mango pickle recipe or aam ka achaar, punjabi mango pickle recipe

punjabi mango pickle recipe: punjabi mango pickle, punjabi aam ka achaar

here is a mango pickle recipe made the punjabi way. another one from my mil’s punjabi recipes collection.

this mango pickle is really good. if you are a pickle lover like me, you are going to love this pickle. i am such a fan of pickles that i have pickles with everything from dal, sabzis, to even with the punjabi kadhi.

i have also posted sweet and sour mango pickle recipe and gujarati mango pickle recipe.

few more pickle recipes like green chilli picklebitter gourd picklesweet and sour mango pickle, fresh turmeric pickle and indian gooseberry pickle.

mango pickle punjabi

yes, we also have the mango pickle with aloo paratha, paneer paratha or any paratha for that matter. my hubby tells me of his childhood school days where he would take parathas with mango pickle in his tiffin box.

i think now what goes in the tiffin box must have changed over a period of time. it also depends in which part of india you live or what is the type of cuisine the family cooks.

punjabi mango pickle with parathas

there are 4 main spices used in this mango pickle recipe, namely:

  • fenugreek seeds/methi
  • fennel seeds/saunf
  • mustard seeds/sarson
  • nigella seeds/kalonji

well, just a bit of variation i did to this mango pickle recipe was by adding split mustard seeds. i had just scribbled everything in a book and all the time i was thinking that mustard seeds go in the recipe. now again when looking at it carefully, i saw that mustard seeds are not added. sometimes the mind and the thought processes over power everything.

some folks even add black peppercorns. i have coarsely ground the mustard seeds and fenugreek seeds as i do not get the split mustard seeds as well as split fenugreek seeds here. even the fennel i have ground it coarsely. you can keep it whole.

here i get raw mangoes with really tender skin, so i don’t peel the skin off. but if you get raw mangoes with tough skin, then do peel off the skin.

raw mangoes

remember there should be no water or moisture in your jar in which you will keep the mango pickle. the jar has to be clean. you can sterilize the jar if you want. hygiene and cleanliness are very important when you are making pickles. remember this point when you make edibles like jams, sauces, preserves or pickles and for that matter when you make any food.

i wanted the traditional small bharni to keep the mango pickle. went to the market to buy it, but all they had were big bharnis. finally i had to store the pickle in a plastic jar :-(

jar for mango pickle

lets start step by step punjabi mango pickle recipe:

1: rinse and wipe the mangoes well with a kitchen towel. chop the mangoes and add them in a bowl.

punjabi mango pickle recipe

2: add all the spices, spice powders and salt.

add spices for punjabi mango pickle

3: mix well so that the spices uniformly coat the mango pieces.

mix spices for mango pickle

4: on a thali or in the same bowl, keep in the sun for 3-4 days. you can cover the thali with a fine seive or a thin muslin cloth, so that dust etc does not fall on the pickle.

recipe of mango pickle

5: the below pic is of the mango pickle on 6th day. i had to keep 2 days extra as for 2 full days we did not get sunlight here. it was cloudy all the time.

punjabi mango pickle on 6th day

6: pour the entire mango mixture in a jar.

punjabi mango pickle in jar

7: add mustard oil to the spiced mangoes. now i really like the strong and intense flavor of mustard oil in the pickle. hence i have not warmed nor heated the mustard oil. if you want less pungent flavor & taste to your pickle than warm or heat the mustard oil. heating reduces the pungency in the mustard oil and makes it sweet.

adding mustard oil to mango pickle

8: just add enough mustard oil which covers the rim up to half or one inch above the pickle. always remember to keep the oil floating above the pickle.

punjabi mango pickle

9: close and keep in a cool dry place for 4 days till everything gets mellowed and pickled :-) enjoy this punjabi mango pickle plain or with any indian dish.

punjabi aam ka achaar

10: the mango pickle stays good for a year even without refrigeration. but it will get over soon and won’t last for a year :-)

if you are looking for more punjabi recipes then do check aloo paratha, paneer butter masala, dal makhani, sarson da saag and amritsari chole.

punjabi mango pickle recipe below:

