Homemade Mango Pickles with Traditional Punjabi Recipes
Nothing beats the tang of real, homemade mango pickle. I make these using my dadi's age-old recipes, fresh raw mangoes, and pure cold-pressed mustard oil. No preservatives, just pure flavor.
My special Aam Chana pickle, a true Punjabi classic. It has the perfect tangy kick from raw mangoes and a wonderful texture from the chickpeas, all mixed in pure mustard oil with my secret blend of spices.
A close-up of my classic Kacchi Keri pickle in the making. You can see the fresh, green mango chunks getting coated in my homemade masala mix. This is pure, simple, and delicious homemade achaar.
This Ambi Hari Mirchi pickle is a new favorite. It combines the tang of raw mango (ambi) with the mild heat of green chilies. It has become a bestseller for its unique spicy and sour flavour.
A bowl of my traditional Punjabi mango pickle. This is a classic recipe with whole spices and dried red chilies, giving it a rich and authentic taste. It is made without any preservatives, just like at home.
This is where it all begins. I hand-cut fresh, raw mangoes for each batch of pickle. Using traditional tools like this 'sarota' ensures the pieces are the perfect size, just like my dadi used to make.
About Mango Pickles (Aam ka Achaar)
The biggest difference you will notice is the texture. Most store-bought jars are swimming in oil, but mine is what I call 'latpata'. It is generously coated in freshly ground masalas and mustard oil, but without that heavy, greasy layer. When you open a jar, you get the actual spice and mango flavor, not just a mouthful of oil.
How I Make My Achaar
Making pickle is my happy place. It starts with hand-cutting fresh, raw mangoes using a traditional sarota, just like my dadi used to. There are no shortcuts here. I use real, simple ingredients: freshly ground fennel, fenugreek, and nigella seeds, all mixed with high-quality kacchi ghani mustard oil.
My Mango Pickle Varieties
- Classic Punjabi Mango: This is the base recipe. Bone-in mango chunks marinated in a masala-rich base. It is the one that started it all.
- Aam Chana: A personal favorite that combines the tang of raw mango with the nutty texture of soaked chickpeas. It adds a lovely bite to every spoonful.
- Ambi Hari Mirchi: A bestseller for those who like a little kick. It balances the sourness of raw mango with the mild heat of fresh green chilies.
A Few Tips for Longevity
Because I do not use artificial preservatives or vinegar, these pickles rely on salt, oil, and spices for preservation. Please ensure you always use a clean, moisture-free spoon when serving. A little care goes a long way in keeping the flavors fresh for months. I pack these in vacuum-sealed, leak-proof pouches to ensure they reach your kitchen safely, whether you are in Delhi, NCR, or anywhere else across India.
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