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    Home » Indian

    Mango Pickle | Aam Ka Achar

    Published: Apr 19, 2023 · Modified: Apr 30, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · Leave a Comment

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    Jump to Recipe

    Spicy, sweet, and sour this homemade Mango Pickle AKA Aam Ka Achar is a must-try Indian condiment. Made with tangy unripe green mangoes, spices, and oil this pickle elevates the simplest of the meals like dal-rice, and khichdi and also has a special place in the elaborate thalis.

    mango pickle in a glass serving bowl
    Jump to:
    • Family Heirloom Recipe
    • Ingredients
    • How to Make Mango Pickle
    • Serving
    • How to Store Mango Pickle
    • Pro Tips
    • Variations
    • Recipe

    Family Heirloom Recipe

    Super excited to share another one of Mom's recipes that I grew up eating - Ambat Goad Lonche in Marathi which literally translates to sour sweet pickle! And if you know what I am talking about I bet you are already salivating!

    Growing up in India, making Achar(pickle) during summer was a ritual. Unripe green mangoes were bought by dozens, dunked in buckets of water, and then carefully cut with a special cutter known as "Adkitta". The mango pieces were then spiced with turmeric and allowed to dry a bit to prevent the pickles from getting mushy and instead have a nice bite to them.

    Spicy, vibrant red pickle masala was prepared with split yellow mustard seeds, chili powder, and salt and then added to the mango along with lots of oil which helped preserve the pickles for the whole year. Special brown ceramic pickling jars were thoroughly cleaned and dried before storing the pickle in them.

    Unlike any Instant Pickle, this traditional Indian Pickle takes time and patience which results in the best flavor, texture, and also longer shelf life.

    mango pickle in a glass serving bowl  with a spoon

    Ingredients

    • Unripe mangoes - available in Indian grocery stores, pick green unripe mangoes that are very firm.
    • Spices - mustard seeds, hing, ground turmeric, and salt.
    • Pickle Masala - Mom uses K-Pra pickle masala. There are a few other brands such as Deep pickle masala or Rani pickle masala
    • Jaggery - adds a perfect sweetness to balance the sour mangoes and is available in Indian grocery stores
    • Oil - any neutral oil works. You can also use sesame oil or mustard oil if you prefer
    raw green mangoes

    How to Make Mango Pickle

    • Using a sharp chef's knife cut mangoes into half. Then cut each half into 1-inch cubes along with the hard inside pit. Discard the innermost seed that will fall out.
    how to prepare and cut mangoes for pickles
    • Add the cut mango pieces to a bowl and sprinkle salt and turmeric. Mix well and keep covered overnight. This helps remove some sourness from the mango pieces and helps release any excess moisture. Turmeric makes the pieces firm preventing the mango from getting soft so that the pickle has a nice bite to it. Antibacterial property helps with shelf life.
    adding turmeric and salt to raw mango pieces
    • The next morning, pour the mango pieces into a strainer to drain all the water.
    • Keep the drained mangoes in a single layer on an old kitchen towel for 8 hours to dry out the excess liquids. This step will further increase the shelf life. Just remember to use an old kitchen towel as it will get stained from the turmeric and you will most probably end up discarding the towel.
    drying excess moisture on cut mango pieces
    • Heat oil in a medium skillet. Add mustard seeds and allow them to pop. Add asafetida. Turn the heat off and allow the oil to cool completely. Add jaggery to the oil and give a quick stir.
    photos nine through twelve showing how to make pickle masala mixture
    • Add mango pieces to the oil along with the pickle masala and salt. Mix well.
    photos thirteen through sixteen showing how to make aam ka achar
    • Using disposable gloves add the pickles to a clean and dry glass jar, pressing the pickle firmly inside the jar.
    • Cover the jar with a cheesecloth or paper towel and secure it with a rubber band. Keep overnight. Keep in an airy spot. By morning some of the excess oil will start to rise to the top. Mix well again and keep covered with the cheesecloth. Repeat this step for 3 to 4 days
    storing mango pickle in a glass jar
    • Pickle will be ready to enjoy in 3 days. You can then use the jar lid to close tightly and keep it in a cool dry place. I recommend refrigerating the jar which will have a shelf life of 1 year.
    mango pickle in a glass serving bowl  and in a ceramic pickle jar

