What is Mango Pickle (Aam ka Achar)?
Mango Pickle, locally known as Aam ka Achar, is a timeless and flavorful Indian condiment that holds a special place in every Indian kitchen. Made with raw mangoes, aromatic spices, and mustard oil, this spicy and tangy delicacy is not just a side dish—it’s an emotion, a tradition, and a burst of nostalgia on your plate.
From North to South India, mango pickle takes on many forms, each reflecting the regional flavors and cultural roots. Whether it’s the fiery, masala-rich Punjabi mango pickle or the sesame oil-infused version from Andhra Pradesh, this versatile achar pairs beautifully with a wide range of Indian meals.
Be it dal-chawal, stuffed parathas, khichdi, or even curd rice, Aam ka Achar adds a punch of heat, sourness, and spice that elevates any meal from ordinary to unforgettable.
In this post, you’ll discover:
- How to make traditional mango pickle at home
- The health benefits of Aam ka Achar
- Tips for storage & preservation
- Regional variations across India
Ingredients for Traditional Mango Pickle
Prep Time: 15 minutes
Curing Time: 7–10 days
Shelf Life: Up to 1 year
Ingredients:
- 1 kg raw mangoes (firm and sour)
- 100g split mustard seeds
- 50g fenugreek seeds
- 2 tbsp turmeric powder
- 4 tbsp red chili powder (adjust as needed)
- 150g salt (non-iodized)
- 250ml mustard oil
Pro Tip: Always use dry utensils and jars to prevent spoilage.
How to Make Mango Pickle at Home – Step-by-Step Guide
Step 1: Cut the Mangoes
- Wash and wipe raw mangoes dry
- Cut them into small pieces with the skin on. Discard the seeds.
Step 2: Sun Dry the Mangoes
- Spread the mango pieces on a clean cloth.
- Let them air-dry in sunlight for 4–5 hours.
Step 3: Roast & Grind Spices
- Dry roast mustard and fenugreek seeds separately.
- Coarsely grind them to release flavor.
Step 4: Mix Everything
- Combine mango pieces, ground spices, turmeric, salt, and chili powder in a mixing bowl.
Step 5: Heat & Add Mustard Oil
- Heat mustard oil until it smokes.
- Let it cool slightly, then pour into the mango mix and stir well.
Step 6: Jar & Cure
- Store in a sterilized glass jar.
- Leave in sunlight for 7–10 days, shaking the jar daily.
Health Benefits of Aam ka Achar
Mango pickle isn’t just tasty—it’s good for you too!
- Aids Digestion: Thanks to fenugreek and mustard seeds.
- Rich in Antioxidants: Especially in mustard oil and spices.
- Boosts Immunity: Raw mango is high in Vitamin C.
- Acts as a Probiotic: Natural fermentation promotes gut health.
Storage Tips for Long-Lasting Pickle
To keep your Aam ka Achar fresh:
- Use air-tight glass jars only.
- Always use a dry spoon to avoid moisture.
- Store in a cool, dry place after the curing period.
- Once opened, refrigerate for extended shelf life.
Pickle stored properly can last up to 12–18 months!
Popular Regional Variations
India’s diversity reflects beautifully in its pickles:
- Punjabi Mango Pickle: Rich with fennel, carom seeds, and kalonji.
- South Indian Mango Pickle: Uses sesame oil, curry leaves, and mustard seeds.
- Gujarati Sweet Mango Pickle: Combines jaggery for a sweet and spicy flavor.
Frequently Asked Questions
Can I make mango pickle without oil?
Yes, you can make oil-free versions, but oil helps with flavor and shelf life.
Why did my pickle spoil?
Possible reasons: unsterilized jars, moisture, or insufficient salt/oil.
How long should I cure the pickle?
Typically 7–10 days in sunlight for proper fermentation and flavor infusion.
Final Thoughts
Aam ka Achar is more than just a side dish—it’s a burst of tradition, taste, and wellness. Whether you’re a pickle lover or a DIY food enthusiast, making your own mango pickle is rewarding, healthy, and deeply cultural.
Try this recipe at home and add a tangy twist to your meals!
Don’t forget to share your experience in the comments below.
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