mango pickle recipe, how to make mango pickle | aam ka achar

mango pickle recipe with step by step photos. 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 mango pickle. so in a gist, there are many varieties of mango pickles made all over india. each mango pickle variety has a different taste, flavor and method of making. in this post i have shared two punjabi north indian recipes of mango pickle.

mango pickle recipe

1. mango pickle – sour & spiced

this mango pickle is a robust, sour, spiced and tasty mango pickle aka aam ka achar. this mango pickle comes from mother in law’s punjabi recipes collection, which is an authentic punjabi mango pickle recipe and is really good. 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, sabzis, to even with the punjabi kadhi.

spices used in this mango pickle are

  1. fenugreek seeds (methi seeds)
  2. fennel seeds (saunf)
  3. mustard seeds (sarson – yellow)
  4. nigella seeds (kalonji)
  5. some folks even add black peppercorns (optional)

spices for punjabi mango pickle recipe

takeaways
✓ very easy to make
✓ just mix mango pieces, jaggery or sugar, 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.

sweet sour mango pickle recipe

2. sweet & sour mango pickle

this second mango pickle recipe is a punjabi style sweet and sour mango pickle recipe made without oil. this meetha-khatta (sweet & sour) aam ka achar is made with jaggery, nigella seeds and fenugreek seeds which is an easy, simple no fuss mango pickle without any oil. the sweet and sour mango pickle is excellent with rotis, parathas, stuffed parathas and even simple dal-rice. you can just have it plain or straight from the jar. i have mentioned the recipe details in both the step by step pics and notes section of the recipe card below.

two ways of making this aam ka achar recipe

  1. cook everything together OR keep the pickle in sunlight for 2 to 3 days.
  2. both ways the jaggery that is used in the pickle thickens a bit. if you cook you will get a softer texture of mangoes. if you keep in the sun then the mangoes will have a little crispness to them. you decide how you would love to make this pickle.
  3. i kept the mango pickle in the sun for 3 days and what i got was a sweet, spicy, sour pickle with somewhat crisp mango pieces that had absorbed all the flavors of the spices.

takeaways
a no oil recipe. my suggestion is to keep this pickle in the refrigerator as no oil is added. yet the jaggery and spices do help in preserving the pickle. though still better to keep in the refrigerator. make sure you use clean utensils and a clean sterilized bottle to store the mango pickle.
✓ again a very easy recipe to make mango pickle.
✓ mix everything and keep the pickle mixture in sunlight for 3 to 4 days.

serve mango pickle with ?

  • in north india we have mango pickle with 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.
  • mango pickle is also had as a side condiment in lunch or dinner. it tastes excellent as a side with some dal-rice or curd-rice or for that matter any curry with rice. even with chapatis and a veg sabzi, mango pickle tastes great. you can even mix the mango pickle masala with some steamed rice and have. it really tastes delicious.

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. fennel seeds can be ground coarsely. or you can keep it whole.
  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 mango 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.
  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 or hari mirch ka achar
  2. red chilli pickle – banarasi style stuffed red chilli pickle.
  3. kerala style mango pickle – south indian instant mango pickle recipe.
  4. mango avakaya – popular mango pickle from andhra pradesh.

mango pickle recipe

4.9 from 19 votes
Author:Dassana Amit
Prep Time:15 mins
Total Time:15 mins
Course:condiment,side dish
Cuisine:north indian,punjabi
Servings (change the number to scale):1 medium jar
mango pickle recipe, aam ka achar recipe
punjabi mango pickle recipe. this post shares two authentic punjabi pickle recipes. one is a sour & spiced mango pickle (khatta aam ka achar) and the second one is a sweet & sour mango pickle (khatta meetha aam ka achar). both the mango pickle recipes are very easy. 

INGREDIENTS FOR mango pickle recipe

(1 CUP = 250 ML)
  • 5 to 6 small or medium sized raw unripe mangoes
  • 1.5 tablespoon split fenugreek seeds (methi dana)
  • 1.5 to 2 tablespoon split yellow mustard seeds (rai dana), optional
  • 2 tablespoon fennel seed, whole or coarsely ground
  • 1.5 tablespoon nigella seeds (kalonji)
  • 1 or 1.5 tablespoon turmeric (haldi)
  • 1.5 to 2 tablespoon red chili powder (lal mirch powder)
  • salt as required
  • mustard oil as required

HOW TO MAKE mango pickle recipe

preparation for making mango pickle

  • rinse and wipe dry the mangoes.
  • dice the mangoes. discard the seeds. if you have a garden you can plant the seeds.
  • mix all the spices, spice powders and salt with the diced mangoes.
  • mix well so that the spices get evenly coated on the mangoes. check the taste of the pickle masala mixture or 1 to 2 mango pieces. the taste should be slightly salty. 

keeping mango pickle mixture in sun

  • keep this spiced mango mixture in sunlight for 3-4 days.
  • cover with a thin muslin to protect from dust.
  • after 3 to 4 days, add the mangoes to a jar.
  • pour mustard oil till it just about covers the rim of the mangoes up to 1 inch or 2 inches.
  • stir and mix well.
  • store the mango pickle in a dry and cool place for 3 to 4 days.
  • after 3 to 4 days you can start having the mango pickle.
  • serve the mango pickle with your dal-rice, curd-rice, parathas & veggie dishes.

