Authentic Punjabi Mango Pickle (With Mustard Oil)

This Authentic Punjabi Mango Pickle is our family heirloom recipe and is really good with robust flavors. A sour, spiced and tasty Mango Pickle aka Aam ka Achar.

The recipe comes from mother-in-law and she had learnt this pickle from her mother-in-law and later passed on the method to us. This is one of my earlier recipe posts and I have updated the recipe post with better photos.

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punjabi mango pickle scooped in a wooden spoon on top of a ceramic jar placed on a brown wooden board

If you are a pickle lover like me, you are going to love this pickle. I am such a fan of pickles that I have pickles with everything from dal, vegetable stir fries and even with roti or paratha.

There are many ways a mango pickle is made. In India as you cross its breadth and regional borders, you will have many ways of making pickle with raw unripe green mangoes.

So in a gist, there are many varieties of mango pickles made all over India. Each pickle variety has a different taste, flavor and method of preparation.

Takeaways

✓ very easy to make
✓ just mix mango pieces, salt, spices & keep everything in sunlight for 3 to 4 days.
✓ later pour mustard oil.
✓ keep in a cool dry place for 3 to 4 days.
✓ done and enjoy the pickle.

Serve mango pickle with?

  • In north India we have mango pickle with stuffed Indian flat breads like aloo paratha, paneer paratha or any paratha for that matter. My hubby tells me of his childhood school days where he would take parathas with aam ka achar in his tiffin box.
  • It is also had as a side condiment with meals. It tastes excellent as a side with some dal-rice or curd-rice or for that matter any curry with rice. Even with chapati or roti and a vegetable dish, mango pickle tastes great. You can even mix the pickle masala with some steamed rice and have. It tastes really delicious.

punjabi mango pickle served as a part of an indian meal in a white plate

Tips for making mango pickle

  1. Use fresh spices. Take the spices in a plate and then remove husks or stones if any.
  2. For the sour mango pickle, coarsely ground the mustard seeds and fenugreek seeds. You can even use split mustard seeds as well as split fenugreek seeds.
  3. Get raw mangoes with really tender skin. Don’t peel the skin off. But if you get raw mangoes with tough skin, then peel off the skin.
  4. You can choose to add more red chilli powder if you want more spicy taste in the pickle.
  5. Remember there should be no water or moisture in your jar in which you will keep the mango pickle. The jar has to be clean and dry.
  6. You can sterilize a glass jar if you want.
  7. Hygiene and cleanliness are very important when you are making pickles. Remember this point when you make edibles like jams, sauces, preserves or pickles and for that matter when you make any food.

Few more pickles recipes for you!

  1. Chilli pickle – green chilli pickle.
  2. Red chilli pickle – Banarasi style stuffed red chilli pickle.
  3. Kerala style mango pickle – South Indian instant pickle recipe.
  4. Mango Avakaya – popular pickle from Andhra Pradesh.

How to make Punjabi Mango Pickle

1. Before you begin take the spices and salt in small bowls and keep them in sunlight for a 1 to 2 hours. This step is optional but does help in getting rid of any moisture from the spices and salt.

The Spices used in this mango pickle are

1. Fenugreek seeds (methi seeds) –  ¼ cup
2. Fennel seeds (saunf) – ¼ cup
3. Mustard seeds (sarson – both black or yellow mustard seeds can be added) – ¼ cup
4. Nigella seeds (kalonji) – ¼ cup
5. Turmeric Powder – 3 tablespoons
6. Red Chilli Powder – ¼ cup

spices and salt in sunlight

2. Later take the fenugreek seeds and mustard seeds in a dry grinder jar or a spice-grinder.

fenugreek seeds and mustard seeds in a grinder jar

3. Grind to a coarse mixture.

ground to a coarse mixture

4. Rinse and wipe the unripe green mangoes well with a clean kitchen towel. You can even let the mangoes dry naturally. In the photo you only see two mangoes, but they were very large mangoes weighing 1 kilogram together.

unripe green mangoes on chopping board

5. Chop the mangoes in 1.5 inches pieces. Discard the stones but do peel off the flesh from the stones if any. No need to remove the outer skin of the mangoes if they are tender and soft. You will need 7 to 7.5 cups chopped mangoes.

