Aam ka Achaar Recipe

Aam Ka Achaar Recipe is a tangy and spicy recipe made from raw mangoes that adds an extra taste to the meal. Aam ka Achaar is served as a side dish along with food in most Indian households.

Course Side Dish

Cuisine Indian

Keyword aam ka achaar recipe

Prep Time 30

Total Time 4 30

Servings kg

Calories 3331kcal

Author Puja

Equipment

Ingredients

1 kg Mango
4 tbsp Turmeric Powder
4 tbsp Coriander Powder
2 tbsp Cumin Powder
4 tbsp Red Chilli Powder
1 tbsp Garam Masala Powder
2 tbsp Kasni Powder
4 tbsp Fennel Seeds lightly roasted and coarse ground
1 tbsp Fenugreek Seeds lightly roasted and coarse ground
2 tbsp Caraway Seeds
1 tbsp Nigella Seeds
1 tsp Asafoetida
Salt to taste
250 gm Mustard Oil

Instructions

Wash and wipe dry the mangoes.
Cut the mangoes in small cubes with skin.
After that soak the mango pieces in water for 10 minutes.
Drain the water and then place the washed and cut mangoes on a white sheet on the table and allow to dry in the afternoon sun for 1 or 2 days or you can also dry overnight or till fully dry. If you want you can keep the fan on.
Now take a big bowl, add the mango pieces to it.
Now add turmeric powder and salt. Mix well.
Add all the spice powders including the whole spices and give it a nice mix.
Pour mustard oil and mix it well.
Transfer the achar to a large, clean and dry jar.
Close the jar tight and shake it well.
Keep the jar in the sun every morning for 7-8 days, shake it well before keeping. Take it inside in the evening.
Although you can start eating this aam ka achaar after 3–4 days, it truly starts to develop its full flavor after about 20–30 days.
The mango pieces soften, the masalas settle in, and the taste becomes deeper and more balanced over time. Like most traditional pickles, this one only gets better as it matures!
This pickle will remain good for at least couple of years and does not need to be refrigerated.
Mango pickle goes very well with Parathas, Roti, rice, Dalia, Khichdi etc.

Notes

For this pickle buy mangoes that have no fiber and have a lot of pulp with a small seed.

If you cannot put achaar in sunlight, due to any reason, make sure to add some extra oil so that the achaar is fully submerged in it. The achaar will take a little longer to get ready, through this process.

Use a clean dry spoon so that there is no moisture when you take the pickle out of the bottle.

For easier and regular usage, transfer little amounts of the Aam Ka Achaar to a smaller jar.

Nutrition