Raw mango pickle North Indian style.

Pickles are usually made with raw, unripe mangoes. The semi ripe ones go into making of murabba and the sweet and tangy variety of pickles. This Mango Pickle or Aam Ka Achar as it is called in North India is a recipe which is sour and makes for the tastiest accompaniment with any Indian meal because of the choicest of spices that are used to make it.


250 gms raw mango

1/2 cup mustard oil or oil of choice

6 tsps salt

1/2 tsp turmeric powder

2 tbsps red chilli powder

1 tsp asafoetida/ Hing

1 tsp fennel seeds/saunf

1 tsp onion seeds/ kalonji

1 tbsp mustard seeds

1 tsp fenugreek seeds/ methi.


Wash and dry the raw mangoes thoroughly. Cut them into bite sized pieces. Heat the oil to smoking point and allow it to cool completely. Roast the fennel, onion seeds, mustard seeds and fenugreek seeds lightly to facilitate pounding in a mortar. Pound them coarsely. Mix together salt, red chilli powder and asafoetida along with the coarse spice powders. Gently mix this spice mix with the raw mango pieces. Immediately transfer into a glass or ceramic jar.

Cover with a muslin cloth and sun daily for about 3-4 days. The pickle can be used after four days.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Copyright © 2023 by Vinaya Prabhu. All rights reserved.

Liked the post? Leave a comment...