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Kalonji, commonly known as black seed or nigella seeds (Nigella sativa), is a spice with a long history of culinary and medicinal use. These tiny, black seeds are often recognized by their distinctive, angular shape and slightly bitter, peppery flavor. Kalonji is a staple in Indian, Middle Eastern, and Mediterranean cuisines, where it adds depth to a variety of dishes.

In cooking, kalonji is typically used whole or ground. Whole seeds are often sprinkled on top of breads, such as naan and bagels, giving them a unique crunch and flavor. The seeds are also incorporated into spice blends, curries, and pickles, where they contribute a complex, slightly bitter taste that complements other spices.

Beyond its culinary applications, kalonji is valued for its numerous health benefits. The seeds contain a range of bioactive compounds, including thymoquinone, which has been studied for its antioxidant, anti-inflammatory, and antimicrobial properties. Kalonji is traditionally used in various cultures to support digestive health, alleviate respiratory issues, and enhance overall wellness.

In traditional medicine, kalonji has been employed to address a variety of ailments, from digestive discomfort to skin conditions. It is often consumed in small amounts as part of a balanced diet or used in herbal remedies.

Aam Ka Achar

Main Ingredients

For Mango Pickle:

500g raw mangoes (washed, dried, and chopped into bite-sized pieces)
1/4 cup mustard oil
1 teaspoon salt (or to taste)
1/2 teaspoon turmeric powder
1 tablespoon red chilli powder
1 teaspoon fenugreek seeds (methi seeds)
1 teaspoon fennel seeds (saunf)
1 teaspoon mustard seeds (yellow or black)
1 tablespoon nigella seeds (kalonji)
1/2 teaspoon asafoetida (hing)
1 tablespoon vinegar (optional, for longer shelf life)

Instruction

Step 1 - Prepare the Mangoes

Dry and chop the mangoes: Wash the mangoes thoroughly and dry them completely using a clean cloth. Make sure there’s no moisture left. Cut them into small cubes along with the skin.
Marinate: In a large mixing bowl, toss the mango pieces with salt and turmeric. Cover and let it sit for 6–8 hours or overnight. This helps draw out moisture and soften the mangoes slightly.

Step 2 - Prepare the Pickling Masala

Roast the spices: In a dry pan, roast the fenugreek seeds, fennel seeds, and mustard seeds on low heat until fragrant (about 2-3 minutes).
Cool and coarsely grind: Allow them to cool slightly, then coarsely grind them using a spice grinder or mortar-pestle.

Step 3 - Mix Everything

Heat the mustard oil: In a heavy-bottomed pan or kadai, heat mustard oil until it reaches the smoking point. Turn off the flame and let it cool slightly.
Add asafoetida and kalonji: Once the oil is warm (not hot), add asafoetida and nigella seeds (kalonji). Let them sizzle for a few seconds.
Combine mangoes and spices: Now add the marinated mango pieces, red chilli powder, and the freshly ground spice mix to the oil. Mix everything well until the mangoes are well coated.
Add vinegar (optional): For extra tang and to help preserve the pickle longer, you can mix in vinegar at this point.

Step 4 - Store and Mature

Jar the pickle: Transfer the pickle to a clean, dry glass jar. Press down gently to compact the mango pieces.
Let it mature: Cover the jar and keep it in a warm, dry place for 7-10 days. Stir the pickle once every day using a clean, dry spoon to help the flavors develop evenly.

Tips for the Perfect Aam Kalonji Achar

Mango Selection: Use firm, sour raw mangoes for the best tangy flavor and crunchy texture.
No moisture rule: Ensure all utensils, jars, and hands are completely dry while handling the pickle to prevent spoilage.
Oil Quality: Always heat mustard oil till smoking to remove the raw smell and enhance flavour.
Shelf Life: This pickle stays good for 3–6 months if stored in a cool, dry place in an airtight jar.

Why You’ll Love Aam Kalonji Achar:

Bold and Punchy: The kalonji and mustard oil combo delivers an irresistible, classic North Indian pickle flavour.
Perfect Sidekick: Pairs wonderfully with dal-chawal, parathas, or even stuffed rotis.
Easy to Store: Once matured, the pickle is low maintenance and stays good for months.

Yield

15-20 servings

Prep Time

30 minutes

Cook Time

10 minutes

Total Time

40 minutes