Traditional Punjabi Mango Pickle (Aam ka Achar)
This authentic recipe is known for its robust flavors and long shelf life.
- Prep time
- 45 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg raw green mangoes (preferably Totapuri, Ramkela, or Rajapuri varieties)
- 100 g salt
- 2 tablespoons mustard seeds
- 1 tablespoons fenugreek seeds
- 1 tablespoons fennel seeds
- 1 tablespoons nigella seeds (kalonji)
- 1 tablespoons turmeric powder
- 1 tablespoons red chili powder (adjust to taste)
- 1 tablespoons asafoetida (hing)
- 500 ml mustard oil
Instructions
- 1
Prepare the Mangoes: Wash and dry the mangoes thoroughly. Cut them into small pieces, discarding the seed. Spread the pieces on a clean cloth and let them air dry for 3–4 hours to eliminate excess moisture.
- 2
Dry Roast the Spices: In a pan, dry roast mustard seeds, fennel, and fenugreek seeds until aromatic. Let them cool and coarsely grind them for a rustic texture.
- 3
Mix the Ingredients: In a large bowl, combine the dried mango pieces with salt, turmeric, red chili powder, and the roasted spice mix.
- 4
Sun Dry the Mixture: Place the mixture in a clean jar and leave it in the sun for 3–4 days, shaking the jar daily to ensure even mixing.
- 5
Add Mustard Oil: After the sun-drying period, pour in the mustard oil, ensuring the mango pieces are fully submerged.
- 6
Final Fermentation: Seal the jar and let it sit in a cool, dry place for another 3–4 days. The pickle is now ready to enjoy.