Aam ka Achaar Recipe: As soon as the summer season begins, the aroma of mango pickle starts spreading in every house. In the times of our grandmothers, this season was known for making special pickles. In the old times, there were neither refrigerators nor the trend of buying pickles from the market. Women used to make pickles with their own hands that would last the whole year, which were amazing in taste and did not spoil for a year. They used to say that making pickles is not a quick job, it requires patience, cleanliness, and the right method. The day the pickle was made was special - the whole house would start smelling. Spices were ground, oil was heated in the sun and then the pickle was prepared with great love. This was the reason that the pickle was deep in taste and connected to the heart.

If you also want to make such a pickle that does not spoil for a long time and enhances the taste of every meal, then definitely try this grandmother-nani-style mango pickle. With this recipe, you can easily make this pickle at home.

Essential Ingredients
Raw mangoes – 1 kg (cut into small pieces)
Mustard oil – about 1.5 to 2 bowls, which has been heated in the sun beforehand
Salt – according to taste or about 100 grams
Turmeric – 2 tablespoons
Red chili powder – 3 tablespoons
Fennel seeds – 3 tablespoons
Fenugreek seeds – 2 tablespoons
Nigella seeds – 1 tablespoon
Asafoetida – half a teaspoon
Mustard seeds (coarsely ground) – 3 tablespoons

The step-by-step process of making pickles is as follows
1. First of all, wash the mangoes thoroughly and wipe each piece with a cloth. Then spread them on a plate and dry them in bright sunlight for 2-3 days. This is the most important step so that there is no moisture left in the mangoes.
2. Now prepare all the spices – coarsely grind fennel, fenugreek, and mustard seeds so that their flavoring juice dissolves well in the pickle.
3. Take a clean and big vessel. Put dry mango pieces in it and add turmeric, salt, red chili, nigella seeds, asafoetida, and other dry spices and mix well.

4. Now add cold mustard oil heated in the sun beforehand. Remember- there should be enough oil to cover all the mango pieces.

5. Fill this mixture in a glass jar or ceramic vessel. Pour some more oil on top so that the pickle remains protected from air.

6. Keep this pickle in the sun for 5-6 days and keep stirring it every other day with a clean dry spoon.

Tips to prevent the pickle from spoiling for a long time

Everything should be absolutely dry and clean- like mango, spices, vessel, spoon. Do not use a wet or dirty spoon while taking out the pickle. If you feel that the oil is getting less, then you can add more warm mustard oil on top. Pickle is best kept in a glass bottle or ceramic jar.

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