Aam Ka Achaar,(Indian Mango Pickle Recipe)

Aam Ka Achaar, also known as Indian Mango Pickle, is one of the most beloved condiments in Indian cuisine. Made with raw green mangoes, aromatic spices, mustard oil, and salt, this traditional pickle delivers the perfect balance of tangy, spicy, and savory flavors.

Every Indian household has its own version of mango pickle, passed down through generations. Some recipes are fiery and bold, while others are mildly spiced and fermented for deeper flavor.

Why You'll Love This Aam Ka Achaar Recipe

• Authentic Indian mango pickle flavor
• Made with simple pantry spices
• Naturally vegan and gluten-free
• Excellent way to preserve seasonal raw mangoes
• Lasts for months when stored properly
• Perfect accompaniment to everyday Indian meals

This North Indian style aam ka achar uses mustard seeds, fennel seeds, fenugreek, and mustard oil to create a pickle that becomes even more delicious as it matures.

Mango pickles remain one of India's most popular summer preserves and vary widely across regions.

Whether you serve it with dal and rice, stuffed paratha, khichdi, curd rice, or even sandwiches, a spoonful of homemade mango pickle instantly elevates any meal.

What Is Aam Ka Achaar?

Aam ka achaar literally translates to "mango pickle." It is a traditional Indian condiment prepared by curing raw mangoes with spices, salt, and oil. The tartness of green mangoes pairs beautifully with earthy spices and pungent mustard oil, creating a bold flavor profile that has been cherished for generations.

Pickling raw mangoes is also a traditional way of preserving the seasonal abundance of mango harvests.

Across India, there are countless regional variations.

Andhra Pradesh is famous for Avakaya, Gujarat has sweet-spicy Chunda, while North Indian households often prepare oil-based mango pickles using mustard oil and robust spice blends.

Ingredients for Aam ka Achar

Green Mangoes - Looks for small variety, green mangoes. The smaller variety is very tender and softens easily as it sits in all the spices and hot oil.

Mustard oil - Indian pickle is always prepared in mustard oil. It gives a pungent aroma and blends beautifully with the earthy spices.

Spices - Yellow and black mustard seeds, fenugreek seeds and Fennel Seeds. I used only these, but you can also add some cumin seeds and nigella seeds. A little bit of turmeric powder is added for color and a chili powder for heat. I also like to add asafoetida, but it's optional. And don't forget salt!

White Vinegar/Lemon Juice - Vinegar or lemon juice is added to increase the shelf life of this homemade Indian pickle.

Steps to prepare Aam Ka Achar

1- Wash the green mangoes in cold water, then dry it off completely using a kitchen towel.

2- Slice the mangoes in half and the remove the pit. Then make small cubes. You can remove the skin or leave it on.

3- Layer the cubes of mangoes in a kitchen towel for a few hours or overnight to remove any excess moisture.

4- In a pan, dry roast all the spices for a minute or two and then let it cool down a little bit.

5- Using a coffee grinder or a spice grinder, grind the roasted spice coarsely.

6- Mix the ground spice along salt, chili powder, asafoetida and a little bit of turmeric powder.

7- Heat mustard oil until you see smoke coming out and then pour the hot oil on mango cubes. Mix it around.

8- Add white vinegar or lemon juice and mix everything. Once cooled, store in a clean dry jar.

The mango bites will not be tender yet, but you can still eat it. It will get better in few days. Place the jar in sun by the window. The heat from the sun will keep fermenting the mango bites. In about 5 to 6 days, aam ka achar will be ready.

Expert Tips for Perfect Mango Pickle

• Always use completely dry utensils.
• Avoid introducing moisture into the jar.
• Store in sterilized glass containers.
• Ensure mangoes are fully coated with oil.
• Use fresh spices for maximum flavor.
• Let the pickle mature for at least a week before serving.

How Long Does Mango Pickle Last?

When stored in a clean airtight jar and handled properly, homemade mango pickle can last for several months and often up to a year. Salt, oil, and acid work together as natural preservatives.

Serving Suggestions

This spicy green mango pickle pairs wonderfully with:

• Dal and rice
• Paratha
• Khichdi
• Curd rice
• Stuffed flatbreads
• Lentil dishes
• Indian thali meals
• Sandwiches and wraps

A small spoonful adds a burst of tangy, spicy flavor to even the simplest meal.

We love this achar with simple comfort food like daal & rice, with paratha and even with crackers. The flavor is robust with a beautiful balance of sour and spice. And the mango bites will make your palate light up.

Enjoy aam ka achar with stuffed parathas

Mooli Paratha

Dal Paratha 

Paneer Paratha 

Aloo Palak Paratha

Aloo Paratha

Potato and Kale Stuffed Paratha

Here is a link to sweet mango chutney which is another specialty during this season.

FAQs

Aam Ka Achaar (Spiced Green Mango Pickle)

Kankana Saxena

Aam ka achar, or mango pickle, is a popular Indian condiment made from raw mangoes, spices, and mustard oil. There are many regional variations of aam ka achar, each with its own unique blend of spices and flavors.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course condiments

Cuisine Indian

Servings 3 cups

Calories 828 kcal

Ingredients

 

1x2x3x

• 6 Small green mangoes
• 1 & ¼ cup mustard oil
• ½ teaspoon Turmeric powder
• 1 &½ tablespoon salt
• ¼ cup White Vinegar/Lemon Juice
• 2 tablespoon chili powder
• 1 tablespoon Asafoetida

Pickling spice powder

• ⅓ cup Yellow mustard seeds
• 2 tablespoons fenugreek Seeds
• 3 tablespoon Fennel seeds
• 2 tablespoon Black mustard seeds

Instructions

 

• Wash the whole mangoes, and then pat dry. Slice the mangoes in half and remove the pit.
• Slice the mangoes in small bites.
• In a dry pan add all the spices under pickling sauce and roast in medium heat for few minutes. Then let it cool before you grind into powder.
• To the mango bites, add the ground spice powder along with salt, chili powder, turmeric powder and asafoetida. Give a mix to incorporate everything.
• Heat the mustard oil until you see smoke. Then carefully pour it, over the mango bites. It will sizzle, so keep your face away. Mix everything with a spoon.
• Add vinegar or lemon juice and mix again.
• Once cooled down, add it to a dry-clean jar, seal tight and leave it in sun, or near the window where you get sunlight for a few days. This will help to ferment and softened the mango bites and the flavor will enhance too.

Video

Nutrition

Serving: 1ServingsCalories: 828kcalCarbohydrates: 16gProtein: 10gFat: 84gSaturated Fat: 9gPolyunsaturated Fat: 18gMonounsaturated Fat: 50gSodium: 1178mgPotassium: 374mgFiber: 8gSugar: 2gVitamin A: 26IUVitamin C: 4mgCalcium: 169mgIron: 7mg

Keyword green mango recipe, indian pickle, mango recipe, summer recipes