Total Time: 30 minutes (plus 7 days curing) | Prep: 30 minutes | Cure: 7 days | Makes: 2 cups
This authentic Mango Pickle recipe (Aam ka Achaar) captures the bold, tangy flavors that make this condiment an essential part of Indian cuisine. Raw green mangoes are transformed into a fiery, aromatic pickle through the magic of traditional spices, salt, and oil. This traditional Indian pickle balances sour, spicy, and salty flavors in perfect harmony, creating an intensely flavorful condiment that elevates any meal. The process requires patience as the pickle develops its complex flavors over several days, but the result is a vibrant, long-lasting pickle that brings authentic Indian taste to your table.
A glass jar filled with golden-orange mango pickle pieces glistening with oil and aromatic spices, with visible mustard seeds, red chili powder, and chunks of raw mango.
The beauty of aam ka achaar lies in its ability to preserve the essence of raw mangoes while creating layers of flavor through carefully balanced spices. Each bite delivers a punch of tangy sourness from the mango, warmth from the spices, and a lingering heat that keeps you coming back for more. This pickle is not just a condiment but a flavor enhancer that transforms simple rice, roti, or curry into something extraordinary.
Ingredients for Mango Pickle (Aam ka Achaar)
For the Mangoes:
- 4 large raw green mangoes (about 2 lbs), firm and unripe
- 3 tablespoons coarse salt
- 1/2 teaspoon turmeric powder
For the Spice Mix:
- 2 tablespoons mustard seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon fennel seeds
- 2 teaspoons nigella seeds (kalonji)
- 3 tablespoons red chili powder
- 1 tablespoon turmeric powder
- 1 teaspoon asafoetida (hing)
- 2 tablespoons salt
For the Tempering:
- 1/2 cup mustard oil
- 1 teaspoon mustard seeds
- 8 to 10 dried red chillies
- 1 teaspoon asafoetida (hing)
For Storage:
- Clean, dry glass jar with tight-fitting lid
- Extra mustard oil as needed
How to Make Mango Pickle (Aam ka Achaar) – Step by Step Instructions
- Prepare the Mangoes: Wash and completely dry the mangoes. Cut into 1-inch pieces, discarding the pits. Make sure no water remains on the mango pieces as moisture can spoil the pickle.
- Initial Salt Treatment: In a large bowl, toss mango pieces with 3 tablespoons coarse salt and 1/2 teaspoon turmeric. Mix well and let sit for 2 hours. This draws out moisture and begins the curing process.
- Prepare Spice Mix: In a dry pan, lightly roast mustard seeds, fenugreek seeds, and fennel seeds for 2 to 3 minutes until fragrant. Cool completely and coarsely grind. Mix with nigella seeds, red chili powder, turmeric, asafoetida, and salt.
- Drain the Mangoes: After 2 hours, drain any liquid that has accumulated from the mangoes. Pat the pieces dry with clean cloth if needed. The mango should be slightly softened but still firm.
- Mix with Spices: Add the prepared spice mix to the mango pieces and toss thoroughly until every piece is well coated with the spice mixture. Let this marinate for 30 minutes.
- Prepare the Tempering: Heat mustard oil in a heavy-bottomed pan until it reaches smoking point, then let it cool slightly. Add mustard seeds and let them splutter. Add dried red chillies and asafoetida, fry for 30 seconds until fragrant.
- Combine Everything: Pour the hot oil tempering over the spiced mango mixture while the oil is still warm. Mix thoroughly to ensure all pieces are coated with oil and spices.
- Jar and Cure: Transfer to a clean, dry glass jar, pressing down gently. The oil should cover the pickle. If not, add more mustard oil. Cover and let cure in a cool, dry place for 7 days, stirring daily with a clean, dry spoon.
Expert Tips for Perfect Mango Pickle
- Choose the right mangoes: Use firm, unripe green mangoes that are completely raw and sour
- Maintain absolute dryness: Any moisture can cause the pickle to spoil, so ensure everything is completely dry
- Use quality mustard oil: This is essential for authentic flavor and preservation
- Stir daily during curing: This helps distribute oil and spices evenly
- Use clean, dry utensils: Always use a dry spoon to prevent contamination
- Be patient with curing: The flavors develop and mellow over the first week
Storage and Serving
This Indian mango achaar can be stored at room temperature for up to 6 months if properly made and stored. Always use a clean, dry spoon to remove pickle from the jar. The oil layer on top acts as a preservative, so make sure the pickle pieces remain submerged.
Serve as a condiment with rice, roti, paratha, or any Indian meal. Just a small amount adds incredible flavor to simple dishes. The pickle can also be mixed into yogurt rice or used as a side with dal and rice. This recipe makes about 2 cups of pickle, enough to last several months with regular use.
Why This Mango Pickle Recipe Works
The success of authentic aam ka achaar lies in the balance of salt, oil, and spices that create both flavor and preservation. The initial salt treatment draws out moisture while beginning the fermentation process. The carefully roasted and ground spices provide complex flavors that develop over time. Mustard oil not only adds distinctive taste but also acts as a natural preservative. The curing process allows the raw mango to absorb the spices while developing the characteristic tangy, spicy flavor that makes this traditional Indian pickle so beloved. This recipe follows generations-old techniques that ensure both authentic taste and proper preservation.
