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Mango Pickle (Aam Ka Achaar)


  • 1 kg raw green mangoes (cut into 4-8 pieces each)
  • 1 cup white sea/rock salt
  • 3 tbsps aniseed/fennel seeds
  • 1 1/2 tbsp mustard seeds
  • 3 tbsps kalonji (onion seeds)
  • 1 tbsp fenugreek seeds
  • 5 tbsps red chilli powder
  • 2 tsp sturmeric powder
  • 3 cups (710 ml) mustard oil


  • Sterilise and thoroughly dry a glass pickling jar.
  • Put the mangoes in the jar and cover with salt. Mix well and cover the jar tightly.
  • Leave the jar out in the sun for a week so that the mangoes soften.
  • Mix the aniseed/fennel, mustard, onion and fenugreek seeds, chilli powder and turmeric together.
  • Add this spice mix to the mangoes.
  • Heat the mustard oil till it smokes and then turn off the fire. Allow the oil to cool fully.
  • Pour this oil over the mangoes so that all the pieces are submerged. Mix well.
  • Put the tightly covered jar back in the sun for two weeks. Stir everyday to mix well.
  • Eat with stuffed parathas and yogurt or with chapatis (Indian flatbread) and any vegetable dish.

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