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 meals like dal-rice, curd rice, and khichdi, and also has a special place in elaborate thalis.
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Family Heirloom Recipe
I’m super excited to share another gem from my mom’s kitchen that I grew up loving—Ambat Goad Lonche! This sweet and sour pickle is a classic, and if you know it, I bet your mouth is already watering!
In India, summers meant pickle-making season, and it was a full-on ritual in our home. Unripe green mangoes were bought in bulk, soaked in water, and then expertly sliced using a traditional cutter called Adkitta. The mango pieces were sprinkled with turmeric and left to dry just enough to give them a nice bite.
The magic happened with the vibrant red pickle masala—made from split yellow mustard seeds, chili powder, and salt. A generous amount of oil was mixed in to preserve the pickles, allowing them to last all year long. These tangy treasures were stored in special brown ceramic jars, carefully cleaned and dried beforehand.
Unlike quick, instant pickles, this authentic homemade Indian pickle recipe requires time and patience. But trust me, the result is worth it—deliciously bold flavors, perfect texture, and a shelf life that lasts long beyond the summer.
And while I love sharing this nostalgic mango pickle recipe, you can also try my mom's Mango Chutney and Fresh Turmeric Pickle recipe for something different and equally delightful!
Ingredients
- Unripe mangoes - available in Indian grocery stores, pick green unripe mangoes that are very firm.
- Spices - mustard seeds, hing, ground turmeric powder, 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. And if you want to make homemade pickle masala, I am sharing it in the recipe card notes.
- 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.
How to Make Mango Pickle
- Using a sharp chef's knife, cut the mangoes in 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 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.
- 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.
- 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 pickles firmly inside the jar.
- Cover the pickle jar with a cheesecloth or paper towel and secure it with a rubber band. Keep overnight. Keep in an airy spot. By morning,g 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 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.
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.
How to Store Mango Achaar
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. When storing, gently mix the pickle, pressing it down so there is a thin layer of oil on top of the pickle.
Recipe
Authentic Indian Mango Pickle Recipe
Equipment
Recipe Video
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.
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.
- 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.
Aparajita says
Hi
Lovely recipe.
Thank you for.the share
Can you tell me.the brand of pickle masala used ?
Archana says
K-Pra brand pickle masala.
Joe says
May be I missed it in the description, but why do you leave pieces of the mango stone in the chopped fruit?
Archana Mundhe says
That is a traditional way of making pickles as it also helps keep the mango pieces firm and have a nice bite. The piece of pit is discarded when you eat.
Kiran Harjani says
Simplest pickle recipe ever !! And so yummy !!
Archana Mundhe says
Thank you!!