Servings: Makes about 1 medium jar
Preparation Time: 20 minutes (active prep)
Resting & Drying Time: About 13 hours
Pickling Time: 7 days for flavors to develop
Total Time: Around 7–8 days (including resting and pickling)
There’s something special about the sharp, tangy kick of Aam Ka Achaar — a taste that instantly reminds many of family kitchens, summer afternoons, and homemade meals. This traditional mango pickle isn’t just a side; it’s a burst of bold flavor that makes even the simplest meals unforgettable.
This delicious aam ka achaar is made with raw mangoes, freshly roasted spices, and mustard oil. This recipe captures the authentic taste of Pakistani achaar, just like our elders made. Whether you pair it with steaming hot parathas, daal chawal, or even a simple roti, this homemade achaar adds warmth and nostalgia to every bite. Let’s dive into how you can recreate it at home!
Ingredients
For Preparing Mangoes
- Mango – 250 g (preferably raw, firm, and sour)
- Salt – 1 & 1/2 tbsp
- Turmeric – 1 tbsp
For the Masala (Pickle Spice Mix)
- Fennel (saunf) – 1 & 1/2 tbsp
- Mustard seeds (rai) – 1 tsp
- Fenugreek seeds (methi dana) – 1 & 1/2 tbsp
- Black seeds (kalonji) – 1 & 1/2 tbsp
- Salt – 1 tsp
- Red chili powder – 1/2 tsp
- Black pepper powder – 1/2 tsp
- Turmeric – 1 tsp
- Mustard oil – 1/4 cup
Instructions
Step 1: Prepare the Mangoes
- Wash the raw mangoes thoroughly, peel them if you prefer, and cut into small, even cubes.
- Place the mango cubes in a large bowl and add 1 & 1/2 tbsp salt and 1 tbsp turmeric. Toss to coat the pieces evenly.
- Cover the bowl and let it rest at room temperature for 12 hours. During this time, the mangoes will start releasing water.
- Every few hours, gently strain and discard the water to remove excess moisture – this helps the pickle last longer and keeps it from getting spoiled.
- After 12 hours, spread the strained mango cubes on a large tray or clean cloth. Place them under direct sunlight for about 30 minutes to further dry them out. This step deepens flavor and keeps the mango pieces firm.
Step 2: Prepare the Masala (Pickle Spice Mix)
- In a small dry pan, add the fennel, fenugreek seeds, and mustard seeds. Dry roast them over medium heat for 1–2 minutes until fragrant. Keep stirring so they don’t burn.
- Once roasted, let them cool slightly, then grind them in a spice grinder or dry blender into a coarse powder.
- Transfer the spice powder to a bowl and add the remaining spices: salt, turmeric, black seeds, black pepper, and red chili powder. Mix until everything is combined.
Step 3: Assemble and Pickle
- Add the prepared spice mix to the sun-dried mango cubes. Mix gently but thoroughly so each mango piece is well coated with the masala.
- Transfer the mixture to a clean, dry glass jar (avoid metal containers).
- Pour 1/4 cup mustard oil over the spiced mangoes. Stir gently or shake the jar to coat everything in oil – mustard oil helps preserve the pickle and adds authentic flavor.
- Close the jar with a tight lid. Let it sit at room temperature for about 7 days. Shake or stir the jar once daily to make sure the oil and spices stay evenly distributed. Over this week, the mango pieces will soften, absorb the spices, and develop the tangy, spicy flavor typical of traditional aam ka achaar.
Serving Suggestions
- Enjoy this homemade aam ka achaar with hot parathas, plain roti, rice, or even dal chawal.
- It adds a burst of spicy, tangy flavor to any meal and instantly makes simple food taste special.
Final Thoughts
Making Aam Ka Achaar at home may take a bit of patience, but the end result is worth it: a fresh, preservative-free pickle with real depth of flavor, warmth of roasted spices, and the bright tanginess of raw mango.
If you liked this recipe, explore other traditional condiments and pickles like Mango Chutney, or hearty dishes like Tandoori Beef Roast and Beef Seekh Kebabs on our website.
Homemade pickle truly brings tradition and nostalgia to your dining table — enjoy every spoonful of your delicious aam ka acahar!
