Punjabi food has a certain rawness about it. It’s robust, wholesome, packed with a punch of flavours & knocks off your socks, mostly! And when I say Punjabi food, I DO NOT mean Chicken Tikka Masala 🙄
Come May, June…we Punjabis rush to make our favourite Aam ka Achaar (raw mango pickle). Usually every family has an heirloom recipe of this pickle that gets passed on to generations. Sadly, these days I do not see too many people make pickles at home. Once you’ve tasted homemade pickles, how do you even like store-bought ones? They’re so over spiced & harsh on the palate 😤 I try to make most pickles at home, including this raw mango one & the Carrot Pickle that I make during winters when red carrots are available in the market. Making pickles is not as hard as it may seem, it just needs patience 😄
Are you even doing lunch right if there’s no Aam ka Achaar on your plate? This one’s a very simple, Punjabi Mango Pickle made with some whole spices, seeped in smoked mustard oil. It basks for a few days in the sun before it gets ready & the wait is really unnerving 🤣
I vividly remember that on a lot of days my school day lunch-box would consist of Namak ka Parantha with Aam ka Achaar & I used to relish it completely! Now we enjoy it with almost all rice-curry combos as well as with paranthas/roti-sabzi. I hope you will try it out & enjoy this recipe as much as we do 😊
Aam ka AchaarCourse: CondimentCuisine: IndianDifficulty: Medium
A Punjabi style, tangy raw mango pickle made with whole spices & mustard oil.
Raw mango: 1kg; chopped
Mustard seeds: 1/4 cup
Fennel seeds: 1/2 cup
Fenugreek seeds: 1/4 cup
Nigella seeds: 1/4 cup
Red chilli powder: 1/4 cup
Mustard oil: 2.5 cups
Salt to taste
- Dry the whole spices & the cut mangoes in the sun to get rid of all the moisture from them.
- Coarsely grind the mustard, fennel & fenugreek seeds. They don’t have to be powdered.
- In a kadhai, heat mustard oil until it reaches smoking point. Cool it down completely.
- Put the mango pieces in a paraat (large plate) & add the red chilli powder, turmeric & salt. Give it a good mix.
- Now add the coarsely ground spices and kalonji (nigella seeds). Mix well.
- Cover the paraat with a piece of muslin cloth & leave it overnight.
- Next day, transfer the mix into a clean, sterilised glass jar. Add the mustard oil. The level of the oil should be an inch over the mango pieces. Cover the jar with the same muslin cloth & close the lid.
- Keep the jar in sunlight everyday. The pickle will take about 5-7 days to mature. It’s hard to keep your hands off it for so long, but patience, my friend 😀
- The mango pieces & spices have to be completely moisture free before you use them, otherwise the pickle will get spoilt very quickly.
- Mustard oil is the essence of this pickle.
- Use a clean spoon to take out the pickle. Never leave the jar uncovered.