    Serving

    Mango Pickle pairs well with Dal and Rice or Khichdi. Serve it along with Roti or Parathas alongside your favorite Indian curry. I especially love mango pickles paired with potato masala, bhindi masala, cabbage stir fry, and green beans curry.

    Pickles are also great served alongside methi thepla, kale parathas, aloo paratha, or paneer paratha for breakfast or lunch.

    How to Store Mango Pickle

    Store the mango pickle in a cool and dry place. I recommend refrigerating it in an airtight container. Make sure to use a clean and dry spoon to take out the pickle and gently mix it every few days making sure the oil is coating all the mango pieces evenly.

    Did you enjoy this homemade pickle? You'll also love Mom's recipe for Haldi Ka Achar.

    Pro Tips

    • Drying mango after draining out the turmeric salt water will increase the shelf life of the pickle. When the moisture is completely removed the pickle stays good at room temperature for a full year.
    • If you like more pickle masala to enjoy with rice, khichdi or chapatis add the entire package of pickle masala and an additional ¼ cup of oil.

    Variations

    • Homemade Pickle Masala - Don't have premade pickle masala, make it at home with these easy steps. To make pickle masala lightly roast ⅓ cup of split yellow mustard seeds and 1 teaspoon fenugreek seeds. Cool down and grind to a powder. Add ⅓ cup of mild Kashmiri red chili powder or use less if using hotter chili powder.
    • Mixed Vegetable Pickle - Here is the biggest tip from Mom. You can use this recipe to make pickles of any vegetable such as green chili, carrot, lemon, gooseberry, or cauliflower. You can also use a mix of all of these vegetables and follow the same steps. This will stay well refrigerated for up to a month.
    • Instant Mango Pickle - Don't have sharp knives to cut the hard unripe mangoes? You can peel mangoes, discarding the peel. Then shred the mango and apply turmeric and salt. Squeeze out all the liquids and skip the drying on the kitchen towel step. Follow the remaining recipe. This Instant mango pickle can be enjoyed right away. Refrigerate for up to 1 month. You can also make this type of Instant shredded pickle with carrots and turmeric too.
    • Skip Sweetener - Although jaggery adds a hint of sweet flavor but can be optional if you are watching your sugar.
    Why is my Mango Pickle Bitter

    It takes 3 to 4 days for the flavors to fully develop. Bitter taste can only come from old pickle masala or adding too much fenugreek seeds. If you have a bitter pickle, add a little bit of fresh lemon juice while serving.

    Which Oil is Best for making Pickles

    In North India Mustard oil is commonly used while in South India Sesame oil is often used for making pickles. You can use either of the two or use neutral cooking oil like avocado oil.

    Is Mango Pickle Healthy

    Mango Pickle is immunity boosting, high in antioxidants, and packed with nutrients like vitamin C, vitamin K, and fiber. It should be consumed in small quantities as it is also high in salt and oil.

    Recipe

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    aam ka achar in a glass bowl
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    Mango Pickle Recipe

    Mom's recipe for sweet and tangy raw mango pickle
    Prep Time30 minutes mins
    Cook Time10 minutes mins
    Soaking and drying time1 day d
    Total Time1 day d 40 minutes mins
    Course: Side Dish
    Cuisine: Indian
    Servings: 10
    Calories: 225kcal
    Author: Archana Mundhe

