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Looking for the perfect homemade mango pickle to spice up your daily meals? This quick and easy Aam Ka Lachhedar Achar (Grated Mango Pickle) is a must-try during the mango season! Unlike traditional pickles with large chunks, this authentic Indian raw mango pickle recipe uses grated raw mangoes, ensuring every single strand is packed with bold, aromatic spices and pungent mustard oil.
It is the ultimate Indian condiment to pair with hot parathas, comforting dal-rice, or simple rotis. Packed...
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Wash the raw mangoes thoroughly and wipe them with a kitchen towel until completely dry.
Peel the mangoes and grate them using the thick side of the grater box.
Transfer the grated mango strands into a large, completely dry mixing bowl.
Add the salt, turmeric powder, Kashmiri red chilli powder, fennel powder, and yellow mustard powder directly to the grated mangoes.
Toss and mix everything well until the mango strands are evenly coated with the spices.
Heat mustard oil in a pan until it reaches the smoking point, and you see light smoke rising.
Switch off the heat and let the oil cool down until it is warm, not piping hot.
Add the small mustard seeds and let them crackle.
Stir in the fenugreek seeds, fennel seeds, carom seeds, and asafoetida. Let the spices bloom in the warm oil for a few seconds to release their flavours.
Pour the warm, spiced oil directly over the seasoned mango mixture.
Mix well so the oil coats all the grated mangoes.
Pour in the vinegar and give the pickle one final, thorough stir. Let the mixture cool down completely to room temperature.
Transfer the pickle into a clean, sterilised, and bone-dry glass jar or ceramic container.
Cover the jar tightly and store it in a cool, dry place for 2-3 days to let the flavours mature.
Stir the pickle once or twice a day using a clean, dry spoon.
Once the mangoes soften slightly and absorb the spices, the Lachhedar Achar is ready to eat.
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Ensure the mangoes, cutting boards, graters, bowls, and jars are 100% dry. Water will cause the pickle to spoil quickly.
Use firm, sour raw mangoes for the best texture and flavour.
Mustard oil gives the pickle its authentic taste; avoid substituting it.
Always use a clean, dry spoon while serving.
If you plan to store the pickle for a long time, make sure there is always a thin layer of mustard oil floating on top of the jar to seal out air.
How long does this mango pickle last?
When stored properly in a clean, airtight glass jar and handled with dry spoons, it easily lasts for several months to a year.
Can I skip vinegar?
Yes, but vinegar acts as an excellent preservative and adds a pleasant tartness that balances out the heavy spices.
Why is my pickle turning soft?
This usually happens due to accidental water contamination. It could be from improperly dried mangoes, an unsterilized jar, or using a damp spoon to serve the pickle.
Can I reduce the chilli powder?
Absolutely. Adjust the chilli powder according to your spice preference.
Which mangoes are best for this pickle?
Firm, highly sour raw mangoes (like Ramkela or Rajapuri in India) with low fibre content work best for making it.
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