Instant Mango Pickle Recipe | Aam ka Achar | Summer Special

The word Achar brings back so many childhood memories to us. Gone back to the days, when my Mom and Dadi used to make Achar for us and I used to eat kacchi kairi with salt and red chili. Ah, those were amazing days.

Kacche Aam ka Achar or Raw mango pickle is one thing, which you will find in almost every household in India. Achar is made by “n” number of methods. Every Mom, Grand Mom, Aunt, Nani have their own way of making achar and every achar tastes different πŸ˜‰ I don’t understand how the taste of achar varies from person to person, but it does.

I absolutely love “Meri Maa ke haath ka achar”. Its tangy, juicy, spicy and every time I eat it, the word – Aaaaah comes from my mouth. Its that YUM! πŸ˜€ My mom makes small quantity of this achar as it tastes yumm when eaten fresh. You can make more and store in Achar Jars.

Since Summer is here and Kacchi Kairi/ Raw Mango is available in the market, I thought why not share this easy recipe of making Aam ka Achar at home. This is my Mom’s recipe and its the *Instant Aam Ka Achar*, you can eat this achar the very next day. With very few and simple ingredients, anyone can make it and enjoy it with you favorite Parathas, Mathri or you can even put the Achar masala in your Bhel πŸ˜›

Let’s get started!

Print Recipe
Aam ka Achar
Course side dish
Cuisine indian
Prep Time 20 minutes
Servings
portion
Ingredients
  • 250 gms Kacchi Kairi / 2-3 in numbers (Big/Medium ones)
  • 1/2 teaspoon Turmeric Powder
  • 4 - 5 teaspoons Chili Powder Red
  • 1/4 teaspoon Hing
  • 4 - 5 teaspoons Fennel seedsSauf (crushed)
  • 2 - 3 teaspoons Yellow Mustard seeds Sarson (Crushed)
  • 2 teaspoons salt or taste
  • 1 tablespoon Vinegar
  • 3/4 cup Mustard Oil
Course side dish
Cuisine indian
Prep Time 20 minutes
Servings
portion
Ingredients
  • 250 gms Kacchi Kairi / 2-3 in numbers (Big/Medium ones)
  • 1/2 teaspoon Turmeric Powder
  • 4 - 5 teaspoons Chili Powder Red
  • 1/4 teaspoon Hing
  • 4 - 5 teaspoons Fennel seedsSauf (crushed)
  • 2 - 3 teaspoons Yellow Mustard seeds Sarson (Crushed)
  • 2 teaspoons salt or taste
  • 1 tablespoon Vinegar
  • 3/4 cup Mustard Oil
Instructions
  1. Rinse and wipe the raw mangoes well with a kitchen towel. Peel the skin off. Chop them in dices.
  2. Put the chopped mangoes in a bowl.
  3. Now to the same bowl, add all the spices and salt except oil and vinegar.
  4. Toss it and mix well so that the spices uniformly coat the mango pieces.
  5. Add vinegar and oil. Give it a toss.
  6. Store it in a achar barni or glass jar.
  7. You can eat this the very next day. No need to keep it under the sun.
  8. Enjoy it with parathas or mathri.
Recipe Notes

Notes :

  1. Always remember there should be no water or moisture in your jar in which you will keep the mango pickle. The jar has to be clean. you can sterilize the jar if you want.
  2. Always remember to keep the oil floating above the pickle.

Happy Cooking! Happy Summer!

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