To begin making the Aam Ka Achaar Recipe (Spicy Raw Mango Pickle), wash the mangoes and dry them completely making sure there is no moisture or dust. Make sure your knife and the platform you use for cutting the mangoes is clean and moisture free. Cut the mangoes in half, deseed and further cut them into one inch cubes.
This version of mango pickles (aam ka achaar) is from the northern state of Uttar Pradesh and is often eaten with stuffed parathas bread and yogurt.
Ingredients in Aam Ka Achaar Recipe: This Punjabi style mango pickle is made with raw mango and whole spices and then stored in mustard oil. While cooking the pickle, oil is used in a generous amount so the mangoes are fully softened.
Learn how to make Punjabi aam ka achar. To make aam ka achar, combine the mangoes, turmeric powder and 2 tbsp of salt and toss well. Place the mangoes on a sieve, cover with a muslin cloth and place under the sun for 4 to 6 hours. Combine the rest of the ingredients in a bowl and mix well. Add the mangoes and toss well.