect yummy mango pickle recipe (with all precise measurements and video recipe) with my lovely readers?
Pickles or Achar/Aachar/Achaar is a pickled food (condiment) made with varieties of fruits and vegetables along with various spices preserved with edible filtered oils. It is something that we all love and enjoy to live and die for.
Among all the variety of pickles made all over India, Mango pickle or Aam ka Achar is definitely the most popular one as it is really tasty with robust flavors. It tastes tangy, spicy, and salty. This condiment is made using raw mangoes, powdered spices, salt and preserved in mustard oil. Every family in India has its own traditional legacy of making mango pickle in their own way according to their tastes and preferences.
When summer starts in India, I buy the local (desi) raw mangoes for this aam ka achar. I have learned this Authentic Punjabi Mango Pickle preparation especially from one of my neighbor’s Aunt who belongs to Punjab. I have never made any pickle recipe before and this turned out so well that my husband just fell in love with me again.
Homemade pickles if made in the correct way, then it is a good source of Probiotics (aka Gut Friendly Bacteria), Vitamin K, and Antioxidants. It improves digestion and regains taste buds after sickness. So I request and insist you make pickles at home and get your daily dose of probiotics in your meals. As we all know that store-bought pickles are made with lots of preservatives, artificial colors, refined oils, and synthetic food items/spices. They may not go through the process of Lacto-Fermentation as our traditional pickle does. Hence this pickle is nutritional and healthy.
While making this pickle :
- Make sure that the utensils, spoons, knife, jars, and work area is dry.
- Store it in a traditional ceramic pickle jar or glass container at room temperature. It will stay good for at least a year.
- To increase the shelf life of pickle just top up the jar with extra oil.
- Please cut the mangoes in small bite-size pieces to avoid wastage as it is usually served in small quantities.
Try to make this pickle with seasonal mangoes.
- Good quality of filtered mustard oil is a must to relish all flavors.
You can serve this authentic mango pickle to relish the additional flavors as a side dish for your meals.
Do try this Mango Pickle/Aam ka Achar recipe at home and drop a comment for me to tell how it turned out.
Also if you like this recipe, then please share it with your family and friends.
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- 1 kg Raw mango ( Rajapuri or Achar Mango )
- 1 cup + ¼ cup mustard oil
- 100 gm ( 5 tbsp ) Salt
- 2 tsp turmeric
- 50 gm ( 3 tbsp ) fenugreek seeds ( methi dana )
- 50 gm ( 5 tbsp ) fennel seeds ( saunf )
- 40 gm ( 4 tbsp ) nigella seeds ( kalonji )
- 20 gm ( 2 tbsp ) cumin seeds ( jeera )
- 20 gm ( 2 tbsp ) black pepper ( kala mari )
- 40 gm ( 4 – 5 tbsp ) red chili powder ( lal mirch powder )
- ½ tsp asafetida ( hing )
- Wash the pickle jar, dry it and keep it in sunlight for 2 – 3 hours.
- Wash the mangoes and dry them using kitchen cloth.
- Chop them into cubes. Make sure your hands, knife, and bowl should be dry. Mangoes should not come in contact with water or moisture.
- Now in a dry bowl take mango pieces. Add salt and turmeric.
- Mix well. All mango pieces should be covered with salt and turmeric.
- Add mango pieces in a clean and dry airtight container or jar.
- Place it into direct sunlight for 2 – 3 hours.
- Once mangoes get cooled down we will prepare the pickle.
- Meanwhile, dry roast the fenugreek seeds, fennel seeds, and cumin to just remove moisture.
- Just before turning off the flame add black pepper.
- Allow them to cool down completely.
- Coarsely grind them in a mixer grinder. Do not make a fine powder.
- In a pan heat 1 cup oil. When it becomes lukewarm, turn off the flame.
- Allow it to cool down completely.
- Now in a dry mixing bowl, transfer mango pieces along with water.
- Add powdered spices, red chili powder, nigella seeds, and hing.
- Mix well.
- Add oil. Mix well.
- Transfer the prepared Punjabi mango pickle into a sterilized pickle jar.
- Press the pickle with the help of a spoon. So oil will come upside.
- Close the lid and cover with a kitchen cloth.
- After a day just cross-checks the pickle. If the oil is absorbed by pickle then again heat remaining ¼ cup oil. When it cools down, just pour on a pickle.
- No need to mix. Again close the lid and cover with a kitchen cloth.
- Here your Punjabi mango pickle is ready to relish.
- You can use it immediately and you can enjoy it throughout the year.
To sterilize the jar keep it under sunlight for 2 hours. Or you can microwave it.
If you buy chopped mangoes directly from the shopkeeper then clean the mango pieces with a dry cloth.
Remove the skin of mango seed if you want.
Throughout a year whenever you feel oil is totally absorbed by pickle then heat some oil and when cool down, pour on top of the pickle.
This will help your pickle from fungus and your pickle will not be spoiled.
Store it at room temperature in airtight pickle or glass jar.