aam ka achar recipe | Punjabi aam ka achar | mango pickle |
by Tarla Dalal

aam ka achar recipe | Punjabi aam ka achar | mango pickle | with 27 amazing images.

aam ka achar recipe | Punjabi aam ka achar | mango pickle is one of the favourites of all pickle lovers! Learn how to make Punjabi aam ka achar.

To make aam ka achar, combine the mangoes, turmeric powder and 2 tbsp of salt and toss well. Place the mangoes on a sieve, cover with a muslin cloth and place under the sun for 4 to 6 hours. Combine the rest of the ingredients in a bowl and mix well. Add the mangoes and toss well. Bottle the pickle in a sterilized glass jar. Place the pickle under the sun for 4 to 5 days. This aam ka achaar can be stored for upto 1 year.

During the mango season in the summer in Punjab, one can see at least two or three earthenware jars full of pickled raw mangoes maturing in the sun outside homes. This typical Punjabi aam ka achar recipe for making mango pickle is most popular in the region.

This is a very simple recipe to follow. The combination of fennel seeds, nigella seeds with mustard and other pickling spices is what distinguishes this mango pickle from its equally famous Gujarati counter part. Sun-dried mangoes used in this pickle impart a salty chewy character and also improve the shelf life of the pickle.

We recommend the use of mustard oil to make this aam ka achar as it is best suited for making achar. However, you can use any other oil if you wish to.

Tips for aam ka achar. 1. Just keep in mind the basics of pickle making a clean sterilized jar and see that there is no moisture in the jar before adding the pickle. 2. Ensure that mustard oil forms a covering layer over the ingredients in the jar. This acts as a preservative and prevents spoilage. 3. We recommend you use a measured quantity of salt for this recipe to get the perfect taste. Also salt acts as a preservative too. 4. During storage, once in a while, take a spoon and mix the pickle in the jar. This is to ensure that the entire pickle is well soaked in oil. 5. Remember never to touch the pickle with your hand. The warmth of your hand may be a reason for spoilage. So use a spoon for serving.

Enjoy aam ka achar recipe | Punjabi aam ka achar | mango pickle | with step by step photos.

Aam ka Achaar, Mango Pickle, Punjabi Achar

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Aam ka Achaar, Mango Pickle, Punjabi Achar recipe - How to make Aam ka Achaar, Mango Pickle, Punjabi Achar

For Aam ka Achaar
5 cups raw mangoes , cut into pieces
1 tsp turmeric powder (haldi)
1/4 cup fennel seeds (saunf) , coarsely ground
1 tbsp split fenugreek seeds (methi na kuria)
2 tbsp split mustard seeds (rai na kuria)
1/2 tsp nigella seeds (kalonji)
1/4 tsp asafoetida (hing)
2 tbsp chilli powder
3/4 cup mustard (rai / sarson) oil
4 tbsp salt

Method
For aam ka achaar

To make aam ka achaar, combine the mangoes, turmeric powder and 2 tbsp of salt and toss well.
Place the mangoes on a sieve, cover with a muslin cloth and place under the sun for 4 to 6 hours.
Combine the rest of the ingredients in a bowl and mix well.
Add the mangoes and toss well.
Bottle the pickle in a sterilised glass jar. Place the pickle under the sun for 4 to 5 days. This aam ka achaar can be stored for upto 1 year.

Nutrient values (Abbrv) per cup

Energy	507 cal
Protein	1.9 g
Carbohydrates	62 g
Fiber	6.6 g
Fat	31.1 g
Cholesterol	0 mg
Sodium	6208.7 mg

Click here to view calories for Aam ka Achaar, Mango Pickle, Punjabi Achar

Aam ka Achaar, Mango Pickle, Punjabi Achar recipe with step by step photos

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What is aam ka achar made off?

