Unlock the Secret to Authentic Rajasthani Aam Ka Achar at Home

Image Source: Youtube

If you love Indian food, you probably know how much a good mango pickle can add to a meal. Rajasthani mango pickle, or “aam ka achar,” is especially popular for its bold flavors and satisfying tang. Here’s a straightforward way to make it at home, just like it’s done in Rajasthan.

Key Highlights:

Pick the Right Mangoes: Start with firm, raw green mangoes. Wash and dry them thoroughly, then cut them into small pieces. It’s important to keep everything as dry as possible to help the pickle last longer.
Gather Your Spices: The classic Rajasthani taste comes from a mix of mustard seeds, fenugreek seeds, fennel seeds, nigella seeds (kalonji), red chili powder, turmeric, asafoetida (hing), and salt. Some people like to add a little jaggery or a few cloves for extra flavor.
Prepare the Spices: Lightly roast the whole spices to bring out their aroma, then crush or grind them coarsely.
Mix with Mango: Combine the mango pieces with the ground spices, salt, and turmeric. Let this mixture sit for a couple of hours. This helps draw out some moisture from the mango.
Add Oil: Heat mustard oil until it just starts to smoke, then let it cool a bit. Pour the oil over the mango and spice mixture, making sure everything is well coated.
Store and Wait: Put the mixture into a clean, dry glass jar. Keep the jar in a cool, dark place for about a week, shaking it gently every day to mix things up. The flavors will deepen over time.
Enjoy: After a week or so, your pickle should be ready. It goes great with roti, rice, or even as a tangy side to snacks.

Making your own Rajasthani mango pickle is rewarding and not as tricky as it might seem. With a little patience, you’ll have a homemade pickle that’s full of flavor and perfect for sharing.

Source: Your Everyday Cook, Indian Healthy Recipes, Yummy Tummy Aarthi