Home Made Mango Pickle Recipe | Aam Ka Achar Recipe Step by Step




Aam ka Achaar recipe is so delicious that you never say no to having it for lunch or dinner.  Mango pickle is the most tasteful and popular accompaniment in Indian kitchens. However, this little spicy and oily recipe is loved by all generations of the family. Here, we will share the best Home Made Mango Pickle Recipe for 1 Kg mango step by step with all the details of ingredients! 

India- Nation of Spices and Achar

India is known for spices globally and also Indian dishes are known for a variety of food on platter including roti, sabji, dal, rice, salad, papad, and curd or buttermilk. It's not complete yet; how can we forget Indian pickles? Elevate the taste of boring dishes with your favourite mango pickle known as "oorugai" in Tamil, "achaar" in Hindi, "loncha" in Marathi, and "athanu" in Gujarati. Indian pickles are a combination of fruits or vegetables, oil, and spices. 

About Mango Pickle Recipe For 1 Kg

Dal-chawal, parathas, rice, bread, Indian gravy, etc. no matter the type of dishes, aam ka achar is always preferred by people not in India but even in any corner of the world. In addition, people love different mango pickles according to the location such as mango pickle recipe north Indian style, Gujarati aam ka achar, and mango pickle recipe South Indian style

Here are some reasons which justify why mango pickle is a sure shot hit!

In addition, people love different mango pickles according to the location such as mango pickle recipes North Indian style, Gujarati aam ka achar, and mango pickle recipe in the south Indian style.

Here are a few points which justify why mango pickle is a sure shot hit!

  • It is incredibly easy to make. All you have to do is mix the mango pieces with salt, spices and set it in lots of sunshine for 3 to 4 days.

  • Next, you just douse excellent quality mustard oil and keep the jar carefully in a cool, dry area for another 3 to 4 days.

By this time, it's ready for you to relish in!

Ingredients For Mango Pickle Recipe | Best Mango Pickle

  1. Raw Mango 1 Kg

  2. Fenugreek Seeds Cup

  3. Fennel Seeds Cup

  4. Mustard Seeds (Black or Yellow) Cup

  5. Nigella Seeds (Kalonji) cup

  6. Turmeric Powder – 3 tablespoons

  7. Red chili powder or cayenne pepper cup

  8. Mustard Oil - 1 L  

Perfect Home-Made Mango Pickle Recipe (With Sunlight)

  • Take fresh raw mangoes (1 Kg) from a farm or market.

  • Wash the raw and unripe mangoes thoroughly.

  • Cut the mangoes into small pieces.

  • Place the mango pieces in a container and add salt.

  • Let the mango marinate in the salt for 24 hours.

  • Remove the mango pieces from the container and dry them under sunlight until they are fully dried.

  • Once dried, put the mango pieces back into the container with the salt water.

  • Mix all the ingredients well.

  • Take raw mustard oil and mix it well. Do not boil the mustard oil before mixing.

  • Place the pickle container in sunlight for 2-3 months.

  • Rotate the container every two days to ensure even exposure to sunlight.

How To Make Mango Pickle | Aam Ka Achar Recipe (Without Sunlight)

  • Collect all of the ingredients.

  • A 1-quart glass pickling jar should be sterilized and properly dried.

  • Cover the mangoes with salt in a container. Mix thoroughly and tightly cover the jar.

  • Allow the mangoes to soften in the sun for 1 week.

  • Combine chili powder, aniseed or fennel seeds, mustard seeds, kalonji/nigella seeds, fenugreek seeds, and turmeric powder in a small bowl.

  • Remove any excess water from the mangos. Fill the jar halfway with the spice mix.

  • Heat mustard oil in a small skillet until it smokes, then remove from heat. Allow the oil to cool completely.

  • Pour cooled oil over mangoes, covering them completely. Combine thoroughly. Screw the lid on the jar.

  • Return the securely sealed jar to the light for another two weeks. Every day, mix thoroughly.

  • Refrigerate or serve.

Serving Suggestions

Remember to keep the pickle jar in a cool, dry location. To serve, I would suggest storing a tiny quantity of the pickle in smaller jars or bowls for a week or 15 days. Keep this jar or dish on your dining table, in your kitchen, or in your refrigerator.

Always use a clean, dry spoon to remove the pickles from the jars. Make sure the spoon is free of water or moisture, as this can ruin your pickle.

In North India, in addition to being eaten with meals, Mango Pickle is also offered with flatbreads such as Aloo Paratha, Paneer Paratha, or any other paratha.

One of our favorite childhood memories is packing parathas with Aam Ka Achar in our lunch boxes.

When it comes to side dishes, the Mango Pickle pairs well with rice lentils, curd rice, and other rice-based curries.

This Punjabi Mango Pickle can also be used to dress up a plain dinner of chapati or roti with any vegetable dish. Alternatively, combine the pickle masala with steamed rice for a simple and warm yet heavenly supper.

Expert Tips

  1. Obtain raw mangoes with delicate skin and use them without peeling. Peel and utilize the mangoes if the skin is tough.

  2. Use fresh spices wherever possible. Place them on a plate and discard any husks or stones.

  3. For this pickle, roughly grind the mustard and fenugreek seeds. You can also buy split mustard and fenugreek seeds at the store.

  4. Depending on how spicy you want your pickle, you can add more or less red chili powder.

  5. The jar in which the mango pickle is stored should be carefully disinfected, cleaned, and dried. Use a glass or ceramic container if possible. Avoid using plastic jars.

  6. When producing any pickle, jam, sauce, preserve, or food in general, keep sanitation and cleanliness in mind.

  7. This Aam Ka Achar recipe can be scaled up or down as needed.

Making a tasty and spicy mango pickle at home is really a time taking process. Here, Ojas Nature is providing the best home made mango pickle made up of organic raw mangoes directly brought from a farm. So, skip the process and buy the pickle now! 


Qus.1  Is it okay to keep this pickle in a plastic jar?

I would not recommend storing this mango pickle in a plastic jar. Use a ceramic jar or a nice strong glass jar

Qus.2  How long will this pickle last?

This mango pickle will keep for over a year. Even if the pickle is not sun-dried or partially sun-dried, it will keep for at least a year. To keep the pickle fresh, apply a thick layer of oil on top.

Qus.3  What should I do if the mangoes remain firm after pickling?

One method for softening the mangoes is to just heat them through without boiling them. Allow the pickle to cool on its own and do not cover it with a lid after it is hot. You can, however, cover it with a pan, cotton napkin, or muslin cloth. Make sure the water does not condense otherwise the pickle will be ruined.

Qus.4  How do you choose mangoes for this pickle?

Choose raw, firm mangoes that have a dark green color with white flesh. The mango is partially ripe if the flesh is yellow.

Qus.5  How should this pickle be stored in a barni jar?

Place a muslin cloth over the mouth of a ceramic jar, then secure it with a string and cover with the lid.