chopped mangoes

6. Take the chopped mangoes in a large mixing bowl. Better to use a steel or a glass bowl as they are non-reactive.

chopped mangoes in a large mixing bowl

7. Now first add the ground fenugreek seeds and mustard seeds.

ground mustard seeds and fenugreek seeds added to mangoes

8. Then add the remaining spices – fennel seeds (saunf), nigella seeds (kalonji), turmeric powder and red chilli powder. I have added two types of red chilli powder – kashmiri red chilli powder (for color) and a spicy red chilli powder. You can use even just one type of red chilli powder.

remaining spices added

9. Add salt.

salt added

10. With a steel or wooden spoon, mix very well so that the spices uniformly coat the mango pieces. Check the taste of the pickle masala mixture or 1 to 2 mango pieces. The taste should be slightly salty. If not, then add more salt.

mixing very well

11. Now pour ½ cup of mustard oil.

adding ½ cup mustard oil

12. Mix very well.

mixing again

13. Spoon the prepared pickle mixture in a clean ceramic jar or glass jar. Use a clean spoon.

placing the pickle mixture in a ceramic jar

14. Seal with lid and keep in sunlight for 3 to 4 days. I used two jars. Note that the sunlight should be very good with the strong sun rays falling on the pickle jar. It should not be cloudy or dark. In the evening, get the jar inside and keep in a cool dry place. Next morning again keep in the sunlight.

jars kept in sunlight

15. Everyday after sun-drying in the evening, open the lid and give a gentle mix to the pickle with a clean spoon. This is the pickle being mixed on the first day. Take the mango pieces settled at the bottom upwards in the jar and give a thorough mix. Basically mixing and tossing that needs to be done. Do this everyday.

mixing the pickle after first day

16. The below photo is of the pickle on the third day. You can see the oil floating.

pickle photo after three days

17. The pickle after mixing on the fourth day.

pickle photo in fourth day

18. On the last day, pour 2.5 cups of mustard oil in the jar.

remaining mustard oil being poured in the pickle

19. Again with a clean spoon give a thorough mix. The oil should seep inside in the jar and reach the bottom of the jar too. You want all the mango pieces to be surrounded with some oil. Note that you do not need to heat the mustard oil. You can add more mustard oil if required. Do note that the mustard oil should float above the pickle by 2 to 3 inches. Always remember to keep the oil floating above the pickle.

Seal with the lid and keep in a cool dry place for 4 days until everything gets mellowed and pickled. Initially you may find a slight bitter taste in the pickle, but after 6 to 7 days, the bitterness will go away.

mixing the mango pickle

20. Enjoy this Punjabi Mango Pickle with any Indian meal. The pickle stays good for a year at room temperature without refrigeration.

punjabi mango pickle served as a part of an indian meal in a white plate

Note: This recipe post is from the archives and has been republished and updated on 11 May 2020. 

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Punjabi Mango Pickle (Authentic Recipe)

4.92 from 25 votes
An authentic Punjabi Mango Pickle made with green unripe mangoes, spices, salt and mustard oil. Easy and absolutely superb recipe.
punjabi mango pickle
Author:Dassana Amit
Prep Time:15 mins
Cook Time:0 mins
Sun Drying Time:4 d
Total Time:4 d 15 mins
Course:condiment,side dish
Cuisine:north indian,punjabi
Difficulty Level:Easy
Servings (change the number to scale):1 Large Jar
(1 CUP = 250 ML)

Ingredients

  • 1 kilogram unripe green mangoes or 7 to 7.5 cups chopped mangoes
  • ¼ cup mustard seeds (sarson) , 40 grams or 40 grams split mustard seeds
  • ¼ cup fenugreek seeds (methi) , 45 grams or 45 grams split fenugreek seeds
  • ¼ cup fennel seeds (saunf) , 30 grams
  • ¼ tablespoon nigella seeds (kalonji), 30 grams
  • 3 tablespoons turmeric powder , 15 grams
  • ¼ cup red chili powder , 25 grams
  • ½ cup rock salt , 125 grams or add as required - can add regular salt
  • 3 cups mustard oil - add more if required

Instructions

Preparation

  • Before you begin take the spices and salt in small bowls and keep them in sunlight for a 1 to 2 hours. This step is optional but does help in getting rid of any moisture from the spices and salt.
  • Later take the fenugreek seeds and mustard seeds in a dry grinder jar or a spice-grinder and grind to a coarse mixture.
  • Rinse and wipe the unripe green mangoes and let them dry naturally. You can even wipe them dry with a clean kitchen towel.

