Mango Pickle (Aam ka Achar) – Manjula’s Kitchen

Mango pickle is a spicy and tangy condiment. Virtually each Indian family has their very own favourite recipes for Mango Pickle. It’s a common condiment provides the additional “oomph” to each meal.

Recipe will make about 12 oz pickle.

Mango Pickle Recipe by ManjulaElements:

  • 1 massive inexperienced mango uncooked pickling mango/about 2-1/2 cup cubed mango (they’re obtainable at Indian and Asian grocery retailer)
  • 1 tablespoons salt
  • 1 teaspoon crimson chili powder, modify to style (lal mirch)
  • 1/4 teaspoons turmeric (haldi)
  • 1 tablespoons coriander seeds crushed(dhania)
  • 1 tablespoon fennel seeds crushed(Saunf)
  • 1 teaspoon fenugreek seeds (sabut mathi)
  • 1 teaspoon nigella seeds/kalonji
  • 2 tablespoons mustard oil or olive oil


  1. Wash and dry the mango, lower in small cubes with pores and skin.
  2. In a glass bowl put the mango with salt and blend it nicely.
  3. Put aside for about 3-4 hour. Combine and by this time there shall be some salt water. Squeeze the mango, and save the water, as we are going to use later.
  4. Unfold the mango slices over dry floor and let it dry out ideally in solar mild for 4-5 hours. Mango slices ought to be little dry however nonetheless moist. Notice: Mangoes will scale back in quantity.
  5. Add all of the spices to salt water and preserve it apart.
  6. Combine spices, water and oil to mango slices.
  7. Maintain the Mango pickle in glass jar with lid on. Pickle ought to be prepared in 4-7 days. Mango slices are properly marinated with spices.

Pickle is nice for months.


Initially posted 2013-05-27 07:29:46.

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