4.3 from 3 reviews
punjabi mango pickle
 
Prep time
Total time
 
mango pickle - punjabi mango pickle made with mustard oil and spices.
Author:
Recipe type: side, pickles
Cuisine: north indian, punjabi
Serves: 1 medium jar
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 5-6 small or medium sized raw mangoes
  • 1.5 tbsp split fenugreek seeds/methi dana
  • 1.5 to 2 tbsp split mustard seeds/rai dana (optional)
  • 2 tbsp fennel seed whole or coarsely ground
  • 1.5 tbsp nigella seeds/kalonji
  • 1 or 1.5 tbsp turmeric
  • 1.5 to 2 tbsp red chili powder
  • salt as required
  • mustard oil as required
Instructions
  1. rinse and wipe dry the mangoes.
  2. dice the mangoes. discard the seeds. if you have a garden you can plant the seeds :-)
  3. mix all the spices, spice powders and salt with the diced mangoes.
  4. mix well so that the spices get evenly coated on the mangoes.
  5. keep this spiced mango mixture in sunlight for 3-4 days.
  6. cover with a thin muslin to protect from dust.
  7. after 3-4 days, add the mangoes to a jar.
  8. pour mustard oil till it just about covers the rim of the mangoes up to ½ inch or 1 inch.
  9. stir and mix well.
  10. store the pickle in a dry and cool place for 3-4 days.
  11. after 3-4 days you can start having the mango pickle.
  12. serve the mango pickle with your dal-rice, curd-rice, parathas & veggie dishes.
Notes
1. you can choose to add more red chili powder if you want a spicy and hot pickle.
2. keep the jar and the plates everything clean.

you can make the mango pickle without sun. just mix everything and pour the mixed mango-spice powders in a jar. in this case you heat the mustard oil till it start smoking and then when it become cool, you add it to the spiced mango pieces. cover with a 1 inch layer of mustard oil. always keep the mango pickle covered with a layer of mustard oil. store mango pickle in a dry place for 2-3 days. but there will be moisture in the mango pieces as they are not dried in sun.



{ 86 Responses }

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    • says

      savita, you have to preferably keep it in the sun. if there is no option then keep in a dry place or under fan. but shelf life might reduce. as sun rays kills microorganism.

      other better option sis – just mix everything and pour the mixed mango-spice powders in a jar. in this case you heat the mustard oil till it start smoking and then when it become cool, you add it to the spiced mango pieces. cover with a 1 inch layer of mustard oil. always keep the mango pickle covered with a layer of mustard oil. store mango pickle in a dry place for 2-3 days. but there will be moisture in the mango pieces as they are not dried in sun.

  1. Vandna says

    Hi….I am liking the way u have made the aam ka achar but I don’t know why its getting fungus when I am keeping it in sun after adding masalas.I have tried it for the 2nd time.

    • says

      if you keep in the sun, fungus should not come. the sunlight won’t allow the fungus to come. are the spices fresh and within their shelf life date. if the spices shelf life date is expired, then there might be issues of mould growing on the pickle.

  2. smriti says

    I have made the pickle bt now I have tasted it n it has less salt.what should be done?if I add salt then it will drain water in the jar.

  3. Hazel says

    Hi,
    Thanks for your recipe. I did try it, but I think I over dried the mango and also the pickle has very less masala. Any suggestions how I can rectify it? Or would I need to discard it :-(

    • says

      welcome hazel. i don’t know that you can do now for over dried mangoes. if you want to spice it up little just add some chillii powder from top and mix well. don’t add any other spices because mustard and other spices they age and thats what gives flavor to the pickle.

  4. nivi says

    after I prepared the pickle only, I realised tat salt s not sufficient.. so can I add after oil s poured into the jar.. will it spoil the pickle??

  5. Mike says

    As a child I remember eating Aam da Achar that was dry & coated in masalas. I ate this hungrily with chapatis & or parathas & loved it. Will your version (with all the mustard oil) be dry as I remember it?

  6. Sumesh says

    Dear

    I am from Kerala. Normally we used different method to make Mango pickle. Definitely this look very tasty.. My question is instead of mustard oil can I use any other oil like coconut or sesame oil?

