The Ultimate Guide to Making Aam Achar (Mango Pickle) at home

Aam Achar, or Mango Pickle, is a beloved Indian condiment made from raw mangoes and a rich blend of spices. It’s a traditional favorite in households across the country, known for its tangy, spicy, and mouthwatering flavors. The process of making Aam Achar is simple yet involves a few important steps to get the perfect balance of taste and texture.

In this guide, we’ll take you through the process of making of aam ka achar at home. This blend of spices eliminates the need to measure and prepare individual spices, making the pickle-making process quick, easy, and delicious.

Ingredients:

1 kg raw, firm mangoes (preferably unripe green mangoes)

100–150 grams Kichanm Aam Achar Masala

250–300 ml mustard oil (or any preferred oil for pickling)

1 tbsp turmeric powder

2 tbsp salt (adjust to taste)

1 tbsp red chili powder (optional for extra spice)

1 tbsp fenugreek seeds (methi) (optional for additional flavor)

1 tbsp mustard seeds (rai) (optional for enhanced aroma)

1 tsp hing (asafoetida)

Step-by-Step Process:

1. Prepare the Mangoes

Begin by selecting firm, unripe mangoes, as these will give your pickle the best texture and tanginess. Wash the mangoes thoroughly and dry them with a clean cloth. It is important to ensure that there is no moisture on the mangoes to prevent spoilage.

Once dry, peel the mangoes if you prefer, though many like to leave the skin on for added texture. Cut the mangoes into small, bite-sized pieces. Discard the seed or keep it if you like a more traditional feel. Place the mango pieces in a bowl.

2. Dry the Mango Pieces

To prevent moisture from spoiling the pickle, the mango pieces need to be dried out slightly. Spread the chopped mangoes on a clean cloth and leave them to air dry for a few hours, or if you have time, leave them overnight. You can dry them under the sun or in a shaded area with good air circulation.

3. Prepare the Achar Masala Mixture

Using Aam Achar Masala simplifies the process of mixing the spices, as it contains all the essential ingredients, including fennel seeds (saunf), mustard seeds (rai), fenugreek (methi), salt, turmeric, and other spices that give mango pickle its iconic flavor.

If you like, you can add extra spices like red chili powder, fenugreek seeds, or mustard seeds for added heat and flavor. Lightly roast the optional seeds in a dry pan for a few minutes until aromatic, but make sure not to burn them.

4. Mix the Spices with Mangoes

Once the mango pieces are dried, transfer them into a large mixing bowl. Add the Aam Achar Masala to the mango pieces. The amount of masala can be adjusted based on your taste preference — more masala for a spicier pickle, or less for a milder version.

Add salt and turmeric powder to the mango mixture. These ingredients help to preserve the mangoes while adding flavor. Mix everything thoroughly, ensuring that all the mango pieces are evenly coated with the spices.

5. Add Oil

Heat the mustard oil in a pan until it reaches smoking point. This step is essential for removing the raw flavor of the oil and ensuring the long shelf life of your pickle. Once the oil reaches smoking point, turn off the heat and let it cool down slightly.

After the oil has cooled (but is still warm), pour it over the mango-spice mixture. The warm oil helps to infuse the mangoes with the flavors of the masala. Stir well to ensure the mango pieces are coated with the spiced oil. The oil acts as a preservative, giving your Aam Achar a long shelf life.

ALSO READ: Healthy Spices to Stay Fit and Energized

6. Store the Achar

Transfer the mango achar into a clean, sterilized glass jar. Make sure the jar is completely dry before use to prevent any moisture from causing spoilage. Use a spoon to press down the mango pieces to ensure there are no air pockets, and the pieces are submerged in oil.

Top off the jar with additional oil if needed, ensuring that there’s a thin layer of oil covering the mangoes. This helps preserve the pickle and allows the flavors to mature over time.

7. Let the Pickle Mature

Seal the jar tightly and store it in a cool, dry place. For the best results, let the mango pickle sit for about a week to ten days before eating. During this time, the mangoes will absorb the spices and oil, creating a well-balanced and flavorful pickle.

For the first few days, shake the jar or stir the contents daily to ensure the oil and spices are evenly distributed. This helps the mango pieces to soften and absorb the flavors of the spices fully.

8. Serve and Enjoy!

After about 7–10 days, your Aam Achar is ready to enjoy! It will have developed a rich, tangy, and spicy flavor that pairs perfectly with parathas, rice, or even as a condiment for snacks. The pickle can be stored for several months, and its flavor will continue to improve over time.

Tips for Perfect Aam Achar:

Use good-quality oil: Mustard oil is traditionally used for Aam ka Achar, but you can also use other oils like sesame or vegetable oil based on preference. Just make sure to heat the oil properly.

Ensure everything is dry: Moisture is the enemy when it comes to pickling. Make sure that the mangoes, spices, and jars are completely dry before use.

Customize your spice level: You can adjust the amount of Aam Achar Masala and chili powder based on how spicy you want your pickle to be.

Making Aam Achar using Aam Achar Masala is an easy, straightforward process that gives you an authentic, delicious pickle with minimal effort. The ready-made spice blend saves time and guarantees consistent flavor, while the process allows for customization depending on your taste preferences. Whether you enjoy it with roti, rice, or even on its own, this tangy mango pickle is a must-have in every Indian kitchen!