Punjabi Mango Pickle
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Punjabi Mango Pickle, or 'Aam Ka Achar,' is the definitive king of Indian condiments, characterized by its bold mustard oil base and chunky spices. This recipe features raw, tart green mangoes cut into large wedges and seasoned with a potent mix of fennel, nigella seeds, and split mustard seeds. The mangoes are cured in the sun, allowing the oil and spices to slowly mature into a magnifique savory and tangy preserve. It represents the heart of Punjabi lunch culture, adding a punch of flavor to every simple meal. The pickle is dense with oil and spices, ensuring a professional-grade long shelf life and an intense aroma. Best served with Aloo Paratha, Curd Rice, or a simple Dal Chawal for a professional magnifique tang.
Ingredients
Cooking Instructions
Tips & Secrets
- Using split mustard seeds (Rai Kuria) is mandatory; it provides the signature professional-grade texture and tang of Punjabi pickles.
- Ensuring the mangoes are completely submerged in mustard oil is the absolute secret to a professional-grade shelf life of over a year.
- Always use a clean, dry spoon to remove pickle from the jar specifically to avoid any professional-grade fungal growth.
Nutritional Information(Per 1 tbsp (20g))
65 kcal
0g
6g
4g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.