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The Tastes of India is a Bi-Weekly Bilingual, (primarily Hindi) Indian recipe food podcast and Cookery Show on Tasty Indian Recipes.
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In this episode of the tastes of india podcast we are going to show you one of the most common recipes in India. This is a side dish that you will almost always see in a meal across India and it is the Mango Pickle Recipe.
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Every summer, raw mangoes take over Indian kitchens—and the first thing we make is Homemade Aam ka Achaar. This spicy, tangy mango pickle is packed with bold flavors and made using my family’s traditional Bihari-style recipe.
It’s the kind of achar that transforms a simple meal into something special. If you’ve never made mango pickle at home, this is the perfect recipe to start with.
About Aam ka Achaar Recipe:
There’s something about the smell of mustard oil and raw mangoes that instantly reminds me of summer at home.
This Aam ka Achaar recipe is very close to my heart—it’s my mother’s Bihari-style mango pickle that we’ve made every single summer for as long as I can remember.
If you’re looking for a traditional aam ka achar that’s full of bold flavor, sharp spices, and that deep, mustardy punch—this is the one.
In many Indian households, aam ka achaar isn’t just a condiment—it’s a memory. Every region has its own version, and every family adds its little twist. This version is how it’s made in Bihari homes.
The mangoes are cut into pieces, marinated with salt and turmeric, sun-dried slightly, and then mixed with spices and raw mustard oil. The end result?
A spicy mango pickle that’s sharp, tangy, and absolutely delicious.
Whether you pair it with dal-chawal, parathas, or even curd rice, this North Indian mango pickle adds the perfect kick.
Serving Suggestion:
This mango pickle recipe pairs beautifully with:
Steamed rice and dal (the classic combo)
Parathas or theplas for a spicy bite
Curd rice, khichdi, or plain rotis
Even with stuffed parathas or puris during travel
Storage Suggestion:
To make your aam ka achar last for months:
Store it in a clean, dry glass or ceramic jar
Always use a dry spoon
Keep the jar in a cool, dry place for 2–3 days initially, then refrigerate if needed ( Though traditionally made achar doesn’t spoil easily if prepared with care and stored properly, even when kept outside).
It stays good for 6–8 months, sometimes even longer!
Pro Tips:
Use sour and firm raw mangoes—they hold shape and soak up the spices well.
Let the mango pieces dry in sunlight or under a fan for a few hours to remove moisture.
Use raw mustard oil for authentic North Indian flavor. If the oil is too pungent, heat it lightly and let it cool before adding.
Stir or shake the jar once a day for the first few days to coat the mangoes evenly.
If you see white salt crystals on top—it’s okay! Just mix it in.
Why You Should Make This Recipe:
It’s a family-tested, traditional aam ka achar recipe that works every time.
You don’t need any fancy ingredients—just raw mangoes, mustard oil, and basic Indian spices.
It’s preservative-free and made in small batches.
Once made, it adds flavor to your meals for months—totally worth the effort.
Looking for Some More Recipes Like this:
Instant Bihari Style Mango Pickle
Aam ka Kucha (Grated Mango Pickle)
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Basic Ingredients Used and Their Importance:
Every ingredient in this aam ka achaar recipe plays a special role—not just for flavor but also for preserving the pickle naturally.
Raw Mangoes: Always use firm and sour mangoes. They absorb the masalas well and stay crunchy even after weeks of pickling.
Turmeric Powder: Adds a warm color and helps keep the pickle fresh for longer.
Coriander Powder: Adds an earthy, slightly citrusy flavor that balances the tang of the mango and heat of the chillies.
Cumin Powder: Brings a warm, nutty taste that goes really well with the sourness of raw mango.
Red Chilli Powder: This is what gives the achar its bold color and spicy kick. You can adjust it to suit your taste.
Garam Masala Powder: A blend of aromatic spices that deepens the overall flavor profile of the achar.
Kasni Powder: Adds a light bitterness that makes the pickle taste more complex and traditional.
Fennel Seeds: Lightly roasted and ground, fennel brings a sweet aroma and helps with digestion too.
Fenugreek Seeds: These are also roasted and ground. They add a lovely bitterness and help the pickle stay good longer.
Caraway Seeds: Known for their sharp aroma and crunchy bite, these seeds give the achar a nice texture.
Nigella Seeds: Adds a smoky, onion-like flavor that’s classic in North Indian pickles.
Asafoetida (Hing): Just a little goes a long way—it gives that deep, savory undertone and supports digestion.
Salt: More than just taste—salt helps draw out moisture from mangoes and acts as a natural preservative.
Mustard Oil: The heart of this pickle. Its pungent, sharp taste ties all the spices together and helps preserve the achar for months.
Aam ka Achaar Recipe
Equipment
Ingredients
- 1 kg Mango
- 4 tbsp Turmeric Powder
- 4 tbsp Coriander Powder
- 2 tbsp Cumin Powder
- 4 tbsp Red Chilli Powder
- 1 tbsp Garam Masala Powder
- 2 tbsp Kasni Powder
- 4 tbsp Fennel Seeds lightly roasted and coarse ground
- 1 tbsp Fenugreek Seeds lightly roasted and coarse ground
- 2 tbsp Caraway Seeds
- 1 tbsp Nigella Seeds
- 1 tsp Asafoetida
- Salt to taste
- 250 gm Mustard Oil
Instructions
- Wash and wipe dry the mangoes.
- Cut the mangoes in small cubes with skin.
- After that soak the mango pieces in water for 10 minutes.
