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Sauces & Seasonings
Indian
2-4 servings
20 minutes
5 minutes
Indian Pickled Mango (Aam Ka Achar) is a bold, tangy condiment made with unripe mangoes, mustard oil, and warming spices. Spicy, salty, and deeply aromatic, this traditional pickle adds a punch of flavor to curries, rice dishes, and flatbreads, with complexity that only gets better over time.
4 large Tree-Ripened Mangos (firm and unripe)
1/4 cup salt
1 tablespoon turmeric powder
1/4 cup red chili powder (adjust to taste)
2 tablespoons mustard seeds (coarsely ground)
1 tablespoon fenugreek seeds (lightly roasted and coarsely ground)
1 tablespoon fennel seeds (optional)
1 cup mustard oil (or vegetable oil)
2 tablespoons white vinegar (optional, for extra tanginess)
Prepare mangos:
Thoroughly wash mangos, and dry them completely with a clean towel.
Cut mangos into small bite-sized pieces, leaving the skins on and discarding the seed.
Place the mango pieces in a large mixing bowl. Add salt and turmeric. Mix to coat.
Cover the bowl with a clean cloth and leave it in a cool, dry place for 24 hours. Stir occasionally.
After 24 hours, drain any excess liquid released by the mangoes.
Spice preparation:
In another bowl, mix red chili powder, mustard seeds, fenugreek seeds and fennel seeds.
Mixing the pickle:
Add the spice mix to the mango pieces, and stir until the mangoes are evenly coated.
Heat mustard oil until it reaches its smoking point (this reduces its pungency), then allow to cool slightly.
Pour the warm (not hot) oil over the mango-spice mixture. Add vinegar, if using.
Mix thoroughly to ensure everything is well-coated.
Storing:
Transfer the pickle into a clean and dry glass jar.
Cover the jar with a tight-fitting lid, and place it in a sunny spot for 7–10 days.
Shake the jar gently once a day to evenly distribute the spices and oil.
Serve:
Your Indian pickled mangoes are ready when the mango pieces have softened and absorbed the flavors.
Store the pickle in a cool, dry place. It can last for several months if handled properly.
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