Tips to make Aam ka Achaar, and the detailed process of making it at home

Summer is here, and so is the season of mangoes! The sweet, juicy fruit is a favourite of many, but it is this time of the year that our Nanis and Dadis make that delicious and tangy Aam Ka Achaar. It’s a popular condiment in Indian households and is perfect to add some zing to your meals. Be it Dal Chawal, Sabji Roti, Paratha or even Vegetable Semiya, Achaar adds that perfect taste to all the dishes. Aam Ka Achaar is also a great way to preserve the goodness of mangoes for the off-season. So, if you are also interested in making the delicious Aam Ka Achaar at home, here are a few tips that can help you make that perfect pickle along with the detailed process. Read more… (Images courtesy: iStock)

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To make Aam Ka Achaar at home, wash around 1 kg of mangoes thoroughly and wipe them dry with a clean cloth before cutting them. Cut the mangoes into small, bite-sized pieces, and discard the seed. In a bowl, mix together 1 tbsp each of black mustard seeds, fenugreek seeds, fennel seeds, nigella seeds, red chilli powder, and turmeric powder with 2-3 tsp salt and a little oil. Add the cut mangoes to the spice mixture and mix well. Heat about 1 cup mustard oil in a pan until it reaches smoking point. Remove it from heat and let it cool for a few minutes. Then, pour the oil over the mango and spice mixture and mix well. Transfer the pickle to a clean, dry glass jar with a tight-fitting lid. Keep it in sunlight for about 1-2 weeks to let the perfect flavours develop in the achaar.

1. Make sure to use raw and unripe mangoes for your pickle. These mangoes are firm, sour, and have a green skin. Avoid using overripe mangoes as they are too soft and sweet.
2. Always avoid wet hands while making this pickle, as it can bring moisture to the jar which can spoil the Achaar. So, make sure to dry your hands.
3. Shake the jar every day to redistribute the spices and oil to each and every mango piece.
4. You can add a little hing or asafoetida to the smokey oil for more taste.
5. For making market-like Aam Ka Achaar, dry roast all the spices and grind them to make a fine powder. And use this powder to mix in the cut mangoes.
6. Always use a sterilized and dried ceramic or glass jar for making pickle. It should not be made in a plastic jar.