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.
In my family we make all types of pickles some are North Indian, Gujarati style, the punjabi pickle and the very special-sookha achar which is my personal favorite and I always make a big batch during every summer. A quick andInstant chili and mango e is also a must before the end of the mango season and this is also a popular and no oil pickle which can be easily packed in lunch boxes.
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 Nani’s pickle naa :)the best compliment I ever got !!
Do try these delicious Mango pickle recipes-
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Aam Ka Sookha Achar
- 2.5 kg Raw Mango / Kachcha Aam
- 225 gms Salt / Namak
- 1 cup Mustard Oil / Sarso ka tel 250 ml
- 100 gms Jaggary / Gud * grated
- 125 gm Fennel Seeds / Saunf
- 85 gms Mustard Seeds / Rai *
- 85 gms Fenugreek Seeds / Methidana
- 5 tbsp Red Chilli powder / Laal mirch powder
- 2 tbsp Turmeric Powder / Haldi Powder
- 2 tsp Asafoetida / Hing powder
- 2 tsp Ginger Powder / Saunth
- Wash raw mangoes and then wipe them properly with a cloth.
- Remove the seed and slice into medium size pieces .
- In a big bowl add mango pieces ,salt and turmeric and mix well.
- Keep covered for 2 days and mix once in a day.
- After adding salt, mango pieces release some water so collect that water in a separate container.
- Now spread the mango pieces on a cloth or in a big plate.
- Keep the mango pieces and the bowl in which we have collected the water in sunlight.
- Keep both (water and mango pieces) in the sun for 2 days.
- Dry roast fenugreek seeds and crush to make a coarse powder. Lightly crush or pound mustard seeds and fennel seeds.
- Now after 2 days mix jaggary in that water and mix well to dissolve it completely.
- Heat mustard oil to a smoking point then let it cool down completely.
- Add all the spices in the mango pieces and then add the oil and mix.
- Now add the jaggary water in the mango pieces and mix.
- Fill the pickle in a ceramic or glass jar and keep covered for 2 days.
- Now cover the mouth of the jar with a muslin cloth and keep it in sun for 3-4 days.
- Stir and mix it once in a day for a week.
- After 15 days its ready to use .