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Punjabi Mango Pickle Recipe, How To Make Punjabi Aam Ka Achar + VIDEO

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Punjabi Mango Pickle- Raw mango pieces smeared with Indian spices-a popular pickle from the state of Punjab

Punjabi mango pickle- As the summer season has already started and every one is busy making pickles(or they should be !) the yearly stock of mango pickle would be high on the to-do list.

I have already posted many Mango pickle recipes but forgot to post this one. So this year I want to share my mothers recipe of Punjabi mango pickle,which is a favorite in our family and relatives.

we all love this delicious pickle made by her,so I noted down her recipe and made it according to her instructions .Hope you will surely love this Authentic Punjabi mango pickle.

The spice blend is slightly different from the regular mango pickle .The spices are slightly crushed,the addition of kalonji (nigella seeds) and ajwain gives it a wonderful taste and flavor.

I like pickle with lots of masala/spice but if you don’t like that much masala in your pickle then you can increase the quantity of mangoes and salt.

This pickle can be served as a side  with any meal ,but tastes great with parathas and pooris. I usually  serve this withaloo paratha, Papad paratha ,Amritsari kulcha and Punjabi Choley
Do try these delicious Mango pickle recipes-

PUNJABI MANGO PICKLE

MANGO PICKLE

 

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4.38 from 24 votes

Punjabi Mango Pickle

Punjabi special delicious tangy raw mango pickle
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Condiments, Pickles/Achar, Side Dish
Cuisine: Punjabi Cuisine
Keyword: aam ka achar, mango pickle
Servings: 5 kgs
Author: Anjana Chaturvedi

Ingredients

  • 3 kgs Raw Mango / Kachcha Aam
  • 1 cup Mango seeds sliced *
  • 250 grams Fenugreek Seeds / Methidana
  • 150 grams Mustard Seeds / Rai
  • 250 grams Fennel Seeds / Saunf
  • 4 tsp Nigella Seeds / Kalonji
  • 3 tsp Carom Seeds / Ajwain
  • 3 tbsp Peppercorns / Sabut Kali Mirch
  • 8 tbsp Red Chilli powder / Laal mirch powder
  • 7 tsp Turmeric Powder / Haldi Powder
  • 3 tsp Asafoetida / Hing powder
  • 300 grams Salt / Namak
  • 1 litre Mustard Oil / Sarso ka tel approx *

Instructions

  • Dry the whole spices for a day in bright sunlight to remove the moisture.
  • Coarsely crush mustard ,fennel and fenugreek seeds.
  • Kalonji and ajwain should be added whole ,so no need to crush or grind them.
  • Wash and wipe mangoes with a cloth napkin.
  • Heat mustard oil to smoking point and then let it come to room temperature.
  • Chop raw mangoes into medium size pieces,add some sliced seeds also as they also taste good and are good for stomach aches.
  • In a big and wide bowl add the crushed spices and all the powdered spices in the chopped mango pieces.
  • Mix well and keep covered for a day.
  • Next day cover the bowl with a muslin cloth and keep in sunlight for few hours for a day.
  • Also keep the storage jar in sunlight for a day and dry it completely,now transfer the mango pickle in this jar after a day.
  • Add the mustard oil in the jar,the oil will be at least 1 inch above the pickle level.
  • Cover the jar with the lid and let it mature for a week before start using.
  • Stays fresh till it lasts:)

Notes

TIPS-
There are mainly 3 thing which you should be careful to ensure a long shelf life of your pickle-
  1. first and foremost , you have to  wipe and dry the mangoes very thoroughly,even the slightest bit of water or moisture in mangoes or in the storage jar is enough to form fungus and mold and ruin your pickle.
  2. The amount of salt should be measured accurately as it act as a preservative for the pickle.
  3. The pickle should be covered with a layer of oil all the time.
  4. Occasionally keep the pickle jar in sunlight for few hours.
  5. I have used mustard oil in the pickle but you can add any oil which you normally add in your pickles.

