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Aam ka Achaar

A Punjabi style Mango Pickle with whole spices
Recipe By : Niru Gupta
Type: Condiments Cooking Time: 30 minutes after mangoes are cut


  • 2 1/2 kg raw mangoes, washed and wiped clean, then cut into desired sized pieces
  • Mix together:
  •   cup (100 g) methi dana (fenugreek seeds)  
  • 2/3  cup (50 g) moti kuti lal mirch (coarsely ground red pepper)
  •   cup (60 g) kalonji (onion seeds)
  • 1 cup (100 g)  saunf  (fennel seeds)
  • 2 tbsp sabut kali mirch (peppercorns)
  • 2/3 cup (50 g) pissi haldi (turmeric)
  • 1   cups (300 g) salt
  • 1   kg  sarson ka tel (mustard oil)


  • Add about half a cup of oil into the spice mixture, and mix well.
  • Sprinkle a little of this mixture into the jar. Take some of the mangoes, put them in the spice mixture and rub well to coat the mangoes and put the mangoes in a layer over the mixture. Cover this layer with some more of the spice mixture. Repeat till all the mangoes and the spices are used up, ending with the spice mixture (put whatever is left).

  • Add the rest of the oil to cover the contents of the jar, adding more if the contents are not covered. Sun for about a week, then store. By now, you can eat it, though it will get more tender in a month.


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