Mango Pickle (Aam ka Achar)
Mango pickle is a spicy and tangy gluten free condiment. Almost every Indian household has their own favorite recipes for Mango Pickle. It is a popular condiment adds the extra "oomph" to every meal.
- 1 large green mango raw pickling mango/about 2-1/2 cup cubed mango (they are available at Indian and Asian grocery store)
- 1 tablespoons salt
- 1 teaspoon red chili powder, adjust to taste (lal mirch)
- 1/4 teaspoons turmeric (haldi)
- 1 tablespoons coriander seeds crushed(dhania)
- 1 tablespoon fennel seeds crushed(Saunf)
- 1 teaspoon fenugreek seeds (sabut mathi)
- 1 teaspoon nigella seeds/kalonji
- 2 tablespoons mustard oil or olive oil
Wash and dry the mango, cut in small cubes with skin.
In a glass bowl put the mango with salt and mix it well.
Set aside for about 3-4 hour. Mix and by this time there will be some salt water. Squeeze the mango, and save the water, as we will use later.
Spread the mango slices over dry surface and let it dry out preferably in sun light for 4-5 hours. Mango slices should be little dry but still moist. Note: Mangoes will reduce in volume.
Add all the spices to salt water and keep it aside.
Mix spices, water and oil to mango slices.
Keep the Mango pickle in glass jar with lid on. Pickle should be ready in 4-7 days. Mango slices are nicely marinated with spices.
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Bhagavat dasa
February 5, 2021 at 9:51 amhio Manjula, I like your recipe, but no sun here for dry the mango. its wintertime, can i also to put the mango near heating area ? and I had found green unripe mango in supermarket, can I use it also..?
thank you
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Vinita
August 19, 2018 at 2:19 amShould we boil the water again before mixing spices
Manjula Jain
August 27, 2018 at 1:51 pmVinita, you are talking about salt water come out of mango, no you don’t boil that
Steve
July 23, 2018 at 10:27 amThis is my first attempt at pickling. I was very careful about sterilizing the jar, but on day 2, when I opened the lid to give the pickle its daily stir, I was taken aback by its quasi-alcoholic smell. Is this normal? I tasted a small piece, and it seemed fine, but I wasn’t brave enough to swallow it.
Daniella
February 6, 2018 at 2:12 amHi maam my Maid accidently threw the salt water away 🙁 is there anything I could do?
Manjula Jain
February 8, 2018 at 8:52 amDaniella, add little more salt that will work
Richard
July 28, 2017 at 2:32 pmI live in Arizona and we have 2 choices of mango, red and yellow. Will any green mango of the red variety work?
Manjula Jain
September 17, 2017 at 11:00 pmRichard has to be cooking mango, check it out in Indian grocery store near you
Sonia
July 21, 2017 at 9:04 amMaa’m can i boil d water first and then add all sices to it,wil it help to keep the achar good for whole year.And mustard seeds shiuld be whole or in powder form
Manjula Jain
July 22, 2017 at 4:23 pmSonia, I do not use mustard seeds, and you do not boil the salt water, you don’t use just the water that will spoil the pickle and you must use pickling raw mango.
Prachi
March 26, 2017 at 10:45 amHi Manjula Auntie, which Mustard oil do you use for making pickle? All the ones I looked at in Indian store says external use only?
Manjula Jain
March 29, 2017 at 7:56 amPrachi, I had some oil I got from India, good question later I realize you can not find the right mustard oil here, sorry use olive oil
Rahamath
August 3, 2015 at 5:51 amCan u pls tel me what is nigells seeds/kalonji
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Kamala
November 9, 2014 at 9:58 pmHi. Manjula
Love making pickles.
I have some half ripe mango…..,,can u help with some suggestions please .
Thank you
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Mary
June 6, 2014 at 2:40 amI tried your recipe! It came out so good!! My Indian friend, Jincy, makes green mango pickles and brought it to work. I love it on hot rice, soooo good. I’m glad you shared this recipe, because I have been wanting more. Now I can make and have it anytime I want!
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vaanya
April 20, 2014 at 11:56 amNice pickle, but little c confused abt water part
anisha
April 9, 2014 at 2:35 amHello mam! If we add water to the pickle, will it stay longer??? like we keep it for whole year. and if v keep it on shelf, can v use airtight container? i liked ur recipe. with remaining water it will taste more soury as we get readymade pickle from market.
pooja
March 31, 2014 at 2:01 amnice
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James
December 31, 2013 at 7:54 pmHi Manjula, I love your site and recipes – authentic indian written for westerners! I think this recipe is a lactic acid fermentation yes? You say it will keep for months, is that in the fridge or on the shelf?
Manjula Jain
December 31, 2013 at 10:46 pmJames,
You can keep this on the shelf
Neela
December 16, 2013 at 9:18 pmNice recipe…love pickles
sumathi
November 12, 2013 at 10:22 pmnice taste
sumathi
November 12, 2013 at 10:20 pmsuper tasty
priya
October 23, 2013 at 5:28 amnice recipe
keerthi
June 29, 2013 at 12:14 amHi mam..!! i liked your recipes, its very simple.. great job.. good luck..
Phyllis Mapara
November 19, 2013 at 6:28 amDon’t you boil the mixture?
Manjula Jain
November 27, 2013 at 10:49 pmPhyllis,
You don’t suppose to cook this pickle.
prakash
June 29, 2014 at 12:27 amhi manjula, today I m trying to make aam ka achar, I am also confused for remaining water -Prakash chandra bawari
Manjula Jain
June 30, 2014 at 7:35 amprakash,
you are mixing the spices with water and putting back to the pickle