Aam ka Achar or Raw Mango Pickle recipe is a must-have pickle throughout the year on each table. It is a part of our Indian meals and forms an integral part of our repertoire. Mango Achar is perfectly tangy, sour, and spicy to lend that special kick to the meal.
Our mothers, aunts, and grandmothers – start making pickles as soon as raw mangoes appear in the market. Some make instant pickles, some make pickles that take longer to flavor and set.
One of the main reasons to encourage pickling is to preserve food for a longer duration and be able to enjoy the benefits of them throughout the year even when that food item is not in season.
Mangoes have great health benefits, especially for female reproductive organs. So regular to the occasional use of mango pickles is a great way to enjoy the goodness of mangoes all year round.
I have also recently started dabbling in the art of pickling. But Pune weather is not very conducive to it. There is not enough sun and not the real deal in sour mangoes.
In north India, the sour mangoes are different and are really sour. Here in Pune, I do not get them easily. Most people prefer using totapari mangoes for pickles but we don’t.
In north India, raw mango by the name of Ram kela is used for making pickles. It has perfect combination of tanginess and shelf-life to make achar tastier and stay fresh longer.
I digress, coming back to the pickle, I made this pickle just before lockdown hit in 2020. Life took over and couldn’t post it here before now.
I have used ready-to-use pickle masala as I find the pickle masala is a great help in today’s households and ensures the balance is just right.
Here is the perfect aam ka achar recipe to keep you happy with each meal.
How to Store Mango Pickle
If there’s one thing I’ve learned after making aam ka achar at home, it’s this – storing it right is what actually decides how long you get to enjoy it. I still remember how seriously this part was taken at home… clean jars, dry spoons, and that golden layer of oil on top like a protective blanket. Because a well-stored raw mango pickle doesn’t just last longer, it actually tastes better with time – deeper, richer, and full of those familiar summer flavors.
- Over time, the pickle will mature and develop a stronger flavor
- Always store aam ka achar in a clean, dry glass jar
- Ensure the pickle is completely covered with mustard oil
- Keep the jar in a cool, dry place away from moisture
- Avoid using wet spoons to prevent spoilage
- Let the pickle sit in sunlight occasionally for a better shelf life
- Close the lid tightly after every use to keep air and moisture out
- Refrigerate in humid climates for longer preservation
Variations of Aam Ka Achar
One of my favorite things about aam ka achar is that no two households make it the same – and somehow, every version tastes like home to someone. Growing up, I thought there was just one mango pickle, but the more I travelled, the more I realized how beautifully it varies across regions. From spicy to sweet, oily to dry – every raw mango pickle recipe carries a little story of its place.
- Punjabi aam ka achar – bold, spicy, and loaded with mustard oil and chunky mango pieces
- Gujarati mango pickle (chhundo) – sweet, tangy, and slightly sticky with grated mangoes
- Rajasthani aam ka achar – spicy and robust, often made to last for months in hot climates
- South Indian avakaya pickle – fiery, tangy, and made with lots of mustard powder and oil
- Instant aam ka achar – quick version with fewer steps, ready in a day or two
- Oil-free mango pickle – lighter version using minimal or no oil for a healthier twist
- Garlic mango pickle – with added garlic cloves for an extra punch of flavor
Honestly, it’s like every region looked at raw mangoes and said, “Let me show you my version of magic.”
How to Make Aam Ka Achar/ Mango Pickle at Home?
Aam ka Achar or Raw Mango Pickle
Ingredients
- 1 kg aam ram kela variety
- 100 gram salt
- 125 gram achar masala ready-to-use pickle masala
- 200 gram mustard oil
Instructions
- Peel the mangoes and remove the pulp.
- Slice the pulp in any shape you like.
- Transfer the slices into a large glass bowl and sprinkle salt on top of them. Set aside for 24 hours.
- After 24 hours, strain the water and spread the mango pieces on a fine muslin cloth. Do not throw away the water. It is important to set aside this water.
- Place the mango pieces with the muslin cloth in the strong sun to dry for 7-8 hours.
- When the mango slices are slightly dry (known as फरहरा in Hindi) move them inside from the sun. Do not dry the mangoes completely in sun. It is important that they should be only partially dry.
- In a large wok, bring mustard oil to a smoking-hot temperature.
- When the oil is boiling, add salt to split the oil (known as तेल को फाड़ना in Hindi) and turn off the gas.
- Allow the oil to cool down completely.
- Once the oil is completely cooled, add mango slices, strained salt water, and pickle masala. Mix vigorously.
- Transfer to a large glass jar or मर्तबान/ बरनी with an air-tight seal. Close the seal.
- Place the ready pickle in strong sunlight for 15-20 days. You can place the jar every day at the time of strong sun and remove them indoors at night time.
- After 15-20 days, aam ka achar (mango pickle) is ready to eat. Enjoy with mathris, poori or just like that.
Notes
- There are different ways to prepare mangoes for pickling and it all depends on your personal choice.
- You can peel mangoes, remove pulp or slit them with seeds.
- This time I made it without seeds and peel.
- Do not throw away the salt water. It is important to set aside this water.
- Do not dry the mangoes completely in sun. It is important that they should be only partially dry.
- तेल को फाड़ना means to clean the oil so that any form of impurity or rawness of the oil doesn’t spoil the pickle later.
FAQs on Aam Ka Achar Recipe
To make aam ka achar at home, cut raw mangoes, mix with spices and mustard oil, and let it mature in sunlight for a few days until the flavors develop fully.
Mango pickle usually takes 5 to 10 days to mature properly, depending on sunlight and weather conditions.
Store mango pickle in a clean, dry glass jar, fully covered with oil, and keep it in a cool place to increase shelf life.
Yes, but sunlight enhances the flavor and helps in natural fermentation, making traditional aam ka achar taste better.
In moderation, aam ka achar provides digestive benefits due to spices, but it should be consumed in small quantities due to oil and salt content.
