Aam Ka Kucha Achar Recipe | Aam Adrak Mirch Ka Achar Recipe | How to make Mango Pickle – Step By Step with Images and Video.
Craving something spicy, tangy, and bursting with traditional flavor? Try this Aam Ka Kacha Achar—a raw mango pickle that’s a staple in Indian kitchens during the summer. Made with crisp green mangoes, fiery green chilies, fresh ginger, and a bold mix of aromatic spices, this pickle brings that nostalgic, homemade magic straight to your plate.
Whether you pair it with hot parathas, simple dal-chawal, or even enjoy a spoonful on its own, this achar is sure to elevate any meal. The best part? It’s super easy to make and doesn’t require sun-drying for days.
In this recipe, I’ll show you how to prepare this delicious mango pickle step by step using simple ingredients and traditional methods.
Let’s get started and bring those tangy flavors to life!
Ingredients of Aam Ka Kucha Achar Recipe
Aam Ka Kucha Achar Recipe Video
Aam Ka Kucha Achar Recipe | Aam Adrak Mirch Ka Achar Recipe | How to make Mango Pickle
Materials
- Raw Mango – 3 pcs
- Ginger – 70 gm
- Green Chilli – 100 gm
- Fennel Seeds – 3 tbsp
- Mustard Seeds – 1 tbsp
- Yellow Mustard – 3 tbsp
- Fenugreek – 1 tsp
- Coriander – 1 tbsp
- Cumin – 1 tbsp
- Turmeric – 1 tsp
- Kashmiri Red Chilli Powder – 1 tbsp
- Asafoetida – 1/2 tsp
- Nigella Seeds – 1 tsp
- Mustard Oil – 3/4 cup
- Lemon Juice – 3 tbsp
Instructions
- Chop the Ingredients – Start by taking 2 raw green mangoes, 70 grams of ginger, and 100 grams of green chilies. Wash them thoroughly, dry them completely, and then chop them into small pieces.
- Finely Mince – Use a crusher or manual chopper to finely chop the mango, ginger, and green chilies into coarse bits. Set them aside in a large mixing bowl.
- Dry Roast the Whole Spices – Heat a pan and add 3 tablespoons of fennel seeds, 1 tablespoon of mustard seeds, 3 tablespoons of yellow mustard seeds, 1 teaspoon of fenugreek seeds, 1 tablespoon of coriander seeds, and 1 tablespoon of cumin seeds. Dry roast the spices on medium heat until aromatic, then turn off the flame and allow them to cool.
- Prepare the Masala – Once the spices are cool, transfer them to a grinder jar. Add 1 teaspoon of turmeric powder, 1 tablespoon of Kashmiri red chili powder, ½ teaspoon of asafoetida (hing), 1 teaspoon of black salt, and 1 tablespoon of regular salt. Grind the mix into a coarse powder.
- Add Nigella Seeds – Add 1 tablespoon of nigella seeds (kalonji) to the ground masala and mix well.
- Heat the Oil – In a pan, heat ¾ cup of mustard oil until it reaches its smoking point. Turn off the flame and allow the oil to cool slightly.
- Mix the Pickle – Add the prepared achar masala to the chopped mango, ginger, and green chili mixture. Mix thoroughly to coat everything well with the spices.
- Add Lemon Juice – Squeeze in 3 tablespoons of fresh lemon juice and give it a good mix.
- Pour in the Oil – Once the oil is warm (not too hot), pour it over the pickle mixture and mix again until everything is well combined.
- Store Properly – Transfer the pickle to a clean, dry, airtight glass jar. Let it rest for at least a day to develop flavor.
- Your tangy and spicy Aam Ka Kacha Achar is now ready to enjoy with parathas, dal-chawal, or your favorite meals! 🌶️🥭✨
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Aam Ka Kucha Achar Recipe – Step By Step
1: Chop the Ingredients – Start by taking 2 raw green mangoes, 70 grams of ginger, and 100 grams of green chilies. Wash them thoroughly, dry them completely, and then chop them into small pieces.
2: Finely Mince – Use a crusher or manual chopper to finely chop the mango, ginger, and green chilies into coarse bits. Set them aside in a large mixing bowl.
3: Dry Roast the Whole Spices – Heat a pan and add 3 tablespoons of fennel seeds, 1 tablespoon of mustard seeds, 3 tablespoons of yellow mustard seeds, 1 teaspoon of fenugreek seeds, 1 tablespoon of coriander seeds, and 1 tablespoon of cumin seeds. Dry roast the spices on medium heat until aromatic, then turn off the flame and allow them to cool.
4: Prepare the Masala – Once the spices are cool, transfer them to a grinder jar. Add 1 teaspoon of turmeric powder, 1 tablespoon of Kashmiri red chili powder, ½ teaspoon of asafoetida (hing), 1 teaspoon of black salt, and 1 tablespoon of regular salt. Grind the mix into a coarse powder.
5: Add Nigella Seeds – Add 1 tablespoon of nigella seeds (kalonji) to the ground masala and mix well.
6: Heat the Oil – In a pan, heat ¾ cup of mustard oil until it reaches its smoking point. Turn off the flame and allow the oil to cool slightly.
7: Mix the Pickle – Add the prepared achar masala to the chopped mango, ginger, and green chili mixture. Mix thoroughly to coat everything well with the spices.
8: Add Lemon Juice – Squeeze in 3 tablespoons of fresh lemon juice and give it a good mix.
9: Pour in the Oil – Once the oil is warm (not too hot), pour it over the pickle mixture and mix again until everything is well combined.
10: Store Properly – Transfer the pickle to a clean, dry, airtight glass jar. Let it rest for at least a day to develop flavor.
11: Your tangy and spicy Aam Ka Kacha Achar is now ready to enjoy with parathas, dal-chawal, or your favorite meals! 🌶️🥭✨
