Name: Indian Mango Pickle (Aam ka Achar)
Prep time: 45 min
Total time: 45 min
Yield: 500g
Cuisine: Indian
Ingredients: 500g raw green mango, cubed; ¼ cup mustard oil; 2 tbsp salt; 1 tbsp red chilli powder; 1 tsp turmeric powder; 1 tbsp fennel seeds (saunf); 1 tsp nigella seeds (kalonji); ½ tsp fenugreek seeds (methi); ¼ tsp asafoetida (hing)

Method

How to make it

1
Choose the right mango — raw and firm
The mango must be completely unripe — hard, green, and very sour. Ripe or semi-ripe mango will ferment and go soft rather than cure. Wash, dry completely, and cube into 2cm pieces. Leave the skin on.
2
Salt the mango and dry
Toss mango cubes with 1 tbsp salt and spread on a clean cloth. Leave in the sun or in a warm spot for 3–4 hours to draw out moisture. Pat dry with a clean cloth. This step prevents a watery pickle.
3
Heat mustard oil to smoking point
Heat mustard oil in a pan until it just reaches smoking point (this removes the raw pungency of mustard oil). Remove from heat and allow to cool completely to room temperature. This step is essential — raw mustard oil has an overpowering bitterness.
4
Mix spices with mango
In a large bowl, combine mango cubes with turmeric, red chilli powder, remaining salt, fennel seeds, kalonji, fenugreek seeds, and hing. Mix thoroughly until every piece is evenly coated.
5
Add cooled mustard oil and combine
Pour the cooled mustard oil over the spiced mango. Mix well. The mixture will look dry now — the mango will release its own juices during curing and the oil will multiply in volume.
6
Pack into a sterilised jar and sun-cure
Pack tightly into a dry glass jar, pressing down so the mango is submerged under the oil and its own juices. Seal and place in direct sunlight for 3–5 days. Turn the jar daily. The pickle is ready when the mango has softened slightly and the oil has turned a deep amber colour.

Why mustard oil and not vegetable oil

Mustard oil is not just traditional — it is functional. Its pungent isothiocyanate compounds are naturally antimicrobial, which is a large part of why Indian pickles last for months or years without refrigeration. Vegetable or sunflower oil does not have these properties and produces a pickle with a much shorter shelf life and a significantly less complex flavour.

Use it in

Ways to use it

Alongside dal and rice

With paratha and roti

In curd rice

As a condiment with any Indian meal

Mixed into dahi for a quick raita

Chopped finely into sandwiches

With khichdi

On the side of biryani

Variations & tips

Add 1 tbsp jaggery for a sweet-sour Gujarati-style aachar
Include 2 dried red chillies whole for extra visual appeal and heat
Add a small piece of raw turmeric root alongside the mango for a more aromatic pickle
Make a mixed pickle by adding cauliflower florets, carrot sticks, and green chillies alongside the mango