src='' type='text/javascript'/>

Sunday, May 3, 2015



As I said ,Summer is right time to pikcling especially Raw Mango,

Pickling is very common across Indian sub continent countries such as India,Pakistan,Bangladesh,Nepal,Sri Lanka,Maldives.

This recipe is for Punjabhi style -North Indian Aam Ki Achar ,Pretty simple to make just add the spices in natural fermentation process,This way you can extend shelf life of any vegetable 

and ready food available in your Kitchen Almarah 


(cup measurement, 1 cup = 250 ml)

5-6 small or medium sized raw mangoes

Spices list 

1.5 tbsp split fenugreek seeds/methi dana(Corsely ground)
1.5 to 2 tbsp split mustard seeds/rai dana (optional)
2 tbsp fennel seed whole or coarsely ground (Saumph)
1.5 tbsp nigella seeds/kalonji
1 or 1.5 tbsp turmeric/haldi
1.5 to 2 tbsp red chili powder/lal mirch powder
salt as required

Mustard oil as required(1/2 to 1 inch above the mango pieces mixture)


rinse and wipe dry the mangoes.

dice the mangoes in small size pieces . discard the seeds.

Keep them aside in dry place 

mix all the spices, spice powders and salt  listed above  with the diced mangoes.

mix well so that the spices get evenly coated on the mangoes.

keep this spiced mango mixture in sunlight for 3-4 days.

cover with a thin muslin to protect from dust.

After 3-4 days, Transfer the mangoes mixture  to a jar.

Warm the mustard oil ,Add mustard seeds and Dry chilli 

pour  mustard oil till it just about covers the rim of the mangoes up to ½ inch or 1 inch.
stir and mix well.

Store the pickle in a dry and cool place for 3-4 days.

After 3-4 days you can start having the mango pickle.

Serve the mango pickle with your dal-rice, curd-rice, parathas & veggie dishes.


1. you can choose to add more red chili powder if you want a spicy and hot pickle.
2. keep the jar and the plates everything clean and dry,Any moisture presence in the Jar will spoil the Pickle 

3.Those who are residing in poor sun light countries may adopt this method 

you can make the mango pickle without sun. just mix everything and pour the mixed mango-spice powders in a jar. 
in this case you heat the mustard oil till it start smoking and then when it become cool,

 you add it to the spiced mango pieces. cover with a 1 inch layer of mustard oil. 
always keep the mango pickle covered with a layer of mustard oil. 

store mango pickle in a dry place for 2-3 days. but there will be moisture in the mango pieces as they are not dried in sun.