Mango achar is more than just a side dish in Indian households—it's a celebration of flavor, tradition, and preservation. Every summer, kitchens across the country come alive with the aroma of raw mangoes, mustard oil, and hand-ground spices. But if you want your homemade mango achar to last all year long, it’s essential to follow the right techniques.
In this blog, we’ll guide you through the best practices to make your mango pickle shelf-stable and flavorful for months. And for those who love the taste but don’t have time to prepare it at home, Ojas Nature—one of the Top Pickle Manufacturers in Saharanpur—offers the perfect alternative with their expertly crafted online mango pickle. Made using traditional methods and pure ingredients, it's built to last and taste better with time.
1. Choose the Right Mangoes
For long-lasting mango achar, start with the right kind of mango:
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Use raw, firm, and sour mangoes—commonly known as "totapuri" or "rajapuri."
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Avoid overripe or soft mangoes as they break down easily and spoil faster.
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Wash thoroughly and wipe completely dry to prevent moisture contamination.
Ojas Nature uses only hand-picked, premium-grade mangoes in their online mango pickle, ensuring both flavor and longevity.
2. Cut and Dry Mangoes Properly
Moisture is the number one enemy of any long-lasting achar.
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Cut mangoes into even-sized pieces.
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Spread them on a clean cloth or tray and sun-dry them for 4–6 hours.
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This removes excess moisture and helps the mango pieces soak up the spices and oil better.
Proper drying also prevents the growth of fungus and bacteria, extending the pickle’s shelf life.
3. Use High-Quality Mustard Oil
Mustard oil is both a flavor enhancer and a natural preservative.
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Always use cold-pressed mustard oil.
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Heat it to its smoking point and allow it to cool before mixing.
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This step neutralizes the raw smell and enhances the preservative quality.
Ojas Nature, one of the Top Pickle Manufacturers in Saharanpur, uses pure mustard oil in all their pickles, including their online mango pickle, which is one reason their products remain fresh for months.
4. Add the Right Spices
Spices not only add flavor but also act as natural preservatives.
Essential spices include:
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Fennel seeds (saunf)
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Mustard seeds (rai)
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Fenugreek seeds (methi)
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Nigella seeds (kalonji)
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Turmeric (haldi)
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Red chili powder
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Asafoetida (hing)
These spices have antimicrobial properties that help protect your achar against spoilage. Ojas Nature's recipe strikes the perfect balance, delivering rich taste and year-long freshness in every jar of their online mango pickle.
5. Salt: The Natural Preserver
Salt is a key component of any long-lasting pickle.
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It draws out moisture, inhibiting the growth of harmful bacteria.
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Be generous with the salt, especially if you plan to store the pickle for a long period.
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Do not reduce salt to make the pickle “healthier” unless you plan to refrigerate it.
The expert chefs at Ojas Nature understand the importance of salt in long-term preservation, ensuring every jar of their mango achar has the ideal amount.
6. Sterilize the Jars
Using clean, dry jars is essential.
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Wash your glass jars with hot water and soap.
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Sterilize them by placing them in boiling water for 10 minutes.
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Let them air-dry completely before adding the pickle.
Never use damp jars. Even a drop of water can lead to fungus formation and ruin your homemade efforts.
7. Submerge Completely in Oil
Once you’ve mixed the mango pieces with spices, pour in the cooled mustard oil.
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The mango and spice mixture should be completely submerged in oil.
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This oil layer acts as a barrier against air, preventing oxidation and bacterial growth.
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Top up with extra oil if needed after a few days.
This technique is a trademark of Ojas Nature’s preservation process, making them a leader among the Top Pickle Manufacturers in Saharanpur.
8. Store in Sunlight for Maturation
Let the achar mature in sunlight:
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Place the sealed jar in direct sunlight for 7–10 days.
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Shake the jar gently each day to mix the contents and encourage flavor development.
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This step enhances the taste and extends the shelf life significantly.
9. Store in a Cool, Dry Place
After the initial sun-maturation:
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Store the jar in a cool, dry, and dark place—preferably a pantry or kitchen cupboard.
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Keep the jar tightly sealed at all times.
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Use a clean, dry spoon each time to avoid contamination.
If properly stored, your mango achar can last up to 12 months or more without refrigeration.
10. Signs Your Pickle Is Spoiling
Even with the best precautions, it's important to check for:
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White or green fungus on the surface
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Foul or sour smell (not to be confused with the fermented aroma)
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Bubbles or froth—signs of fermentation gone wrong
If you notice these, it’s best to discard the batch.
Why Choose Ojas Nature’s Mango Achar?
If you want the taste and quality of homemade mango achar but without the risk of spoilage or time investment, Ojas Nature is your ideal choice.
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Natural Ingredients: No artificial preservatives or additives.
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Traditional Recipes: Just like grandma’s, but better maintained.
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Hygienic Packaging: Sterilized jars ensure safety and long shelf life.
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Trusted Brand: Counted among the Top Pickle Manufacturers in Saharanpur, Ojas Nature’s products enjoy customer loyalty across the country.
Their online mango pickle is made with the same care and detail you would use at home—ensuring delicious taste and year-long freshness.
Final Thoughts
Making mango achar at home that lasts all year is an art rooted in proper technique, cleanliness, and patience. From selecting the right mangoes to storing in the right conditions, every step matters.
But if you’re looking for hassle-free, long-lasting, and delicious pickle options, choose Ojas Nature’s online mango pickle. As one of the Top Pickle Manufacturers in Saharanpur, they deliver authenticity, flavor, and shelf-stable quality in every jar—just like homemade, only better.