Making Punjabi Mango Pickle

  • Chop the mangoes in 1.5 inches pieces. and add them in a bowl. Discard the stones but do peel off the flesh from the stones if any. No need to remove the outer skin of the mangoes if they are soft and tender.
  • Take the chopped mangoes in a large non-reactive mixing bowl.
  • Now first add the ground fenugreek seeds and mustard seeds.
  • Then add fennel seeds, nigella seeds, turmeric powder and red chilli powder and salt.
  • With a steel or wooden spoon, mix very well so that the spices uniformly coat the mango pieces. Check the taste of the pickle masala mixture or 1 to 2 mango pieces. The taste should be slightly salty. If not, then add some more salt.
  • Next pour ½ cup of mustard oil.
  • Mix very well.
  • Spoon the prepared pickle mixture in a clean ceramic jar or glass jar. Use a clean spoon.
  • Cover with lid and keep in sunlight for 3 to 4 days. Note that the sunlight should be very good with the strong sun rays falling on the pickle jar. It should not be cloudy or dark.
  • Everyday after sun-drying in the evening, open the lid and give a gentle mix to the pickle with a clean spoon. Take the mango pieces settled at the bottom upwards in the jar and give a thorough mix. Basically mixing and tossing that needs to be done. Do this everyday. 
  • In the evening, get the jar inside and keep in a cool dry place. Next morning again keep in the sunlight.
  • After keeping in the sunlight for 3 to 4 days, add the remaining 2.5 cups mustard oil. Again with a clean spoon mix very well. The oil should seep inside in the jar and reach the bottom of the jar too. You want all the mango pieces to be surrounded with some oil.
  • Note that you do not need to heat the mustard oil. You can add more mustard oil if required. Do note that the mustard oil should float above the pickle by 2 to 3 inches Always remember to keep the oil floating above the pickle.
  • Seal with the lid keep in a cool dry place for 4 days till everything gets mellowed and pickled. Initially you may find a slight bitter taste in the pickle, but after 6 to 7 days, the bitterness will go away. This punjabi mango pickle stays good for a year at room temperature without refrigeration.
  • Enjoy this Punjabi mango pickle with any Indian meal.

Notes

Few Tips:
  • You can choose to add more red chilli powder if you want a spicy and hot pickle.
  • Keep the jar, plates, knife, spoons clean and moisture free.
  • You can easily scale the recipe and make smaller batches of pickle. 
How to make punjabi mango pickle without sunlight?
  • Just mix everything and pour the mixed mango-spice powders in a jar.
  • In this case you heat the mustard oil till it begins to smoke. Then cool it at room temperature. Once cooled add the oil to the spiced mango pieces. 
  • Cover with a 2 to 3 inches layer of mustard oil. Always keep the mango pickle covered with a layer of mustard oil.
  • Store mango pickle in a dry place for 2 to 3 days. But note that there will be moisture in the mango pieces as they are not dried in sunlight.
Note that the Nutrition Information is for the entire jar of Mango Pickle. 

Nutrition Info (approximate values)

Nutrition Facts
Punjabi Mango Pickle (Authentic Recipe)
Amount Per Serving
Calories 1906 Calories from Fat 918
% Daily Value*
Fat 102g157%
Saturated Fat 12g75%
Sodium 57640mg2506%
Potassium 4522mg129%
Carbohydrates 251g84%
Fiber 70g292%
Sugar 144g160%
Protein 46g92%
Vitamin A 28357IU567%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 19mg95%
Vitamin B6 3mg150%
Vitamin C 379mg459%
Vitamin E 34mg227%
Vitamin K 110µg105%
Calcium 871mg87%
Vitamin B9 (Folate) 557µg139%
Iron 49mg272%
Magnesium 587mg147%
Phosphorus 1013mg101%
Zinc 9mg60%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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185 comments/reviews

  1. Hi just wanted to ask that in your chocolate chip muffun recipe can we replace chocolate chips with tutti frutti…sorry for asking in this recipe as the comments are closed in that recipe😊

    • Meenu, yes you can replace with tutti frutti. Its alright about commenting here as we have not provided the option for commenting. Kindly confirm once you read this comment and then I will delete it. Stay safe.

      • Thankyou very much Ma’am. Just one more thing I just live all your recipes and tried most of them and they have all turned out awesome. Your website is like the cookery encyclopaedia for me. Keep up the good work. Stay safe and stay happy. God Bless You!!!5 stars

        • Thank you very much Meenu for the feedback and the kind wishes. You too stay safe and take care.

