Mango Pickle Recipe | Aam ka Achar Recipe | How to make mango pickle
Mango pickle, or Aam ka Achar, is a tangy, spiced condiment loved across India. This aam ka achaar recipe uses sun-dried raw mangoes and aromatic spices for a rich flavor. Learn how to make mango pickle with this simple recipe for pickle mango that lasts for months.
Servings 20
Calories 39kcal
Ingredients
- 4 medium-sized Raw mangoes
- 1 cup Mustard oil
- 2 tbsp Salt (adjust as per taste)
- 1 tbsp Turmeric powder
- 2 tbsp Red Chilli powder
- 1 tbsp Fenugreek Seeds / Methi Dana
- 1 tbsp Fennel Seeds / Saunf
- 1 tbsp Mustard Seeds / Rai
- 1 tbsp Coriander Powder
- 1 tbsp Nigella Seeds / Kalaunjee
- ½ tsp Asafoetida / Hing
Instructions
- Prepare the Mangoes – Wash, dry, and chop raw mangoes. Mix with 1 tbsp salt and let sit for 4-5 hours.
- Sun-Dry the Mangoes – Squeeze excess water, spread on a cloth, and sun-dry for 1-2 days.
- Prepare the Spice Mix – Combine salt, turmeric, red chilli powder, fenugreek, fennel, mustard, coriander, nigella seeds, and asafoetida.
- Mix with Mango Pieces – Coat sun-dried mango pieces with the spice mix.
- Store in a Jar – Transfer to a sterilized jar, pressing down gently.
- Add Mustard Oil – Heat mustard oil to smoking point, cool, and pour over mangoes until submerged.
- Sun-Dry the Pickle – Keep the jar in sunlight for 4-5 days, shaking it daily.
- Store and Enjoy – Seal tightly and store in a cool, dry place. The pickle is ready in a week and deepens in flavor over time.