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Raw Mango Pickle, or Aam ka Achar, is a classic Indian condiment loved for its tangy, spicy kick. Made with sour raw mangoes, aromatic achari spices, and mustard oil, it instantly elevates any simple meal. I’ve used my homemade achari masala here, but store-bought works just as well. Quick to prepare with just a few ingredients, this pickle pairs perfectly with parathas, rotis, or dal-rice — and stays good for weeks.
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Chop the mangoes into small, bite-sized pieces. Spread them on a clean kitchen towel. Leave them under a fan or in the sun for 2-3 hours to dry out excess moisture.
Warm the mustard oil until it just begins to smoke. Switch off the heat and let the oil cool completely.
In a large bowl, combine achari masala, Kashmiri chilli powder, salt, and half of the cooled mustard oil. Mix well.
Toss the dried mango pieces into the spice mix, coating them evenly.
Add the remaining mustard oil and vinegar. Mix again, cover, and let it rest for a few hours. Stir once more before transferring the pickle into a clean, dry glass jar. For best flavor, allow the pickle to rest for 2-3 days before serving.
Enjoy this tangy, spicy mango pickle with parathas or rotis, or alongside rice and dal.
Adjust the chilli powder to match your spice tolerance.
Vinegar enhances flavor and helps the pickle last longer.
Store in a cool, dry place. Traditionally, pickles are kept outside, but refrigeration extends their freshness.
How long does it last?
If stored in a clean, dry jar, it stays good for 1–2 months at room temperature. Vinegar increases shelf life. For longer storage, refrigerate.
Can I use another oil?
Mustard oil gives authentic flavor, but sesame or sunflower oil can be used as substitutes.
Why add vinegar?
It’s a natural preservative and adds a sharp tang that balances the spice.
When can I eat it?
It’s edible the same day, but the flavors deepen beautifully after 2–3 days.
Can I adjust the spice level?
Of course—add or reduce chilli powder as per your taste.
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