  7. taruna khurana says

    Hi

    Can I use Steel Bowl for mixing the pickle and keeping it in the sun (till I pour it in the glass jar)?

    Thnx!

    Taruna

  8. Divya says

    Hi Dassana
    Made this pickle today..I had cut the mangoes and dried them overnight as there is no sun here and the mangoes were right to make the pickle so I didnt wait anymore..anyhow..dried them overnight and mixed all masalas now.its now in a steel bowl covered with cling film trying to get daylight..do u think I shud immed transfer to glass bowl/barni? Will the pickle spoil?

    • says

      you can transfer the pickle to a bharni or glass jar. the pickle won’t spoil. don’t use a clingfilm. better to use thin cotton or muslin napkin to cover the pickle. how did you dry it overnight?

  9. Jas says

    Hi Dassana,
    unfortunately we don’t get much sun here in Vancouver Canada. Is it possible to make this without the aid of the sun?

    • says

      yes jas, you can make the mango pickle without sun. just mix everything and pour the mixed mango-spice powders in a jar. in this case you heat the mustard oil till it start smoking and then when it become cool, you add it to the spiced mango pieces. cover with a 1 inch layer of mustard oil. always keep the mango pickle covered with a layer of mustard oil. store mango pickle in a dry place for 2-3 days. but there will be moisture in the mango pieces as they are not dried in sun.

  10. simon says

    hello dassana i have done all the procedure infact from the time i started communicating wth u. however, my recipe has all the delicias smell but the chopped mangoes a still blital and moreova this is a day 5 of the last procedure. the whole recipe looks like i have just soaked my spiced mangoes in cooking oil

    • says

      i did not understand – “mangoes are still blital”. it looks like that. the mustard oil helps in preserving the pickle. thats how this pickle is supposed to be. keeping 5 days in the sun is also alright. some folks keep for 1 week too. actually depends on the intensity of the sun. here in india, the summers are very strong. the sunlight is intense and hot. so 2-3 days is fine if pickling in india where the summers are hot.

  11. simon says

    thanx dassan for the quick reply… i have started my recipe 2day and so far so good though i checked with indian shops but i cudnt find some of the ingredients however, i maNaged to get mysef; turmeric, mustard seeds, kalonji, in addition an indian guy also gave me orianda seeds and aarcha masala pwder. i did the mix and now the recipe is looking just like ur third step.

    my worries are that i might not get good sunlight for next three days coz of the clowds and also i cant find mastard oil, can i use any oil even the one we use 4vegitableS and other food stuffs?

    • says

      hi simon, thats the aachar masala…. meaning pickle masala. you can use any flavorless oil like sunflower oil. avoid using olive oil. however, mustard oil gives a good pungent flavor and taste and is traditionally used. just keep the pickle out even if its cloudy.

  12. simon says

    Ur plain joped mangoes looks like they were about to get rip which brings me to the Q that am i suppose to only use mangoes that are neary riping?…. also i am based in zambia where we have different variety of mangoes and usually they start geting ready during and after october, what exactly type of mango should i use as i may not understand by the term “raw mango”. ur blog is interesting and i look forward to preparing ur recipe on a larger quatinty probably on a 20lt bucket.

    • says

      these mangoes are no where near riping. use only unripe mangoes. they should be sour and tart and no where close to riping. raw mango means unripe mango. all the best pickling mangoes.

  13. ana says

    dear i forget to ask i kept the pickle mixture in the sun here in Doha its too hot and sometimes windy and dusty so i covered with cling sheet (food wrapper) i noticed watervapour on it
    when i open to just stir the mixture the vapor forms water and drops into it.. In this case will my picke get spoil on a long run

    • says

      its better to cover with fine muslin or a finely weaved cloth or napkin. since you have used cling film the vapor accumulated due to the slow sun cooking, cannot be released and hence its condensing on the surface. it can spoil the pickle. my suggestion would be to refrigerate the pickle as soon as its done.

