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Best Mango Pickle Recipe | How to Make Mango Pickle | Aam Ka Achar Recipe
Come summer and your sight is full of mangoes be they ripe or raw. In fact, thinking of both makes my mouth water.
While ripe mangoes leave you feeling full and satisfied the memories of the tangy taste of raw mangoes are enough to make my mouth water.
Although I make enough use of raw mangoes found at this time like making raw mango and onions chutney, aam panna, athana mango pickle, aam ras, stuffed karela, or bitter gourd with mango and onion filling and my favourite aam ka achar/ mango pickle.
My love affair with mango is very old and dates back to my childhood when I grew up eating the prime Alphonso mangoes.
My grandma’s house used to be loaded with mangoes for us children and most of the time we used to skip meals and fill our bellies with mangoes.
We happen to have mango orchards hence all the best quality export mangoes were free to enjoy.
I had always loved the mango pickle preparation that was prepared by the Punjabis. The tangy taste was too good to be true.
So when I got married into a Punjabi household I got the opportunity to learn how to make this mouthwatering mango pickle which has the power to make your mouth water by the sheer aroma of it as the jar is opened.
This is my mother-in-law’s recipe that I so proudly share with you today. Hope you enjoy making it and eating it too.
This recipe is enough to last for one year if you consume fewer pickles but if you love pickles then you’ll need 5- 10 kgs of mangoes to last a year (depending on annual consumption)
Mango Pickle Recipe, How to Make Mango Pickle | Aam Ka Achar Recipe
A mouthwatering and tangy Punjabi kachche aam ka achar.
Course Side Dish
Prep Time 3 minutes
Cook Time 6 minutes
Total Time 12 days 9 minutes
Servings 4 people
Calories 5 kcal
Author Ranjeeta Nath Ghai
- 5 kg Raw Mangoes कच्चे आम
- 1½ ltr Mustard Oil filtered सरसों का तेल
- 100 gms Fennel Seeds (saunf) सौंफ
- 100 gms Fenugreek seeds (methi dana) मेथी दाना
- 150 gm Kalaungi कलौंजी
- 100 gm salt नमक
- 11 gms Turmeric powder हल्दी
- 2 tbsp Red chilli powder (kutti lal mirch) कुटी लाल मिर्च
- Cut mangoes into quarters, remove the tender seeds, then cut into smaller pieces and put into a large bowl for making aam ka achar.
- Mix together all the ingredients like fennel seeds (saunf), Onion seeds (kalongi), fenugreek seeds (methi dana ), salt, red chili (kuti lal mirch), and Turmeric powder.
- Mix thoroughly and then add mustard oil and mix well again.
- Slowly keep adding the raw mangoes and side by side keep filling them in the jar.
- Once the jar is full up to the neck then tie a thin muslin handkerchief and keep the bowl in the sun for 2 days to dry up any extra moisture that the mango pieces will release after adding salt.
- After 2 days add the remaining oil so that all the mango pieces are well covered. Keep this in the sun for further 12-15 days.
- Transfer into porcelain and Serve your mango pickle/aam ka achar with pride.
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Tips To Make a Perfect Mango Pickle Recipe
- Use fresh spices, check them for any husk or stones, and clean them up before use.
- Remember to press the mango pieces down into the jar gently and firmly as this will obliterate air spaces and consume less oil.
- Preferably use a traditional ceramic barni or a glass barni.
- No plastic jars, please. They cause cancer and are not biodegradable. Also, they will NOT allow the sun to dry up any extra moisture that the mango will release after adding salt resulting in the achar getting spoilt due to fungus.
- Hygiene and cleanliness are paramount in making a pickle for storage or pickle for fresh consumption. For me, pickling is a very pious activity. I hate it when someone takes a pickle and then wastes it.
- The jar should be absolutely dry. Absolutely no moisture allowed.
- Chilly powder and salt can be matched as per your taste. But do keep in mind that salt and oil are the only natural preservatives you use here.
➤ You May Also Like To Read:
- 10 Best Natural Methods of Food Preservation
- Preserving Curry Leaves/Kadi Patta
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Recipe Name: Mango Pickle Recipe, How to Make Mango Pickle | Aam Ka Achar Recipe
Author: Ranjeeta Nath Ghai
Description: A tangy mango pickle that'll make your mouth water and leave you asking for more.
Preperation time: 3 H
Cook Time: 6 M
Total Time: 10-15M
Recipe Yield: 4 people
Recipe Ingredients: 1. Raw Mangoes 1kg, 2. Mustard Oil filtered 1 ½ ltr, 3. Fennel seeds (saunf) 100 gms, 4. Fenugreek seeds (methi dana) 30 grms, 5. Salt approx 100 gms or as per preference, 6. Turmeric powder 100 gms, 7. Red chilli powder (kutti lal mirch) 2 tablespoons, 8. Onion seeds (kalonji) 100 gms,
Recipe Instructions: 1. Cut mangoes into quarters, remove the tender seeds, then cut into smaller pieces and put into a large bowl for making aam ka achar. 2. Mix together all the ingredients like fennel seeds (saunf), Onion seeds (kalongi), fenugreek seeds (methi dana ), salt, red chili (kuti lal mirch) and Turmeric powder . 3. Mix thoroughly and then add mustard oil and mix well again. 4. Slowly keep adding the raw mangoes and side by side keep filling them in the jar. 5. Once the jar is full up to the neck then tie a thin muslin handkerchief and keep the bowl in the sun for 2 days. To dry up any extra moisture that the mango pieces will release after adding salt. 6. After 2 days and add the remaining oil so that all the mango pieces are well covered. Keep this in the sun for further 12-15 days. 7. Transfer into porcelain and Serve your mango pickle/aam ka achar with pride.
Recipe Cuisine: Indian
Calories: 5 per piece
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