punjabi mango pickle recipe | how to make mango pickle, aam ka achar recipe with stepwise photos and video recipe. Punjabi style is a rustic, tempting, tangy mango pickle recipe loaded with some wholesome spices. This recipe is easy but somewhat tricky to prepare. This pickle is spicy and sour. If you are a pickle lover like me then you will love this recipe 😉
As I have said in many older posts, Pickles are an integral part of the Indian cuisine. We have a LOT of varieties of pickles.Summer is the season of pickles in India. We usually get the best quality raw mangoes in this season and every Indian mom prepares pickles during this season.
Indian pickles go best with rice and curries. Indian meals are incomplete without pickles. Pickles are the best condiments and I am thankful to the creators of it 🙂 This delicious mango pickle goes best with aloo paratha, dal rice or any Indian curry. I already highlighted this pickle in this MENU POST.
This punjabi aam ka achar has 3 main spices.
- Mustard seeds (rai/sarson yellow)
- fennel seeds(saunf)
- nigella seeds (kalonji)
I also add whole black peppercorns but some may avoid. I used powdered yellow mustard here which is known as “Rai dal” in hindi.Also, I have used whole fennel here but you can coarse powder of it.
here I get raw mangoes with really tender skin, so i don’t peel the skin off. but if you get raw mangoes with tough skin, then do peel off the skin.remember there should be no water or moisture in your jar in which you will keep the mango pickle. the jar has to be clean. you can sterilize the jar if you want. hygiene and cleanliness are very important when you are making pickles. remember this point when you make edibles like jams, sauces, preserves or pickles and for that matter when you make any food.
So, how to make this mango pickle recipe?? step by step
to make this pickle, first Cut mangoes into quarters, remove the tender seeds, then cut into smaller pieces and put into a bowl and keep aside.
Take a mixing bowl, add split mustard(rai dal), fennel,black peppercorns and nigella seeds(kalonji).
Also add salt, turmeric powder, red chilli powder.
Add your raw mangoes and mix well.
cover the bowl with muslin cloth OR sieve and keep it in dry and cool place for 2-3 days(i am not putting my pickle in direct sunlight).Additionally, Heat mustard oil in a non-stick pan till it starts to smoke. Set aside to cool(you will require this oil on the 3rd day).
on the 3rd day, add the mangoes to a jar.
pour mustard oil till it just about covers the rim of the mangoes up to 1/2 inch or 1 inch. stir and mix well.
If you like this dish then you will love this
similar recipes 🙂
- 3 ingredient lemon pickle recipe
- instant gooseberry pickle recipe
- carrot pickle recipe
- red chili pickle recipe
- mirchi cha thecha
Punjabi mango pickle,aam ka achar recipe
Ingredients
- 250 grm raw mangoes
- 2 tbsp split yellow mustard, (rai dal)
- 1 tsp fennel seeds
- ½ tsp nigella seeds(kalonji)
- 6-7 nos black pepper corns
- 1 tbsp turmeric powder
- ½ tbsp red chili powder
- salt to taste
- mustard oil,as required (1 cup approx)
Instructions
- rinse and wipe dry the mangoes.
- dice the mangoes. discard the seeds.
- mix all the spices, spice powders and salt with the diced mangoes.
- mix well so that the spices get evenly coated on the mangoes.
- keep this spiced mango mixture in cool and dry place for 2-3 days.
- cover with a thin muslin Or with fine sieve to protect from dust.
- after 2-3 days, add the mangoes to a jar.
- pour mustard oil till it just about covers the rim of the mangoes up to 1/2 inch or 1 inch.
- stir and mix well.
- serve the mango pickle with your dal-rice, curd-rice, parathas & veggie dishes.
Video
Notes
- you can choose to add more red chili powder if you want a spicy and hot pickle.
- keep the jar and the plates everything clean.
- Sometimes preparation depends on the weather of the place you live.In pune we usually have dry weather so my pickle is ready in just 2 days but you may require to keep this for 3 days.
- Store this pickle in a refrigerator for longer shelf life.
have a nice day!
HOLD THE PHONE this recipe looks and sounds marvelous! I love pickles so I’m betting I’ll love this recipe. I have a question – where can you buy raw mangos? I’ve never seen raw mango at any of my local grocery stores 🙁
Hi 🙂 I am living in india so we easily get raw mangoes in the market during summer. Probably you have to wait for a few days more if you are in USA.
We are huge pickles lovers too! Green mango a little difficult to find here but can find green papaya in the Thai market. Do you think that would work as a substitute? Love all your spices here. Wishing you a super weekend!
no papaya will not work. There is no substitute of raw mangoes. however you can try this pickle recipe by adding carrots or green chilies but of course, the taste will be totally different.
Wow, I’m definitely giving this a go. Everything sounds so amazing in this pickle. I’m heading to the Indian supermarkets to see if they can help me out with the raw mango!