Name: Authentic Indian Mango Pickle (Aam Ka Achar) Recipe
Prep time: 120 min
Total time: 120 min
Ingredients: 2 large Mangoes (ensure mangoes are firm and unripe, raw); 100 gm Fennel Seeds (roughly ground); 100 gm Fenugreek Seeds (methi dana, roughly ground); 50 gm Turmeric Powder (haldi); 50 gm Chili Powder (adjust to your spice preference, red); 250 gm Salt (or to taste); 500 ml Mustard Oil

Authentic Indian Mango Pickle (Aam Ka Achar) Recipe

Richa Gupta

UpdatedJuly, 2025

2 hours

1207 reads

4.41 from 5 votes

Indian

About Authentic Indian Mango Pickle (Aam Ka Achar) Recipe

Experience the vibrant flavors of India with this authentic Mango Pickle (Aam Ka Achar) recipe! A staple in Indian households, this tangy and spicy pickle is surprisingly easy to make and adds a burst of sunshine to any meal. Made with fresh, raw mangoes and a blend of aromatic spices, it's a true taste of tradition.

This recipe guides you through the process of creating a delicious mango pickle, perfect for adding zest to your curries, dals, or even enjoying on its own with rice. The combination of raw mangoes, fennel seeds, fenugreek, turmeric, and chili creates a complex and unforgettable flavor profile.

Traditionally made during mango season, this recipe allows you to capture the essence of summer all year round. Get ready to impress your friends and family with this simple yet extraordinary condiment!

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Recipe Time & More

Prep2

Total2

Calories22 kcal

Serves

Served AsBreakfast Brunch Dinner Lunch

Recipe TasteBitter Crunchy Salty Sour Spicy Tangy

Ingredients

Mangoes

▢ 2 large Mangoes ensure mangoes are firm and unripe, raw

Spices

▢ 100 gm Fennel Seeds roughly ground
▢ 100 gm Fenugreek Seeds methi dana, roughly ground
▢ 50 gm Turmeric Powder haldi
▢ 50 gm Chili Powder adjust to your spice preference, red
▢ 250 gm Salt or to taste

Oil

▢ 500 ml Mustard Oil

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Instructions

Prepare the Mangoes

Wash and thoroughly dry the raw mangoes. Cut them into small, bite-sized pieces. Air dry the cut mango pieces for at least 4-6 hours, or until the surface is slightly shriveled. This helps to prevent spoilage.

Combine Spices and Mangoes

In a large, clean bowl, combine the ground fennel seeds, fenugreek seeds, turmeric powder, red chili powder, and salt. Add half of the mustard oil (250ml) to the spice mixture. Mix thoroughly until well combined.
Add the air-dried mango pieces to the spice mixture and gently toss to coat each piece evenly.

Sun-Drying and Storage

Pack the mango mixture tightly into completely dry, sterilized glass jars. Leave about 1 inch of space at the top of the jar. Pour the remaining 250ml of mustard oil over the mango mixture to create a seal, ensuring all the pieces are submerged.
Place the jars in direct sunlight for 4-5 days, or longer depending on the sunlight intensity and humidity. Check the jars daily, and add more oil if the mangoes are not fully submerged. After 2 days, add the remaining mustard oil.
Once the desired sourness and consistency are achieved, transfer the jars to a cool, dry, and dark place for storage. The pickle will continue to develop flavor over time.

Recipe Notes

Expert Tips for the Best Mango Pickle:

For optimal flavor, use very ripe, raw mangoes that are firm to the touch. Avoid using mangoes that are overripe or bruised.
Sterilize your jars properly before packing the pickle to prevent spoilage. You can do this by boiling them in water for 10-15 minutes.
Adjust the amount of red chili powder according to your preferred level of spiciness. Start with less and add more gradually to taste.
Always use high-quality mustard oil for the best flavor and aroma. The oil will also help preserve the pickle.