Mango Pickle Recipe | Aam Er Achaar | How To Make Mango Pickle Without Sun Drying

Wash and peel the raw mangoes, then cut them into small pieces.

In a large bowl, combine the mango pieces with salt, turmeric powder, and red chili powder.

Mix well and let the mango sit for about 30 minutes to release moisture.

In a pan, heat mustard oil over medium heat until it starts to smoke, then let it cool slightly.

Add fennel seeds, kalonji, and cumin seeds to the hot oil and sauté for a minute until fragrant.

Stir in the asafoetida and fenugreek seeds, cooking for another minute.

Pour the tempered oil mixture over the mango and spice mixture.

Add sugar and vinegar, mixing thoroughly to combine all ingredients.

Transfer the mixture to a clean, dry jar, ensuring there is enough oil to cover the mango pieces.

Seal the jar tightly and let it sit in a sunny spot for about 5-7 days, shaking it gently each day.

Taste the pickle after a week; adjust seasoning if necessary.

Store the pickle in a cool, dark place for up to a year.

Spice Level:

Dietary

Allergens