With raw mangoes flooding markets across Kolkata, it’s the perfect time to prepare the much-loved Bengali-style green mango pickle, or aam’er achar. Known for its bold flavors and long shelf life, this seasonal delicacy pairs beautifully with everyday meals like dal-rice or paratha.
The process begins with selecting the right mangoes. Popular raw varieties such as Himsagar mango, Langra mango, and Amrapali mango are ideal. Choose firm, deep green mangoes without any signs of ripening.
After thoroughly washing and drying the mangoes, they should be cut into medium-sized pieces, preferably with the peel intact to maintain firmness. The pieces are then sun-dried for a few hours to remove excess moisture—an essential step for preventing spoilage.
Next comes marination. Mix the mango pieces with salt and turmeric and leave them overnight. This is followed by another round of sun drying, which enhances texture and longevity.
Once ready, the mangoes are blended with a mix of traditional spices—red chilli powder, mustard seeds, fennel, fenugreek, and nigella seeds—ensuring every piece is well coated. Meanwhile, mustard oil is heated until it reaches its smoking point, then cooled slightly to remove its raw smell.
The warm oil is poured over the spiced mango mixture, which is then transferred into clean, dry glass or earthen jars. Ensuring a layer of oil covers the pickle is crucial to preserve it.
Finally, the jars are placed in direct sunlight for about a week. Regular stirring helps the pickle cure evenly. Within days, the achar develops its signature tangy-spicy flavour, reaching peak taste in one to two weeks.
Summer Special: How to Make Traditional Bengali Aam’er Achar at Home
