Aam ka achar, or mango pickle, is a popular Indian condiment made from raw mangoes, spices, and mustard oil. There are many regional variations of aam ka achar, each with its own unique blend of spices and flavors.
With its tantalizing blend of flavors, this quintessential Indian pickle has transcended generations, bringing zest to countless meals.
Mangoes, revered as the "king of fruits" in Indian food culture, take center stage in this pickle.
Mangoes are also pickled as a means of preserving their abundance during the peak harvest season. The tartness of raw mangoes serves as the cornerstone, complemented by a harmonious blend of spices.
Ingredients for Aam ka Achar
Green Mangoes - Looks for small variety, green mangoes. The smaller variety is very tender and softens easily as it sits in all the spices and hot oil.
Mustard oil - Indian pickle is always prepared in mustard oil. It gives a pungent aroma and blends beautifully with the earthy spices.
Spices - Yellow and black mustard seeds, fenugreek seeds and Fennel Seeds. I used only these, but you can also add some cumin seeds and nigella seeds. A little bit of turmeric powder is added for color and a chili powder for heat. I also like to add asafoetida, but it's optional. And don't forget salt!
White Vinegar/Lemon Juice - Vinegar or lemon juice is added to increase the shelf life of this homemade Indian pickle.
Steps to prepare Aam Ka Achar
1- Wash the green mangoes in cold water, then dry it off completely using a kitchen towel.
2- Slice the mangoes in half and the remove the pit. Then make small cubes. You can remove the skin or leave it on.
3- Layer the cubes of mangoes in a kitchen towel for a few hours or overnight to remove any excess moisture.
4- In a pan, dry roast all the spices for a minute or two and then let it cool down a little bit.
5- Using a coffee grinder or a spice grinder, grind the roasted spice coarsely.
6- Mix the ground spice along salt, chili powder, asafoetida and a little bit of turmeric powder.
7- Heat mustard oil until you see smoke coming out and then pour the hot oil on mango cubes. Mix it around.
8- Add white vinegar or lemon juice and mix everything. Once cooled, store in a clean dry jar.
The mango bites will not be tender yet, but you can still eat it. It will get better in few days. Place the jar in sun by the window. The heat from the sun will keep fermenting the mango bites. In about 5 to 6 days, aam ka achar will be ready.
Key points to remember
One of the most important things is to get rid of water while making the achar. So, if you wash the mango bites, make sure to dry it off completely before you start cooking. If there is any water, chances are high that the achar will go bad soon.
I wash the mangoes before slicing it. And then layer it in a kitchen towel overnight, so that the water evaporates.
Remember to store the achar in a clean dry glass airtight jar. You don’t need to store it in the refrigerator.
We love this achar with simple comfort food like daal & rice, with paratha and even with crackers. The flavor is robust with a beautiful balance of sour and spice. And the mango bites will make your palate light up.
Enjoy aam ka achar with stuffed parathas
Potato and Kale Stuffed Paratha
Here is a link to sweet mango chutney which is another specialty during this season.
FAQs
Generally, raw (green) mangoes are preferred for making aam ka achaar because of their tartness, which adds to the pickle's flavor. However, ripe mangoes can also be used for a sweeter version of the pickle.
When stored properly in a clean, airtight container and kept refrigerated, aam ka achaar can last for several months, even up to a year or more, depending on the ingredients used and the storage conditions.
Aam ka achaar is typically served as a condiment alongside main dishes such as rice, dal, roti, or paratha. It adds a burst of flavor to the meal and complements a wide range of Indian dishes.
Aam Ka Achaar (Spiced Green Mango Pickle)
Ingredients
- 6 Small green mangoes
- 1 & ¼ cup mustard oil
- ½ teaspoon Turmeric powder
- 1 &½ tablespoon salt
- ¼ cup White Vinegar/Lemon Juice
- 2 tablespoon chili powder
- 1 tablespoon Asafoetida
Pickling spice powder
- ⅓ cup Yellow mustard seeds
- 2 tablespoons fenugreek Seeds
- 3 tablespoon Fennel seeds
- 2 tablespoon Black mustard seeds
Instructions
- Wash the whole mangoes, and then pat dry. Slice the mangoes in half and remove the pit.
- Slice the mangoes in small bites.
- In a dry pan add all the spices under pickling sauce and roast in medium heat for few minutes. Then let it cool before you grind into powder.
- To the mango bites, add the ground spice powder along with salt, chili powder, turmeric powder and asafoetida. Give a mix to incorporate everything.
- Heat the mustard oil until you see smoke. Then carefully pour it, over the mango bites. It will sizzle, so keep your face away. Mix everything with a spoon.
- Add vinegar or lemon juice and mix again.
- Once cooled down, add it to a dry-clean jar, seal tight and leave it in sun, or near the window where you get sunlight for a few days. This will help to ferment and softened the mango bites and the flavor will enhance too.
karrie @ Tasty Ever After
I'm totally addicted to green mango pickle with eat it all the time with Indian food. Tried making it once (about 30 years ago and when I was in college), but completely failed at it. My mango never softened, was hard as a rock and tasteless. I never attempted it again and have always had a stash of Pataks hot mango pickle in the pantry instead. Now that I have your recipe, I might attempt to make it again!
Kankana Saxena
I really hope you will try the recipe! Patak is a good brand but nothing beats homemade. Do feel free to email me if you have any doubts 🙂
Arpita
This is my fav AACHAR. My mashi makes it this. way. Love it..
annie@ciaochowbambina
Oh my - my mouth is literally watering at the sight of these! I'd love to try it!!
Kankana Saxena
Thanks so much Annie, I really hope you give it a try 🙂
Neil
You can't beat a good pickle with an Indian meal! And this Achaar sounds amazing. My brother is the gardener and pickler in our family. Although we can't grow mangoes here in Scotland we can definitely get them in the supermarket so I'm going to share this amazing recipe with him. Thanks Kankana.
Kankana Saxena
Oh yes, a good pickle can make any boring meal exciting. I would love to know if he tries this and am sure he will love it 🙂
Jeff the Chef
So, I'm guessing that green mango is an unripe mango? Or is it a certain type of mango? This is all new to me.
Kankana Saxena
yes, it is unripe mango. I should probably update that. Thanks a lot 🙂
2pots2cook
Oh dear ! So good to be back 🙂 Gorgeous photos ! The same as the idea of pickling; we do it ourselves too but have never made anything with green mango. Keeper definitely !
Kankana Saxena
Hey hey!! So good to see you here again. Thanks so much 🙂
Cheyanne @ No Spoon Necessary
I've never had Achaar before, but oh my goodness does it sound amazing!! I love pickled anything and mangoes are definitely a favorite, so this recipe is begging to be made!! All the spices you used sound just delicious!! I can't wait to try this!!
Kankana Saxena
Yay! I hope you try it while it's still summer. It's a sure shot palate enhancer
David @ Spiced
I'm not familiar with this achaar, Kankana, but it sounds amazing! I love pickled things, and pickled green mango is definitely new to me. I had the chance to visit a really cool old-world style deli recently, and they were making some really cool pickled things (carrots, potatoes, etc.). That (coupled with this post) has inspired me to try pickling different foods. This sounds delicious!
Kankana Saxena
This is very unique to Indian cuisine and I would love you to try it. It's very simple really.