What is aam ka achar made off? aam ka achar is made mainly from raw mangoes, mustard oil, saunf, fenugreek seeds, haldi, 2 tbsp split mustard seeds (rai na kuria), 1/2 tsp nigella seeds (kalonji), 1/4 tsp asafoetida (hing) and 2 tbsp chilli powder.

What are raw mangoes?

This is what raw mangoes look like. The greener version of mangoes, Raw mango is an aromatic fruit which is liked by all for its tart (sharp and sour taste) flavour. The colour varies in shades of greens and the inner flesh is white in colour. Depending on the size, it has 1 to 2 seeds. raw mangoes is used extensively in Indian cooking to make achar and drinks. See full details of what is raw mango?
Cut in half and remove the seeds and discard.
Chop the raw mangoes. They are ready for use in the achar.

Making aam ka achar

To make aam ka achar | Punjabi aam ka achar | mango pickle | put 5 cups raw mangoes , cut into pieces in a glass bowl.
Add 1 tsp turmeric powder (haldi).
Add 2 tbsp of salt.
Toss well.
Place the mangoes on a sieve. Ensure that an empty glass bowl is below the sieve as the mangoes will release some water.

You can see that the sieve is place over a glass bowl.
Cover with a muslin cloth.
Place under the sun for 4 to 6 hours.
This is how the mangoes look like after being in the sun for 6 hours.
See the water which is released from the mangoes. Discard the water.

Masala of aam ka achar

In a bowl put 1/4 cup fennel seeds (saunf) , coarsely ground.
Add 2 tbsp split mustard seeds (rai na kuria).
Add 1 tbsp split fenugreek seeds (methi na kuria).
Add 1/2 tsp nigella seeds (kalonji).
Add 1/4 tsp asafoetida (hing).

Add 2 tbsp chilli powder.
Add 3/4 cup mustard (rai / sarson) oil.
Add 2 tbsp salt.
Mix well.

Preparing final aam ka achar

Put the mangoes which were in the sun, in a glass bowl.

Add the aam ka achar masala.
Toss well.
Bottle the pickle in a sterilised glass jar. This is what the aam ka achar | Punjabi aam ka achar | mango pickle | looks after day 1 in the sun.
This is what the aam ka achar looks after day 2 in the sun. We put the achar bottle at 10 am till 4 pm in the Mumbai sun on my building terrace. NOTE : We have by error put less oil in the recipe so the image does look a little different. We have fixed the problem on day 5. You have to do nothing. But see how we fix the porblem.
This is what the aam ka achar | Punjabi aam ka achar | mango pickle | looks after day 4 in the sun. We put the achar bottle at 10 am till 4 pm in the Mumbai sun on my building terrace. NOTE : We have by error put less oil in the recipe so the image does look a little different. We have fixed the problem on day 5. You have to do nothing. We had put by error 1/4 cup mustard oil instead of 3/4 cup mustard oil. So we have heated 1/2 cup mustard oil, cooled it and added it to the aam ka achar. Now the achar is perfect.

Day 5, after keeping the aam ka achar | Punjabi aam ka achar | mango pickle | in the sun. It's finally ready.
This aam ka achar | Punjabi aam ka achar | mango pickle | can be stored for upto 1 year.

When is the best time to make aam ka achar?

When is the best time to make aam ka achar? Raw mangoes are available in the summer season in India and hence millions of Indian's make their achar from March to May. Further most pickles also require drying in the blazing sun, so summer season is the best time to make this pickle.

Tips for aam ka achar

Just keep in mind the basics of pickle making a clean sterilized jar and see that there is no moisture in the jar before adding the pickle.
Ensure that mustard oil forms a covering layer over the ingredients in the jar. This acts as a preservative and prevents spoilage.

We recommend you use a measured quantity of salt for this recipe to get the perfect taste. Also salt acts as a preservative too.
During storage, once in a while, take a spoon and mix the pickle in the jar. This is to ensure that the entire pickle is well soaked in oil.
Remember never to touch the pickle with your hand. The warmth of your hand may be a reason for spoilage. So use a spoon for serving.