Aam Ka Achaar Recipe

Add ReviewRecipe in Hindi
  • Aam Ka Achaar
  • Aam Ka Achaar
How to make Aam Ka Achaar
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

About Aam Ka Achaar Recipe: The perfect accompaniment to a full fledged North Indian meal. Aam ka Achaar is the delicious Indian accompaniment that can instantly spruce up any meal with some spice and tang.One can pair it with piping hot parathas or eat with a dal of your choice along with rice. You can prepare this mouth watering accompaniment easily at home with this recipe.

Ingredients in Aam Ka Achaar Recipe: This Punjabi style mango pickle is made with raw mango and whole spices and then stored in mustard oil. While cooking the pickle, oil is used in a generous amount so the mangoes are fully softened. It takes about a month to prepare mango pickle, and can be eaten all year long if stored in an airtight container.

Ingredients of Aam Ka Achaar

  • 2 1/2 Kg Mango, chopped
  • 100 Gram Fenugreek seeds (methi dana)
  • 50 Gram Red pepper (coarsely ground)
  • 60 Gram Onion seeds (kalonji)
  • 100 Gram Fennel seeds (saunf)
  • 2 Tbsp Black peppercorns
  • 50 Gram Turmeric powder
  • 300 Gram Salt
  • 1 1/2 Litre Mustard oil

How to Make Aam Ka Achaar

  • 1.Mix all the spices together and add half a cup of oil to the mix. Sprinkle a little of this mixture into the jar.
  • 2.Take some mangoes and rub them well in the spice mixture. Put one layer of the mangoes in the jar and sprinkle some more spice mixture on top.
  • 3.Keep repeating the layering process with a sprinkle of mixture till the mangoes are used up. Put all the remaining mixture on top of these layers.
  • 4.Add the rest of the oil to the jar until its contents are covered. Keep in the sun for a week then store. The contents will be very tender in a month.
  • 5.Serve with your favorite parantha!

Recipe Notes

Read about our best pickle recipe that you can try at home.

Key Ingredients: Mango, Fenugreek seeds (methi dana), Red pepper (coarsely ground), Onion seeds (kalonji), Fennel seeds (saunf), Black peppercorns, Turmeric powder, Salt, Mustard oil