on May 22, 2019, Updated Jul 14, 2024 Every year, I wait for the summers as it gets the bounty of stone fruits with it. Mangoes are my fav of the lot and I make sure to use them to the max. This year, we moved to our new house and there is a huge Mango tree in the backyard. The branches are touching the ground from the weight of the plump green mangoes and I couldn’t resist to pick a few to pickle, the rest have been left to ripen. After making large batches of Chunda and Hing ka Achar, I made a small batch of my mom’s Rajasthani Aam ka Achar. This Rajasthani Mango Pickle is a breeze to make once you have the mangoes cut and dried. Mix all the spices mentioned, heat mustard oil until it starts to fume, cool it down and mix everything together, that’s it. I am still wondering why I always thought that pickling is a complicated and tough process. Ok, you don’t have to think it that way anymore. Follow this simple recipe and make the best ever Rajasthani Aam ka Achar. You might also like Green Chilli Pickle
