Mango Pickle (Aam ka Achar)

Mango Pickle (Aam ka Achar)

Mango Pickle (Aam ka Achar)

Mango pickle is a spicy and tangy 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.
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Course Pickle
Cuisine Indian
Servings 12 oz pickle


  • 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.
Keyword Pickle
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35 thoughts on “Mango Pickle (Aam ka Achar)

  1. hio 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

  2. This 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.

  3. Maa’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

  4. I 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!

  5. Hello 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.

  6. Hi 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?

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