Kachche Aam ka achaar recipe | Aam ka achaar (Bihari style) | Spicy Raw Mango Pickle recipe (described in English)

Kachche Aam ka achaar recipe | Aam ka achaar (Bihari style) | Spicy Raw Mango Pickle recipe (described in English language) prepared with simple step-by-step pictures.

Kachche Aam ka achaar is an authentic Indian homemade mango pickle recipe made of raw mangoes (kachche aam), selected Indian spices, and mustard oil. This achaar is the perfect accompaniment to any Indian meal and can also be used as a dip or spread.

For making this mango pickle recipe, first, choose the perfect mangoes, choose completely green and hard raw mangoes which make a crunching sound while cutting. Wash the mangoes, and wipe them with a dry towel. Cut the mangoes, remove the mango seeds, cut them into cubes, and spread them on a plate until dry up mangoes’ initial moisture. Then marinate the mangoes with salt & turmeric overnight to release the mangoes’ own water. Then again marinated the mangoes with a mixture of dry roasted ground spices,hing, mustard oil, a few more whole spices & red chilli powder. Put the marinated mangoes into a glass jar, put them in sunlight until spices are infused into the mangoes, and make the mangoes soft and juicy and get them ready to eat.

In Hindi, raw mangoes are called Kachche aam or Kachcha aam, and Achaar is a Hindi name for any Indian pickle, so, in India, this mango pickle is popular as Kachche aam ka achaar. This mango pickle is very popular in Bihar as made in every Bihari household during the raw mango season (mainly early summer in India). I learned to make this mango pickle recipe from one of my Bihari house helpers, Reena. Special thanks to Reena for such an amazing mango pickle recipe.

The recipe is easy to follow and can be customized to suit your taste preferences. Making your own Aam ka achaar at home is not only satisfying, but this homemade mango pickle also ensures that you are using fresh and high-quality ingredients. This mango pickle is also healthy and hygienic at the same time. So, let’s get started and learn how to make this mouth-watering pickle!

Aam ka achaar | Kachche Aam ka achaar recipe (Bihari style) | Spicy Raw Mango Pickle recipe (described in English)

Recipe by Moumita PaulCourse: Condiment, AchaarCuisine: Bihari, IndianDifficulty: Easy

Servings

35-40

servings

Prep time

20

minutes

minutes

Calories

300

kcal

Aam ka achaar is an authentic Indian homemade mango pickle recipe made of raw mangoes (kachche aam), simple Indian spices, and mustard oil. This spicy tangy mango pickle is the perfect accompaniment to any Indian meal and can also be used as a dip or spread.

Ingredients of Kachche aam ka achaar

• 650 g Raw Mangoes (Green Mangoes / Kachcha aam)

• 1/2 cup Mustard oil

• 1 teaspoon Turmeric powder (Haldi powder)

• 1+1/4 teaspoon Salt (Namak)

• 1/2 teaspoon Fenugreek seeds (Methi dana)

• 2 tablespoons Mustard seeds (Rai)

• 1+1/2 tablespoons Cumin seeds (Jeera)

• 1 tablespoon Fennel seeds (Saunf)

• 8 Dry Red Chillies (Sukhi mirch)

• 1/2 tsp Nigella seeds (Kalonji)

• 1 tsp Carom seeds (Ajwain)

• 1 tsp Dry Mango powder (Amchur)

• 1/4 tsp Asafoetida (Hing)

• 1 teaspoon Red Chili powder (Lal mirch powder)

• 1/2 teaspoon Kashmiri Red Chilli powder (Kashmiri lal mirch powder)

• 2 tsp Black salt (Kala namak)

How to make Kachche Aam ka achaar recipe (Bihari style spicy raw mango pickle)

• For making this mango pickle, first, wash the mangoes (completely green and hard raw mangoes), pat them dry, and chop the mangoes into small pieces (by removing the mango seeds. 
• Then in a mixing bowl, combine the chopped mango pieces with 1 tsp turmeric and 1+1/4 tsp salt, mix well, cover the bowl, and leave it overnight or for 8-10 hours.
• In a small pan, dry roast the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, and dry red chillies until they turn slightly brown and fragrant. Completely cool it down.
• Coarsely grind the roasted seeds using a spice grinder or mortar and pestle.
• Then combine the mango pieces with freshly ground spice powder, red chili powder, Kashmiri red chilli powder, hing, black salt, amchur powder, nigella seeds, carom seeds, and salt. Mix well to coat the mangoes evenly with the spices.
• Heat the mustard oil in a pan until it starts smoking. Turn off the heat and let it cool for a few minutes.
• Pour the cooled mustard oil over the mango-spice mixture and mix well.
• Transfer the mixture into a clean and dry glass jar.
• Cover the jar with a lid and keep it in a warm place or sunlight for 2-3 days, stirring it once or twice a day. After 2-3 days, the pickle will be ready to eat. But for the best result wait till mangoes get soft.
• To store the pickle, keep the jar in the sunlight as long as possible to get the best result. Or just keep it at room temperature. But do not put a wet hand or wet spoon into the mango pickle for its long life.

Notes

• Do not grind the roasted spices to make a fine powder, can make the pickle bitter for using mustard and fenugreek seeds.
• Aamchur powder (dry mango powder) and black salt will enhance the taste and flavor of this mango pickle so do not skip these two ingredients.
• Hing is good to digest food, so used in Indian pickles for good digestion and enhances the taste and flavor of a pickle as well.
• Choose completely green and hard raw mangoes which make a crunching sound while cutting perfect for making any mango pickle recipe.

How to make Kachche Aam ka achaar (Bihari style spicy raw mango pickle)

• For making this mango pickle, first, wash the mangoes (completely green and hard raw mangoes), pat them dry, and chop the mangoes into small pieces (by removing the mango seeds). As shown in the picture below.

• Spread the mango cubes on a plate until the moisture of the mangoes gets dry.

• Then in a mixing bowl, combine the chopped mangoes with 1 tsp turmeric and 1+1/4 tsp salt, and mix well. Cover the bowl, and leave it overnight or for 8-10 hours until mangoes release their own water.

• In a small pan, dry roast the spices (fenugreek seeds, mustard seeds, cumin seeds, fennel seeds & dry red chillies) until the spices turn slightly brown and release the aroma.

• Coarsely grind the roasted seeds using a spice grinder or mortar and pestle.

• Then combine the mangoes with freshly ground spice powder, red chili powder, Kashmiri red chilli powder, hing, black salt, amchur powder, nigella seeds, carom seeds, and salt.
• Mix well to coat the mangoes evenly with the spices.

• Heat the mustard oil in a pan until it starts smoking. Turn off the heat and let it cool for a few minutes.

• Pour the cooled mustard oil over the mango-spice mixture and mix well.

• Transfer the mixture into a clean and dry glass jar.

• Cover the jar with a lid and keep it in a warm place or sunlight for 2-3 days.
• Stirring it once or twice a day. After 2-3 days, the pickle will be ready to eat.
• But for the best result wait till mangoes get soft.

• To store this mango pickle, keep this mango pickle jar in the sunlight as long as possible to get the best result. Or just keep it at room temperature.
• But do not put a wet hand or wet spoon into this mango pickle jar for the long life of this mango pickle.

Enjoy this homemade Aam ka achaar with your favorite meals!

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Few more raw mango recipes –

Bengali style raw mango chutney

Raw Mango daal recipe

Aam tel (Raw mango oil pickle)

Aam Kasundi recipe – Bengali raw mango mustard sauce