Aam Ka Achaar

Aam Ka Achaar - Plattershare - Recipes, food stories and food lovers
Aam ka achaar or Raw mango pickle is a wholesome dish in itself. It's zesty flavour makes it everyone's favourite!! Whether a child or an adult; everyone is keen to taste this flavoursome pickle. In India, recipe for mango pickle differs state to state. Infact some families have their own age old recipes which they have perfected over years. The biggest advantage of this pickle is- it takes very less time for preparation n it has a really long shelf life. People mostly make it in large quantities so that it can be served for an year or so. Try making this pickle after it rains, as it helps to enhance its flavour and gives it a longer shelf life. So get ready as this is the perfect season for this pickle and start preparing it...😊😊
4.30 from 3 votes
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Prep Time30 minutes
Total Time30 minutes
Served As: Breakfast, Brunch, Lunch
Recipe Cuisine Type: North Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 10


  • 1 kg Mango raw
  • 500 ml Mustard Oil sarson ka tel
  • 200 tsp Salt or as per taste
  • 4-5 tsp Red Chili Powder
  • 2 tsp Turmeric Powder haldi
  • 100 gm Fennel Seeds saunf coarsely ground
  • 100 gm Fenugreek Seeds methi dana coarsely ground
  • 100 gm Gm Corriander Powder corriander powder
  • 2 tbsp Nigella Seeds kalonji


  • Wash the raw mangoes and let the water dry. While selecting the mangoes, make sure to choose hard green ones. Wipe with a clean cloth. Cut the raw mangoes into 8-10 medium sized pieces and remove the seeds. Put them in a large clean bowl.
  • In a bowl take 250 ml mustard oil and Add Salt, Red Chilli Powder, Turmeric Powder, Coarsely grind Fennel Seeds, Kalonji, Methi Dana and mix them well.
  • Now take a big vessel and pour the above mixture in it. Add raw mango pieces and mix them really well so that the mixture gets coated over the raw mango pieces.
  • Transfer the mixture into a clean n dry jar and keep it in sunlight for 4-5 days. Gradually the mango pieces will become soft and the pickle will settle at the bottom of the jar. At this time add 250 ml mustard oil and keep it in sunlight for 2 days.
  • Your tangy n flavourful mango pickle is ready!!

Recipe Notes

Try making this pickle after it rains, as it helps to enhance its flavour and gives it a longer shelf life.
Explore Recipes by Tags traditional recipes

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4.30 from 3 votes

Gavneet Kaur
Gavneet Kaur

My a food blogger and food tuber!! Follow me on YouTube to get some awesome recipes!!

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