Aam ka kuchha or Aam ka Kucha is an instant grated mango pickle that’s spicy and aromatic.
Made without cooking or heating the oil, this instant mango achar comes together in minutes and stays good for months if refrigerated.
If you love bold, homemade flavors and quick recipes, this one’s going straight to your favorites list. (step-by-step-recipe-video)
About Aam ka Kuchha / Aam ka Kucha:
Every summer in India brings two things—hot weather and the tangy smell of mango pickles being made in kitchens.
This is not the usual aam ka achar made with mango pieces. It’s a little different—and much quicker to make. It’s called Aam ka Kuchha.
Some people also spell it as Aam ka Kucha.
This achar tastes amazing, and it’s such a simple recipe—everyone should try it at least once.
This version of grated mango pickle is bold, spicy, and made without heating the oil. It’s what we call an instant mango pickle—because it’s ready in just 2–3 days and lasts for months.
Of course, you can eat it immediately— the flavors may not be fully developed, but it still tastes delicious from day one!
No long waits, no complicated prep, and yet every bite is packed with flavour.
What is Aam ka Kuchha / Aam ka Kucha?
Simply put, aam ka kuchha (or aam ka kucha) is a traditional Indian grated mango pickle. Instead of cutting the mango into pieces, we grate it and mix it with some spices and raw mustard oil.
This preparation gives the pickle a soft, chutney-like consistency and makes it absorb spices almost instantly.
It’s very similar to what some regions call aam ka laccha achar, though it’s made without heating oil or using chunky mango bits. The method is easy, the ingredients are simple, and the flavor is unforgettable.
How is it Different from Traditional Aam ka Kuchha?
Traditionally, aam ka kucha was made by grating raw mangoes and sun-drying them until all the moisture was gone. The dried mango was then transferred to a bharani (ceramic jar), and masalas were added.
Since the pickle was meant to be stored for a year or longer, oil was added only to bind everything—not to soak it.
The texture remained dry, and whenever we wanted to eat it, we would take out a portion in a bowl and mix in raw mustard oil as needed, just before serving.
Whereas this version is made without sun-drying—it’s just kept under a fan for a few hours to remove excess moisture, and then all the masalas and oil are added.
Serving Suggestion:
This grated mango pickle pairs beautifully with:
Steaming hot dal-chawal
Plain or stuffed parathas
Khichdi, curd rice, or even theplas
As a spread in wraps or sandwiches for a spicy kick
Storage Suggestion:
Store in a clean, dry glass or ceramic jar
Always use a dry spoon
Keep it in a cool, dry place
Stays fresh for 6 to 8 months
Why You Should Make this Recipe:
If you’re short on time but still want to enjoy the goodness of a homemade mango pickle, this instant aam ka kuchha / kucha is the perfect recipe.
It’s tangy, spicy, and full of bold flavors—just the kind of thing you’ll want to make every summer.
Whether you’re a seasoned achar lover or a beginner in pickling, this grated mango pickle will quickly become a favorite.
So roll up your sleeves, grab a few raw mangoes, and let’s bring back the taste of old-school Indian summers—one jar at a time.
Looking for Some More Recipes Like this:
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Basic Ingredients Used to Make this Recipe:
Here’s a look at what goes into this delicious grated mango pickle, and why each ingredient is essential:
Raw Mangoes: Use firm, sour mangoes. They’re the base of the pickle and provide the tang.
Mustard Oil: Adds sharpness and acts as a preservative. Used raw for bold, authentic flavor.
Turmeric Powder: Natural antiseptic and adds an earthy, golden hue.
Red Chilli Powder: For heat and that signature color.
Asafoetida / Hing: Aids digestion and gives a deep, umami touch.
Salt: Essential for taste and long shelf life.
Ajwain / Carom Seeds: Helps with digestion and balances the sourness.
Kalonji / Nigella Seeds: Adds subtle smoky notes.
Saunf / Fennel Seeds: Offers mild sweetness to round out the flavor.
Aam ka Kuchha
Ingredients
- 3 raw mangoes medium grated
- 2 tsp turmeric powder
- 2 tsp red chilli powder
- 2 pinches asafoetida hing
- 2 tsp salt adjust to taste
- ½ tsp ajwain
- ½ tsp kalonji
- 1 tsp saunf
- ¼ cup raw mustard oil
Instructions
- Wash, peel, and grate the mangoes. Spread the grated mango on a clean cloth or plate. Let it dry under a fan or in partial sun for 2–3 hours to reduce moisture.
- In a large bowl, combine the grated mango with turmeric, red chilli powder, hing, salt, ajwain, kalonji, and saunf.
- Pour in raw mustard oil and mix everything thoroughly until well combined.
- Transfer the mixture into a clean, dry glass jar.
- Keep it at room temperature for 1–2 days, then refrigerate. You can also refrigerate it immediately if you prefer.
- Or if sunlight available cover with a muslin cloth and leave in the sun for 2–3 days. Shake or stir it once a day.
- After that, your instant mango pickle is ready to enjoy!
Nutrition
Frequently Asked Questions About this Recipe:
Is it really ready in 2–3 days?
Yes! Because the mango is grated, the flavors blend fast. You can start eating it from Day 3.
Can I use heated oil instead?
You can, but the raw mustard oil adds a unique sharpness and is part of the traditional method.
What’s the difference between aam ka kuchha and aam ka achar?
Aam ka kuchha uses grated mango and is quicker. Aam ka achar uses mango pieces and takes longer to mature.
My Recommended Product:
If you regularly make pickles at home, consider using a bharani (ceramic jar). It’s easy to clean, holds a good quantity, and helps your pickles last longer without compromising on taste.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
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- Made from high-quality, durable ceramic, ensuring long-lasting use and a timeless appearance.
- The sophisticated Floral Pattern adds a touch of modern elegance, making it a stylish addition to any kitchen.
- Equipped with a lid to keep contents fresh and prevent leaks or spills.
- Microwave and dishwasher safe.
- Ideal for keeping pickles, salts, spices, and other condiments fresh and flavorful.
- Adds a touch of elegance to your kitchen.
- The smooth ceramic surface is easy to clean, ensuring it stays pristine with minimal effort.
You Might Also Want to Try:
Kannimanga Achar Recipe
Kadumanga Achar – How to make Instant Mango Pickle
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Aam ki Launji – How to make Instant Gudamba Recipe
Aam ka Murabba
Aam ka Chunda
Amla Chunda
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