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Mango Pickle (Aam ka Achar)

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Mango pickle is a spicy and tangy condiment. Almost every Indian household has their own favorite recipes for Mango Pickle. It is a popular condiment adds the extra “oomph” to every meal.

Recipe will make about 12 oz pickle.

Mango Pickle Recipe by ManjulaIngredients:

  • 1 large green mango raw pickling mango/about 2-1/2 cup cubed mango (they are available at Indian and Asian grocery store)
  • 1 tablespoons salt
  • 1 teaspoon red chili powder, adjust to taste (lal mirch)
  • 1/4 teaspoons turmeric (haldi)
  • 1 tablespoons coriander seeds crushed(dhania)
  • 1 tablespoon fennel seeds crushed(Saunf)
  • 1 teaspoon fenugreek seeds (sabut mathi)
  • 1 teaspoon nigella seeds/kalonji
  • 2 tablespoons mustard oil or olive oil

Method

  1. Wash and dry the mango, cut in small cubes with skin.
  2. In a glass bowl put the mango with salt and mix it well.
  3. Set aside for about 3-4 hour. Mix and by this time there will be some salt water. Squeeze the mango, and save the water, as we will use later.
  4. Spread the mango slices over dry surface and let it dry out preferably in sun light for 4-5 hours. Mango slices should be little dry but still moist. Note: Mangoes will reduce in volume.
  5. Add all the spices to salt water and keep it aside.
  6. Mix spices, water and oil to mango slices.
  7. Keep the Mango pickle in glass jar with lid on. Pickle should be ready in 4-7 days. Mango slices are nicely marinated with spices.

Pickle is good for months.

 


17 thoughts on “Mango Pickle (Aam ka Achar)

  1. I tried your recipe! It came out so good!! My Indian friend, Jincy, makes green mango pickles and brought it to work. I love it on hot rice, soooo good. I’m glad you shared this recipe, because I have been wanting more. Now I can make and have it anytime I want!

  2. Hello mam! If we add water to the pickle, will it stay longer??? like we keep it for whole year. and if v keep it on shelf, can v use airtight container? i liked ur recipe. with remaining water it will taste more soury as we get readymade pickle from market.

  3. Hi Manjula, I love your site and recipes – authentic indian written for westerners! I think this recipe is a lactic acid fermentation yes? You say it will keep for months, is that in the fridge or on the shelf?

        1. hi manjula, today I m trying to make aam ka achar, I am also confused for remaining water -Prakash chandra bawari

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