Punjabi Aam ka Achaar (Mango Pickle)

After preparing the Punjabi Aam ka Achaar, it's recommended to store it in a cool, dry place for at least a week. This resting period allows the flavors to meld and intensify, resulting in a more delicious pickle.

Yes, Punjabi Aam ka Achaar can be made vegan-friendly by ensuring that the mustard oil used is plant-based. This recipe is naturally vegan as it doesn't include any animal products, making it suitable for those following a vegan diet.

If you can't find Desi mango (Ram kela), you can use other firm mango varieties like Haden or Tommy Atkins. For mustard oil, you can substitute with sesame oil or any neutral oil, although the flavor will differ slightly. Additionally, if you prefer less heat, you can reduce the amount of red chili powder.

To keep your Punjabi Aam ka Achaar fresh, store it in a clean, dry jar with a tight seal. It should be kept in a cool, dry place away from direct sunlight. Properly stored, it can last for several months, but the flavors will be best within the first few months.

Punjabi Aam ka Achaar pairs wonderfully with a variety of dishes. It complements traditional Indian meals like dal, rice, and roti, adding a burst of flavor. You can also serve it alongside grilled meats or as a tangy condiment in sandwiches and wraps.