Mango season is here, so let’s make some mouth-watering tasty Aam ka achaar and
enjoy it with every meal throughout the year.


Raw mangoes – 1 kg (chopped)

Turmeric powder – 1 tbsp

Salt – 3 tbsp (total)

Fennel seeds – 2 tbsp

Fenugreek seeds – 1 tbsp

Mustard seeds – 2 tbsp

Mustard oil – 2 tbsp

Asafoetida – 2 pinch

Red chilli powder – 2 tbsp



Wash the raw mangoes and dry them under the sun
well so they are free from moisture. Then, deseed them and cut the mangoes. *If
you are making it in large quantities you can get it chopped in the market.

Now add ½ tbsp of turmeric powder, ½ tbsp of
salt to the chopped mangoes, and mix it well until all the pieces are coat well
with the turmeric and salt mixture.

*Ensure that your hands are clean and completely dry.

Now transfer the mixture to a clean glass
container (make sure it’s completely dry), cover it up, and set it aside for
about 24 – 48 hours or you can leave it out in the sun to dry for 2 days.

Don’t forget to mix the mixture in between
(Shake the container so the pieces are coated well with the mango juice that is
released during the process).

*Pickles are kept in the glass container so it lasts longer and
doesn’t get spoiled.

After 24 hours take the mixture, strain it and
store the juice in the fridge as it will be used later in the process.

Then, transfer the pieces onto a plate or a dry
cloth (if you are making in large quantities) and dry them under the sun until
they have dried thoroughly for about 5 to 7 days.

*If there is no sufficient sunlight then you can let it dry under
the fan but the mangoes must be kept out in the sun at least for some time to
ensure the longevity of the pickle.

Take a pan and dry roast 2 tbsp of fennel seeds,
1 tbsp of fenugreek seeds, and 2 tbsp of mustard seeds for some seconds to
remove the moisture from them.

*You can dry them under the sun as well.

Take a blender jar and add the roasted fennel
seeds, fenugreek seeds, mustard seeds, and also 1 tbsp salt to the mixer and
grind them coarsely.

*Add salt according to your taste as there was salt already added
to the mangoes.

Now heat 2 tbsp of mustard oil to a pan and add
around ½ tsp asafoetida to it and turn off the stove once it’s hot.

Take a big bowl and add 2 tbsp red chili powder,
1 tsp turmeric powder, the masala powder that was ground, the mango juice that
was stored before, hot oil with asafoetida, and the sundried mangoes to it and
mix it well.

*Only the amount of oil that can be absorbed by the mangoes is
added to it. Excess oil is not added.

Add some salt and mix it well again.

Take clean and dry mason jars/ glass jars and
add the pickle in it and store it in a clean and dry place.

And also keep it under the sun in between in

And the pickle will be ready to eat in 6-7 days.

*Keep mixing pickles in regular intervals of time. The longer the
pickle is stored the tastier and better it gets. And keeping it under the sun
for regular intervals increases the shelf life of the pickle.

Once the pickle is ready enjoy it every meal you

Check out the full recipe here:-


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