Aam ka Achar Authentic Style Mango Pickle

Aam ka Achar Authentic Style Mango Pickle

Homemade Mango Pickle – Traditional Family Recipe

Mango pickle is a spicy, tangy Indian condiment made from raw mangoes and a blend of aromatic spices. Each region in India has its own way of making it, based on the spices used and the type of mangoes available.

In our family, mango pickle is a yearly tradition, made during the summer when mangoes are fresh and in season. This is my mom’s recipe, and she’s been making it for over 25 years! She prepares it in large quantities, storing it in big jars and sharing smaller bottles with friends and family. This year, I was lucky to be home while she made it!

This version uses sun-dried mangoes and stays good for months when handled properly. We usually refrigerate the main jar and keep a small portion on the kitchen counter for daily use.

Ingredients (Makes approx. 4 kg of pickle)

  • 3 kg raw mangoes (cut into cubes)

  • 250 g garlic cloves (125g crushed, 125g whole)

  • 2 cups red chilli powder

  • 2 cups salt (adjust to taste)

  • 1 cup mustard seed powder

  • 2 tbsp fenugreek seed powder

  • 1.5 litres sesame seed oil

Instructions

  1. Prep the Mangoes:
    Wash and dry mangoes with a clean cloth. Cut them into cubes and sun-dry for 6–8 hours.

  2. Prepare Spices:

    • Powder the rock salt if using.

    • Grind mustard seeds to make 1 cup of fine powder.

    • Grind fenugreek seeds into a fine powder.

    • Peel all garlic. Crush half, leave the rest whole.

  3. Heat the Oil:
    Warm sesame oil in a large pan. Once hot, turn off the flame and let it cool completely.

  4. Mix Everything:
    In a clean, dry bowl, combine the sun-dried mango cubes, chilli powder, salt, mustard powder, fenugreek powder, crushed and whole garlic, and the cooled oil. Mix well until all mango pieces are coated.

  5. Jar the Pickle:
    Transfer to a large glass or ceramic jar. Do not close the lid. Instead, cover the opening with a clean cloth and tie it securely.

  6. Curing Process:
    Leave the jar in a dry spot (away from sunlight) for 7–8 days. Stir the pickle daily with a clean, dry spoon. Replace the cloth every 2–3 days.

  7. Storage:
    Once ready, store in smaller bottles. Keep them in the fridge or in a cool, dry place. If properly stored, this pickle can last for months.

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