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Mango Pickle Recipe Step By Step Instructions 7

Mango Pickle Recipe | Aam Ka Achar

Mango Pickle is a tangy and spicy condiment prepared by marinating raw mangoes in oil and Indian spices.
4.94 from 74 votes

Recipe Info

Prep Time 30 mins
Cook Time 0 mins
Total Time 30 mins
Servings 50
Category Pickles
Cuisine Indian

Nutrition

Calories: 41kcal | Carbohydrates: 4g | Fat: 2g

Ingredients For Mango Pickle Recipe | Aam Ka Achar
  

  • 1 Kg Raw Mangoes
  • 250 ml Mustard Oil (Sarson Ka Tel)
  • 200 gm Salt
  • 4-5 Teaspoons Red Chilli Powder
  • 2 Teaspoon Turmeric Powder (Haldi)
  • 3 Tablespoon Saunf (Fennel Seeds), coarsely ground
  • 2 Tablespoons Kalonji (Nigella Seeds)
  • 2 Tablespoons Methi Dana (Dry Fenugreek Seeds), coarsely ground
  • 1/2 Teaspoon Asafoetida (Heeng)
  • 3 Teaspoons Rai (Brown Mustard Seeds), coarsely ground
  • 3 Teaspoons Sarson Dana (Yellow Mustard Seeds), coarsely ground
  • 2 Laung (Cloves), coarsely ground

Step By Step Instructions for Mango Pickle Recipe | Aam Ka Achar
 

  • Wash the raw mangoes and let the water dry. While selecting the mangoes, make sure to choose hard green ones. Wipe with a clean cloth. Cut the raw mangoes into 8-10 medium sized pieces and remove the seeds. Put them in a large clean bowl. Take care not put any water in the pickle.
    1 Kg Raw Mangoes
    Mango Pickle Recipe Step By Step Instructions 1
  • Add salt, red chilli powder, turmeric powder and heeng (asafoetida). Coarsely grind fennel seeds, kalonji, methi dana, rai (brown mustard seeds), sarson dana (yellow mustard seeds) and laung (cloves) and add them to the mixture. Mix all the dry ingredients in the pickle.
    200 gm Salt, 4-5 Teaspoons Red Chilli Powder, 2 Teaspoon Turmeric Powder (Haldi), 3 Tablespoon Saunf (Fennel Seeds), coarsely ground, 2 Tablespoons Kalonji (Nigella Seeds), 2 Tablespoons Methi Dana (Dry Fenugreek Seeds), coarsely ground, 1/2 Teaspoon Asafoetida (Heeng), 3 Teaspoons Rai (Brown Mustard Seeds), coarsely ground, 3 Teaspoons Sarson Dana (Yellow Mustard Seeds), coarsely ground, 2 Laung (Cloves), coarsely ground
    Mango Pickle Recipe Step By Step Instructions 2
  • Mix all the dry ingredients in the pickle.
    Mango Pickle Recipe Step By Step Instructions 4
  • Add the mustard oil and mix all the spices well using a spatula or spoon. Do not use your hand for mixing. The oil can be added as it is in the pickle. If you want to reduce the flavor of the mustard oil, you can first heat the oil and then let it cool completely before adding. However this might lead to a slightly viscous pickle.
    250 ml Mustard Oil (Sarson Ka Tel)
    Mango Pickle Recipe Step By Step Instructions 5
  • Transfer the mixture to a clean and dry jar. Store it in a dry place. You should shake the jar once or twice a day for the next 3-4 days. After around 4 days the pickle will reduce and go to the bottom of the jar. The oil will start floating on the top. If the oil is less and does not cover the pickle completely then you can add 1-2 tablespoons of mustard oil to it.
    Mango Pickle Recipe Step By Step Instructions 6
  • Store the jar in a dry place at room temperature. The mangoes will become soft in 8-10 days and the pickle will be ready. You can refrigerate the pickle after 10-15 days if there is humidity where you live. Otherwise you can leave it outside as well.
    Mango Pickle Recipe Step By Step Instructions 7