Recipe – Mango Pickle / Aam ka Khatta achaar / Aam ka achar


Prep Time: 1-2 weeks

Cook Time: 5 Minutes

Serves: 8


  • Raw green mango: 2 large
  • Salt: 3 teaspoons
  • Turmeric powder(haldi): 2 teaspoons
  • Mustard Oil: ¾ cup
  • Mustard seeds: 1 teaspoon
  • Methi seeds (Fenugreek seeds): ½ teaspoon
  • Kalonji (black seeds / kala jeera): ½ Teaspoon
  • Saunf (Fennel seeds): 1 teaspoon
  • Red chili powder: 6 teaspoons
  • Mustard powder: 4 teaspoons
  • Aamchur powder: 4 teaspoons


  • Wash the mangoes and pat dry them.
  • Cut into 2 halves and take out the seed.
  • Cut into small inch cube pieces. Do not peel them.
  • In a glass bowl, add the mango pieces, salt and turmeric powder. Toss well and leave it in Sun to dry. You may keep in room temperature as well.
  • After sometime, salt will leave water, so the mix will become watery.
  • Let it dry completely. Depending on the temperature, it may take 2-3 days or 1 week.
  • Once it is dried, add red chili powder, mustard powder and aamchur powder. Mix well.
  • Heat mustard oil in a small pan. Let it smoky hot.
  • Turn off the heat.
  • Immediately add mustard seeds, kalonji, saunf and methi seeds. Stir for 1 minute and add this to the mango bowl.
  • Mix well and keep it in Sun for another 1 week.
  • Transfer to a glass jar. Press the mango pieces, so the oil will come on the top.
  • Use it for 1 month.
  • If you keep it in refrigerator and you may use it for 6 months.

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