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The Mango season is here, so let's make some mouth-watering tasty Aam ka achaar and enjoy it with every meal throughout the year.


       Raw mangoes - 1 kg (chopped)

       Turmeric powder - 1 tbsp

       Salt - 3 tbsp (total)

       Fennel seeds - 2 tbsp

       Fenugreek seeds - 1 tbsp

       Mustard seeds - 2 tbsp

       Mustard oil - 2 tbsp

       Asafoetida - 2 pinch

       Red chilli powder - 2 tbsp



       Wash the raw mangoes and dry them under the sun well so they are free from moisture. Then, deseed them and cut the mangoes. *If you are making it in large quantities you can get it chopped in the market.

       Now add ½ tbsp of turmeric powder, ½ tbsp of salt to the chopped mangoes, and mix it well until all the pieces are coat well with the turmeric and salt mixture.

*Ensure that your hands are clean and completely dry.

       Now transfer the mixture to a clean glass container (make sure it's completely dry), cover it up, and set it aside for about 24 - 48 hours or you can leave it out in the sun to dry for 2 days.

       Don’t forget to mix the mixture in between (Shake the container so the pieces are coated well with the mango juice that is released during the process).

*Pickles are kept in the glass container so it lasts longer and doesn’t get spoiled.

       After 24 hours take the mixture, strain it and store the juice in the fridge as it will be used later in the process.

       Then, transfer the pieces onto a plate or a dry cloth (if you are making in large quantities) and dry them under the sun until they have dried thoroughly for about 5 to 7 days.

*If there is no sufficient sunlight then you can let it dry under the fan but the mangoes must be kept out in the sun at least for some time to ensure the longevity of the pickle.

       Take a pan and dry roast 2 tbsp of fennel seeds, 1 tbsp of fenugreek seeds, and 2 tbsp of mustard seeds for some seconds to remove the moisture from them.

*You can dry them under the sun as well.

       Take a blender jar and add the roasted fennel seeds, fenugreek seeds, mustard seeds, and also 1 tbsp salt to the mixer and grind them coarsely.

*Add salt according to your taste as there was salt already added to the mangoes.

       Now heat 2 tbsp of mustard oil to a pan and add around ½ tsp asafoetida to it and turn off the stove once it's hot.

       Take a big bowl and add 2 tbsp red chili powder, 1 tsp turmeric powder, the masala powder that was ground, the mango juice that was stored before, hot oil with asafoetida, and the sundried mangoes to it and mix it well.

*Only the amount of oil that can be absorbed by the mangoes is added to it. Excess oil is not added.

       Add some salt and mix it well again.

       Take clean and dry mason jars/ glass jars and add the pickle in it and store it in a clean and dry place.

       And also keep it under the sun in between in intervals.

       And the pickle will be ready to eat in 6-7 days.

*Keep mixing pickles in regular intervals of time. The longer the pickle is stored the tastier and better it gets. And keeping it under the sun for regular intervals increases the shelf life of the pickle.

       Once the pickle is ready enjoy it every meal you have.

Check out the full recipe here:-

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