- Drain the water and then place the washed and cut mangoes on a white sheet on the table and allow to dry in the afternoon sun for 1 or 2 days or you can also dry overnight or till fully dry. If you want you can keep the fan on.
- Now take a big bowl, add the mango pieces to it.
- Now add turmeric powder and salt. Mix well.
- Add all the spice powders including the whole spices and give it a nice mix.
- Pour mustard oil and mix it well.
- Transfer the achar to a large, clean and dry jar.
- Close the jar tight and shake it well.
- Keep the jar in the sun every morning for 7-8 days, shake it well before keeping. Take it inside in the evening.
- Although you can start eating this aam ka achaar after 3–4 days, it truly starts to develop its full flavor after about 20–30 days. The mango pieces soften, the masalas settle in, and the taste becomes deeper and more balanced over time. Like most traditional pickles, this one only gets better as it matures!
- This pickle will remain good for at least couple of years and does not need to be refrigerated.
- Mango pickle goes very well with Parathas, Roti, rice, Dalia, Khichdi etc.
Notes
Nutrition
Frequently Asked Question About this Spicy Mango Pickle:
How long does Aam ka Achaar last?
If stored properly in a clean, dry jar, this mango pickle can last for 6–8 months or even longer. Make sure to always use a dry spoon and keep it away from moisture.
Can I eat the achar immediately after making it?
Although you can start eating this aam ka achaar after 3–4 days, it truly starts to develop its full flavor after about 20–30 days.
The mango pieces soften, the masalas settle in, and the taste becomes deeper and more balanced over time. Like most traditional pickles, this one only gets better as it matures!
Do I need to cook anything in this recipe?
No. This is a no-cook traditional aam ka achar recipe. The raw mango and spices are mixed with mustard oil and left to mature naturally in sunlight.
Why do we sun-dry the mango pieces before pickling?
Drying removes extra moisture from the mangoes. This helps prevent spoilage and lets the mango pieces soak in the oil and spices better.
Can I use any other oil instead of mustard oil?
For authentic North Indian mango pickle, mustard oil is the best. But if you prefer, you can use sesame oil. Just note that the flavor will be different.
What type of mangoes should I use?
Use firm, sour raw mangoes. They hold their texture and give that perfect tangy taste that’s ideal for spicy mango pickles.
My achar formed a white layer on top. Is it spoiled?
Not necessarily. Sometimes salt crystals form on the surface. Just stir it well and check for any bad smell. If it smells fine and looks okay, it’s good to eat.
Can I make a small batch of this mango pickle?
Yes, you can easily halve the recipe to make a smaller batch. Just keep the spice and oil ratios the same for the best results.
Can I store aam ka achaar in plastic containers?
It’s best to avoid plastic containers, especially if you’re using mustard oil. Glass or ceramic jars (like bharanis) are ideal as they don’t react with oil or spices and help preserve the pickle longer.
Can I skip any of the spices if I don’t have them?
You can skip one or two spices, but each spice adds something special to the flavor. If you’re missing something like kasni powder or caraway seeds, the pickle will still turn out good, just slightly different in taste.
Do I need to heat the mustard oil?
Traditionally, raw mustard oil is used for that strong, pungent flavor. But if you find the taste too sharp, you can heat it, let it cool completely, and then use it.
Why does my achar taste bitter?
Bitterness can come from unripe fenugreek seeds or using too much hing. Always roast fenugreek seeds slightly and use spices in balanced quantity.
Can I make this mango pickle without sun-drying the mango?
Sun-drying helps reduce moisture and extends shelf life. If you can’t sun-dry, at least keep the mango pieces under a fan for a few hours until they look dry and slightly dehydrated.
My Recommended Product:
If you make achar or preserves often, I highly recommend using a ceramic airtight bharani for storage.
It keeps the pickle fresh for months, protects it from moisture, and adds a traditional touch to your kitchen. Plus, it’s easy to clean and doesn’t absorb smell or stains like plastic.
I use this airtight bharani at home and it works beautifully.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
- 🔸 100% Handcrafted Ceramic Jar – Each jar is made by skilled Indian artisans using traditional techniques. No plastic, no toxins – just pure ceramic beauty.
- 📏 Compact Yet Spacious Design – Holds up to 3000ml with a height of 15 cm and diameter of 11 cm – just the right size for kitchen shelves without taking up too much space.
- 🛡️ Airtight Lid for Freshness – Designed to keep your pickles, spices, and masalas fresh and flavorful for longer with a secure, tight-fitting lid.
- 🍶 Vintage Brown Glaze Finish – Add elegance to your kitchen with this rustic, glossy finish jar that blends tradition with modern kitchen décor.
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- 💧 Easy to Clean & Maintain – Smooth glazed surface makes it easy to wipe and clean. Handwash recommended to preserve the natural shine and quality for years.
You Might Also Want to Try:
Instant Gajar Muli Mirch ka Achar – 15 Minutes Mixed Achar
Instant Lemon Pickle
Check out this recipe
Kadumanga Achar
Kannimanga Achar Recipe
Compilations of my Mango Recipes:
Here’s a quick compilation of the various mango recipes on my blog.
- 30 Mango Recipes – (Raw and Ripe Mango Recipes)
- 16 Delicious Recipes from Raw Mango – Raw Mango Recipes
- 16 Best Ripe Mango Recipes You Must Try This Summer – Ripe Mango Recipes
If you liked this North Indian Mango Pickle and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.
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Happy Cooking!!!