Punjabi Aam da Achaar (Mango Pickle)

Name: Punjabi Aam da Achaar (Mango Pickle)
Prep time: 30 min
Total time: 30 min
Yield: 20 servings
Cuisine: Punjabi
Ingredients: 1 kg raw mango; 300 ml mustard oil; 3 tbsp fennel seeds (saunf); 2 tbsp fenugreek seeds (methi); 2 tbsp Mustard seeds; 1 tbsp kalonji (nigella seeds); 3 tbsp Red chilli powder; 1 tbsp Turmeric; 100 g Salt

Raw mango chunks cured with mustard oil, fenugreek, fennel and red chilli, sun-ripened over weeks into a tangy, pungent pickle for year-round use.

🇮🇳India· Punjab

Prep: 30 min
Cook: 0 min
Total: 30 min
Servings: 20
Difficulty: Medium
Calories: 60 kcal

Ingredients

0 of 9 gathered

Servings

1 kg raw mango — cut into pieces, pit removed
300 ml mustard oil
3 tbsp fennel seeds (saunf) — coarsely crushed
2 tbsp fenugreek seeds (methi) — coarsely crushed
2 tbsp Mustard seeds — coarsely crushed
1 tbsp kalonji (nigella seeds)
3 tbsp Red chilli powder
1 tbsp Turmeric
100 g Salt

Equipment

•Large glass jar
•Sun-drying tray

Nutrition

Per serving, approximate

Calories: 60 kcal
fat: 4 g
carbs: 6 g
fibre: 1 g
protein: 0.5 g
calories: 60 kcal

Instructions

1
Wash the raw mango pieces. Dry them thoroughly so no moisture remains.
2
Mix the mango pieces with salt and turmeric. Let them sit for a few hours to release extra water.
3
Heat the mustard oil until it smokes. Let it cool down completely.
4
Mix the crushed fennel, fenugreek, mustard seeds, kalonji (nigella seeds), chilli powder and cooled mustard oil together.
5
Toss the mango pieces in this spiced oil mixture until well coated.
6
Transfer everything to a clean, dry glass jar. Make sure the mango pieces stay fully covered under the oil.
7
Place the jar in direct sunlight for 7-10 days. Stir it every day with a dry spoon.
8
Once the mango softens slightly and matures, store the jar in a cool place away from moisture.

Chef's tips

Make sure your hands, jars, and mangoes are completely dry, as any moisture will spoil the pickle. Leaving the jar in the sun daily helps the spices blend and preserves the pickle for months.

Ingredient substitutions

raw mango → raw green chillies or carrots for a variant pickle

Storage

Store in a cool, dry place in a sealed glass jar for up to a year; always use a dry spoon.

Reheating

Not applicable; serve at room temperature.

Common mistakes to avoid

•Using damp mango pieces or wet jars, which causes mould to grow.
•Not using enough oil to cover the mango pieces completely, causing the pickle to spoil.