Aam Ka Achaar (Indian Mango Pickles)

mango pickles
subodhsathe / Getty Images
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 8 servings
Yield: 1 quart

This version of mango pickles (aam ka achaar) is from the northern state of Uttar Pradesh and is often eaten with stuffed parathas bread and yogurt. It's important to use green mangos, not ripe, orange mangos for this recipe. And while the process is relatively simple, you'll need to allow three weeks total for the mango pickles to sit in the sun. The resulting pickles are fragrant, spicy, and savory.

One of the seeds listed in this recipe is kalonji or nigella seeds. This little black spice brings a unique flavor to a dish as well as many health benefits. Look for nigella seeds in Indian and Middle Eastern markets.


Steps to Make It

  1. Gather the ingredients.

  2. Sterilize and thoroughly dry a 1-quart glass pickling jar.

  3. Put mangoes in jar and cover with salt. Mix well and cover jar tightly.

  4. Leave jar out in the sun for 1 week to let mangoes soften.

  5. In a small bowl, mix chili powder, aniseed or fennel seeds, mustard seeds, kalonji/nigella seeds, fenugreek seeds, and turmeric powder together.

  6. Drain off any water from mangos. Add spice mix to jar.

  7. In a small skillet, heat mustard oil until it smokes, then turn off heat. Allow oil to cool fully.

  8. Pour cooled oil over mangoes so that all pieces are submerged. Mix well. Screw lid on jar.

  9. Put tightly covered jar back in sun for 2 weeks. Stir every day to mix well.

  10. Serve or store in fridge.


  • There is some advanced prep needed for this recipe—you will need a sterilized 1-quart glass pickling jar on hand and be prepared to wait about 3 weeks until the pickled mangoes are ready to eat, but you will see that it is well worth it!
  • Eat your pickled mangos with stuffed parathas bread and yogurt or with chapatis (Indian flatbread) and any vegetable dish.