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

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mango pickle recipe, aam ka achar recipe

punjabi mango pickle recipe - punjabi mango pickle made with mustard oil and spices.

4.45 from 20 votes
total time:

mango pickle recipe with step by step photos – here is a sour, spiced and tasty aam ka achar recipe made the punjabi way. another one from my mil’s punjabi recipes collection.

mango pickle recipe

this punjabi mango pickle 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. there are many varieties of mango pickles made all over india. each mango pickle variety has a different taste, flavor and method of making.

few more mango pickles recipes are

  1. kerala style mango pickle (south indian instant mango pickle recipe)
  2. gujarati mango pickle (does not require sunlight. easy & quick mango pickle to make.)
  3. mango avakaya (popular mango pickle from andhra pradesh).
  4. khatta meetha aam ka achar (sweet and sour punjabi mango pickle)

in north india we have the 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.

i think now what goes in the tiffin box must have changed over a period of time. it also depends in which part of india you live or what is the type of cuisine the family cooks.

4 main spices used in this mango pickle are

  • fenugreek seeds (methi seeds)
  • fennel seeds (saunf)
  • mustard seeds (sarson – yellow)
  • nigella seeds (kalonji)
spices for punjabi mango pickle recipe

well, just a bit of variation i did to this mango pickle recipe was by adding split mustard seeds. i had just scribbled everything in a book and all the time i was thinking that mustard seeds go in the recipe. now again when looking at it carefully, i saw that mustard seeds are not added. sometimes the mind and the thought processes overpower everything.

tips for making mango pickle

  • some folks even add black peppercorns.
  • i have coarsely ground the mustard seeds and fenugreek seeds as i do not get the split mustard seeds as well as split fenugreek seeds here. even the fennel i have ground it coarsely. you can keep it whole.
  • here i get raw mangoes with really tender skin, so i don’t peel the skin off. but if you get raw mangoes with tough skin, then do peel off the skin.
  • you can choose to add more red chili powder if you want a hot and spicy mango pickle.
  • 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. you can sterilize the jar if you want. 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.

i wanted the traditional small bharni to keep the mango pickle. went to the market to buy it, but all they had were big bharnis. finally i had to store the aam ka achar in a plastic jar 🙁

mango pickle recipe

4.45 from 20 votes
Prep Time:4 d
Total Time:4 d
punjabi mango pickle recipe - punjabi mango pickle made with mustard oil and spices.
mango pickle recipe, aam ka achar recipe
Course:condiment, side dish
Cuisine:north indian, punjabi
Servings:1 medium jar

Ingredients (1 cup = 250 ml)

  • 5 to 6 small or medium sized raw 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 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.

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 3-4 days, add the mangoes to a jar.
  • pour mustard oil till it just about covers the rim of the mangoes up to 1/2 inch or 1 inch.
  • 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.


  • you can choose to add more red chili powder if you want a spicy and hot pickle.
  • keep the jar and the plates everything clean.

how to make mango pickle without sun

  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 start smoking and then when it become cool, you add it to the spiced mango pieces.
  3. cover with a 1 inch 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 2-3 days. but there will be moisture in the mango pieces as they are not dried in sun.
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how to make mango pickle or aam ka achar

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

punjabi mango pickle recipe

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

add spices for punjabi mango pickle recipe

3: mix well so that the spices uniformly coat the mango pieces.

mix spices for mango pickle recipe

keeping mango pickle mixture in sun

4: on a thali or in the same bowl, keep in the sun for 3-4 days. you can cover the thali with a fine seive 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 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: pour the entire mango mixture in a jar.

in jar - punjabi mango pickle recipe

7: add mustard oil to the spiced mangoes. now i really like the strong and intense flavor of mustard oil in the mango pickle. hence 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 and makes it sweet.

adding mustard oil to mango pickle recipe

8: just add enough mustard oil which covers the rim up to half or one inch 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 🙂 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

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i started in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having 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 trained both in mainstream indian as well as international cuisines.

This recipe post was first published on May 12, 2012 at 9:46 pm

and was last modified on December 26, 2018 at 7:16 pm

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161 comments/reviews

  1. 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?

    • 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.

  2. 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 bottle

    • 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.

  3. 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.

  4. 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 ??

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

  5. 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.

  6. 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 u

    • 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.

  7. Wowwwwwww super se uperrrrtttttt

    • thank you vashu 🙂

  8. 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 –

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

    • 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

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