sweet and sour mango pickle | punjabi aam ka achar recipe

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aam ka achar recipe

punjabi aam ka achar recipe - sweet and sour punjabi mango pickle recipe

4.5 from 2 votes
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punjabi aam ka achar recipe with step by step photos – posting punjabi style sweet and sour mango pickle recipe before the mango season fades. this aam ka achar is made with jaggery, nigella seeds and fenugreek seeds.

sweet and sour mango pickle: punjabi sweet and sour mango pickle, aam ka achar

an easy, simple no fuss mango pickle without any oil. i am enjoying the mangoes so much in this hot hot weather that i can’t seem to get enough of them. i called up mom-in-law especially for this pickle as the hubby was asking for it to be made.

i have also shared few more mango pickle recipes like:

there are two ways of making this aam ka achar recipe. either you cook everything together or keep the pickle in sun for 2-3 days. both ways the jaggery that is used in the pickle thickens a bit.

if you cook you will get softer texture of mangoes. if you keep in the sun than the mangoes will have a little crispness to them. you decide how you would love to make this pickle.

i kept the mango pickle in the sun for 3 days…. and what i got was a sweet, spicy, sour pickle with a somewhat crisp mango pieces that have absorbed all the flavors of the spices .

sweet sour mango pickle recipe

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.

since this is a no oil recipe, my suggestion would be to keep the pickle in the refrigerator. the jaggery and spices do help in preserving the pickle. but still better to keep in the refrigerator. make sure you use clean utensils and a clean sterilized bottle to store the mango pickle.

if you are looking for more pickle recipes then do check:

sweet and sour mango pickle

4.5 from 2 votes
Prep Time:1 hr 12 mins
Total Time:1 hr 12 mins
punjabi aam ka achar recipe - sweet and sour punjabi mango pickle recipe
aam ka achar recipe
Course:side dish
Cuisine:north indian, punjabi
Servings:1 medium bottle

INGREDIENTS FOR sweet and sour mango pickle (1 CUP = 250 ML)

  • 3 to 4 small to medium sized raw unripe 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 chili 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 sweet and sour mango pickle

  • mix all the ingredients with the chopped mangoes.
  • check the taste.
  • if required add more jaggery or salt or chili powder
  • keep in the sun for 2-3 days till the jaggery thickens a bit and the mangoes tenderize a bit.
  • if cooking, then cook for some minutes till the jaggery melts and thickens a bit.
  • cover the cooked mango pickle with a clean kitchen napkin and let it cool.
  • store aam ka achar in a clean bottle or jar.
  • serve punjabi aam ka achar with any indian meal or parathas or have it plain.


  1. the red chili powder and jaggery can be adjusted to suit your taste.
  2. you can also add sugar instead of jaggery.
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how to make sweet and sour mango pickle

1: firstly wash and wipe dry the raw mangoes. peel the skin and chop the mangoes into bite sized pieces or small pieces. collect these in a 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 2-3 days till the jaggery syrup thickens and the mango pieces tenderize a bit. instead of drying in the sun you can just cook everything together.

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 pulav or veg dum biryani. this aam ka achar is excellent with rotis, parathas, stuffed parathas and even simple dal-rice.

punjabi mango pickle recipe

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i started vegrecipesofindia.com 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.

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46 comments/reviews

  1. thanku dasana for sharing this simple recipe for sweeet mango pickle..m doing thin for the first time for my mom..so fingers cross hope i’ll do it well

    • welcome deepika. i hope the mango pickle turns out good and you like it.

  2. Dassana thnx for the sharing a simple method of sweet mango pickles in punjabi style.coz we cant know how to made a sweet pickle of mango. Thnx.

    • welcome suhani

  3. dasanna, how are you? I could not find Gujarati pickle Chunda made with grated mangoes and sugar. Could you please let me know . Now it is the season for the mangoes, would very much like to follow your recipe. Thanks and God bless . DK

    • i am fine dk ji. i have not posted the chunda yet. every year i think i will make it and end up making mango pickle. i will try to add the recipe this year.

  4. Hello! Would it be ok to make achaar with ripe mangos?

    • smita, i suggest to make with unripe mangoes. for making with ripe mangoes there is another pickle called as ‘chunda’. but i don’t have the recipe on my blog. you can search on the web.

  5. Very good and understanding

  6. good post.

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