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.
Servings
Ingredients
Nutrition
Per serving
Steps
Dry everything
Make sure the diced mango, the glass jar and the spoons are completely dry before you start — any trace of moisture can spoil the pickle.
- 500g diced green mango
✅ Done when: mango pieces, jar and spoons feel completely dry to the touch
Mix the spices
In a large dry bowl, toss the diced mango with the salt, turmeric, chili powder, mustard, fenugreek, fennel and nigella seeds until evenly coated.
- 500g diced green mango
- 2 tbsp salt
- 1 tsp ground turmeric
- 2 tbsp
- 2 tbsp split mustard seeds
- 1 tsp fenugreek seeds
- 1 tbsp fennel seeds
- ½ tsp nigella seeds
✅ Done when: mango pieces are evenly coated in the spice mix
Heat the oil
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Combine and rest
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Dry everything
Make sure the diced mango, the glass jar and the spoons are completely dry before you start — any trace of moisture can spoil the pickle.
- 500g diced green mango
✅ Done when: mango pieces, jar and spoons feel completely dry to the touch
Mix the spices
In a large dry bowl, toss the diced mango with the salt, turmeric, chili powder, mustard, fenugreek, fennel and nigella seeds until evenly coated.
- 500g diced green mango
- 2 tbsp salt
- 1 tsp ground turmeric
- 2 tbsp
- 2 tbsp split mustard seeds
- 1 tsp fenugreek seeds
- 1 tbsp fennel seeds
- ½ tsp nigella seeds
✅ Done when: mango pieces are evenly coated in the spice mix
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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