Aam Ka Achaar Recipe | Mango Pickle North Indian Style

by Rachna

Since it is summer and raw mango season, I had to make mango pickle. I make about 1.5 kilos of pickle for the entire year. Last year I made avakaya or raw mango pickle Andhra style. It was lip smacking tasty and unbelievably simple as well. There is an instant mango pickle which I make as well. This year I made the North Indian style one which uses different spices like toasted and coarsely pounded saunf (aniseed), kalonji (onion seeds), rai (mustard seeds), methi (fenugreek seeds) and heeng (asafoetida. Again a simple pickle whose taste is enhanced by these spices and the pungent mustard oil. The recipe of this North Indian style aam ka achaar is simple enough. Here is the recipe:

North Indian aam ka achaar

Aam Ka Achaar Recipe | Mango Pickle North Indian Style

Rachna Parmar
This delicious aam ka achaar or mango pickle North Indian style is mildly spicy and very delicious. Have it with your parathas or every day meal for a lipsmacking taste.
4.78 from 9 votes
Course Pickle
Cuisine North Indian/ UP
Servings 1 kg
Calories 1467 kcal
kg

Ingredients
  

  • 1 kg. raw mango washed dried and cut into 1/8th pieces
  • 1.5 cup mustard oil I use Kachi Ghani
  • 1/2 cup or 125 gm. salt
  • 2 tsp. turmeric powder
  • 2 tbsp. red chilli powder
  • 1 tbsp. heeng asafoetida
  • 2 tbsp. saunf fennel
  • 2 tbsp. kalonji onion seeds
  • 3 tbsp. mustard seeds
  • 1.5 tbsp. fenugreek seeds

Instructions
 

  • Make sure that everything you use is dry and has no moisture.
  • Sterilize your jars in which you will store the pickle.
  • After washing, chopping and discarding the seeds, dry the mango pieces well.
  • Lightly pound saunf, kalonji, mustard seeds and fenugreek seeds.
  • Now mix together salt, red chilli powder, heeng along with the coarse spice powders.
  • Apply this spice mix to the raw mango pieces.
  • Put in a ceramic or glass jar.
  • Cover with a muslin cloth or towel and put in the sun daily for about 3-4 days.
  • Now add mustard oil and mix well. Let the oil completely cover the pickle.
  • Keep it in the sun again for 4-5 days.
  • Your aam ka achaar is ready to use.
  • In case you don’t have access to good sunlight, then you can mix all the spices together with mango pieces and oil in the jar. Make sure that you first heat the oil and then cool it before using. Use half the oil. Cover with a muslin cloth and keep in a dry place for 3-4 days. After this time, mix the pickle and add the remaining oil. Your pickle would have reduced in quantity. Cover with a muslin cloth and keep for another 5 days. Then it is ready to consume.

Notes

Since no preservatives are used, salt and oil are the only preserving media. Make sure you use adequate quantities of both.
Always keep the pickle completely immersed in oil.
Use dry spoon and take some pickle out in a small bottle for daily consumption.
The pickle will last you a year and will deepen in taste as time goes.
Enjoy your homemade aam ka achaar North Indian style.

Nutrition

Nutrition Facts
Aam Ka Achaar Recipe | Mango Pickle North Indian Style
Amount Per Serving
Calories 1467 Calories from Fat 594
% Daily Value*
Fat 66g102%
Saturated Fat 8g50%
Sodium 56664mg2464%
Potassium 3621mg103%
Carbohydrates 224g75%
Fiber 51g213%
Sugar 144g160%
Protein 35g70%
Vitamin A 23120IU462%
Vitamin C 402mg487%
Calcium 818mg82%
Iron 28mg156%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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North Indian aam ka achaar

Some step wise Pictures

Raw mango pieces coated with the spice mix.

Mango pieces with spice mix in a ceramic jar.

north indian aam ka achaar

Half of the mustard oil added to the pickle before covering it with muslin cloth to keep in the sun.

Do make this homemade North Indian style mango pickle and serve it with parathas or as a side for any meal. It will also make for a great gift to relatives and neighbours.

Do tag #rachnacooks if you make this and share pictures. I would love to know if you tried out this easy recipe.

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aam ka achaar

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13 comments

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13 comments

Nabanita Dhar -

I read your posts and think that I’ll try too but then I’m too lazy when it comes to doing anything which involves patience in the kitchen. I do love my aam ka achar though with aloo ka parantha specially. You just made my mouth water now!

Reply
Soumya Prasad -

I’m salivating just looking at this! It looks so delicious. A pickle is too much to make for just 2 people at home, but this one is really tempting.

Reply
Rachna -

Thanks Soumya. I don’t make large quantities either. Just something I guess I have made a tradition over the years. Now I can many varieties of these.

Reply
Natasha -

This looks scrumptious Rachna. I’m actually spoilt as I’ve had my MIL and MA make pickle for us all these years and that too so many varieties
But your recipie really tempts me to give it a go.

I don’t know why the muhawra, Aam ka Aam, gutliyon ka daam is playing in my head. Lol?

Also I have learnt so much from Rachna Cooks. Danke?

Reply
Rachna -

Nothing like the pickles made by moms. The funny part is that my mil likes the pickles I make. ? That’s a nice role reversal.

Reply
Natasha -

Wow now that is something really ? kudos to you.

Reply
Rachna -

My mil was a working woman and she does not enjoy cooking at all. You can imagine how left out she must have felt with women of her generation.

Reply
Mable -

I’m salivating! This is wonderful.

Reply
The Love of Spice -

I am not really a pickle person, but this one does look yummy, and relatively easy to make.

Reply
Kalpana solsi -

4 stars
I have never made pickles. My mom supplies me with enough stock. My friend, an Andhrite, makes and give me yummy mango pickles.

Rachna, can any other oil, coconut or groundnut oil, be used in pickles?

I love to have pickles with my curd rice.

https://ideasolsi65.blogspot.com/2019/04/nails-parts-of-body_15.html

Reply
Rachna -

I make the Andhra style pickle too. Love it. Sure you can use other oils as per your taste. Typically in North Indian pickles we use mustard oil and in South Indian especially Andhra one gingelly oil. But sure other oils can be used.

Reply
Pratima C -

Hi, thanks a lot for the recipe! But the salt (250 gms) is a bit much for 1 kilo mangoes.

Reply
Gurdev Parmar -

Hi Pratima, It is 0.5 cup or 125 gm. salt for the recipe. Thanks for pointing this out.

Reply

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