This aam ka achar is a lipsmacking North Indian pickle made in summer when fresh green mangoes are available.
It is made in mustard oil and pickled with delicious spices. This pickle easily stays for up to a year at room temperature.
Tips for making best Indian mango pickle
- Always use fresh spices. Dry roasting them before using enhances the flavour.
- Using kachi ghani or filtered mustard oil to really enhance the flavour of the pickle giving it a pungent taste.
- Use raw mangoes that are fresh, and you do not need to peel the skin. Just remove the seed and the white pith.
- Always maintain strict hygiene while making pickles. All jars must be sterilized. Always use a dry spoon to taking out pickle to prevent it from spoiling.
- Keeping the pickle in the sun helps it mature well and assimilate the flavours.
I also love making these other mango pickles: avakaya or raw mango pickle Andhra style. Spicy and delicious.
There is an instant mango pickle or heeng wala achaar as well a sweet mango chutney or aam ki launji, both ready in no time.
Why is homemade pickle good?
- Uses less oil and salt than store-bought pickle
- It does not have any preservatives
- You can modify the spices used as per taste
- You get to use the best quality spices and produce
Some step wise Pictures
Raw mango pieces coated with the spice mix.
Mango pieces with spice mix in a ceramic jar.
Half of the mustard oil added to the pickle before covering it with muslin cloth to keep in the sun.
- With parathas and curd
- With an Indian meal
- With curd rice or khichdi
- To enhance the flavour of any Indian meal
Yes this recipe will give you about 1 Kg. Punjabi mango pickle as the raw mango does lose a bit of weight on maturing.
You can increase the quantity of red chilli powder used in the recipe
Yes, you can use regular sunflower oil in the recipe though mustard oil is the authentic way.
I would suggest not to do that. The oil used is to prevent the pickle from spoiling. You do not need to consume it. You can use the flavoured oil from the pickle in your dishes later.
Here's the recipe card:
📖 Recipe Card
Aam Ka Achar Recipe | Mango Pickle North Indian Style
- 1 kg. raw mango or 2.2 lb washed dried and cut into ⅛th pieces
- 1.5 cup mustard oil I use Kachi Ghani
- ½ cup salt or 125 gm.
- 2 tsp. turmeric powder
- 2 tbsp. red chilli powder
- 1 tbsp. heeng asafoetida
- 2 tbsp. saunf fennel
- 2 tbsp. kalonji onion seeds
- 3 tbsp. mustard seeds
- 1.5 tbsp. fenugreek seeds
- Make sure that everything you use is dry and has no moisture.
- Sterilize your jars in which you will store the pickle.
- After washing, chopping and discarding the seeds, dry the mango pieces well.
- Lightly pound saunf, kalonji, mustard seeds and fenugreek seeds. You can dry roast them if you like before using.
- Now mix together salt, red chilli powder, heeng along with the coarse spice powders.
- Apply this spice mix to the raw mango pieces.
- Put in a ceramic or glass jar.
- Cover with a muslin cloth or towel and put in the sun daily for about 3-4 days.
- Now add mustard oil and mix well. Let the oil completely cover the pickle.
- Keep it in the sun again for 4-5 days.
- Your aam ka achaar is ready to use.
- In case you don't have access to good sunlight, then you can mix all the spices together with mango pieces and oil in the jar. Make sure that you first heat the oil and then cool it before using. Use half the oil. Cover with a muslin cloth and keep in a dry place for 3-4 days. After this time, mix the pickle and add the remaining oil. Your pickle would have reduced in quantity. Cover with a muslin cloth and keep for another 5 days. Then it is ready to consume.
Always keep the pickle completely immersed in oil.
Use dry spoon and take some pickle out in a small bottle for daily consumption.
The pickle will last you a year and will deepen in taste as time goes.
Enjoy your homemade aam ka achaar North Indian style.
Request you to leave a star rating * if you try this recipe. Thanks.
You may also like:
Avakaya or raw mango pickle Andhra style
Instant mango pickle or heeng wala achaar
Sweet mango chutney or aam ki launji
Nabanita Dhar says
I read your posts and think that I'll try too but then I'm too lazy when it comes to doing anything which involves patience in the kitchen. I do love my aam ka achar though with aloo ka parantha specially. You just made my mouth water now!
Soumya Prasad says
I’m salivating just looking at this! It looks so delicious. A pickle is too much to make for just 2 people at home, but this one is really tempting.
Thanks Soumya. I don't make large quantities either. Just something I guess I have made a tradition over the years. Now I can many varieties of these.
This looks scrumptious Rachna. I’m actually spoilt as I’ve had my MIL and MA make pickle for us all these years and that too so many varieties
But your recipie really tempts me to give it a go.
I don’t know why the muhawra, Aam ka Aam, gutliyon ka daam is playing in my head. Lol?
Also I have learnt so much from Rachna Cooks. Danke?
Nothing like the pickles made by moms. The funny part is that my mil likes the pickles I make. ? That's a nice role reversal.
Wow now that is something really ? kudos to you.
My mil was a working woman and she does not enjoy cooking at all. You can imagine how left out she must have felt with women of her generation.
I'm salivating! This is wonderful.
The Love of Spice says
I am not really a pickle person, but this one does look yummy, and relatively easy to make.
Kalpana solsi says
I have never made pickles. My mom supplies me with enough stock. My friend, an Andhrite, makes and give me yummy mango pickles.
Rachna, can any other oil, coconut or groundnut oil, be used in pickles?
I love to have pickles with my curd rice.
I make the Andhra style pickle too. Love it. Sure you can use other oils as per your taste. Typically in North Indian pickles we use mustard oil and in South Indian especially Andhra one gingelly oil. But sure other oils can be used.
Pratima C says
Hi, thanks a lot for the recipe! But the salt (250 gms) is a bit much for 1 kilo mangoes.
Gurdev Parmar says
Hi Pratima, It is 0.5 cup or 125 gm. salt for the recipe. Thanks for pointing this out.
Veena Shrikant says
It was wonderful to go through the recipe of North Indian mango pickle. Simple and easy. Till now had used achar made by mom & tempted to make some myself now.
Worth trying yours Rachna !
Loved the interactive chat with your readers.
Made me feel connected to you as you read well and get the essence of their emotions and feelings before replying!
Keep it up!
Would love to attend your air fryer recipe class. ( online)
Clinical hypnotherapist & Past Life Regression therapist
Thank you so much, Veena. Your comment really made my day. Currently I do not hold air fryer recipe classes. But in case I ever do in the future, I would ping you.
This is the 2nd time I am making your achaar.
Absolutely awesome. My kids loved it.
Thank you so much, Srinivas. So happy to hear. 🙂
Wish you a very happy new year and a very Good evening.
I have 2 questions.
1) My kids and me simply love the masala in the above aam ka chaar.
Can I double or triple the quantities of spices for ample masala.
What is the measurements?
2) Is the above recipe identical for making mixed veg pickle with carrot, chilli and other veggies?
Please share the recipe. Thanks
Hi Srinivas, I am glad to know that your kids love the pickle masala. You can increase the masala, maybe try increasing the masala by half the first time. Only tricky part is the salt. Be careful about adding only a little extra salt because you don't have added mango pieces to absorb salt. I have not tested this out so you will have to play it by the ear. 🙂 Yes, you can use this masala for mixed veg pickle. Here's a chilli pickle recipe: https://rachnacooks.com/instant-green-chilli-pickle-hari-mirch-ka-achaar/ I haven't photographed the veg pickle recipe. In case I do, I will share it.