Punjabi Mango Pickle / Aam ka Achaar

Punjabi Mango Pickle, or Aam ka Achar, stands apart from the Andhra or South Indian mango pickles in terms of its preparation and flavor. This popular pickle complements parathas beautifully and has a unique taste profile. Unlike the South Indian pickles, which often use a variety of spices and oils, Punjabi Mango Pickle is traditionally made with Indian spices and mustard oil. However, in my version, I’ve substituted mustard oil with gingelly oil (sesame oil), which imparts a distinct flavor and aroma to the pickle.

Preparation and Characteristics

Punjabi Mango Pickle features a blend of Indian spices and is known for its less spicy and more aromatic profile compared to its South Indian counterparts. The preparation is relatively quick, but the key steps involve drying the mango pieces thoroughly and preparing the pickle masala. This pickle has a shelf life of up to one year, making it a long-lasting addition to your pantry.

Making the Pickle

1. Drying the Mango Pieces: Start by thoroughly drying the mango pieces. This step is crucial as it helps to preserve the mango and enhance the flavor of the pickle.

2. Preparing the Pickle Masala: The masala is made from a blend of Indian spices, which gives the pickle its characteristic taste.

3. Combining Ingredients: Mix the dried mango pieces with the prepared masala and gingelly oil.

The result is a less spicy yet flavorful pickle that pairs exceptionally well with parathas and other Indian breads. I was inspired to make this pickle after tasting a friend’s North Indian version, and it has become a favorite in my kitchen. Enjoy the unique flavor of this Punjabi Mango Pickle and its delightful aroma that sets it apart from other regional varieties!

Also check my other Mango pickle recipes   

Vadu Mangai

Mangai thokku

Mangai Kari

Avakkai

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Punjabi Mango Pickle / Punjabi Aam ka achaar

Niranjana Sankaranarayanan

Punjabi Mango pickle or Aam ka achar preparation is completely different from the Andhra style or South Indian mango pickle. It is a very popular pickle that goes well with parathas. There are so many varieties of mango pickle and each has its own uniqueness. Punjabi Mango pickle is made with Indian spices and mustard oil. But I have replaced the mustard oil with gingelley oil. This pickle has a distinct flavour and aroma when compared with South Indian pickles. I have a friend from North India and when she made this pickle, I loved it. This is less spicy and has a shelf life of one year.  It will take less time to make this pickle. The main step is in drying the mango pieces and making the pickle masala.

Also check my other Mango pickle recipes   

Vadu Mangai

Mangai thokku

Mangai Kari

Avakkai

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Prep Time 15 minutes mins

Drying time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Pickle

Cuisine Indian, North Indian

Servings 1 big bottle

Equipment

• Mixie

Ingredients

  

• 4 Nos Raw Mango
• 1.5 tsp Turmeric powder
• 4 to 5 tbsp Iodine Salt
• 3/4 cup Gingelley oil to store the pickle

Pickle Masala

• 1/2 cup Fennel seeds
• 1.5 tbsp Fenugreek
• 3 tbsp Yellow Mustard seeds
• 3/4 tsp Nigella seeds
• 3 tbsp Iodine Salt
• 4 tbsp Red Chilli powder
• 1/2 tsp Asafoetida

Instructions

 

• Take the raw mangoes, wash it well and wipe it using a clean cloth.
• Chop them into big pieces. Discard the seed.
• At this stage we can also measure the chopped mangoes. It should be around 4 cups.
• Transfer the chopped mangoes into a bowl. Add turmeric powder and 4 to 5 tbsp of salt.
• Toss the mangoes well. It ll helps in coating the mangoes with turmeric powder and salt.
• Now take a plate, spread a clean cotton cloth on the plate.
• Place the mango pieces on the cloth and dry them under the sun.
• If the temperature is hot, then the mangoes will get dried in a day.
• Meanwhile we can make the pickle masala.
• In a mixie jar, add fennel seeds, fenugreek, yellow mustard, Nigella seeds, salt (3 tbsp ).
• Grind them to a coarse powder.
• The pickle masala is ready.
• Now take the dried mango pieces and transfer it to a bowl.
• Into the mango pieces, add the ground pickle masala.
• Toss it well and then mix it with a spatula.
• Similarly, add gingelley oil into it and mix with the spatula.
• Then add the red chilli powder and give it a quick mix.
• The pickle is ready.
• Allow it to set aside for a week. Further, mix it once everyday.
• After a week the colour of the mangoes will change and it will shrink.
• Transfer the pickle to a clean sterilised bottle.
• Add oil an inch above the pickle and as a result the shelf life of pickle will be more.
• Store it for an year and use.

Video

Notes

Traditionally Mustard oil is used to make this pickle. So you can substitute Gingelley oil with mustard oil if you like the flavour.
The shelf life of the pickle is one year. Use clean spoon while taking the pickle for the long shelf life.

Keyword Mangai oorugai, Mango pickle', Punjabi Mango pickle

INSTRUCTIONS

• Take the raw mangoes, wash it well and wipe it using a clean cloth.
• Chop them into big pieces. Discard the seed.
• At this stage we can also measure the chopped mangoes. It should be around 4 cups.
• Transfer the chopped mangoes into a bowl. Add turmeric powder and 4 to 5 tbsp of salt.
• Toss the mangoes well. It ll helps in coating the mangoes with turmeric powder and salt.
• Now take a plate, spread a clean cotton cloth on the plate.
• Place the mango pieces on the cloth and dry them under the sun.

• If the temperature is hot, then the mangoes will get dried in a day.
• Meanwhile we can make the pickle masala.
• In a mixie jar, add fennel seeds, fenugreek, yellow mustard, Nigella seeds, salt (3 tbsp ).
• Grind them to a coarse powder.
• The pickle masala is ready.
• Now take the dried mango pieces and transfer it to a bowl.
• Into the mango pieces, add the ground pickle masala.
• Toss it well and then mix it with a spatula.
• Similarly, add gingelley oil into it and mix with the spatula.
• Then add the red chilli powder and give it a quick mix.
• The pickle is ready.

• Allow it to set aside for a week. Further, mix it once everyday.
• After a week the colour of the mangoes will change and it will shrink.

• Transfer the pickle to a clean sterilised bottle.
• Add oil an inch above the pickle and as a result the shelf life of pickle will be more.

• Store it for an year and use.

Note:

• Traditionally Mustard oil is used to make this pickle. So you can substitute Gingelley oil with mustard oil if you like the flavour.
• The shelf life of the pickle is one year. Use clean spoon while taking the pickle for the long shelf life.

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