Aam Ka Achar

Aam Ka Achar, or Mango Pickle, is a wonderful blend of tang, spice, aroma and the deep pungency of mustard oil. To prepare this traditional delicacy, you will need 1 kilogram firm raw mangoes cut into medium pieces with peel on, 150 grams coarse rock salt, 3 tablespoons turmeric, 3 tablespoons red chilli powder, 2 tablespoons fennel seeds (saunf), 2 tablespoons mustard seeds (rai), 1 tablespoon fenugreek seeds (methi), 1 tablespoon black cumin (kalonji), and about 300 ml pure mustard oil heated to smoking and cooled completely. These ingredients help create a long-lasting pickle with bold flavours and beautiful colour that pairs perfectly with Indian breads and meals.

To begin, wash raw mangoes thoroughly and dry completely—moisture is the enemy of pickle. Cut into medium cubes and sun-dry them for 3–4 hours. Mix mango pieces with salt and turmeric and leave overnight. Meanwhile dry roast fennel, mustard and fenugreek seeds until aromatic, then crush coarsely. Next day, add chilli powder and crushed spices to the mango pieces and mix well with clean dry hands. Now heat mustard oil until it smokes, turn off flame and cool fully, then pour into the mango mixture and mix well. Transfer to a sterilized glass jar and keep in sunlight for 5 days, shaking daily. The pickle is ready when the mango softens and oil rises on top. Serve with puri, paratha, dal-chawal or khichdi.