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
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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.
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Preparing the Pickle Masala: The masala is made from a blend of Indian spices, which gives the pickle its characteristic taste.
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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
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Punjabi Mango Pickle / Punjabi Aam ka achaar
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
The shelf life of the pickle is one year. Use clean spoon while taking the pickle for the long shelf life.
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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Thank you !!
A lip smacking pickle.. I’ve not made the Punjabi style mango pickle at home but love it. Amazing how most of the mango pickle making method is same but the difference comes in the spices and oil we use.
Yes di, this is totally different from the ones we make in South India. When my friend made this two years back, I just loved it. It’s her mom’s recipe
This mango pickle looks absolutely gorgeous…I know it takes time to prepare but totally worth the effort…
Thank you Amrita
At my home me and my husband are big fan of mango pickle, we usually eat with our meals. Your pickle is just amazing, I never tried at home because it took so much time but it’s worth it. I loved your recipe so much, will try it for sure. Such a lovely share
Thank you so much Jolly
I used to dry roast the masala then grinned it into course powder. I also add a little bit of sugar that enhances the colour of pickle and never add mustard powder.
Love to try your version.
Oh that’s nice. I will try your version next time. Do try & let me know
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Love this recipe. Thanks for sharing.
Thank you so much
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