Mango Pickles (Aap ko Achar)
Mango pickles are a traditional condiment made from raw, unripe green mangoes preserved in a blend of spices, salt, and oil. They are popular worldwide for their tangy, spicy, and sometimes sweet flavor profiles, serving as a staple accompaniment to meals like parathas or with rice.
Each household in Nepal has its own unique recipe, passed down through generations, making mango pickle a deeply personal and cherished part of family traditions.
30min
Easy
Not spicy
Ingredients
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Directions
Sterilize glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Grind the mustard seeds and fenugreek seeds.
Rinse and dry the raw mangoes and let them dry naturally.
Cut the mangoes into small pieces and remove the seeds. No need to peel them. Place them in a bowl.
Add the mustard seeds and fenugreek seeds. Then add the fennel seeds, nigella seeds, red chili powder, turmeric powder, and coarse salt.
Using a wooden spoon, mix well.
Add 20% of mustard oil and mix well.
Use a spoon to put all the pickle mixture into a jar.
Cover the jar and leave it in the sun for 3 to 4 days. In the evening, open the lid and stir the contents. Leave the jar inside overnight in a cool, dry place. In the morning, return it to the sun.
After 3 to 4 days, add the rest of mustard oil and mix well. All the mango pieces should be surrounded by oil.
Close the jar with a lid and store the pickles in a cool, dry place.
Ready. Enjoy! Enjoy these pickles with dal baht or other dishes.
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