Quick Aam ka Achaar (Instant Mango Pickle)
Crunchy pieces of raw green mango tossed in a fiery, tangy mix of mustard, fenugreek, fennel, chili and hot mustard oil. Ready to eat in a day — the bold condiment that lifts any Indian meal.
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Start your free weekContinue with free accessDry everything
Make sure the mangoes, jar and spoons are completely dry — any moisture can spoil the pickle.
Mix the spices
Toss the mango pieces with the salt, turmeric, chili, mustard, fenugreek, fennel and nigella.
Heat the oil
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Combine and rest
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Dry everything
Make sure the mangoes, jar and spoons are completely dry — any moisture can spoil the pickle.
Mix the spices
Toss the mango pieces with the salt, turmeric, chili, mustard, fenugreek, fennel and nigella.
Heat the oil
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Combine and rest
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Pickling — achaar — is one of India's oldest preservation traditions. Every summer, when raw green mangoes are in season, families gather to cut, spice and sun-cure jars of mango pickle meant to last the whole year.
Recipes are passed down through generations, and every region and family swears by its own.
⭐ Why It's Famous
A spoonful of mango pickle adds a punch of sour, spicy flavour to dal, rice, parathas and curd rice.
💡 Fun Fact
Traditional mango pickles are cured in the sun in ceramic jars called barnis for weeks before they're opened.
Across India
26.85°N, 80.95°E
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