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-
- Punjabi Mango Pickle
- Kairi Ni Katki
- Gujarati Mango Pickle
- Instant Mango Pickle
- Kairi Cha Takku
- Hing ka Achar
- Gujarati Chana Methi Keri Ka Achar
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Aam Ka Sookha Achar
Ingredients
- 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
Instructions
- 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 .
Notes
Nutrition
Related Recipes
Aam Aur Chane Ka Achar, Marwari Mango Pickle
Punjabi Mango Pickle Recipe, How To Make Punjabi Aam Ka Achar
Hing ka Achar Recipe, How To Make Aam Ka Hing Wala Achar
Tindora Pickle Recipe, How To Make Ivy gourd Pickle
Instant Green Chili Pickle in Lemon Juice / Nimbu Hari Mirch ka Achar
Aam Ki Launji Recipe+Video , Sweet and Spicy Raw Mango Chutney
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
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
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👍
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
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
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
Looks delicious….
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?
Love hadia
Hi Hadia,The round one desi mangoes are preferred for making pickle.Yes they are empty eno bottles 🙂
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
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
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 🙂
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