NOTES

  • 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.

how to make mango pickle without sunlight

  1. just mix everything and pour the mixed mango-spice powders in a jar.
  2. in this case you heat the mustard oil till it starts smoking and then when it becomes cool, you add it to the spiced mango pieces.
  3. cover with a 1 to 2 inches layer of mustard oil. always keep the mango pickle covered with a layer of mustard oil.
  4. store mango pickle in a dry place for 2 to 3 days. but there will be moisture in the mango pieces as they are not dried in sun.

sweet and sour mango pickle recipe

ingredients:
  • 3 to 4 small to medium sized raw unripe green mangoes rinsed, peeled and chopped, approximate 3.5 to 4 cups of chopped mangoes
  • 1 tablespoon nigella seeds (kalonji)
  • ½ tablespoon fenugreek seeds (methi seeds or methi dana)
  • 1 to 1.5 tablespoons red chilli powder (lal mirch powder)
  • 1 to 1.5 cup powdered jaggery or sugar – add more if required
  • salt or black salt as required
method:
  1. firstly wash and wipe dry the raw unripe green mangoes. peel the skin and chop the mangoes into bite-sized pieces or small pieces. collect these in a steel or ceramic bowl. discard the seeds.
  2. now add nigella seeds, fenugreek seeds, red chilli powder, salt and jaggery.
    mix well. the jaggery will melt and the whole mixture will look watery. keep in the sun for 2 to 3 days till the jaggery syrup thickens and the mango pieces tenderize a bit. while keeping in sunlight, cover the bowl with a fine sieve or a thin muslin cloth, so that dust etc does not fall on the pickle. instead of drying in the sun you can also just cook everything together till most of the water evaporates and you get a sticky consistency in the sugar syrup.
  3. store aam ka achar in a clean or sterilized jar.
  4. keep the mango pickle in a cool dark place or keep in the refrigerator. enjoy the sweet and sour mango pickle just plain or with your meals.
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mango pickle or aam ka achar – recipe 1

1: rinse and wipe the unripe green mangoes well with a kitchen towel. chop the mangoes and add them in a bowl. discard the seeds.

punjabi mango pickle recipe

2: add all the spices, spice powders and salt.

add spices for punjabi mango pickle recipe

3: 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. add more salt if required.

mix spices for mango pickle recipe

keeping mango pickle mixture in sunlight

4: on a thali or in the same bowl, keep the mango pickle mixture in the sun for 3 to 4 days. you can cover the thali with a fine sieve or a thin muslin cloth, so that dust etc does not fall on the pickle.

making mango pickle recipe

5: the below pic is of the mango pickle on the 6th day. i had to keep 2 days extra as for 2 full days we did not get sunlight here. it was cloudy all the time.

on 6th day - punjabi mango pickle recipe

6: place the entire mango mixture in a jar.

in jar - punjabi mango pickle recipe

7: add mustard oil to the spiced mango pickle mixture. since we like the strong and intense flavor of mustard oil in the mango pickle – thus i have not warmed nor heated the mustard oil. if you want less pungent flavor & taste to your mango pickle then warm or heat the mustard oil. heating reduces the pungency in the mustard oil. after heating the mustard oil, let it cool completely at room temperature. then add the mustard oil in the pickle mixture.

adding mustard oil to mango pickle recipe

8: just add enough mustard oil which covers the rim up to 1 or 2 inches above the mango pickle. always remember to keep the oil floating above the pickle.

punjabi mango pickle recipe

9: close and keep in a cool dry place for 4 days till everything gets mellowed and pickled. you can even keep the closed mango pickle jar in sunlight for 2 to 3 days.

enjoy this punjabi mango pickle plain or with any indian dish. the mango pickle stays good for a year even without refrigeration. but it will get over soon and won’t last for a year.

punjabi mango pickle recipe, aam ka achaar recipe

sweet and sour mango pickle – recipe 2

ingredients required:

  • 3 to 4 small to medium-sized raw unripe green mangoes rinsed, peeled and chopped, approx 3.5 to 4 cups of chopped mangoes
  • 1 tablespoon nigella seeds (kalonji)
  • ½ tablespoon fenugreek seeds (methi seeds or methi dana)
  • 1 to 1.5 tablespoons red chilli powder (lal mirch powder)
  • 1 to 1.5 cup powdered jaggery or sugar – add more if required
  • salt or black salt as required

how to make mango pickle (sweet and sour)

1: firstly wash and wipe dry the raw unripe green mangoes. peel the skin and chop the mangoes into bite-sized pieces or small pieces. collect these in a steel or ceramic bowl. discard the seeds.

wash the mangoes for sweet sour mango pickle

2: now add nigella seeds, fenugreek seeds, red chilli powder, salt and jaggery.

add spices to mangoes for pickle recipe

3: mix well. the jaggery will melt and the whole mixture will look watery. keep in the sun for 2 to 3 days till the jaggery syrup thickens and the mango pieces tenderize a bit. while keeping in sunlight, cover the bowl with a fine sieve or a thin muslin cloth, so that dust etc does not fall on the pickle. instead of drying in the sun you can also just cook everything together till most of the water is evaporated and the syrup has a sticky consistency but not a thread consistency – like one thread or two thread.

mix mango pickle mixture

4: this is a close-up pic of the aam ka achar on the 3rd day. i kept for 3 days in the sun.

sweet sour mango pickle on third day

5: store aam ka achar in a clean or sterilized jar.

sweet sour punjabi mango pickle

6. keep the mango pickle in a cool dark place or keep in the refrigerator. enjoy the sweet and sour mango pickle just plain or with any meal like dal khichdi or veg pulao or veg dum biryani. this aam ka achar is also excellent with roti, paratha, stuffed paratha and even simple dal-rice.

punjabi mango pickle recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste 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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181 comments/reviews

    • 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.

    • 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.

  1. 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

  2. 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.

  3. 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.

  4. 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

  5. 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.

  6. 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

  7. 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

  8. 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.

  9. 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.

  10. 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…

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