  14. ana says

    dear i tried your mango pickle Punjabi type too good, but instead of adding whole methi, saunf and kalonji can i powder it and use as that irritates. secondly does eating of pickles causes harm to our bones. tks keep it up

  15. anam says

    Hi ,

    Thanks for such a lovely recipe :)

    Please can you let me know the quantity of all ingredients that I should take if I am using one kg of raw mangoes.

    Thanks.

    • says

      thanks anam. it would be not easy for me to give the measurements without looking at the quantity of mangoes. i would suggest you to eye ball the ingredients and use the method of andaaz or approximation when adding the spices and mustard oil. you can also taste the mixture when preparing the pickle.

  16. says

    Dassana, thanks for this recipe.. I made it this summer and it came out really good :) i have also posted this on my blog.

  17. palchin says

    Hi , dassana could you please tell me how can i make this acchar in rainy season b’coz i want to make it .but rainy season started! is it possible? plz reply me.

    • says

      palchin, since rains have started it is little tricky. you need to put the acchar in sun. so if you feel that next few days its not going to rain then give it a try. but you have to be careful because if it rains then your pickle might get mouldy.

  18. Priti says

    Hi,
    thank you so much for the recipe, but just one doubt , do i need to put hot ■mustard oil or just pure it ….. kacccha oil , do reply me please

    Regards,
    priti

    • says

      priti, you have to heat the mustard oil and then cool the oil and then add. you can also add kaccha oil but then the mustard oil flavors are very strong. i have done it this way (kaccha oil) but everybody does not like strong mustard flavors in their pickle. its an acquired taste. heating will reduce the pungency of the mustard oil. in my home they use mustard oil directly without heating it and thats how authentic punjabi mango pickle is made.

  19. Kanchon says

    Thanks dassana.my mango pieces are during 2 days at sunlight.but i still didn’t added that masala and salt.can i add now?i suddenly found your blog.thanks again

  20. Kitty says

    Hi dassana I tried your mango pickle but when I left the mangoes with the dried masala in the sun the mangoes left lot of water.The mangoes did not dried as u showed on the third day.So please suggest what should be done.

  21. Sarika says

    Hello Dassana,

    I had 2 queries regarding the recipe:
    1) Should mustard seeds and methi seeds to be dry roasted before grinding?
    2) Is it preferable to use fortune rice bran oil instead of mustard oil?

    • says

      sarika, no need to dry roast the seeds before grinding. to get a authentic punjabi mango pickle taste you should preferably use mustard oil.

  22. Naveen says

    Hello Dassana,
    I want to start making the mango pickles ASAP but have heard all sorts of stories about waiting for ‘right’ mangos and apparently the season doesn’t start till June? Is that true? Waiting anxiously for help to recognise the ‘right’ mangos

    • says

      hi naveen. the raw mangoes start coming as early as march. having been in goa, where there are so many mango trees, i see raw mangoes flooding the market very early. actually i have heard the opposite and the other way around. one should not have mangoes when the rains begins. at least in india, the monsoon begins in june and so mangoes should not be consumed in june or later. i would suggest not to wait as may is the best time to get a really hot sun and clear days which is good for pickling and drying. mangoes are also also good in this month. so you can start with the preparations of the pickle.

  23. Usha I says

    I’ve just tried this recipe but was able to keep the achar in the sun for just two days as its been cloudy since then. It smells great though. I’m waiting for it to become tender. Thanks.

  24. chibame says

    I’m in the process of making the pickle, though now I can’t sun dry it anymore as its been raining for the past few days. Any other option to finish the pickling process ? Please help ! I have already mixed the spices with the mango 2 days back ! So far it looks okay !

  25. Madhurima sarma says

    Its really tempting,one thing i want to ask u if i mix the mixture of spice and oil on the same day and cover the jar up (keep in sunlight), then the pickle will be spoil or not?

    • says

      actually the water or liquids should get dried before adding the oil. hence we keep the pickle mixture in the sun. if there is moisture in the pickle, then the pickle spoils.

