Aam ka Achaar Recipe at Home| Mango Pickle north indian style

Aam ka Achaar is such a delicacy which when added to any meal Indian instantly spruce up the taste because of the variety of flavor it holds in its spices. Not only with a meal but you can pair Aam ka Achaar with parathas, poori, dal along with rice and also pack it while hurrying up for tours. The perfect complement to a North Indian meal. Aam Ka Achaar is a simple recipe of a spicy raw mango pickle made from homemade pickle masala. The process of making pickle is very easy only a bit of time is what you would need.

For best results take Ramkela Mango for this recipe. If not available you can use other species of mangoes too.

Ingredients for Aam ka Achaar –

Raw Mango – 1kg
Salt – 1-1.5 tablespoons (to taste)
Turmeric powder – 1 tablespoon
Fenugreek Seeds – 2 tablespoons
Yellow Mustard seeds – 2 tablespoons
Red chilli powder – 2 tablespoons
Kalonji – 1 tablespoon
Fennel seed- 2 tablespoons
Mustard oil – 250 gram

Recipe –

Wash the Mangoes properly and dry it using cloth. Make sure they are perfectly dried and there is no moisture or dust.
Cut it into small pieces and remove the seed from the mango.
Take a large bowl (topiya), mix salt, and mangoes in it.
Transfer it in a big jar and allow it to marinate for 2 days so that the mixture of mangoes and salt releases water.
Take out the mangoes keeping the water aside.
Now place the pieces of the mangoes on a cloth and keep it in the sun for 4-5 hours to let them dry and lose the extra moisture.
After the mangoes are dried in the sun take half the amount given above of Fenugreek Seeds, Yellow Mustard seeds, Kalonji and Fennel seed and grind them coarsely and mix them.
Keep the rest half ingredients as it is.
Add the dried pieces of Mango in a large bowl and mix all the grinded mixture along with the rest half Fenugreek Seeds, Yellow Mustard seeds, Kalonji, Fennel seed, Turmeric powder, and 100 gram Mustard oil.
After adding all these add the water of Mango and salt kept aside initially.
Now take a glass jar and fill the Aam Ka Achaar tightly into a bottle and fill the Mustard oil upto 1-2inch above the upper layer of your achaar.
This works as a preservative.
Make sure there is enough space left after the oil in the jar.
It takes around 10 days for the aam ka achaar to marinate itself and get the flavors from the masala.