mango pickle recipe | punjabi raw mango pickle recipe | how to make aam ka achar with step by step pictures
Mango pickle is one of the most popular of all the Indian pickle recipes. This one is a Punjabi style mango pickle recipe that is very simple and easy to make. This Punjabi aam ka achar has the characteristic fragrance from the mustard oil and the texture from the coarsely ground pickle spices. The blend of spices or the achar masala consists of kalonji, ajwain, methi dana, saunf, rai, haldi, and lal mirch. And of course, there is salt. The jaggery adds a desirable sweetness and balances the spice and sourness.
There are slight variations in the recipe from one family to another to suit different taste preferences. Some people like to add coarsely crushed black peppercorns. You can add it if you like black pepper in your raw mango pickle.
Here are the names of the achar ke masala in English for you.
- Kalonji – onion seeds
- Ajwain – carom seeds
- Methi dana – fenugreek seeds
- Saunf – fennel seeds
- Rai – mustard seeds, you could use yellow or black or both
- Lal mirch – red chilies, in the form of flakes
Technically, all Indian mango pickles are raw mango pickle because it uses raw mangoes. This one is also called as dry mango pickle recipe because it uses sundried mangoes.
preparing mango pickle without sunlight
The preparation of mango pickle recipe is very simple. I have dried the mango pieces in the sunlight for a day. If there isn’t strong sunlight where you live, you can dry them indoors under a ceiling fan. On preheat the oven and then turn it off. Keep the mango pieces in the oven to dry. These methods will come in handy now that monsoon has begun and it is the best time to make the pickles.
I have used mustard oil without heating it. If you like a milder flavour, heat the mustard oil until it begins to smoke. Then let it cool down completely. Make sure the glass jar is sterilized and dry in which you will store the pickle.
When the mango pickle recipe cures for a couple of weeks, it will turn darker in color, the mango pieces will turn tender, and the spices will soften too and coat the mango pieces well. The mango pickle will also have a glossy look.
Now let’s see how to make this quick and easy mango pickle recipe.
how to make mango pickle recipe
- Raw mangoes - 1 kg, medium size
- Salt - 1 tbsp + 1 tbsp
- Turmeric - 1 tbsp
- Onion seeds / kalonji - 1 tbsp
- Mustard seeds / rai - 1 & ½ tbsp
- Fennel seeds / saunf - 2 tbsp
- Fenugreek seeds / methi dana - ½ tbsp
- Carom seeds / ajwain - ½ tbsp
- Chili flakes - 6 tbsp
- Jaggery - ⅔ cup
- Mustard oil - 1 & ¼ cup or as needed
- Soak the raw mangoes overnight in plenty of water. Remove them from the water and wipe them dry. Cut them into 1-inch cubes or your preferred shape and size. Arrange them in a wide utensil.
- Sprinkle turmeric and 1 tbsp salt. Give it a toss.
- Keep the diced raw mangoes in the sun for a day, for 2-3 hours. Do not over dry them.
- Combine fenugreek seeds, fennel seeds, mustard seeds, and onion seeds in a grinder. Grind them coarsely.
- In a bowl, combine the coarsely ground achar masala, the remaining 1 tbsp salt, ajwain/carom seeds, and chili flakes.
- Heat ¼ cup of mustard oil and add jaggery to it. Stir often until the jaggery melts.
- Add the jaggery and oil mixture to the spices in the bowl. Give it a mix.
- Add in the dried raw mangoes and mix well.
- Transfer the mango pickle to a clean jar and press it with the back of the spoon as you add it in.
- Top it up with mustard oil. I needed 1 cup of oil to cover the pickle properly.
- Pack the jar and keep it in a dry place for 2 weeks. The flavours will mature and the mangoes will soften. Raw mango pickle recipe is ready.
- The pickle will become tastier as it ages. Serve the raw mango pickle with dal rice, roti sabzi, paratha or any Indian meal.
sun-dried raw mango pickle recipe with step by step pictures below
Soak 1 kg medium sized raw mangoes overnight in plenty of water. Remove them from the water and wipe them dry. Cut them into 1-inch cubes or your preferred shape and size. Arrange them in a wide utensil.
Sprinkle 1 tsp turmeric and 1 tbsp salt.
Give it a toss.
Keep the diced raw mangoes in the sun for a day, for 2-3 hours.
They will shrink a bit. Do not over dry them.
Gather the ingredients for making the achar masala; 1 tbsp kalonji (onion seeds), 1 & 1/2 tbsp rai (mustard seeds), 2 tbsp saunf (fennel seeds), 1/2 tbsp methi dana (fenugreek seeds), 1/2 tbsp ajwain (carom seeds), 6 tbsp chili flakes. You will need more salt, 1 tbsp or to taste.
Combine the kalonji, rai, methi dana, saunf in the grinder.
Pulse them until they are coarsely ground.
In a bowl, combine the coarsely ground achar masala, the remaining 1 tbsp salt, ajwain/carom seeds, and chili flakes.
Heat 1/4 cup of mustard oil and add 2/3 cup jaggery to it. Adjust jaggery to taste if you wish.
Stir often until the jaggery melts.
Add the jaggery and oil mixture to the spices in the bowl. Give it a mix.
Add in the dried raw mangoes.
Transfer the mango pickle to a clean jar and press it with the back of the spoon as you add it in.
Top it up with mustard oil. I needed 1 cup of oil to cover the pickle properly.
Pack the jar and keep it in a dry place for 2 weeks. Mix the pickle once every daily or every other day. Make sure the layer of oil covers the pickle.
The flavours will mature and the mangoes will soften. Raw mango pickle recipe is ready. Serve it with dal rice and parathas. Enjoy!