Mango Pickle (Aam ka achar) recipe, Need You Next…









          *Mango Pickle


When we talk about pickles, Fresh Mango Pickle is top on our list. Now we have not figured out if  we eat pickle with food or food with pickle.
Mango pickles come in a varieties of flavours and every one has their own proprietory flavour.. here is how i make my own type of pickle. Keep it under sunlight for a perfect taste and texture and pickle is ready to eat. I hope you like this….




  1. 12 -medium size raw mangoes.
  2. 300- gms mustard powder.
  3. 250 -gms red chili powder.
  4. 250 -gms salt.
  5. 50 -gms fenugreek seeds.
  6. 1 1/2 kgs sesame seed oil.
  7. optional – peeled garlic flakes or Bengal gram whole/chic. peas) picked and cleaned.



First step;
Leave the raw mangoes in water for 15 minutes and dry them with a clean cloth. Cut them into pieces of 1 1/2 to 2 inches. Discard the seed / stone and the onion type layer on the pieces. Clean the cut pieces with dry cloth.
Second step;
Mix the mustard powder, red chili powder, salt and fenugreek seeds together in a big basin. Add one cup of oil and mix to a consistency that can be held in a fist. Sprinkle the mango pieces also with a little oil. Take a few mango pieces at a time and mix them well with mustard, chili, salt mix and put them in a ceramic jar or a big plastic container. Repeat the process till the mix and the mango pieces are over. Towards the end if a little mix remains it can be added on top.
Step three;
Pour 1 inch oil above it and cover it with a lid. Tie a neat thick cloth over it and store it. Mix it well on the third day. Taste it and if need salt may be added at this stage. Those who want to add garlic or chickpeas can do so now. Take some Avakaya separately and mix a handful of chickpeas in some and garlic in some. Since chickpeas and garlic take oil add extra oil.


Keep in mind:

For those who have never tried making this delicacy at home a few tips may come in handy.

*Make sure to keep ready a reasonably big ceramic jar or a plastic container, clean and dry and with a proper lid.
* Mangoes must be cleaned and dried properly. Wash and dry hands. No dampness should be allowed to creep in at any stage.
*Remember that the quantity is more on the day it is made. On the third day the level comes down. Mix it thoroughly. Many make it in a big container, since it is more convenient to mix well. Later it can be transferred to smaller bottles or jars.