Traditional Raw Mango Pickle-Aam ka Achar

Mango pickle


  • Raw mango(cut into slices)-1 kg
  • Mustard seeds-1 tbsp
  • Coriander seeds-1 tbsp
  • Fenugreek seeds-2 tsp
  • Cumin seeds-1 tbsp
  • Ajwain (carom seeds)-1 tsp
  • Mangrail(Kalonji/Nigella-1/2 tsp
  • fennel seed(saunf)-1tbsp
  • Turmeric powder-1 tsp
  • Red chilli powder-1 tsp
  • Mustard oil-3 tbsp
  • Salt to taste


  • Add 1/2 tsp turmeric powder and 1 tsp salt into the chopped mango.
  • Mix it gently and keep it in the sunlight for 3-4 hours.
  • Heat a thick bottom pan, add cumin seeds, coriander seeds, mustard seeds and fenugreek seeds.
  • Roast it for a minute on low flame and turn off the flame(do not roast it for more than a minute).
  • Allow the roasted spices to cool a little, grind it into powder.
  • Heat the mustard oil in a pan, keep it aside  and allow it to cool down completely.
  • Add the prepared masala powder into the dry mango and mix it properly.
  • Add ajwain, mangrail, saunf, turmeric powder, red chilli powder and salt into the mango and mix it.
  • Pour the mustard oil over it and mix it again.
  • Mango Pickle is ready to serve.

Storing tip:

  • Put the prepared pickle (achar) in a clean and dry glass container, cover it with cotton cloth.
  • You may add mustard oil and keep it in the sunlight for 2-3 days for best result.

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