Raw mango pickle/aam ka sookha acahr is undoubtedly the most popular pickle among the huge variety of pickles made all over India. Every region have their own special recipe of making pickles and even every family have their own favorite or special recipes which are often guarded secretly.
In my family we make all types of pickles some are North Indian –Marwari chana aur aam ka achar Gujarti style –Gujarti Mango Pickle and the special- Punjabi Mango pickle which is my personal favorite and I always make a big batch during every summer. A quick and Instant chili and mango pickle is also a must before the end of mango season.
This dry mango pickle or sookha ki aami as it is called in my family is my grand mothers specialty and then my mom learned it from her and used to make a hug barni/jar during summers. I still remember my childhood days when me and my sisters took this aam ka sookha acha with pooris in our lunch boxes and share with our friends and who ever tasted it become a fan of this pickle .The main specialty of this aam ka sookha achar is its low oil content,as it is made with minimal oil so no spilling of oil in plate or lunchboxes, it taste awesome and have a long shelf life,taste great till it last.
You have to be careful to dry it properly in the sun as if you do not dry it properly then it can get moldy and if you over dry it then it may become chewy so just be careful on this part rest the method is quite easy to follow
Each and every year my mom still makes pickles for me and my sisters but now I am learning this pickling art from her so on this trip I wrote down the recipe and made this aam ka sookha achar and when my daughter tasted the pickle she said mom this is Nanis pickle naa 🙂