If you’re from Karachi, you already know how much we love mango pickle – or “aam ka achaar”! That strong smell, spicy flavor, and mustard oil magic is something that reminds us of our ammi or dadi’s kitchen. In this post, I’ll show you how to make homemade mango pickle with mustard oil, Karachi-style – in a very easy way!
🧄 Why We Use Mustard Oil
Mustard oil (sarson ka tel) is the main secret of a good mango pickle.
It gives:
- A strong, spicy smell
- That real desi taste
- Long shelf life – your pickle can stay fresh for months!
📋 Ingredients You Need
| Item | Quantity |
|---|---|
| Raw mangoes (green, medium) | 1 kg |
| Mustard oil (sarson ka tel) | 500 ml |
| Fennel seeds (saunf) | 2 tbsp |
| Nigella seeds (kalonji) | 2 tbsp |
| Fenugreek seeds (methi dana) | 1 tbsp |
| Red chili powder | 2 tbsp (as you like) |
| Turmeric powder (haldi) | 1 tbsp |
| Salt | 3 tbsp |
| Mustard seeds (rai) | 1 tbsp |
| Asafoetida (hing, optional) | ½ tsp |
| Vinegar (optional) | 2 tbsp |
🥣 Easy Step-by-Step Recipe
✅ Step 1: Prepare the Mango
- Wash mangoes well and dry them fully.
- Cut into small pieces (with skin), throw away the seeds.
- Add salt and turmeric, mix well, and leave for 2 days. This will remove water from mangoes.
✅ Step 2: Roast Spices
- Roast fennel, kalonji, methi, and mustard seeds for 1-2 minutes.
- Crush them coarsely (not too fine).
✅ Step 3: Heat the Oil
- Heat mustard oil until it starts to smoke.
- Then turn off the heat and let it cool.
✅ Step 4: Mix Everything
- In a big bowl, add mangoes, roasted spices, chili powder, hing, and salt.
- Pour in the warm mustard oil.
- Mix everything well.
✅ Step 5: Store the Pickle
- Put the pickle in a glass jar.
- Add more oil on top (to cover the mango pieces).
- Close the lid tightly.
- Keep it in sunlight for 5 to 7 days. Shake the jar every day.
