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Top-view of spicy and tangy mango pickle in a jar
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Aam ka Achar or Raw Mango Pickle

Aam ka Achar or Raw Mango Pickle 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.
Prep Time20 minutes
Cook Time10 minutes
Resting Time20 days
Total Time20 days 30 minutes
Course: Pickle
Cuisine: Indian
Keyword: Vegetable
Servings: 1451 gram

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.
    Close view of peeled raw mango
  • Slice the pulp in any shape you like.
    A slice of raw mango with perfect tanginess
  • Transfer the slices into a large glass bowl and sprinkle salt on top of them. Set aside for 24 hours.
    Raw mangoes cut into small pieces for pickling
  • 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.
    Slices of raw mangoes kept on a cloth to dry
  • 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.
    Close-up of raw mango pieces, spices and salt ready to make aam ka achar
  • Transfer to a large glass jar or मर्तबान/ बरनी with an air-tight seal. Close the seal.
    A jar of homemade mango pickle ready to enjoy as a side dish
  • 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

  1. There are different ways to prepare mangoes for pickling and it all depends on your personal choice.
  2. You can peel mangoes, remove pulp or slit them with seeds.
  3. This time I made it without seeds and peel.
  4. Do not throw away the salt water. It is important to set aside this water.
  5. Do not dry the mangoes completely in sun. It is important that they should be only partially dry.
  6. 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.