Comments

  1. Guy says

    5 stars
    I have made this many times now and it’s always delicious. My wife is of Punjabi extraction and loves it. It can be a struggle getting her to leave it alone for long enough for it to mature! Flavour definitely improves after a few weeks. We don’t get too much sun here in the winter so I use a low oven at about 50 degrees C to dry it. I also tend to use Kashmiri chilli powder to tone down the heat a bit. Thanks very much for the recipe. Greetings from Edinburgh Scotland.

  2. Sharada says

    I made the pickle but a little water is released.. what to do…?please help

    • Anjana Chaturvedi says

      Keep it in sun for few days and then cover the oil with oil till the top

  3. Radhika says

    5 stars
    I wanted to make a North Indian style pickle and decided to choose a recipe from your site, for all your traditional and authentic recipes along with your clear instructions.
    I have a batch of delicious home made Mango pickle made with 1.2kg Mango.
    My next target is the sookha Mango pickle, hopefully in this season.
    Thanks so much Ma’am for sharing all your family recipes for all of us to enjoy

    • Anjana Chaturvedi says

      Thank you so much Radhika !Hope sookha Mango ka achar also turn good for you

  4. Shilpa says

    5 stars
    This pickle turned out perfect. Thanks for the recipe. Any particular reason for leaving the mangoes to marinate in the masalas for a day before adding oil?

    • anjanaskc says

      Thank you Shilpa ! So it will absorb the flavours and the moisture released by the pickle .

  5. Mamta says

    Sorry if the question seems stupid.. What is mango seed? If I cut a mango it will have the seed, should it be sliced and used or we get something called mango seed in shop? The recipe looks so yummy I so want to make it now…

    • anjanaskc says

      You are right Mamta , when we cut the mango there is a seed inside, some time its tender so we can cut and use it . Its optional to use few seeds in the pickle. Do try the pickle you will love it 🙂

  6. Kamni says

    Amount of salt not given in ingredients ……

    Trying out this yummy looking recipe thanks

    • anjanaskc says

      Amount of salt is already mentioned in the ingredient list ,please recheck

      • Kanupriya says

        How much spices needed in 4 kg raw mango

        • anjanaskc says

          take extra 1/4 quantity of each spice mentioned in the pickle

  7. Ritu Chaturvedi says

    I made this pickle but the mangoes were not very soft. Any way to fix that?

    • anjanaskc says

      The mango in pickle will absorb the salt and spices and soften after some times

  9. anjanaskc says

    @Sadhana Dutta-All the spices (including hing and salt) are added at step 7 and oil after one day.I have mentioned it in the post.

  11. anjanaskc says

    @ Deepa you can use any oil which you normally use to make pickles,How ever there may some difference in the taste.

  12. Deepa bhushan says

    Thanx for the lovely receipe. One question , can we use any other oil instead of mustard oil??

    • ARUNIMA BELUR says

      5 stars
      Can we omit mango seeds in the recipe?

      • anjanaskc says

        Yes Addition of mango seeds are optional,you can omit the seeds

  15. recipesask says

    Wow..The pickle looks delicious and incredible…Thank you so much for the pickle recipe.

  16. Nisha says

    Ho the pickle looks perfect , this summer i'm making a batch using ur recipe.

  18. Nayna Kanabar says

    This is absolutely mouthwatering, please do link it to Lets cook pickle event at simply.food its the last day for the event.

  19. Satya says

    truely tounge tickling pickle …when my husband saw this pic he immediatly asked me to make it ….his wish is my command 🙂 Thanks for sharing an authentic recipe

  22. radha says

    Like it.. we generally taste the red coloured pickle and this is different. I tasted a Ruchi Mango Pickle which looked like this, but am not sure if it is the same one. Do you have any idea? But the spices were ground finer. Been searching for the recipe. I was told that is a Bihar favourite.