Mango and Nigella Seed Pickle | Aam Ki Kalonji | Mango Pickle | Sweet & Sour Mango Pickle | How to Make Mango Pickle | Mango Pickle Recipe | Homemade Mango Pickle |

 

Mango and Nigella Seed Pickle | Aam Ki Kalonji | Mango Pickle | Sweet & Sour Mango Pickle | How to Make Mango Pickle | Mango Pickle Recipe | Homemade Mango Pickle | Aam ki Kalonji (Mango and Nigella Seed Pickle) Recipe: Here is a classic recipe for 'Aam ki Kalonji' (also known as 'Mango Kalonji Pickle' or 'Kalonji-style Mango Pickle'). This is a popular North Indian mango pickle characterized by the distinct flavor of kalonji (nigella seeds). This pickle is tangy, spicy, and aromatic—making it the perfect accompaniment to parathas or dal-chawal (lentils and rice).

Ingredients:

Raw Mangoes (medium-sized): 1 kg

Salt: 3–4 tablespoons (adjust to taste)

Turmeric Powder: 2 tablespoons

Red Chili Powder: 2 tablespoons

Fennel Seeds (Saunf): 2 tablespoons

Mustard Seeds (Rai): 2 tablespoons

Fenugreek Seeds (Methi Dana): 1 tablespoon

Nigella Seeds (Kalonji): 2 tablespoons

Mustard Oil: 250–300 ml

Asafoetida (Hing): 1/2 teaspoon

Vinegar: 2–3 tablespoons (Optional; for added tanginess and to help preserve the pickle for a longer duration)

Homemade Aam Ki Kalonji Recipe

Instructions

Prepare the Mangoes:

Thoroughly wash and dry the raw mangoes.

Cut the mangoes into small pieces (with or without the stones/pits, according to your preference).

Sprinkle salt and turmeric powder over the mango pieces. Mix well.

Spread the pieces out on a tray and leave them for 4–6 hours (or overnight) to allow any excess moisture to drain out.

Drain the Mangoes:

Discard any water that has drained from the mangoes. Pat the mango pieces dry using a clean cloth.

Roast and Grind the Spices:

Lightly dry-roast the fennel seeds, mustard seeds, and fenugreek seeds. Let them cool down, and then grind them coarsely.

Combine the Pickle Ingredients:

In a large bowl, add the mango pieces, ground spices, nigella seeds (kalonji), red chili powder, and asafoetida (hing).

Mix all the ingredients thoroughly.

Add the Oil:

Heat the mustard oil until it begins to smoke (reaching its smoking point). Allow the oil to cool down slightly.

Pour this oil over the mixture of mangoes and spices, and mix well.

Add Vinegar (Optional):

To enhance the tanginess of the pickle and help preserve it for a longer duration, add vinegar and mix thoroughly.

Store the Pickle:

Transfer the pickle into a clean (sterilized) glass jar.

Place the jar in direct sunlight or in a warm spot for 4–5 days; shake the jar daily to ensure the pickle mixes well. After one week, the pickle will be ready to eat! Its flavor will only improve with time.

Tips

Always use a dry and clean spoon when scooping out the pickle.

You can adjust the quantities of spices and salt according to your personal preference.

To prevent the pickle from spoiling, the oil in the jar should completely cover the mango pieces.

Store it in a cool, dry place, or keep it in the refrigerator to keep it fresh for an extended period.

This pickle tastes best when enjoyed with piping hot parathas, pooris, or dal-chawal (lentils and rice)!

If you would like instructions on how to make a smaller batch of this pickle, an oil-free alternative, or the recipe in Hindi, please let me know.