This mango pickle achar is more than just a recipe — it’s a piece of my heart. I made it with my mom during her recent visit, and every bite reminds me of the love, laughter, and stories we shared in the kitchen that day.
We didn’t need a big terrace or hours of sunlight — just a kitchen filled with love, laughter, and spices.
This is an authentic bihari style aam ka achar that turns out beautifully even without sun-drying the mangoes. It’s tangy, spicy, and packed with bold flavors.
If you’ve been searching for an aam ka achar that’s simple and reliable, this one’s for you. (step-by-step-recipe-video)
About Mango Pickle Achar Recipe:
For me, summer meant the start of mango pickle season. I used to watch my mom prepare it with so much patience — big batches in large thalis, raw mangoes cut perfectly, and spices ground by hand. It felt like magic.
Now that I live in the city, I didn’t think I’d ever be able to recreate that same taste.
Back home, my mom would always make aam ka achar the traditional way — drying the mangoes in the sun for days before mixing in the masalas. But here, I barely get any sunlight in my apartment.
That’s when she smiled and said, “Jab masale aur tel sahi ho, dhoop zaroori nahi hoti.” She showed me her adapted mango pickle achar recipe — the same authentic flavor, just without the need for sun-drying.
And honestly, it turned out just as amazing!
So we made it together — raw mangoes chopped and coated in a mix of roasted spices, mustard oil, and lots of love. The kitchen was filled with the familiar aroma I grew up with.
And the best part?
The pickle turned out just like hers — bold, flavorful, and absolutely addictive.
This mango pickle recipe has all the classics — mustard oil, saunf, methi, kalonji, hing, haldi, and a handful of other simple spices. It’s got the perfect kick — spicy but not too fiery, tangy but not too sharp.
It starts tasting great in about 15 days, but honestly, the longer it sits, the better it gets.
But here’s a little secret — I’ve never had the patience to wait. As a kid, the moment my mom mixed the masala and spread the pickle out in the sun, my mission would begin.
I’d tiptoe to the big thali, pretend to be “just passing by,” and quietly steal a piece — sometimes two — while it dried under the sun. It was our unofficial summer snack, even before it was fully ready!
No one ever said anything, but I’m pretty sure they knew.
That sneaky joy? Still unmatched.
Serving Suggestion:
This mango pickle achar goes perfectly with dal-chawal, parathas, khichdi, or even simple roti-sabzi. It adds that perfect punch to any everyday Indian meal.
Storage Suggestion:
Store the aam ka achar in a clean, dry glass jar.
Keep it in a cool spot, away from moisture.
Stir it gently every day for the first week.
It’s ready to eat in 10–15 days, and lasts for months if handled properly.
Pro Tips:
Use firm, sour raw mangoes. Avoid soft or watery ones.
Dry the mangoes thoroughly after washing — no moisture should remain.
Stir the pickle daily in the beginning to distribute oil and masala evenly.
Always use a clean, dry spoon when serving to avoid fungus.
Why You Should Try This Mango Pickle Achar:
It’s a family recipe from my mom — tried, tested, and loved.
No sun-drying needed — perfect for city homes and rainy days.
Full of authentic Bihari-style flavors.
This mango pickle recipe is easy to make and doesn’t need to be perfect.
A little goes a long way — and it gets tastier over time!
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Basic Ingredients Used and Their Importance:
This mango pickle achar is simple but packed with flavor — and that magic comes from a few well-chosen ingredients. Each one plays a key role in the taste, texture, and shelf life of this mango pickle recipe.
Raw Mangoes: The star of the show! Use firm, unripe mangoes with a sour taste — they give the achar its signature tang. The firmer the mango, the better it holds its shape and crunch in the oil.
Mustard Oil (Sarson ka Tel): This is what gives bihari style aam ka achar its bold flavor. It also acts as a natural preservative, keeping the pickle fresh for months.
Fennel Seeds (Saunf): Fennel gives a soft, sweet flavor and a nice aroma that balances the tanginess of raw mango. In many Bihari pickles, it’s a must-have because it’s tasty and easy on the stomach.
Fenugreek Seeds (Methi Dana): Methi adds a mild bitterness that deepens the flavor of the achar. It also helps with digestion and contributes to the shelf life.
Nigella Seeds (Kalonji): These tiny black seeds add a subtle oniony flavor and classic aroma that makes a huge difference in the final taste. Kalonji is a signature ingredient in many traditional Indian pickles.
Turmeric Powder (Haldi): Turmeric adds color, a mild earthy flavor, and acts as a natural antibacterial — helping preserve the achar while giving it that lovely golden hue.
