Achar Recipe Perfect Mango Pickle
Achar Recipe There is something profoundly magical about a jar of homemade Aam Achar, or Indian mango pickle. It’s more than just a condiment; it is a jar filled with sunshine, patience, and generations of culinary wisdom.
That burst of tangy, spicy, salty, and slightly sweet flavour has the power to transform the simplest meal of dal-rice or paratha into a celebratory feast. While store-bought versions offer convenience, they can never replicate the heart, soul, and customised taste of a pickle made in your own kitchen.
This guide will walk you through the art of creating your own unique, mouth-watering mango pickle.
Key Elements
Before we dive into the recipe, it’s crucial to understand the four pillars that hold up a great pickle:
The Mango (Aam): The star of the show. Raw, green mangoes are non-negotiable. They must be firm to the touch, with no hint of yellow or sweetness. The variety matters too; look for “totapuri” or “kachcha keri” which are ideal for pickling due to their firm flesh and tanginess.
The Oil: Oil acts as a preservative and a flavour carrier. Traditionally, mustard oil is used for its pungent, strong aroma and robust flavour that stands up to the strong spices. It is essential to heat the oil until it just starts to smoke and then let it cool. This process removes the raw smell and ensures a longer shelf life for your pickle.
The Salt: Salt is not just for taste; it is the primary preservative. Never use iodised table salt. Always use pure, non-iodised rock salt (sendha namak) or pickling salt. Iodine can cause discolouration and affect fermentation.
The Spices (Masala): This is where your creativity shines. The classic spice mix includes fenugreek seeds (methi dana), fennel seeds (saunf), nigella seeds (kalonji), mustard seeds (rai), turmeric (haldi), and red chilli powder. The quality and freshness of your spices will make or break your pickle.
Punjabi-Style Aam Achar Recipe
This recipe yields a tangy, spicy, and oily pickle that matures beautifully over time.
Ingredients You’ll Need:
1 kg raw, green mangoes
¾ cup mustard oil (plus extra if needed)
½ cup non-iodised salt (rock salt or pickling salt)
3 tbsp mustard seeds (rai), coarsely crushed
3 tbsp fennel seeds (saunf)
2 tbsp fenugreek seeds (methi dana)
2 tbsp nigella seeds (kalonji)
½ cup red chilli powder (adjust to your heat preference)
2 tbsp turmeric powder (haldi)
1 tbsp asafoetida (hing) – a crucial digestive aid and flavour enhancer
Equipment:
A large, wide-mouthed ceramic or glass jar (absolutely avoid metal containers)
A dry, clean cloth to cover the jar
A large, dry mixing bowl
Step-by-Step Process
Step 1: Preparation is Everything
The most critical step for a pickle’s longevity is ensuring everything is bone dry. Any trace of moisture can lead to spoilage. Wash the mangoes thoroughly and wipe them completely dry with a clean cloth.
Similarly, ensure your jar, mixing bowl, and all utensils are completely dry. Even the smallest amount of water is the enemy of a good pickle.
Step 2: Preparing the Mangoes
Pat the mangoes dry one final time. Chop them into bite-sized 1.5-inch cubes. Traditionally, some people prefer to keep the skin on for its texture and nutrients, but you can peel them if you prefer. Discard the seed. Place the chopped mangoes in your large, dry mixing bowl.
Step 3: Toasting the Spices
In a dry, hot pan, lightly toast the fenugreek seeds (methi dana) and fennel seeds (saunf) separately on a low flame for just a minute until they become fragrant. Be careful not to burn them, as burnt spices will make the pickle bitter.
Let them cool, and then coarsely grind them using a mortar and pestle or spice grinder. Toasting enhances their flavour immensely.
Step 4: Creating the Spice Mix (Masala)
In a separate bowl, combine the salt, red chilli powder, turmeric powder, crushed mustard seeds, toasted fenugreek and fennel powder, nigella seeds, and asafoetida. Mix everything well with a dry spoon. This vibrant red masala is the soul of your pickle.
Step 5: Marrying the Mango and Masala
Add this spice mix to the bowl containing the chopped mangoes. Using a clean, dry spoon (or impeccably clean hands), mix everything together vigorously. Ensure every piece of mango is thoroughly coated with the spicy masala. The salt will immediately start drawing out moisture from the mangoes.
Step 6: The Tempered Oil
Heat the mustard oil in a pan over medium heat. Let it heat until it reaches its smoking point. You will see a light smoke rising from the surface.
Turn off the heat and allow the oil to cool down completely. It must be at room temperature when you use it. Pour this cooled oil over the spiced mango mixture. Mix well again.
Step 7: Jarring and the Waiting Game
Gently transfer the prepared pickle mixture into your clean, dry glass jar. Do not fill it to the brim; leave about an inch of space at the top.
Press down gently with a clean spoon to remove any air pockets. If the oil doesn’t rise to cover the top of the mango pieces, heat and cool a little more mustard oil and pour it on top to form a protective layer. This oil seal is vital.
Cover the mouth of the jar with a clean muslin or cotton cloth and secure it with a rubber band or string. Do not put a airtight lid on yet. The pickle needs to breathe initially during the fermentation process.
Step 8: The Ritual of Sunbathing
Place the jar in a sunny spot, like a balcony or windowsill, for 4-5 days. The sun’s warmth will kickstart the fermentation process, helping the flavours meld and mature.
Every morning, give the jar a gentle shake or stir it with a dry spoon. You will notice the aromas changing and intensifying each day.
After a week, you can put on an airtight lid. Your pickle is now ready to eat, but true magic happens with time. Let it sit for at least two more weeks for the flavours to develop fully and complexly.
Tips
The Stirring: Always use a clean, dry spoon every time you take pickle out of the jar.
Storage: Keep the pickle in a cool, dry, and dark place after its initial sunbath.
Variations: Feel free to experiment! Add whole peeled garlic cloves for a garlic mango pickle, or jaggery for a sweet and tangy version.
Troubleshooting: If you see mould, unfortunately, the entire batch is compromised, often due to moisture. If the pickle tastes too salty, it will mellow out over time.