Mango Pickle Recipe

This homemade mango pickle recipe is tangy, spicy, and addictive—perfect with rice, paratha, or dal. Try it today!

March 13, 2026

5 min read

Recipe Card

Pickle

Ingredients

1 kg raw green mangoes (kairi), firm and sour
4 tbsp salt (rock salt or sea salt, non-iodized)
1 cup mustard oil
2 tbsp fenugreek seeds (methi dana)
3 tbsp fennel seeds (saunf)
1 tbsp nigella seeds (kalonji)
4 tbsp red chilli powder (Kashmiri for color, or regular for heat)
2 tbsp turmeric powder
1 tsp asafoetida (hing)
3 tbsp split mustard seeds (rai kuria)

Instructions

1Step 1: Prepare the Mangoes

Wash the raw mangoes thoroughly and dry them completely with a clean cloth, ensuring no moisture remains. Cut the mangoes into 1-inch pieces, discarding the hard inner seed. Spread the mango pieces on a clean tray or cloth and sun-dry for 4-6 hours, or air dry indoors overnight, to remove any excess moisture. This crucial step prevents spoilage.

2Step 2: Salt the Mangoes

In a large, clean, and dry bowl, combine the dried mango pieces with 4 tablespoons of salt and 1 tablespoon of turmeric powder (from the total amount). Mix well to coat all pieces. Cover and let it rest overnight or for 24 hours. The mangoes will release water; drain and discard this liquid the next day. Gently squeeze any remaining moisture from the mango pieces.

3Step 3: Prepare the Spice Blend (Masala)

In a dry pan, lightly dry roast the fenugreek seeds and fennel seeds on low heat until fragrant (about 2-3 minutes). Let them cool completely, then coarsely grind them in a mixer/grinder. Keep the nigella seeds whole. If using, lightly dry roast split mustard seeds (rai kuria) for a minute and let cool.

4Step 4: Temper the Oil

Heat the mustard oil in a heavy-bottomed pan until it reaches its smoking point. Immediately turn off the heat and let the oil cool down completely to room temperature. This process mellows the pungent raw smell of mustard oil and acts as a natural preservative for the pickle.

5Step 5: Combine All Ingredients

In a large, dry bowl, combine the drained mango pieces. Add the remaining red chilli powder, turmeric powder, asafoetida, the ground fenugreek and fennel seeds, whole nigella seeds, and split mustard seeds (rai kuria). Mix everything thoroughly with a clean, dry spoon or your hands (wearing gloves is recommended) until all mango pieces are evenly coated.

6Step 6: Add the Cooled Oil

Pour the completely cooled mustard oil over the mango-spice mixture. Mix very well, ensuring all mango pieces are fully coated and submerged in the oil and spices. The oil is essential for preservation and developing the rich flavors.

7Step 7: Curing and Storage

Transfer the mango pickle to clean, sterilized, and completely dry glass jars. Ensure the mango pieces are submerged under a layer of oil. If necessary, add more cooled mustard oil to completely cover the pickle, preventing air exposure. Close the jars tightly. Keep the jars in a warm, sunny spot for 7-10 days, shaking them gently once a day. This curing process softens the mangoes and allows them to absorb the vibrant flavors. After curing, store in a cool, dark place. The pickle will be ready to eat after about 2 weeks and improves with age. Always use a clean, dry spoon to serve the pickle to maintain its freshness and prevent spoilage.

Looking for an authentic homemade mango pickle recipe just like grandma used to make? This traditional Indian mango pickle (Aam Ka Achar) is spicy, tangy, and full of bold desi flavours. Made with raw mangoes, aromatic Indian spices, and cold-pressed mustard oil, this pickle is perfect with paratha, dal-chawal, curd rice, or roti.

This easy mango pickle recipe is 100% preservative-free, naturally fermented, and stays fresh for months when stored properly.

⭐ Why This Mango Pickle Recipe Is Special

Traditional Indian recipe (North & West India style)
No vinegar, no preservatives
Long shelf life (12–18 months)
Rich in probiotics & digestion-friendly spices
Perfect balance of spicy, tangy & salty

🥭 Ingredients for Homemade Mango Pickle

Main Ingredients

Raw mangoes (kacche aam) – 1 kg
Salt (rock salt preferred) – 100–120 g
Mustard oil (cold-pressed / kachi ghani) – 250 ml

Spice Mix (Achar Masala)

Mustard seeds (rai), coarsely ground – 4 tbsp
Fennel seeds (saunf), coarsely ground – 3 tbsp
Fenugreek seeds (methi), lightly roasted & crushed – 1½ tbsp
Turmeric powder (haldi) – 2 tbsp
Red chilli powder (lal mirch, medium hot) – 2–3 tbsp
Asafoetida (hing) – ½ tsp

👩‍🍳 Step-by-Step Mango Pickle Recipe

Step 1: Prepare the Mangoes

Wash raw mangoes thoroughly and wipe them completely dry.
Cut into medium-sized pieces (with skin on).
Remove excess moisture – this step is very important for long shelf life.

Step 2: Salt Curing

Add salt to mango pieces and mix well.
Cover and keep aside for 24 hours.
Mangoes will release water; drain this water completely.

Step 3: Prepare the Spice Mix

Dry roast fenugreek seeds lightly and crush.
Mix mustard seeds, fennel seeds, turmeric, red chilli powder, and hing in a bowl.

Step 4: Mix Everything

Add spice mix to salted mango pieces.
Heat mustard oil until smoking, cool completely.
Pour oil over mangoes and mix until all pieces are well coated.

Step 5: Sun Curing (Optional but Recommended)

Transfer pickle to a clean, dry glass jar.
Keep in sunlight for 5–7 days, stirring daily with a dry spoon.

🫙 Storage Tips for Mango Pickle

Always use a dry spoon
Ensure mango pieces remain submerged in oil
Store in a cool, dry place
Refrigeration extends shelf life further

🥗 Health Benefits of Mango Pickle

Improves digestion
Boosts appetite
Rich in antioxidants from mustard oil & spices
Supports gut health through natural fermentation

🌶️ Serving Suggestions

With paratha, thepla, or poori
As a side with dal-rice or khichdi
Add to curd rice for extra flavour
Use small pieces in wraps & sandwiches

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Frequently Asked Questions

For an authentic Bengali Aam Ka Achaar, it's crucial to use firm, unripe, green mangoes that are sour. Varieties like Totapuri, Rajapuri, or any local firm, raw mangoes are ideal as they provide the essential tartness and texture needed for a perfect pickle.

When properly prepared and stored, your homemade Bengali Aam Ka Achaar can last for well over a year, often even longer! Store it in a clean, airtight glass jar in a cool, dark place. Ensure there's always a layer of oil covering the pickle to act as a natural preservative, and always use a dry, clean spoon to serve.

Yes, absolutely! While our recipe provides the traditional Bengali spice balance, you can certainly customize it to your preference. For a milder pickle, reduce the amount of red chili powder. If you prefer a spicier kick, feel free to add a little more, or even some extra green chilies during preparation.

The authentic Bengali character of this Aam Ka Achaar comes from several key elements: the use of 'Panch Phoron' (a traditional five-spice blend), pungent mustard oil, and a unique balance of tanginess, mild sweetness, and a robust spice profile that is characteristic of Bengali culinary traditions. It’s a flavour profile rich with regional heritage.

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