Red Chili Powder: Adds the heat! You can use a mix of regular and Kashmiri chili powder if you want a vibrant red color without too much spice. Adjust to your taste preference.
Salt: Salt is essential for drawing moisture out of the mangoes and for preserving the pickle. It also enhances all the other flavors.
Asafoetida (Hing): A small pinch of hing gives the achar a rich, tasty flavor and makes it even more delicious. It also helps with digestion, which is why it’s often used in traditional Indian pickles.
Mango Pickle Achar
Ingredients
- 500 gm Mango raw, washed, wiped dry, and chopped
- 1/4 cup Coriander seeds
- 1/4 cup Cumin seeds
- 1 tbsp Mustard seeds
- 1/2 tbsp Fenugreek seeds methi
- 15 nos Whole dry red chillies
- 1/4 cup Fennel seeds
- 1/2 tsp Asafoetida hing
- 1.5 tbsp Turmeric powder 1 tbsp + 1/2 tbsp
- 1/4 cup Salt adjust to taste
- 1/2 to 1 cup Mustard oil as required to coat properly
- 1 tsp Carom seeds ajwain
- 1 tsp Black cumin kala jeera
- 1 tsp Extra fennel saunf
- 1 tsp Red Chilli Powder
- 2 tsp Kashmiri red chilli powder
Instructions
- Wash the raw mangoes thoroughly and wipe them.
- Cut each mango in half, remove the pit, and chop into small cubes. Rinse the pieces once again and drain well.
- If there is good sunlight, spread the mango pieces on a clean cloth or plate and keep them under the sun for a day. If sunlight isn’t available, you can place them under a fan for a day or leave them overnight to dry. Make sure they are completely moisture-free before using.
- Start by dry roasting the whole red chillies in a hot pan or kadai. Remove and set aside on a plate.
- In the same pan, dry roast coriander seeds, cumin seeds, and fennel seeds together until aromatic. Transfer them to the plate.
- Next, dry roast the fenugreek (methi) seeds separately and set aside.
- Lastly, while the pan is still hot (with the gas turned off), add the mustard seeds. Let them heat slightly, then remove and set aside.
- Let all the roasted spices cool down completely. Once cooled, grind them together coarsely — not into a fine powder.
- In a large mixing bowl, add the dried mango pieces and salt.
- Then add the turmeric powder, coarsely ground spice mix, kalonji seeds, ajwain, extra fennel seeds, hing, red chilli powder, Kashmiri red chilli powder, and mustard oil. Mix everything thoroughly until all mango pieces are well coated with the masala.
- Store the achar in a clean, dry glass or ceramic jar. Keep the jar in the sun whenever sunlight is available. If not, you can also keep it at room temperature — just remember to stir the achar once a day with a clean, dry spoon.
- The mango pickle will be ready to eat in about 15 days. The flavor will deepen and get better with time. Always store it in an airtight jar.
- If you’re making it in large quantities or want to avoid any chance of spoilage, refrigerate the achar after it’s ready.
- Tip: Always use a clean and dry spoon while serving to keep your achar fresh and safe for a long time.
Nutrition
Frequently Asked Questions About this Recipe:
What makes this different from other mango pickles?
This mango pickle achar doesn’t need sunlight. The spices and oil do the job of preserving and flavoring.
How long will it last?
If stored properly, this aam ka achar can last 6–8 months, even more!
Can I reduce the oil?
Oil helps preserve the pickle. Reducing it might affect shelf life. Stick to the recipe for best results.
Can I skip any ingredients?
You can adjust spices slightly to your taste, but for true bihari style aam ka achar, try it as-is once!
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Remember 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 based on my opinions. You make the decision, and whether or not you buy something is completely up to you.
- Handcrafted, Hand-Etched & Hand-Painted By Indian Artisans.
- Inspired from the picturesque views of a serene Puducherry village
- The dimension of Pickle Holder are: HOLDER: (L * W * H) = (8.3 * 8.3 * 6.1), JARS: (L * W * H) = (3.3 * 3.3 * 4.5), SPOONS: (L * W) = (4.7 * 1.4) Inch.
- PACKAGE CONTENT: 4 Pickle Jars With Lids, 4 Spoons, 1 Holder, COLOR: JARS: Multicolored, HOLDER: Black, MATERIAL: JARS: Ceramic, HOLDER: Iron.
- Notes: a) Comes with 4 jars, 4 spoons & 1 holder. b) This is not a bone china product. c) The pickle jars are non air-tight. d) The jars are microwave and dishwasher safe while the holder is neither microwave nor dishwasher safe. e) As this product is handcrafted there might be a slight color, shape or design variation, which is natural and hence makes the product unique.
You Might Also Want to Try:
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Aam ka Chunda
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Amla Chunda
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