Mango Pickle / Aam Ka Achaar

Mango Pickle / Aam Ka Achaar - Plattershare - Recipes, food stories and food lovers
Another best thing about summers, apart from ice creams is MANGO!! Yes this is the season when we make different variety of mango pickles, mango chutney etc. Here is the mango pickle recipe passed down by my grandmother and my mom still continues to make in the same process…yummy delicious mango pickle.
4 from 1 vote
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Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 6


  • 2 large Mango cut into small pieces raw
  • 1 tbsp Mustard Seeds
  • 1 tsp Fenugreek Seeds
  • 1 tsp Nigella Seeds or kalonji, or onion, or seeds kalonji onion seeds
  • 2 tbsp Fennel Seeds
  • 1/4 tsp asafoetida
  • 1 tsp Turmeric Powder
  • 1 tsp Salt or as per taste
  • 1 tbsp Red Chili Powder can increase if you want more spicy
  • 200 ml Mustard Oil


  • Cut the mangoes into small pieces, wash thoroughly and dry them with clean cloth.
  • Heat 100 ml of mustard oil to the smoking point and close the gas. Bring down to the room temperature.
  • Coarsely grind fennel seeds and mustard seeds and keep aside.
  • Now in a bowl add chopped mango pieces, to it add turmeric powder, salt and mix well.
  • Add fenugreek seeds, asafetida, red chili powder, crushed fennel and mustard seeds, kalonji and mix well.
  • Add 100 ml of mustard oil (room temperature) and mix well.
  • Cover the vessel with muslin cloth and keep it in sun for one day.Next day remove the mango pickle from the vessel and transfer it in a glass jar.
  • Now again heat 100 ml mustard oil to the smoking point and close the gas. Bring it to room temperature and add to the pickle and mix well.
  • Ensure that all mango pieces are immersed in mustard oil.
  • Keep the pickle in sun for a week so as to allow it to mature. Pickle will be ready in 8 days and can be stored for the whole year.

Recipe Notes

  • Clean the mangoes properly and dry with clean cloth, ensure that the place where you are making pickle is moisture free. Moisture is the biggest killer for pickles, it is best to refrigerate.
  • Mustard oil should be heated to the smoking point. See that the oil is cool enough before adding to pickle. 
  • Mustard oil can be replaced with vegetable oil, in that case no need to heat oil before adding to the pickle.

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4 from 1 vote

Paarulz Kitchen
Paarulz Kitchen

Hi! I am Paarul.I am a food enthusiast and passionate about cooking delicious Indian food as a part of everyday busy life.

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