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Aam ka achar – Mango Pickle

4.67 from 9 votes
Total: 1 hour 10 minutes
Serves 2 JARS

Aam ka achar - Mango Pickle

Summer is here and so are the raw mangoes. Markets are flooded with green raw mangoes and a perfect time to put in some homemade Aam ka achar – Mango pickle. Every year when I get ready to prepare this achar, it takes me down the memory lane. I remember in summer break whenever it was achar making time, all the ladies including my mom would collect their ingredients and gather at a house. They would chit chat, have tea and lunch together and help each other in making achar. We as kids would play and pass our time running around and by the end of the day when everyone was ready to leave they had their Martebaan (Ceramic jar) full of achar in their hands. Feeling nostalgic 🙂 .

Well back to the recipe, very simple recipe. All the hard works goes in cutting the mangoes and rest all is up to the sun. Place the jar of pickles in hot sun and the more the heat the sooner the pickle will get ready. It takes about a week for the pickle to get ready. In this recipe I have used 4 jumbo sized mangoes which were appx. 2 kg (4.1 pounds). I prefer to keep my pickle spices on a mild side, but as per taste black peppercorns and red chili powder can be adjusted.

Punjabi Aam ka achar - spicy Mango Pickle


  • For a longer shelf life of the pickle, mangoes should be dried and have no moisture. Pickle will ferment and spoil because of moisture.
  • Storage jars should be completely dried off before putting the pickle in. 
  • Always use a fresh , dry spoon to take pickle out of the jar.
  • Salt should be measured and added accurately to a recipe because it acts like a preservative.
  • There should be sufficient oil in the achar as oil acts like a barrier and preserve achar from spoiling.

Aam ka achar - Mango Pickle

Will post the pictures in 1 week when my achar is ready. Yummy Aam ka achar is ready, enjoy it warm dal parathas, paneer parathas, gobi paratha, onion and besan ka paratha, methi ka paratha, Pithi wala paratha.

Try other mango recipes – Mango kulfi, Mango strawberry smoothie, Mango Lassi .

Aam ka achar - Mango Pickle

Aam ka achar - Mango Pickle

4.67 from 9 votes
Homemade spicy mango pickle prepared with combination of spices and mustard oil.
Prep: 1 hour
Cook: 10 minutes
Total: 1 hour 10 minutes
Servings: 2 JARS



  • Clean and wash mangoes. Pat them dry.
  • Using a sharp knife cut them in small squares.
  • Small pieces like this one.
  • Cut all the mangoes...
  • Spread it on a tray and place it in the sun to dry out completely. It will take 1 hour in full hot sun.
  • Meanwhile let's prep our spices.
  • Assemble: all the spices.
  • Using a blender/grinder coarsely grind all the spices.
  • Set them aside.
  • Measure oil and transfer it to a pan..
  • Heat oil to its smoky point on a medium low flame.
    Heat mustard oil for gobhi gajar achar
  • Once the oil is heated, allow it to cool completely.
  • Transfer sun-dried mangoes to a clean big plate...
  • Add coarsely powdered fennel seeds....
  • Add coarsely powdered mustard seeds..
  • Add coarsely powdered black peppercorns...
  • Add coarsely powdered fenugreek seeds (methi dana)...
  • Add red chili powder...
  • Add hing...
  • Add kalonji...
  • Add haldi...
  • And finally add salt.
  • This step is optional. Half boil chickpeas (safed chole), until they are soft and tender and using a towel pat dry them and add them to the achar..
  • Pour oil over the achar/pickle.
  • Mix it well.
  • Keep mixing till all the spices are well blended. Taste and adjust spices. I usually keep pickles on the mild side but if you like it hot and spicy adjust the black peppercorns and red chili powder quantity in the pickle.
  • Have clean and dry jars ready to fill them with achar/pickles.
  • This achar will fill up 2 - 500 ml of glass jars. Make sure you leave some room on top of the jars - as it will be helpful in mixing them everyday.
  • As you can see achar looks dry at this time, do not add more oil. Let it sit for a day and you will notice that achar will settle to the bottom and oil will float on the top.
  • Secure the lid tightly and place them in hot sun for 3-4 days.
  • Pickle will be ready in 1 week and then I will post my latest pics.
  • Mine are sitting on a south facing window. Keep stirring with a dry spoon every alternate day until the achar is ready.
  • Yummy Aam ka achar is ready.
  • Enjoy it warm dal parathas, paneer parathas.
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi

