Authentic Punjabi Mango Pickle (With Mustard Oil) - No Sun Required Aam Ka Achar
Here is an authentic Punjabi Mango Pickle recipe also known as Aam Ka Achaar is simple recipe of a spicy raw mango pickle made from homemade pickle masala. Pickle-making process can be a very easy task, if you have the right guidance and the perfect recipe.
Ingredients
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2 kg Mango (Raw)
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approx 7 cups
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1/2 cup Salt
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approx 130 grams
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3 tablespoons Turmeric powder (Haldi)
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30 grams approx
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1/2 cup Kashmiri Red Chilli Powder
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40 grams approx
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1/4 cup Methi Seeds (Fenugreek Seeds)
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40 grams approx
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1/4 cup Mustard seeds (Rai/ Kadugu)
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40 grams approx
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3 tablespoons Red Chilli powder
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(adjust)
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1/4 cup Kalonji (Onion Nigella Seeds)
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35 grams approx
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1/4 cup Fennel seeds (Saunf)
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35 grams approx
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1/4 cup Coriander (Dhania) Seeds
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25 grams approx
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3 cups Mustard oil
Instructions
Step 1
To begin making the Punjabi Mango Pickle recipe (Aam Ka Achaar Recipe), wash the mangoes and dry them completely making sure there is no moisture or dust
Step 2
Make sure your knife and the platform you use for cutting the mangoes is clean and moisture free
Step 3
Cut the mangoes in half, deseed and further cut them into one inch cubes
Step 4
You can leave the skin on provided they are tender and smooth
Step 5
In a large steel bowl, combine the salt, turmeric powder and cut mangoes
Step 6
Cover, the bowl and allow it to marinate for 1 hour
Step 7
Heat a small pan on medium heat, and roast the coriander seeds until you start smelling the aroma
Step 8
Turn off heat and allow it to cool
Step 9
Once cooled, using a pestle and mortar to coarsely crush the coriander seeds to half
Step 10
Blend the mustard seeds and fenugreek seeds into a coarse powder
Step 11
There is no need to roast the seeds
Step 12
To the marinated mangoes, add the powdered mustard and fenugreek seeds, red chilli powder, fennel seeds, kalonji seeds, and coriander seeds
Step 13
Stir well to combine
Step 14
Add 1 cup of mustard oil and stir well again
Step 15
You don't need to heat the mustard oil
Step 16
Check the salt at this stage
Step 17
It should feel extra salt
Step 18
If it is not extra salty, add a few tablespoon of salt until you get that extra salty taste
Step 19
Salt and oil are the two most important preservatives in pickling
Step 20
Cover the steel bowl with a muslin cloth and tie it tightly around the rim
Step 21
This will absorb any residual moisture
Step 22
Place a steel lid over the covered bowl and set aside
Step 23
After 24 hours, open and give it a stir
Step 24
Cover again with cloth wrapped tightly and a lid and set it to rest for another day
Step 25
The third day you will notice the mangoes have softened
Step 26
At this stage add the remaining 2 cups of mustard oil
Step 27
Give it a stir
Step 28
Once again cover tightly with muslin cloth and a steel lid
Step 29
Keep it aside for 2 more days
Step 30
Give it a stir
Step 31
By the end of 5th day the pickle will be ready to eat
Step 32
The mangoes would have softened but might still have a firm texture
Step 33
The mangoes will keep marinating and softening when it is stored in bottles and will age with time
Step 34
Moisture is the biggest killer for pickles
Step 35
Clean and sterilize the bottles and the lids that you will be using for storage
Step 36
I typically like to store them in multiple small 500 gram glass bottles, so I only open the bottle when i am ready to use it
Step 37
Transfer the Punjabi Mango Pickle into the clean and dry bottles
Step 38
Add a tablespoon of mustard oil on the top once filled and seal the bottle tight and enjoy
Step 39
Use a clean dry spoon so that there is no moisture when you take the pickle out of the bottle
Step 40
Serve Punjabi Mango Pickle with Pyaz Ka Paratha Recipe or Aloo Methi Paratha Recipe for a complete breakfast
Step 41