    Equipment

    • chefs knife

    Ingredients

    • 1½ lbs raw mangoes 2 medium mangoes, rinsed and dried well
    • 1 tablespoon sea salt
    • 1 teaspoon ground turmeric
    • ½ cup oil
    • 1 teaspoon mustard seeds
    • ¼ teaspoon hing {asafetida}
    • ½ cup jaggery shredded
    • 80 grams pickle masala
    • 3 teaspoons kosher salt

    Instructions

    • Using a sharp chef's knife cut mangoes into half. Then cut each half into 1-inch cubes along with the hard inside pit. Discard the innermost seed that will fall out.
    • Add the cut mango pieces to a bowl and sprinkle salt and turmeric. Mix well and keep covered overnight. This helps remove some sourness from the mango pieces and helps release the excess moisture. Turmeric makes the pieces firm preventing the mango pieces from getting soft so that the pickle has a nice bite to it. The antibacterial turmeric also helps with extend the shelf life of the pickle
    • The next morning, pour the mango pieces into a strainer to drain out all of the liquids.
    • Keep the drained mangoes in a single layer on an old kitchen towel for 8 hours to dry out the excess liquids. This step will further increase the shelf life. Just remember to use an old kitchen towel as it will get stained from the turmeric and you will most probably end up discarding the towel.
    • Heat oil in a medium skillet. Add mustard seeds and allow them to pop. Add asafetida. Turn the heat off and allow the oil to cool completely. Add jaggery to the oil and give a quick stir.
    • Add mango pieces to the oil along with the pickle masala and salt. Mix well.
    • Using disposable gloves add the pickles to a clean and dry glass jar, pressing the pickle firmly inside the jar.
    • Cover the jar with a cheesecloth or paper towel and secure it with a rubber band. Keep overnight. Keep in an airy spot. By morning some of the excess oil will start to rise to the top. Mix well again and keep covered with the cheesecloth. Repeat this step for 3 to 4 days
    • Pickle will be ready to enjoy in 3 days. You can then close the lid and keep it in a cool dry place. You can also refrigetare the jar if you like.
    • If you like more pickle masala to enjoy with rice, khichdi or chapatis add the entire package of pickle masala and an additional ¼ cup of oil.

    Video

    Notes

    • Drying mango after draining out the turmeric salt water will increase the shelf life of the pickle. 
    • If you like more pickle masala to enjoy with rice, khichdi or chapatis add the entire package of pickle masala and an additional ¼ cup of oil.
    • Use a clean dry spoon to take out the mango pickle. Every time you take out pickles press the mango pieces down so there is a layer of oil on top that will prevent the pickle from being spoiled.  
    Variations
    1. Homemade Pickle Masala - Don't have premade pickle masala, make it at home with these easy steps. To make pickle masala lightly roast ⅓ cup of split yellow mustard seeds and 1 teaspoon fenugreek seeds. Cool down and grind to a powder. Add ⅓ cup of mild Kashmiri red chili powder or use less if using hotter chili powder.
    2. Mixed Vegetable Pickle - Here is the biggest tip from Mom. You can use this recipe to make pickles of any vegetable such as green chili, carrot, lemon, gooseberry, or cauliflower. You can also use a mix of all of these vegetables and follow the same steps. This will stay well refrigerated for up to a month.
    3. Instant Mango Pickle - Don't have sharp knives to cut the hard unripe mangoes? You can peel mangoes, discarding the peel. Then shred the mango and apply turmeric and salt. Squeeze out all the liquids and skip the drying on the kitchen towel step. Follow the remaining recipe. This Instant mango pickle can be enjoyed right away. Refrigerate for up to 1 month. You can also make this type of Instant shredded pickle with carrots and turmeric too.
    4. Skip Sweetener - Although jaggery adds a hint of sweet flavor but can be optional if you are watching your sugar.
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    Nutrition

    Calories: 225kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Sodium: 1397mg | Potassium: 181mg | Fiber: 2g | Sugar: 20g | Vitamin A: 739IU | Vitamin C: 25mg | Calcium: 35mg | Iron: 1mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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