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
Nutritional Guidelines (per serving)
118 Calories
5g Fat
17g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 118
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 15373mg 668%
Total Carbohydrate 17g 6%
Dietary Fiber 9g 30%
Protein 6g
Calcium 157mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 2 1/4 pounds raw green mangoes (unpeeled, cut into 4 to 8 pieces each)
  • 1 cup sea salt
  • 5 tablespoons red chili powder
  • 3 tablespoons fennel seeds (aniseed)
  • 4 1/2 teaspoons mustard seeds
  • 1 tablespoon nigella seeds (kalonji)
  • 1 tablespoon fenugreek seeds
  • 2 teaspoons turmeric powder
  • 3 cups mustard oil

Steps to Make It

  1. Gather the ingredients.

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

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

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

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

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

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

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

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

  10. Serve or store in the 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.