  2. Thank you for your reply!!
    If I want to cook it then how long the pickle should be cooked?

    • welcome. cook till most of the water evaporates and you get a sticky consistency in the sugar syrup. there should not be any thread consistency, but the sugar syrup should feel sticky.

  3. Can these be stored in plastic jars?

    • yes, you can store them in good quality plastic jars.

  4. How long can these Both pickles be stored?

    • for a year. for an indian climate, the sour mango pickle can be kept at room temperature in a cool dry place. the sweet mango pickle is better kept in the refrigerator.

  5. For the punjabi pickle, will this not generate water? What do we do with that?

    • which pickle are you referring too? the sweet-sour one or the sour one?

      • Recipe 1 on this page. Thanks!

        • for the first pickle recipe, the water content in the mango pieces gets evaporated due to sun drying. the salt and the spices extract the water and moisture from the pickle and later when sun drying the water gets evaporated too. so there is no water generated in the pickle. hope this helps.

      • Thanks!

  6. I love the recipes you’ve uploaded, it helped me a lot in difficult situations…..I m thankful to you specially for aam ka achar, kachori , dhokla etc.5 stars

  7. Hi
    Dinah here.Thanks for the reply.i guess my reply got mixed up in anothr thread wer i posted in Monishas post by mistake.. i removed th pieces that had fungus and further dried it and added oil. Seems fine now. N tastes yum. Both th pickles. I can eat them continuously as it is.
    I guess i had made the mistake of adding more salt in th night and it brought out moisture from the mango causing fungus overnight.

    • thanks for letting me know dinah. glad that the both the pickles are fine now.

  8. Hi Dassana, thank you for sharing the recipe. I have tried your recipes in the past and absolutely loved the results.

    However, this time when I tried the sweet and sour mango pickle, it caught fungus on the third day of sun drying. The only thing I did differently was to not peel the mango as I like the peel in my pickle. But the mango was washed and dried well prior to chopping and adding the spices. I put the pickle for sun drying in my Mumbai box grill where we get 3-4 hours of sun after 2 pm. The pickle mixture was kept in a steel utensil and covered with muslin cloth.
    Wanted to try the recipe again. Please let me know if there is anything I should be particularly careful of in my second attempt.

    Also, a lot of pickle recipes ask to keep the pickle mixture outside during the day and bring it back inside the house in the evening. Any particular reason for doing this? Can it not be kept outside continuously? Just curious 🙂

    Thanks,
    Monisha

    • welcome monisha. having peels should not harm the pickle. make sure there is less moisture around where you place the jar. the sunlight has to be intense and strong, so a direct sunlight of at least 6 to 7 hours is required. basically here the heat from the sunlight slow cooks the pickle. the cooking happens very slowly. sun’s rays and the heat also gets rid of the microorganisms if any. so the pickle needs to be kept for a good amount of hours during the day. 3 to 4 hours is less time.

      yes, do keep the jar in inside in the kitchen in a dry place. moisture and some drops in the temperature at night can affect the pickle and it may go bad. i always get the jars inside just before the sun sets and keep them on the kitchen counter. hope these suggestions help.

      • I’ve often thought that the heat of the sun in India was key to making Indian pickles safe to eat. It seemed like the sun pasteurizes the pickles. Thank you for adding that insight into the process. In the USA, many people have crock-pots for slow cooking. I wonder if crock-pots could be used in place of the sun for making Indian pickles.5 stars

        • thanks tim and welcome. i am not sure about using crock-pots for making pickles, but i have dried vegetables and fruits in the oven and it worked so well. the results were similar to the vegetables or fruits dried in the sun. perhaps slow drying in oven for pickles can work too. though i have not tried drying pickles in the oven.

  9. Hi
    I have just made this mango pickle. You mention it lasts for a year when sun dried. How long does it last if not sun dried or only partially sun dried?5 stars

    • if not sun dried or partially sun dried then also it can last for a year. just make sure that the pickle is nicely covered with a layer of oil.

  10. hi

    I made this mango pickle I think two months ago. But I have to admit … I live in Holland and we have not very hot summers. So I did sun dry the mangoes but I guess that the mango’s did not completely dry. But I followed your procedure as good as I could (next time I will dry the mango’s in the oven I think).

