How to make Aam ka jhatpat achaar -

When you want to make a pickle in a jiffy, this is just the one.

Sanjeev Kapoor

This recipe is contributed by Member Deepti Dalvi.

Main Ingredients : Raw mango (कच्चा आम), Jaggery (gur) (गुड़)

Cuisine : Punjabi

Course : Pickles, Jams and Chutneys

For more recipes related to Aam ka jhatpat achaar checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Mango and Papaya Chutney . You can also find more Pickles, Jams and Chutneys recipes like Creamy Eggplant Dip Perugu Tomato Pachdi Pineapple Chutney Spinach and Avocado Dip

Aam ka jhatpat achaar

Aam ka jhatpat achaar Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 8

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Aam ka jhatpat achaar Recipe

  • Raw mango peeled and chopped 4

  • Jaggery (gur) chopped 1/2 cup

  • Pickle masala 2 tablespoons

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/2 teaspoon


Step 1

In a bowl mix together mangoes, jaggery, pickle masala, salt and turmeric powder.

Step 2

Mix well and set aside.Heat oil in a pan, add mustard seeds and asafetida. Allow the seeds to splutter.

Step 3

Pour the tempering over the mangoes and mix well. Serve the pickle with roti.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.