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Achar Recipe

Indian · Condiment · 25 min total

Achar is a spicy, tangy Indian pickle made with raw mangoes and a blend of aromatic spices. This recipe yields a traditional North Indian-style achar that matures over a few days for deep flavor.

Ingredients

• 3 large raw green mangoes (about 1.5 lbs), washed and dried
• 3 tablespoons salt
• 2 tablespoons yellow mustard seeds, coarsely ground
• 2 tablespoons fennel seeds, coarsely ground
• 1 tablespoon fenugreek seeds, coarsely ground
• 1 tablespoon cumin seeds, coarsely ground
• 1 tablespoon nigella seeds (kalonji)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 cup mustard oil (or vegetable oil)
• 1 tablespoon vinegar (optional, for extra tang)

Instructions

1. Cut the mangoes into 1-inch cubes (with skin and seed removed). Place in a large glass or ceramic bowl. Add salt and toss well. Cover and let sit for 2-3 hours, or overnight, until the mangoes release water.
2. Drain the water from the mangoes (do not rinse). Spread the mango pieces on a clean cloth or paper towel and pat dry thoroughly.
3. In a small dry pan over low heat, lightly toast the mustard seeds, fennel seeds, fenugreek seeds, cumin seeds, and nigella seeds until fragrant (about 1 minute). Let cool, then grind coarsely using a mortar and pestle or spice grinder.
4. In a bowl, mix the ground spices with turmeric powder and red chili powder.
5. Heat the mustard oil in a small pan until it reaches smoking point (about 350°F). Remove from heat and let cool slightly (to warm, not hot).
6. In a large mixing bowl, combine the dried mango pieces, spice mixture, and warm oil. Add vinegar if using. Mix well.
7. Transfer the pickle to a clean, dry glass jar. Press down to remove air pockets. Cover with a tight lid and place in a sunny spot (or warm place) for 2-3 days, shaking the jar once a day. The pickle will develop flavor as it matures.
8. After 3 days, store in a cool, dark place. The achar is ready to eat immediately but tastes better after a week.

Tips

• Use raw, unripe mangoes for best texture and sourness.
• Ensure all utensils and jars are completely dry to prevent spoilage.
• Store in the refrigerator after opening for longer shelf life.
• Serve as a side with Indian meals like dal chawal or parathas.

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