No Indian meal is truly complete without a spoonful of spicy, tangy Aam Ka Achaar. This traditional raw mango pickle is a staple in many Indian households, adding a burst of flavor to any dish. Whether paired with parathas, dal-chawal, or khichdi, mango pickle is the ultimate sidekick that makes every bite irresistible.

Made with raw green mangoes, aromatic spices, and mustard oil, this pickle is not just a condiment – it’s a culinary tradition passed down through generations.

Why You’ll Love This Recipe

Made with pantry-friendly ingredients
Naturally preserves mangoes for months
Packed with bold flavors – spicy, tangy, and earthy
Perfect for all kinds of Indian meals

Ingredients You’ll Need

4 raw mangoes (medium-sized), chopped
2 tbsp fennel seeds (saunf)
2 tbsp mustard seeds (rai)
1 tbsp nigella seeds (kalonji)
1 tbsp fenugreek seeds (methi dana)
1 tsp turmeric powder
1–2 tbsp red chili powder (adjust to taste)
Salt to taste
1 cup mustard oil

How to Make Aam Ka Achaar – Step-by-Step

Prepare the Mangoes:
Wash and dry the mangoes thoroughly. Cut into bite-sized pieces. Ensure they are moisture-free.
Roast and Grind Spices:
Lightly roast fennel, mustard, fenugreek, and nigella seeds. Cool and coarsely grind them.
Mix Mango with Spices:
In a bowl, combine mango pieces with the ground spices, turmeric, chili powder, and salt.
Add Mustard Oil:
Heat mustard oil until it reaches smoking point. Cool slightly and pour over the mango mixture. Mix well.
Sun-Dry for Maturity:
Transfer the mixture to a clean glass jar. Cover with muslin cloth and leave it in sunlight for 4–5 days, stirring daily for even fermentation.
Store and Enjoy:
Once the achaar is matured and flavorful, seal the jar and store in a cool, dry place. It’s ready to eat and stays good for months!

Tips for Perfect Aam Ka Achaar

Always use dry utensils and moisture-free mangoes to prevent spoilage.
Adjust spice levels as per your taste.
You can add whole garlic cloves or green chilies for variation.
Ensure mustard oil is heated properly to enhance the shelf life and flavor.

Serving Suggestions

Enjoy with stuffed parathas for a classic North Indian breakfast.
Serve with plain rice and dal for a comfort meal.
Add a spoonful to curd rice, khichdi, or roti-sabzi combos.

Final Thoughts

Aam Ka Achaar is more than just a pickle – it’s nostalgia in a jar. The tangy heat, the rich aroma of mustard oil, and the crunch of raw mangoes make it a must-have in every Indian kitchen. Homemade and preservative-free, this recipe captures the essence of traditional Indian pickling.