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Preserving the Taste of Summer: Homemade Mango Pickle (Aam Ka Aachar) Recipe”

Aam ka achar, or mango pickle, is a tangy and spicy Indian condiment made with raw mangoes and a blend of aromatic spices. It is a popular accompaniment to meals and adds a burst of flavour to dishes. Here’s a recipe to make Aam ka Achar:



  1. Wash the raw mangoes thoroughly and pat them dry. Cut them into small cubes or slices, discarding the seed.
  2. In a dry skillet, roast the mustard, fennel, fenugreek, and nigella seeds on low heat until they release their aroma. This will take about 2-3 minutes. Be careful not to burn them.
  3. Allow the roasted spices to cool. Once cooled, grind them into a coarse powder using a mortar and pestle or a spice grinder.
  4. Combine the raw mango pieces, turmeric powder, red chilli powder, salt, and the ground spice mixture in a mixing bowl. Mix well, ensuring that the mangoes are coated evenly with the spices.
  5. Heat mustard oil (or any cooking oil) in a small pan until it reaches its smoking point. Turn off the heat and let the oil cool slightly.
  6. Add asafoetida (hing) to the hot oil and mix well. Pour this tempered oil over the mango-spice mixture in the bowl. Mix everything thoroughly.
  7. Transfer the mixture to a clean, dry glass jar. Press it down lightly with a spoon to remove any air bubbles and ensure that the mangoes are submerged in the oil.
  8. Close the jar tightly with a lid and keep it in a cool, dry place away from direct sunlight.
  9. Allow the pickle to mature for at least a week before consuming. The flavours will develop during this time, and the mangoes will soften slightly.
  10. Shake the jar gently every few days to ensure that the mangoes are evenly coated with the spices and oil.

Your homemade Aam ka Achar is ready to be enjoyed! Serve it as a side dish with parathas, rice, or any Indian meal. The pickle can be stored in the refrigerator for several months.

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