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Aam Ka Achar Recipe | Mango Pickle North Indian Style

This delicious aam ka achar or mango pickle North Indian style is mildly spicy and very delicious. Have it with your parathas or every day meal for a lipsmacking taste.
Course Pickle
Cuisine Indian, North Indian/ UP
Keyword mango pickle north Indian style, North Indian aam ka achaar
recipe Indian mango pickle, mango pickle north indian, North Indian aam ka achaar
Prep Time 15 minutes
Maturing time in the sun 3 days
Total Time 3 days 15 minutes
Servings 25
Calories 163kcal


  • 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.


Since no preservatives are used, salt and oil are the only preserving media. Make sure you use adequate quantities of both.
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.


Calories: 163kcal | Carbohydrates: 9g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 2267mg | Potassium: 145mg | Fiber: 2g | Sugar: 6g | Vitamin A: 929IU | Vitamin C: 16mg | Calcium: 33mg | Iron: 1mg