India – The Pickle Nation
When one mentions India, one has to also mention about the plethora of pickles that the Indians are fond of. The Mango Pickle being one of the most loved ones, followed by Lemon Pickle, Amla Pickle, Red Chilli Pickle and other versions made with seasonal fruits and veggies. Just like how curries or samosa is synonymous with India, so is pickles. In fact, an Indian thali (platter) is quite incomplete without a portion of pickle in it, and it can be rightly termed as one of the most favorite condiments here. Pickles pan India are found under different monikers. For instance, ‘achaar’ in Hindi, ‘oorugai’ in Tamil, ‘loncha’ in Marathi, ‘athanu’ in Gujarati, etc. It is one of those foods that help in clearing the palate in between dishes and can elevate an otherwise boring meal. Although the origin of the word pickle lies in the Dutch word ‘pekel’ meaning ‘brine,’ the ‘achaar’ has its origin in a Persian term meaning ‘fruits or vegetables which are salted/powdered and preserved in a solution of vinegar, salt, syrup or honey.’
About Mango Pickle Recipe
Besides being the most apt choice for parathas, dal-chawal or any other rich Indian gravy in a rice or bread combination, this Aam Ka Achar is well received not just by Indians, but also people around the world. This is why this particular mango pickle is a sure shot hit!
It is super easy to make. All you have to do is mix up the mango pieces with salt, spices and put it in lots of sunshine for 3 to 4 days. Next, you just douse good quality mustard oil and keep the jar safely in a cool, dry place for another 3 to 4 days. By this time, it’s ready for you to indulge in!
This Punjabi Mango Pickle recipe is my mother-in-law’s special. She had learnt it as it passed down from her mother-in-law. We Indians really take pride in such valuable recipes that are nothing less than a treasure. There are numerous ways an Aam Ka Achar is made pan India with each pickle having a distinct flavor and method of preparation. As you travel through our country’s length and breadth, you will find people pickling raw mangoes, in both sour and sweet versions and enjoying them with their everyday meals. I am quite a pickle person and like to pair everything from dal, vegetable stir-fries, roti and paratha with a variety of pickles. If you love pickles just as I do, I’m so sure that you are going to fall in love with this Mango Pickle.
How to make Mango Pickle Recipe
Prep Spices
- Before you begin, take the spices and salt in small bowls and keep them in sunlight for 1 to 2 hours. This step is optional but does help in getting rid of any moisture from the spices and salt. Spices added to this pickle recipe are:
- Later, take the fenugreek seeds and mustard seeds in a dry grinder jar or a spice-grinder.
- Grind to a coarse mixture. Do not make a fine powder.
Prep Mangoes
- Rinse and wipe the raw mangoes well with a clean kitchen towel. You can even let the mangoes dry naturally. In the photo you only see two mangoes as they were very large mangoes weighing 1 kilogram together.
- Chop the mangoes into 1.5 inches pieces. Discard the stones but do peel off the flesh from the stones, if any. No need to remove the outer skin of the mangoes if they are tender and soft. You will need 7 to 7.5 cups chopped mangoes.
- Take the chopped mangoes in a large mixing bowl. Better to use a steel or a glass bowl as they are non-reactive.
Make Pickle Mixture
- Now firstly, add the ground fenugreek seeds and mustard seeds.
- Then, add the remaining spices – fennel seeds, nigella seeds, turmeric powder and red chili powder or cayenne pepper. I have added two types of red chili powder – Kashmiri red chili powder (for color) and a spicy red chili powder. You can use even just one type of red chili powder or even a mix of cayenne pepper and paprika.
- Next, add salt.
- With a steel or wooden spoon, mix very well so that the spices uniformly coat the mango pieces. Check the taste of the pickle masala mixture or 1 to 2 mango pieces. The taste should be slightly salty. If not, then add more salt.
- Now, pour ½ cup mustard oil.
- Mix very well.
- Spoon the prepared pickle mixture in a clean ceramic jar or glass jar. Use a clean spoon.
Sun Dry Mango Pickle
- Seal with a lid and keep in sunlight for 3 to 4 days. I used two jars. Note that the sunlight should be very good with strong sun rays falling on the pickle jar. It should not be cloudy or dark. In the evening, get the jar inside and keep in a cool dry place. Next morning, keep in sunlight again.
- Everyday after sun-drying in the evening, open the lid and give a gentle mix to the pickle with a clean spoon. This is the pickle being mixed on the first day. Take the mango pieces settled at the bottom upwards in the jar and give a thorough mix. Basically, mixing and tossing needs to be done everyday.
- The below photo is of the pickle on the third day. You can see the oil floating.
- The pickle after mixing on the fourth day.
- On the last day, pour 2.5 cups of mustard oil in the jar.
- Again with a clean spoon give a thorough mix. The oil should seep inside and reach the bottom of the jar. All the mango pieces should be surrounded with some oil. You do not need to heat the mustard oil. You can add more mustard oil if required. The mustard oil should float above the pickle by 2 to 3 inches. Always remember to keep the oil floating above the pickle. Seal with a lid and keep in a cool dry place for 4 days until everything gets mellowed and pickled. Initially, you may find a slight bitter taste in the pickle, but after 6 to 7 days, the bitterness will go away.
- Enjoy the Mango Pickle or Aam ka Achar with any Indian meal. The pickle stays good for more than a year at room temperature without refrigeration. Keep the jar in a cool dry place.
Serving Suggestions
Remember to store the pickle jar in a cool dry place. To serve, I would suggest to take a small portion of the pickle for a week or 15 days in smaller jars or bowls. Keep this jar or bowl on your dining table, kitchen or in the fridge. While taking the pickle from the jars, always use a clean dry spoon. Make sure there is no water or moisture on the spoon as this can spoil your pickle. In North India, apart from the usual way of consuming the Mango Pickle with meals, it is also served with flatbreads like Aloo Paratha, Paneer Paratha or any other paratha for that matter. One of the most favorite childhood memories of ours includes we taking parathas with Aam Ka Achar in our lunch box. When speaking of being a side condiment, the Mango Pickle tastes excellent with some rice-lentils, Curd Rice or other curries with rice. This Punjabi Mango Pickle can also easily elevate a simple meal of even chapati or roti with any vegetable dish. Otherwise, mix the pickle masala with steamed rice and enjoy a simple and comforting, yet heavenly meal. And while you lose yourself to the awesomeness of the sour Mango Pickle, this Avakaya Pickle is another recipe that you must try till the mango season lasts.
Make Pickle Without Sunlight
While it is absolutely paramount to have sunlight to make any traditional pickle, I have worked on a Punjabi Mango Pickle recipe that can be made sans the sun too. You simply have to mix everything and pour it in a jar. But, do these before:
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Lemon Pickle | No Oil Lime Pickle (4 Ingredients) Garlic Pickle (Lahsun ka Achar) Amla ka Achar | Amla Pickle (Indian Gooseberry Pickle) Green Chilli Pickle | Hari Mirch ka Achar This Mango Pickle recipe post from the archives first published on May 2012 has been updated and republished on April 2023.