    But now when I taste the pickles, the taste is very good but the mango’s are still very hard, after two months. Why is this ? And is there something I can do to soften the mango’s. There is plenty of mustard oil in the bottle5 stars

    • jan, usually the mangoes do soften after pickling for a few months. i assume that the mangoes have got sun dried too much and thats why the hardness. usually the mangoes do not become hard. or it could be the quality of mangoes – like having less water content in them. one way is cooking the pickle. just heat through but do not boil. with this method the mangoes can soften a bit. once the the pickle has got hot, then let it cool down on its own. do not cover with a lid or you cover the pan with a cotton napkin or muslin. water should not condense as then the pickle can get spoiled.

      • ok Dassana. I will try.
        But in India you have very hot days in summer, most of our summer days are 20-25 degrees celsius. So I think that I should forget to sun dry the mango’s and better dry them in the oven for 3-4 hours.
        Would love to make some good pickles myself. I also did make your lemon pickle recipe without oil and nimbu ka achaar recipe. The lemon pickle without oil is great !!!
        I made the nimbu ka achaar with limes (because our lemons have rather thick skin. And I think this pickle also has rather hard lime pieces ….

        I will let you know if cooking the mango pickle did work

        • fine jan. yes of course you can try doing the oven method. it will work. i will be sharing one more version of lemon pickle made in kerala style in some time. the nimbu achar which is posted and which i do make on occasions has soft lime pieces. i am wondering why the lemon or mango pieces are becoming hard. usually for most pickling recipes, i keep the pickle for 2 to 3 days in the sun and in the night i keep the pickle inside. you can also try the mango avakaya (spicy andhra mango pickle)which does not need heavy sunlight. the recipe i have shared is large in quantity and stays good for a year, but you can halve the recipe.

          sure do let me know how the cooking goes about.

      • could you say something about how the mango’s should look like (or feel) and how you can see they are ok for making pickles ?

        • jan, the mangoes should be firm, feel hard and have a green to dark green color. the flesh should be firm and white colored. a pale yellow colored flesh indicates that the mango has ripened slightly.

  11. hey dassana ..
    Ur recipes are just wowww.
    please help I have dried mangoes but because of monsoon there is no sunlight can I dry them under the fan it’s a second day and I have to kept it in the room what should I do please reply soon
    thank you

    • radhika, you can dry them under the fan. no issues.

  12. Hey i have dried the pickle in sun for 4- days and now have added oil but after 5 days it is still very hard n not softened a bit. I am very scared wht should i do ??5 stars

    • it will soften. don’t worry. keeping in the oil for a longer time, will soften it.

  13. Please help i dried the mango with masala for 3 days as suggested in recipe even after adding mustard oil its been 7 days and the mangoes taste like amchoor rather than pickle . i have been making this pickle from past 3 years never had this problem as i used to dry only for a day instead of 3 the pickle used to be soft and juicy but now its become very hard what do i do

    • no worries. after soaking them in oil for some days, the mango pieces will soften. looks like the mango pieces have become too dry. if you keep the mango pieces in the jar for a few weeks, then they will soften. as the pickle matures, it will soften much more.

  14. Just about to make the punjabi mango pickle Could u please tell me the exact quantity (measure) for salt? Last time I went wrong with the salt! Thank u5 stars

    • mini, 2 to 3 tablespoons of salt should be fine. just mix everything and taste the masala. if you feel salt is less, then you can a few teaspoons or tablespoons more of the salt.

  15. Wowwwwwww super se uperrrrtttttt

    • thank you vashu 🙂

  16. Very simple and easy method.. dasanna.
    i have tried lot of your recipes and have been successful.
    with my mango pickle, the first time, even after keeping for 3 days in sun, fungus grew on it so i had to throw all of it.
    Second time, i dont have the courage to keep it in a thali covered with the jaali, so i have stored straight in a glass jar , mixed all spices and plan to keep it in the sun. Monsoons are here and there is hardly any sunlight. hope this works…

    • okay… one needs a really strong sunlight. this does not allow the fungus or any mould to grow. storing in a bottle is a good option. i hope it works. monsoons are here too. what i would suggest is to heat the mustard oil and add in the mango mixture. cover the pickle with at least 2 to 3 inches of oil floating on top. you can check the method in this post of gujarati methi mango pickle, where the pickle is not sun dried – https://www.vegrecipesofindia.com/gujarati-mango-pickle-recipe-methia-keri/

  17. Ma’am can you please post the recipe of green chilli pickle that stays good for 1year or so..5 stars

    • kannu have taken your request for green chili pickle recipe that will last for a year. but for now you can check this recipe of green chilli pickle, which stays good for some months – green chilli pickle