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 !!
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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 .
Fatema M. K. says
Hello, thank you for the recipe. I have 2 questions as I am in the process of making the achar. Do you have cup or spoon measurement for the mustard seeds and fenugreek seeds? I was sun drying my liquid and end up having flies in them. So I discard the mango juice. Is it possible to add the jaggery in the jar and hope it will melt when I sundry the achar? Thank you for your response in advance.
Anjana Chaturvedi says
yes you can add grated jaggery in the jar and do keep shaking the jar regularly
Ma’am please tell me how long can I store this?I suppose it doesn’t have a long shelf life?
it easily stays well for an year at room temperature
It stays well for more then a year if you dried the mangoes well.
Hello, do you use ripe or unripened mangoes for this pickle? Thank you.
Hello Anna- Use unripe /raw mangoes for making this pickle
Thanks for sharing the recipe. I’m trying it for the first time. By mistake I think I have added twice the salt in the mixture. How should I fix it?
Hi Niki You have to add some more mangoes in it , no other solution
Amazing recipe. Made the aachar today, smells and tastes delicious.. Reminded me of the taste from some child hood friends aachar in the tiffin I skipped the jaggery bit . Thanks.
Treasured recipe for me.
Thank You !
Is there a way to make this without sun? The UK has unreliable hot sun but I’d like to be able to make it.
Hi , you can also dry it under the fan
Hi mam.. How to dry the mangoes under fan? Will mould come if we do thar way??
Spread the mango slices on a cotton cloth or in a steel tray plate and keep on a table inside a room where you have a fan for air and keep at least for 3-4 days till the pieces become dry and you don’t feel any water on touching the mango pieces
This looks delicious. Could I try a different oil? My family doesn’t like mustard oil. Thank you.
If you don’t want to use mustard oil then add any vegetable oil
Which mustard seeds/rai should be used here, brown or yellow?
Use Brown mustard seeds
Hi if we add the water mixed with jaggery in the pickle , will it not spoil the pickle . Please do confirm.
Dont worry Seema it will not spoil the pickle
Rupali Dighikar says
Hi, I just love UP n Bihar style pickles. The receipe which u have mentioned can we prepare mix veg in a same way. What are the ingredients to be added. And procedures to follow. Can u plz give me receipe for Sukha bharwa mirchi Acharya.
Hi Rupali- No dear mix veg pickle can’t be prepared like this. I have already posted few mix veg pickles you can try those. Recently I have posted Stuffed red chili pickle which is with very less oil.check that also
Hi won’t adding the water to the pickle lead to the pickle getting spoilt ?
Hi Seema- No water is added in the pickle ,its only the juice released from the raw mango so it will never get spoilt
Rajeswari Bonala says
Hi, I noticed that you removed the guthli. Is that necessary? Thanks for your response. Very excited as making this today.
Hi Rajeswari- guthli should be removed to make this pickle but you can slice it and add it in the pickle,make sure to sundry it along the mango pieces.
Hi mam mene heeng wala aam k achar me 3 tbs oil ki jagah 3 cups oil daal diya h
Pls give me solution
Gur ni dala as no body like sweet pickle at my home
Swati ,no problem if you have added 3 cups of oil in it,just add some roasted and crushed fennel/saunf,fenugreek/methi dana and mustard seeds/rai in it ,it will taste like regular mango pickle, adding gur is totally optional.
Hello mam, how much quantity of mustard oil in gms have you taken ??
Hi Tiara,I have used 250 ml mustard oil
Hi i am going to make this pickle just wish me luck?
Pooja Tyagi says
Thanks for your Mango pickle recipy
Can pickle be placed in sun after adding sodium benzoate to it? I add this preservative immediately after preparing the acchar ( after cooling). I fear that mango cubes were not properly dried as it was put in shad due to clouds. Please reply.
No need to put in sun after adding preservative
Chanchal Mishra says
Hi mam, I am newly married. Have never made Achaars previously. Please explain the drying in the sun part a little more. How exactly should i do that so pickles come out just as perfect.
Hi Chanchal- you have to sun dry the mango pieces till you can’t see or feel any moisture on the pieces even after touching them.The pieces will shrink a bit. If you over dry them then the mango flesh will be reduced too much and stick to the hard shell.
If you are new to pickling then I advise you to try few easy pickles from my blog before trying this sookha aam achar- try-https://maayeka.com/2013/06/gujarati-mango-pickle.html,https://maayeka.com/2014/04/punjabi-mango-pickle.html, https://maayeka.com/2017/03/instant-mango-pickle-karela-style.html
Ritu Chaturvedi says
I made the achar and it looks fine except the methi tastes a little bitter. Is it supposed to do that and will mellow with time or should I change something.
Methi will absorb the spices and swell up and mellow down after some time
Which raw mango should we use ..the long one or the round ones.pls specify.
By the way I see u are quite organized, if I not mistaken those are empty eno bottles?
Hi Hadia,The round one desi mangoes are preferred for making pickle.Yes they are empty eno bottles 🙂
Evelyn Tenne says
Sounds wonderful! In the first picture it looks like the mango is not peeled. Can it be peeled? If so, before or after drying?
Hi Evelyn.no need to peel the mango for making this pickle
Ritu Chaturvedi says
Can I peel the mango and make this? Any changes to the recipe if I do that?
Ritu this pickle is made without peeling but if you want to peel the mango then after peeling and mixing salt keep it covered for a day and spread in sun only for a day
Ritu Chaturvedi says
Nowadays it is raining in delhi so no sun. Should I dry it indoors under the fan? Or in the oven maybe?
Dry it indoor under the fan ,don’t try in the oven 🙂
Will the Jaggery make this pickle sweet and sour or will it just balance out the spices? Please expand on the purpose of the jaggery
It will balance the flavour , you can skip it if you wish
Hello Maam, I have one query.
I don’t want to add Jaggery or sugar, has I love eating spicy pickle. Can I do without adding jiggery and sugar.
Hi Sunita- yes you can skip adding jaggary if you want to,it still taste nice and delcious