Aam Tel (Raw Mango Pickle in Mustard Oil)

Aam Tel is a traditional Bengali pickle that captures the bold, tangy flavors of summer in every bite. Made with raw mangoes and infused with the pungent richness of mustard oil, this classic condiment is cherished for its sharp, spicy taste and irresistible aroma.

The natural sourness of raw mango blends beautifully with aromatic spices and mustard oil, creating a distinctly Bengali flavor profile that pairs exceptionally well with steamed rice. Though simple in preparation, the pickle develops its characteristic depth and complexity as it matures over time, allowing the ingredients to absorb and enhance one another.

A hallmark of Bengali households during the mango season, Aam Tel is often prepared in batches and left to cure under the sun, a traditional process that intensifies its flavor and preserves it for months. The result is a pickle that is vibrant, flavorful, and deeply satisfying.

Whether served alongside a simple meal of rice and dal or enjoyed as a zesty accompaniment to everyday dishes, Aam Tel adds a burst of tangy, spicy goodness that instantly elevates the dining experience. It is more than just a pickle—it is a cherished part of Bengali culinary heritage and a taste of summer preserved in a jar.

Ingredients

• 4 medium raw mangoes, cut into long slices

• 1 cup Shalimar's Mustard Oil

• 2 tbsp salt

• 1 tsp Shalimar's Chef Spices Turmeric Powder

• 1 tbsp Shalimar's Chef Spices Red Chilli Powder

• 1 tsp fenugreek seeds

• ½ tsp nigella seeds (kalonji)

• 1 tsp fennel seeds

• 3–4 dried red chillies

• 1 tbsp sugar

  
  

Method

Wash the raw mangoes thoroughly and dry them completely to ensure there is no moisture left. Cut them into long slices and place them in a large bowl. Add the salt and turmeric powder, mix well, and leave aside for 3–4 hours, or sun-dry for a day, allowing the mangoes to release some of their moisture.

Meanwhile, heat Shalimar's Mustard Oil in a pan until it reaches the smoking point. Remove from heat and allow it to cool completely.

In the same pan, lightly roast the fenugreek seeds, fennel seeds, nigella seeds, and dried red chillies. Grind them into a coarse powder.

Add the red chilli powder, roasted spice blend, and sugar to the mango slices. Mix well to coat the mangoes evenly. Pour in the cooled mustard oil and combine thoroughly.

Transfer the mixture to a clean, dry glass jar and seal it tightly. Place the jar in direct sunlight for 2–3 days, allowing the oil and spices to mature and infuse into the mangoes.

Your traditional Raw Mango Oil Pickle is now ready to enjoy as a flavorful accompaniment to everyday meals.