Learn how to make Aam ka Achaar using our easy to make homemade recipe. Aam ka Achaar tastes great with both rice as well as Parathas, and there are countless versions of mango pickle in India with each region having its own host of recipes. This one is from the Northern state of Uttar Pradesh and is often eaten with Stuffed Parathas (Indian bread) and yoghurt.
- 1 kg green (unripe) mangoes, cut into 4-8 pieces each
- 1 cup sea salt
- 3 tablespoons fennel seeds
- 1½ tablespoons mustard seeds
- 3 tablespoons onion seeds
- 1 tablespoon fenugreek seeds
- 5 tablespoons red chilli powder
- 2 teaspoons ground turmeric
- 3 cups mustard oil
- Sterilise and thoroughly dry a glass pickling jar.
- Put the mangoes in the jar and cover with salt. Mix well and cover the jar tightly.
- Leave the jar out in the sun for a week so that the mangoes soften.
- Mix the fennel, mustard, onion and fenugreek seeds, chilli powder and turmeric together. Add this spice mix to the mangoes.
- Heat the mustard oil until it smokes and then turn off the heat. Allow the oil to cool fully.
- Pour the oil over the mangoes so that all the pieces are submerged. Mix well.
- Put the tightly covered jar back in the sun for two weeks. Stir everyday to mix well.
- Eat with stuffed parathas and yoghurt or with chapatis (Indian flatbread) and any vegetable dish.
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