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  1. Maya says:

    Thanks Ruchi, was looking for this recipe for quite some time and you posted. Wow what detailing! Will try it out this weekend and adding chole nice twist. Will surely try and eagerly waiting for your finished achar pic. I am sure it will be drool worthy 🙂

    • RK says:

      Sure give it a try and if possible share your experience.Will update the picture once the achar is ready. Thanks for stopping by 🙂

  2. Aseem says:

    Looking tempting will try to make.Thanks

    • RK says:

      You are welcome Aseem! Sure give it a try and if possible share your experience with me. Thanks for stopping by!

  3. Laks says:

    My mom is visiting me from India and she wanted to put achar for me. I took her to your website and she liked what you have shown. She says this girl knows inside out of achar. She does it the same way. We did our achar work yesterday and waiting for it to get ready. Thanks Ruchi, you are a great help.

    • RK says:

      You are welcome Laks! Glad you liked the recipe and thanks for sharing such a lovely compliment from your mom. 🙂

  4. Devika says:

    Wow, this pickle is so yummy. Nice explanation and beautiful clicks. Followed your recipe step wise and it taste delicious. Waiting for it to get ready. At present I wish I could just taste yours… Reminds me of school time when nani just rolled paratha in achar! Yum and golden days!

    • RK says:

      Totally agree, love those school days. 🙂 Thanks for such lovely feedback, Devika! Glad you liked the recipe.

  5. Parul says:

    Ruchi, excellent recipe. Truly authentic and reminded me of my mom’s achar. Took time for my pickle to get ready as it is cold here. Didn’t add the chole in it. But overall a worth trying recipe and it made a big batch to last this whole winter. Super like!!

    • RK says:

      Thanks for trying out the recipe, Parul. Glad you liked it. Same for me, have prepared 2 big jars of achar and they will accompany my meals all winter long. Enjoy while it lasts. 🙂

  6. Dimpy says:

    Tried your achar recipe! Wonderful and so authentic. Just like my mom’s taste. Thanks for sharing. Following you from now on.

  7. Charu says:

    Hi ruchi…thanks fr d reciepe….just a few questions…..i donot wish to add lal murch…so what else can be added fr colour?…n i require more of masala in d achae …what proportions i need toincrease….pls let me know n lastly …what variety of mangies are best ….ram kela ?? Pls guide me thanks

    • Ruchi says:

      Charu, substitute lal mirch with degi mirch. It’s mild and adds a great color.
      For more masala – all the spices needs adjustments. Below the recipe, adjust serving size to ‘3 jars’ and it will adjust the recipe for you.
      Ram Kela mangoes are THE best for pickling. Make sure the mangoes are green and hard to touch. The skin should be crisp and should taste sour.

  8. Mahzbeen says:


  9. Sara says:

    My achar is made a month ago so I need to pour extra oil.. The oil should be cooked or not.. Please help

    • Ruchi says:

      If the achar was made a month ago then the extra oil need to be cooked, slightly cooled and then added to the pickle.

  10. Mehjabeen Ansari says:

    Hi Richie … thanks for the recipe… it’s very easy recipe nd delicious. Yesterday I followed your recipe nd now waiting for it to get ready.

  11. Adam says:

    Hi Ruchi – I made your aam ka achar today. Everything looks great, but when I tasted the mix before putting it in the sun for the first time it seemed very salty even though I even reduced the amount of salt to 3/4 cup. Will this saltiness go down once I cure it in the sun for a few days? If not, should I add more oil? Any suggestions.

    • Ruchi says:

      Adam, how many mangoes did you use?
      The salt is apt for 2 kg ( 10-12 large) mangoes.

      • Adam says:

        Hi Ruchi – I used 2 kg and in the end everything worked out perfectly! The salt got absorbed and the pickle is incredibly tasty. Getting ready to make another batch with more of the green mangoes from our property in Central Delhi. Thanks for this wonderful recipe. (BTW – I did leave out the chick peas. I am a mango purist!)

      • Ruchi says:

        Awesome! Glad to know that, Adam.
        Enjoy the raw mangoes while they are in season.