How to make Aam Ka Achar -

Raw mango pickle, an Indian accompaniment.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw mangoes ,

Cuisine : Indian

Course : Pickles, Jams and Chutneys

For more recipes related to Aam Ka Achar checkout Aam ki Launj. You can also find more Pickles, Jams and Chutneys recipes like Lemon Pickle Ambe Dal - SK Khazana Turai Chutney Raw Mango Pickle - SK Khazana

Aam Ka Achar

Aam Ka Achar Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 3-Above

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Aam Ka Achar Recipe

  • Raw mangoes 500 grams

  • Turmeric powder 2 tablespoons

  • Salt to taste

  • Fenugreek seeds (methi dana) 3 tablespoons

  • Fennel seeds (saunf) 4 tablespoons

  • Mustard seeds 3 tablespoons

  • Onion seeds (kalonji) 1 tablespoons

  • Coriander seeds 2 teaspoons

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Red chilli powder (deghi mirch) 2 tablespoons

  • Mustard oil 2 cups


Step 1

Wash and wipe the mangoes dry. Cut them into half, remove seed and then cut into one inch sized cubes.

Step 2

Put the pieces in a bowl, add turmeric powder and three tablespoons of salt, mix well and allow to rest for two hours. Drain out excess moisture.

Step 3

Grind fenugreek seeds, fennel seeds, mustard seeds, half the onion seeds, coriander seeds and cumin seeds to a coarse powder.

Step 4

Add asafoetida, red chilli powder and the remaining salt and mix well. Heat mustard oil in a pan to smoking point, remove and let it cool thoroughly.

Step 5

Mix half of the oil with the coarsely ground powder. Add this to the mango pieces. Mix well to coat the mango pieces.

Step 6

Sprinkle the remaining onion seeds on top and mix. Allow it to stand for three days.

Step 7

On the fourth day transfer it into a porcelain jar, add the remaining oil and mix well. Cover the jar with muslin cloth, tie with a string and let the pickle

Step 8

mature for eight to ten days in sun. Remember to mix the contents at least once a day. You can start using the pickle now. It lasts for one year.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.