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How To Make Aam Ka Sookha Achar, Dry Mango Pickle Recipe

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Aam Ka Sookha Achar -North Indian style Raw Mango pickle with very less oil
Aam ka sookha achar- sookha aam ka achar Raw mango pickle/aam ka achar 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.
 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 achar  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.

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-

aam ka sookha achar
aam ka sookha achar

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sookha aam achar
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4.09 from 12 votes

Aam Ka Sookha Achar

North Indian style mango pickle with very less oil
Prep Time1 hr 30 mins
Total Time1 hr 30 mins
Course: Pickles/Achar
Cuisine: Uttar Pradesh Cuisine
Keyword: aam ka sookha achar, mango pickle
Servings: 250 servings
Calories: 22kcal

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

NOTE-
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.

Nutrition

Serving: 15g | Sodium: 351mg | Calcium: 10mg | Vitamin C: 4.1mg | Vitamin A: 100IU | Sugar: 2g | Fiber: 1g | Potassium: 27mg | Calories: 22kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 0.2g | Saturated Fat: 0.1g | Fat: 1g | Protein: 0.3g | Carbohydrates: 3g | Iron: 0.4mg

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Comments

  1. 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

      Hello
      yes you can add grated jaggery in the jar and do keep shaking the jar regularly

  2. Aabroo says

    Ma’am please tell me how long can I store this?I suppose it doesn’t have a long shelf life?

    • anjanaskc says

      it easily stays well for an year at room temperature

    • anjanaskc says

      It stays well for more then a year if you dried the mangoes well.

  3. Anna says

    Hello, do you use ripe or unripened mangoes for this pickle? Thank you.

    • anjanaskc says

      Hello Anna- Use unripe /raw mangoes for making this pickle

  4. Niki says

    Hi Mam,
    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?

    • anjanaskc says

      Hi Niki You have to add some more mangoes in it , no other solution

  5. Sonpreet says

    5 stars
    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.

  6. Sunny says

    Hi

    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.

      • Lakshmi says

        Hi mam.. How to dry the mangoes under fan? Will mould come if we do thar way??

        • anjanaskc says

          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

  7. Suba says

    This looks delicious. Could I try a different oil? My family doesn’t like mustard oil. Thank you.

    • anjanaskc says

      If you don’t want to use mustard oil then add any vegetable oil

  8. Neha says

    Which mustard seeds/rai should be used here, brown or yellow?

  9. Seema says

    Hi if we add the water mixed with jaggery in the pickle , will it not spoil the pickle . Please do confirm.

    • anjanaskc says

      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.

        • anjanaskc says

          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

  10. Seema says

    Hi won’t adding the water to the pickle lead to the pickle getting spoilt ?

    • anjanaskc says

      Hi Seema- No water is added in the pickle ,its only the juice released from the raw mango so it will never get spoilt

  11. Rajeswari Bonala says

    Hi, I noticed that you removed the guthli. Is that necessary? Thanks for your response. Very excited as making this today.

    • anjanaskc says

      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.

  12. Swati says

    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

    • anjanaskc says

      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.

  13. tiara says

    Hello mam, how much quantity of mustard oil in gms have you taken ??

    • anjanaskc says

      Hi Tiara,I have used 250 ml mustard oil

  14. El says

    Hi i am going to make this pickle just wish me luck?

  16. deepti says

    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.

    • anjanaskc says

      No need to put in sun after adding preservative

  17. 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.

  18. 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.

    • anjanaskc says

      Methi will absorb the spices and swell up and mellow down after some time

  19. Hadia says

    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

    • anjanaskc says

      Hi Hadia,The round one desi mangoes are preferred for making pickle.Yes they are empty eno bottles 🙂

  20. 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?

    • anjanaskc says

      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?

        • anjanaskc says

          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?

          • anjanaskc says

            Dry it indoor under the fan ,don’t try in the oven 🙂

          • Asha says

            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

          • anjanaskc says

            It will balance the flavour , you can skip it if you wish

  21. Sunita says

    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.

    • anjanaskc says

      Hi Sunita- yes you can skip adding jaggary if you want to,it still taste nice and delcious