Aam ka Achar (Mango Pickle) is one of India’s most beloved traditional condiments. Made with raw mangoes, mustard oil, and aromatic spices, this homemade pickle is packed with bold flavors that perfectly complement everyday meals.
This authentic North Indian mango pickle recipe follows traditional methods and delivers a spicy, tangy, and flavorful achar that can be stored for months. If you’ve ever wanted to recreate the taste of homemade mango pickle just like your grandmother made, this recipe is for you.
Recipe Details
- Prep Time: 30 Minutes
- Drying Time: 4-6 Hours
- Maturing Time: 7-10 Days
- Total Time: 10 Days
- Servings: 1 Large Jar
- Cuisine: Indian
- Course: Condiment / Side Dish
- Difficulty Level: Medium
Ingredients
For Mango Pickle
- 1 kg raw mangoes
- 150 g mustard oil
- 3 tablespoons salt
- 2 tablespoons turmeric powder
- 3 tablespoons red chili powder
- 4 tablespoons fennel seeds (saunf)
- 2 tablespoons fenugreek seeds (methi dana)
- 2 tablespoons yellow mustard seeds (rai)
- 1 tablespoon nigella seeds (kalonji)
- 1 teaspoon asafoetida (hing)
Equipment Needed
- Large mixing bowl
- Clean cotton cloth
- Sterilized glass jar
- Dry spoon
- Airtight lid
Instructions
Step 1: Wash and Dry the Mangoes
Wash the raw mangoes thoroughly.
Wipe them completely dry using a clean kitchen towel.
Ensure there is no moisture left, as water can spoil the pickle.
Step 2: Cut the Mangoes
Cut the mangoes into medium-sized pieces.
Discard damaged portions if any.
Keep the peel intact for authentic texture and flavor.
Step 3: Sun-Dry the Mango Pieces
Spread the mango pieces on a clean cloth or tray.
Place them under sunlight for 4-6 hours.
This helps remove excess moisture and improves shelf life.
Step 4: Prepare the Spice Mix
Dry roast separately:
- Fennel seeds
- Fenugreek seeds
- Mustard seeds
Allow them to cool.
Coarsely grind them using a mixer or mortar and pestle.
Mix with:
- Salt
- Turmeric powder
- Red chili powder
- Kalonji
- Hing
Step 5: Mix Mangoes and Spices
Transfer the dried mango pieces to a large bowl.
Add the prepared spice mixture.
Mix thoroughly so every mango piece is evenly coated.
Step 6: Heat the Mustard Oil
Heat mustard oil until it reaches smoking point.
Turn off the heat.
Allow it to cool completely.
This removes the raw smell of the oil.
Step 7: Combine Everything
Pour the cooled mustard oil over the spiced mango pieces.
Mix well.
Ensure every piece is coated with oil and spices.
Step 8: Fill the Jar
Transfer the pickle into a clean, dry, sterilized glass jar.
Press gently to remove air pockets.
The oil should lightly cover the mango pieces.
Step 9: Mature the Pickle
Close the jar tightly.
Place it in sunlight for 7-10 days.
Shake or stir gently every day using a dry spoon.
The mango pieces will soften and absorb the flavors.
Step 10: Serve and Enjoy
Once matured, your homemade Aam ka Achar is ready to enjoy.
Serve with your favorite Indian meals.
Pro Tips
✔ Always use firm, raw, unripe mangoes.
✔ Ensure all utensils and jars are completely dry.
✔ Mustard oil gives the most authentic North Indian flavor.
✔ Sunlight helps develop deeper flavors.
✔ Use only a dry spoon when serving.
✔ Proper oil coverage helps extend shelf life.
Storage Instructions
Store the pickle in a cool, dry place.
Keep the jar tightly sealed.
Always use a clean, dry spoon.
Properly prepared mango pickle can last for 6-12 months.
Nutrition Information (Per Serving)
- Calories: 45 kcal
- Carbohydrates: 3g
- Fat: 4g
- Protein: 1g
- Fiber: 1g
- Sodium: Moderate
Values are approximate.
Serving Suggestions
Enjoy Mango Pickle with:
- Dal Rice
- Paratha
- Thepla
- Khichdi
- Stuffed Parathas
- Poori
- Curd Rice
- Traditional Indian Thalis
A small spoonful can instantly elevate the flavor of any meal.
Recipe Notes
This traditional Aam ka Achar recipe follows the classic Indian pickling method that has been passed down through generations. The combination of raw mangoes, mustard oil, and aromatic spices creates a bold, tangy pickle that becomes even more flavorful as it matures. Once prepared, you’ll always want a jar of this homemade mango pickle in your kitchen.