Rajasthani Aam ka Achar is a spicy and tangy Indian style pickle where raw mango pieces are preserved in oil and spices. My mom makes the best pickle and I am sharing her recipe with you all. Here is how to make Rajasthani Mango Pickle.
Every year, I wait for the summers as it gets the bounty of stone fruits with it. Mangoes are my fav of the lot and I make sure to use them to the max.
This year, we moved to our new house and there is a huge Mango tree in the backyard.
The branches are touching the ground from the weight of the plump green mangoes and I couldn’t resist to pick a few to pickle, the rest have been left to ripen.
After making large batches of Avakaya, Chunda and Hing ka Achar, I made a small batch of my mom’s Rajasthani Aam ka Achar.
This Rajasthani Mango Pickle is a breeze to make once you have the mangoes cut and dried.
Mix all the spices mentioned, heat mustard oil until it starts to fume, cool it down and mix everything together, that’s it.
I am still wondering why I always thought that pickling is a complicated and tough process.
Ok, you don’t have to think it that way anymore. Follow this simple recipe and make the best ever Rajasthani Aam ka Achar.
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Rajasthani Aam ka Achar Recipe
Rajasthani Aam ka Achar
Rajasthani Aam ka Achar is a spicy and tangy Indian style pickle where raw mango pieces are preserved in oil and spices. My mom makes the best pickle and I am sharing her recipe with you all. Here is how to make Rajasthani Mango Pickle.
Ingredients
- 1 kg Raw Mango
- 100 g Salt
- 20 g Mustard Seeds
- 20 g Fennel Seeds
- 20 g Fenugreek Seeds
- 4 g Nigella Seeds
- 20 g Turmeric Powder
- 20 g Red Chilli Powder
- 3 cups Mustard Oil
Instructions
Wash the raw mangoes and wipe them well.
Cut the mangoes into small pieces.
Spread the mango pieces on a kitchen towel and let them dry for 3-4 hours.
Add mustard seeds, fennel seeds, fenugreek seeds and nigella seeds in a blender and blend to make coarse powder.
Heat mustard oil until it starts to fumes.
Remove the oil from heat and let it cool completely.
Mix all the ingredients except the oil in a bowl.
Transfer the pickle in clean glass jar and pour the cooled oil on top.
Cover the mouth of the jar with muslin cloth.
Keep the jars in strong sun for 3-4 days.
Close the lids of the jar and store the pickle for upto a year.
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