Authentic Punjabi Mango Pickle (With Mustard Oil) - No Sun Required Aam Ka Achar
You will absolutely love this super simple to make and authentic Punjabi Mango Pickle recipe where no sun is required. The addition of mustard oil kalonji and saunf adds to the special taste of this pickle.
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.
With extensive guidance from my mother and mother-in-law and combining the tradition of making pickles from south and a gujarati home I have managed to attain perfection in the pickle-making process. I have put in my best efforts to put their tips together into this recipe so you could achieve the same perfect result. The the best part, I have been making this pickle without keep it in the sun - the reason is many of the south indian pickles are not kept in the sun as well and the pickle lasts for at least a year in room temperature. The most important preservative here is the salt and oil.
Serve Punjabi Mango Pickle with Pyaz Ka Paratha Recipe or Aloo Methi Paratha Recipe for a complete breakfast.
Here are a few more pickle recipes that you must also try
30 M
0 M
30 M
5 500 gram bottles
Ingredients
- 2 kg Mango (Raw) , approx 7 cups
- 1/2 cup Salt , approx 130 grams
- 3 tablespoons Turmeric powder (Haldi) , 30 grams approx
- 1/2 cup Kashmiri Red Chilli Powder , 40 grams approx
- 1/4 cup Methi Seeds (Fenugreek Seeds) , 40 grams approx
- 1/4 cup Mustard seeds (Rai/ Kadugu) , 40 grams approx
- 3 tablespoons Red Chilli powder , (adjust)
- 1/4 cup Kalonji (Onion Nigella Seeds) , 35 grams approx
- 1/4 cup Fennel seeds (Saunf) , 35 grams approx
- 1/4 cup Coriander (Dhania) Seeds , 25 grams approx
- 3 cups Mustard oil
How to make Authentic Punjabi Mango Pickle (With Mustard Oil) - No Sun Required Aam Ka Achar
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.
Make sure your knife and the platform you use for cutting the mangoes is clean and moisture free. Cut the mangoes in half, deseed and further cut them into one inch cubes. You can leave the skin on provided they are tender and smooth.
In a large steel bowl, combine the salt, turmeric powder and cut mangoes. Cover, the bowl and allow it to marinate for 1 hour.
Heat a small pan on medium heat, and roast the coriander seeds until you start smelling the aroma. Turn off heat and allow it to cool. Once cooled, using a pestle and mortar to coarsely crush the coriander seeds to half.
Blend the mustard seeds and fenugreek seeds into a coarse powder. There is no need to roast the seeds.
To the marinated mangoes, add the powdered mustard and fenugreek seeds, red chilli powder, fennel seeds, kalonji seeds, and coriander seeds. Stir well to combine.
Add 1 cup of mustard oil and stir well again. You don't need to heat the mustard oil. Check the salt at this stage. It should feel extra salt. If it is not extra salty, add a few tablespoon of salt until you get that extra salty taste. Salt and oil are the two most important preservatives in pickling.
Cover the steel bowl with a muslin cloth and tie it tightly around the rim. This will absorb any residual moisture. Place a steel lid over the covered bowl and set aside.
After 24 hours, open and give it a stir. Cover again with cloth wrapped tightly and a lid and set it to rest for another day. The third day you will notice the mangoes have softened. At this stage add the remaining 2 cups of mustard oil. Give it a stir.
Once again cover tightly with muslin cloth and a steel lid. Keep it aside for 2 more days. Give it a stir.
By the end of 5th day the pickle will be ready to eat. The mangoes would have softened but might still have a firm texture. The mangoes will keep marinating and softening when it is stored in bottles and will age with time.
Moisture is the biggest killer for pickles. Clean and sterilize the bottles and the lids that you will be using for storage. 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.
Transfer the Punjabi Mango Pickle into the clean and dry bottles. Add a tablespoon of mustard oil on the top once filled and seal the bottle tight and enjoy.
Use a clean dry spoon so that there is no moisture when you take the pickle out of the bottle.
Serve Punjabi Mango Pickle with Pyaz Ka Paratha Recipe or Aloo Methi Paratha Recipe for a complete breakfast.