  26. says

    Hi Dassana,
    I’ve watched my dad make pickles all the time and recently i’ve started to make them as well. The taste is just better and fresher when you make it yourself. I’ve never seen a punjabi version of this pickle as I’ve grown accustomed to the Gujarati version which I use DIY ingredients with corn oil (never used mustard oil before but interesting)
    I must say that I want to try this out. So, two quick questions
    1) Is nigella seeds/kalonji same as black sesame seeds?
    2) When you mix your spices with the raw mango cubes, what do you do with the water that drains from the mango due to salt? I usually throw it away but just curious.

    • says

      homemade pickles are better than outside ones. mustard oil gives a strong pungent flavor to the pickle.
      1: nigella seeds are different from black sesame seeds. though they do look similar, the taste, flavor and texture is totally different.
      2: i never throw away the water. since i sun dry the mixture, the water gets evaporated.

  27. says

    Hi, I’m really excited to see a Mango Pickle recipe with measurements in tablespoons (not grams!) I am definitely going to try this one! I do have one question though, can you tell me roughly how much salt you used? Thanks :) ~Katherine

    • says

      hi katherine, i don’t even remember how much salt i had added as i had made the pickle many months ago. i would suggest to just add 2-3 tbsp of salt first. then taste the pickle and if required then add some more salt, till you get the salt taste that you prefer.

  28. Van says

    Two questions really. 1) What role does the sun play in making of the pickle ? 2) Is Mustard Oil a must, as I am in a small village where olive oil is easily available, and sun rarely shines.

    • says

      dear van, first of all the sun gently cooks the pickle over a period of time. secondly along with drying the mango pieces as well as the pickle masala mixture it also kills the micro organisms that might be harboring on the pickle. all these factors help in sustaining the shelf life of the pickle.

      in india we make a lot of sun dried pickles, both sweet and sour. in the months of april-may the sun it at its peak here and it is very hot. the temperature varies between 35 to 45 degree C in different parts of india.

      mustard oil is one of the essential ingredient, if you want to make the authentic punjabi mango pickle :-) it has a strong pungent flavor and taste that blends well with the pickle. i would not suggest using olive oil as i don’t know how the taste & aroma of olive oil would blend with the pickle. i would suggest to use a non aromatic oil like sunflower or canola oil.

      you can make this pickle even without the sun. just heat the oil and when it cools down add it to the pickle mixture.

      to know more about the sun and the pickling process, here is a informative post here

      hope all these info helps you.

  29. zarina says

    can i make this achar without the sun in thid rainy season or put it on stove or microwave loved the recipe

    • says

      yes zarina, you can make the achaar without sun. just mix everything and pour the mixed mango-spice powders in a jar. in this case you heat the mustard oil and then when it cools you add it to the spiced mango pieces. cover with a 1 inch layer of mustard oil. always keep the achaar covered with a layer of mustard oil. store in a dry & dark place for 2-3 days.

  30. says

    I hardly use to prepare pickles at home till late when I tried my hands on the mix veg pickles, my mom prepares the mango pickles the same way as yours. I get mango pickles always from mom & mom in law :). Loved the clicks as always!

  31. says

    Gorgeous clicks! Would love to have this jar at home! Don’t know how long it would last though. I love pickles with roti, dal-chawal or simply plain.

  32. suhani says

    i have started the process of making the pickle..m grinding the masala for it..will surely let u know the outcome soon..here its too hot..my mango pickle will not take too long to tenderise.

  33. Susmitha - Veganosaurus says

    Looks heavenly!! I used to eat pickle everyday with stuff like vegan curd rice and chapathi, but somehow that habit got broken and now pickles are a once in a while thing for me. Now, when I do eat them, it’s straight out of the jar. Pick up a piece and pop it in my mouth. :op

    That pickle/paratha photo you’ve posted is killing me!! I’m craving it so badly right now. LOL And it brings back beautiful memories from school. The Marwaris used to bring the best paratas and pickles ever!! The rest of us used to grab for their lunch boxes. Haha

  34. says

    Dassana, the mangoes look so fresh and I am sure they taste the best. Also, pickle looks fabulous Unfortunately, the raw mangoes we get here are mostly sweet in taste and slightly sour.

    Love the wick basket and the plate in the pics.