Mango pickles recipe which is also known as (aam ka achar recipe). It is a very traditional and popular Indian recipe. It comes from the roots of our ancestors. You know very well that a small amount of green mango pickles can change the whole taste of your food.
You know that summer is here, and raw fresh green mangoes are in the market. Although mangoes are like potatoes, they can be fitted in every dish. There are many traditional dishes of raw green mangoes (kaccha aam) like aam ka galka, aam panna, aam ka papad, aam ka murabba, aam ki chutney, aam ki ice cream and many more.
I think you can relate with it that when summer season gets in, my mother starts her shopping for kaccha aam. One day my mother asked me to carry the bucket which was filled with fresh raw green mangoes. Meanwhile I came to know how to buy the fresh kacha mangoes. The tricks which shook me.
How to make a green mango pickle recipe? (kacha aam ka achar kaise dalen)
The ingredients for green pickle recipes essentially are fresh raw green mangoes, salt and oil. The other two main ingredients are acetic acid and spices which is important to give spicy, sour and sweet taste. These ingredients are necessary to make AKA aam ka achar.
Complete kacche aam ka achar recipe ka tarika.
It’s very easy. What you have to do is mix all the cut pieces of raw mangoes with spices, salts and put it in long sunshine for 3 to 5 days. Then, remove the water which will be left by shrinked raw mangoes.
Next, put the good quality low cholesterol oil (mustard oil) and keep the jar safely in a dry and sunny place for 1 week.
Now, by the time it’s ready for you to indulge in.
This traditional aam ka achar recipe is especially of the punjab side. And of my mothers special. She had learnt it from her mother. We as Indians take pride in such valuable recipes that are nothing less than treasure for us.
You may know that there are many ways to make this AKA kacha aam ka achar recipe. As Indian has 29 states and each state has its own method of preparation, tastes, flavours, colours etc.
Travelling from upside-down or left to right you will find people are pickling raw mangoes, both in sour and sweet versions and they enjoy it.
I am not a picky person. But I can tell you this for sure that if you like the pickles then definitely this recipe will be loved by you.
How to make mango pickles at home, aam ka achar recipe
Kaache aam ka achar ghar par kaise banaye?
- Reparation of spices:
Which spices are added into mango pickles.
- Salt – More than your taste
- Turmeric powder – 3 tablespoon
- Nigella seeds (famous as kalonji) – 2 tablespoon
- Fennel seeds (saumph) – 1 cup
- Fenugreek seeds (methi) – 2 tablespoon
- Mustard seeds (useable both black / yellow) – 2 tablespoon
- Red chilli powder (lal mirch or cayenne pepper) – 2 tablespoon
- Tengur masala – 1 tablespoon
- Asafoetida (hing) – 3 to 4 pinch
- Later , take the fenugreek seeds and mustard seeds in a dry grinder jar.
- Grind to make a coarse or colloidal mixture. Do not grind it until it is a fine powder.
- Rinse the mangoes properly then dry it with a clean towel or you can use sunshine to dry it.
- Now, chop it properly with your desired size (ideally 1.5 to 2 inches). Take out the inner hard seed.
(NOTE: If you want to peel off the outer cover of raw green mangoes it’s totally up to you.)
- Take all the chopped mangoes into the glass or steel bowl as they are non-reactive.
- Add fenugreek seeds and mustard seeds, mix it properly then, add the remaining spices except hing (Asafoetida). Blend it properly.
- Now, add some pinches of hing and salt mix it properly.
(Mix it with a wooden spoon for a better making experience.)
- Now, approaching last, pour around 1 litre of mustard oil (kadwa tel or bail kohlu). Shake it by closing the top.
- Transfer the mixture into a glass jar. And spoon it properly.
- Seal the jar with cotton clothes and put it into direct strong sunlight for almost 1 and half a week.
- Seal the jar with cotton clothes and put it into direct strong sunlight for almost 1 and half a week.
- Every evening toss the jar upside down to mix the settled mango pickle pieces with mustard oil.
- Repeat this tossing while putting the jar in sunlight and picking the jar from sunlight to put in a cool and dry place.
- On the last day, pour almost 3 cups of mustard oil again in the jar. Fill the oil upto the top that all the pickle pieces should be dipped into the oil for almost 3 inches deep from top.
- Leave it for 3 to 4 days to be mellowed.
- Initially, the taste of the pickle will not be as expected as instead slightly bitter. But with the time of a week it will be right.
- Now, you can store your tasty green mango pickles or aam ka achar for almost 2 years at room temperature without being spoiled.
NOTE: Put it in a dry and cool place. Tighten the lid to avoid the moisture entering into the jar.
My Mother’s tips: aam ka achar recipe
My mother’s tips for making the perfect green mango pickle (Aam Ka Achar Recipe):
- Use the right mangoes: Try to pick fresh raw green mangoes with soft skin. If the skin is too hard, peel it off before using.
- Check your spices: Always use fresh spices. If you can take raw spices and grind it with a stone grinder (sil batta) it would be great and spread them on a plate first and remove stones.
- Grind just right: My mother grind mustard and fenugreek seeds coarsely (thick). You can also use the ready-made split ones.
- Chilli taste wise: Add red chili powder based on how spicy you want the pickle to be. But a little high spice is common in all forms of pickle making.
- Choose the right jar: Use a clean, dry glass or ceramic jar. Never store pickles in plastic jars.
- Stay clean: Cleanliness is important. Always maintain hygiene while making pickles.
- Make more or less: You can easily make a small or large quantity of pickles by increasing or decreasing the ingredients.
Common questions in the minds beginners:
- What to do if the mango pieces stay hard even after pickling?
Just heat the pickle gently (don’t boil), let it cool without closing the top tightly—use a cloth or plate instead. Avoid any moisture entering into the jar.
- How do I choose the right mangoes?
Try to pick raw, firm mangoes that are dark green on the outside and white from the inside. If the inside is yellow, that means it is ripped.
- Which mustard seeds should I use—yellow or black?
Both yellow and black mustard seeds work fine. Use whichever is easy available to you.
- Why did my pickle catch fungus even after sun-drying for 7 days without oil?
Fungus grows when there’s moisture. Always keep the pickle dry and cover it fully with oil. If fungus appears, throw away the affected part immediately—it cannot be saved.
- Can I dry the pickle under a fan if there is no sun?
Yes, you can but sun-drying is best. Sunlight helps kill germs and gives longer shelf life but fan-drying may make it spoil faster.
- Should I throw away the water that comes out of mangoes after mixing the spices?
No need, Water will dry out when you keep the pickle in the sun.
FAQ’s
- Can I use a plastic jar to store the pickle?
No, not at all. Use a clean glass or a ceramic jar (cheeni jar). Plastic jars can affect the taste and may not be safe for the long term.
- How long does this pickle last?
If stored properly with enough oil and an airtight glass jar. It stays good for over a year—even if not fully sun-dried.
- What is the best way to store it in a barni (ceramic jar or cheeni jar)?
Cover the mouth of the jar with a clean muslin cloth, tie it with a string, and then place the lid. This keeps it dry and safe.
- Can I use other oil besides mustard oil?
Yes, you can also use sesame oil or sunflower oil. All work well with this recipe. But the preferred one is mustard oil.
One thing will help you to store the fresh raw green mangoes (kacha aam saal bhar store karne ka tarika).
Place the mangoes in a box or a small container filled with dry sand or rice. The sand or rice will absorb the moisture from mangoes and help to keep the mangoes dry and prevent them from spoiling.
(NOTE: keep the mangoes at a fair distance to avoid bruising.)