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🌟 Introduction
Mango Pickle, also known as Aam Ka Achar, is a fiery, tangy, and spiced Indian condiment made from raw mangoes, oil, and aromatic spices. Every Indian household has its own cherished version — this special mango pickle brings out the bold North Indian flavors with a long shelf life and rich aroma.
Whether eaten with parathas, rice, or dal, this pickle is a must-have on the traditional Indian plate.
Prep Time20 minutes
Cook Time3 days
Course: Side Dish
Cuisine: Indian
Cost: 100

Ingredients

For Pickle:

  • 500 g raw mango firm and sour
  • 2½ tbsp salt non-iodized rock salt preferred
  • 2 tbsp red chili powder
  • 1 tbsp turmeric powder
  • 1 tbsp mustard seeds split or coarsely crushed
  • 1 tbsp fennel seeds coarsely crushed
  • 1 tbsp fenugreek seeds methi
  • ½ tsp asafoetida hing
  • 200 –250 ml mustard oil or sesame oil in South Indian style

Instructions

Step 1: Prep the Mangoes

  • Wash raw mangoes thoroughly and wipe them dry with a cloth.
  • Cut them into small cubes (with skin) and remove the seeds.
  • Let the cut mangoes air dry for 4–6 hours or even better, sun-dry for a day to reduce moisture.

Step 2: Roast & Grind Spices

  • Lightly roast fenugreek and mustard seeds for 1–2 mins.
  • Coarsely grind them (don’t powder fully).

Step 3: Mix the Pickle

  • In a large bowl, combine mango cubes, turmeric, salt, red chili powder, ground spices, fennel, and hing.
  • Heat mustard oil until smoking, let it cool a bit, then pour it over the mango-spice mix.
  • Mix well with a clean, dry spoon.

Step 4: Store & Cure

  • Transfer into a sterilized glass or ceramic jar.
  • Keep the jar in sunlight for 3–5 days, stirring once daily with a clean spoon.
  • Pickle is ready when the mango softens and oil starts to float on top.

Storage

  • Store in a cool, dry place or refrigerate for long shelf life.
  • Always use a dry spoon to avoid spoilage.
  • It improves in flavor with time and can last 6 to 12 months!