Mango Pickle Recipe
(Aam ka Achaar)
Traditional Pakistani mango pickle is made from raw green mangoes cured in mustard oil with fenugreek, fennel, red chili, and turmeric. This centuries-old recipe produces a tangy, spicy condiment that lasts up to a year in a glass jar. The best varieties for achaar are green Langra and Fajri mangoes, which have the ideal tartness for pickling.
Prep
30 min
Sun Dry
4-6 hrs
Cure Time
5-7 days
Yield
~1 kg
Shelf Life
1-2 years
Ingredients
1 kg raw green mangoes
Langra or Fajri, washed & dried
250ml mustard oil (sarson ka tel)
essential — no substitutes
3 tablespoons salt
adjust to taste, critical for preservation
2 tablespoons red chili powder
Kashmiri for color, degi mirch for heat
1 tablespoon turmeric powder (haldi)
2 tablespoons fennel seeds (saunf)
lightly crushed
2 tablespoons fenugreek seeds (methi dana)
lightly toasted
1 tablespoon nigella seeds (kalonji)
1 tablespoon mustard seeds (rai)
coarsely ground
1 teaspoon asafoetida (heeng)
optional
Equipment Needed
- Clean glass jar (martaban) — 1.5L capacity
- Clean, dry cutting board
- Sharp knife
- Heavy pan for heating oil
- Glass or steel mixing bowl
- Clean cloth for drying
Step-by-Step Instructions
Prepare the Mangoes
Wash raw green mangoes thoroughly and dry completely with a clean cloth. This is critical — any water will cause spoilage. Cut into medium pieces (2-3 cm) with the skin on. Remove the seed. Spread pieces on a clean cloth and sun-dry for 4-6 hours to remove all surface moisture. In humid weather, dry longer.
Prepare the Spice Mix (Masala)
Lightly toast fenugreek seeds in a dry pan over low heat for 2-3 minutes until fragrant and very lightly golden. Do NOT burn them — burnt fenugreek makes pickle bitter. Coarsely grind mustard seeds (they should be crushed, not powdered). Combine all dry spices in a bowl: salt, red chili, turmeric, fennel seeds, toasted fenugreek, nigella seeds, ground mustard, and asafoetida.
Heat the Mustard Oil
Heat mustard oil in a heavy pan until it reaches smoking point — you will see wisps of smoke. Immediately turn off heat and let it cool completely to room temperature. This process, called 'kadwapan nikalna' (removing bitterness), is essential. Raw mustard oil has a harsh taste; heated and cooled oil becomes mellow and sweet. Never add hot oil to the pickle.
Mix Everything Together
In a large, clean, completely dry mixing bowl (glass or stainless steel, never plastic), combine the sun-dried mango pieces with the spice mixture. Use clean, dry hands to toss and coat every piece evenly — you want every surface covered in masala. Pour the cooled mustard oil over everything and stir thoroughly. The oil should generously coat all pieces.
Jar, Sun-Cure, and Store
Transfer to a sterilized, bone-dry glass jar (a martaban). Press down gently to eliminate air pockets. Ensure oil covers all mango pieces — add more cooled mustard oil if needed. Seal tightly. Place in direct sunlight for 5-7 days, gently shaking the jar once daily. The sun-curing develops deep flavor and activates preservation. After curing, store in a cool, dry place. Ready to eat in 7 days; best after 2-4 weeks.
Best Mango Varieties for Pickle
Green Langra (Best Choice)
Raw, unripe Langra is the gold standard for Pakistani mango pickle. Its firm flesh holds shape during pickling, and its natural tartness creates the perfect balance with mustard oil and spices. Langra’s low fiber content means the pickle has a pleasant, tender texture even after months.
View Langra Details →Fajri (Traditional Choice)
Fajri is the traditional pickle mango of Multan. Its firm, sour flesh is specifically cultivated for achaar-making. Fajri holds its shape exceptionally well and develops deep, complex flavors during curing. Many Multani families insist on Fajri and nothing else for their annual pickle batch.
Green Sindhri
Unripe Sindhri makes a slightly sweeter pickle — the natural sugar content shows through even when raw. This creates a milder, more accessible achaar that’s great for those who find traditional achaar too sour. Popular in Sindh.
Totapuri
Totapuri is commercially used for pickle due to its abundance and very firm flesh. The flavor is good but not as complex as Langra or Fajri. Often used in commercial achaar production. A practical choice if Langra or Fajri are unavailable.
Storage Tips & Troubleshooting
Storage Rules
- 1.Always use a clean, dry spoon. Even a drop of water can cause the entire jar to spoil.
- 2.Ensure oil always covers the mango pieces. Top up with heated-and-cooled mustard oil if needed.
- 3.Store in a glass jar — never plastic, which can react with the mustard oil and spices.
- 4.Keep in a cool, dry, dark place after the initial sun-curing phase. Refrigeration is not needed.
- 5.Properly made achaar lasts 1-2 years. The flavor actually improves over the first 3-6 months.
Common Problems & Fixes
Pickle is too sour
Add more salt and a pinch of sugar or jaggery. More sun-curing also mellows sourness.
Pickle turned bitter
Likely burnt fenugreek or raw mustard oil. Unfortunately difficult to fix — next batch, toast fenugreek very gently and ensure oil is heated to smoking point.
White film on top
This is usually harmless yeast from moisture. Remove the film, ensure oil covers everything, and add more salt. If it smells off, discard.
Pickle not developing flavor
Needs more time. Sun-cure for 2-3 more days and wait at least 2 weeks. Shake the jar daily to distribute spices.
Regional Pickle Variations
Mango pickle traditions vary significantly across Pakistan’s provinces, each reflecting local spice preferences and climate.
Punjabi Achaar
The bold, fiery version. Heavy on mustard oil and red chili. Uses lots of fenugreek and fennel. Often includes whole green chilies alongside the mango. This is the style most associated with “Pakistani achaar” internationally. Multan and Lahore families each claim theirs is the definitive version.
Sindhi Achaar
A more nuanced, multi-layered version. Uses more mustard seeds (often as a paste), may include garlic cloves and sometimes a touch of jaggery for sweet-sour balance. Some Sindhi recipes add vinegar for extra tanginess. Generally less fiery but more complex than Punjabi style.
Kashmiri/Northern Style
Lighter on oil, heavier on spice aromatics. Uses Kashmiri red chili (more color, less heat), crushed fennel, and sometimes dried ginger. The result is a milder, more aromatic pickle. Some northern recipes include walnuts for texture.
Quick/No-Sun Method
For urban homes without outdoor space: skip sun-drying, increase salt by 50%, and keep the jar near a warm window or on top of the fridge. The pickle takes 2-3 weeks longer to develop flavor but produces good results. Shelf life is 6-8 months rather than a full year.
Nutrition Information
Per tablespoon (15g serving)
Frequently Asked Questions About Mango Pickle
Which mango variety is best for pickle (achaar)?
Green (raw) Langra and Fajri mangoes are the best for traditional Pakistani mango pickle. They should be firm, sour, and completely unripe. The tartness balances with the oil and spices during curing. Green Sindhri can also be used. Never use ripe mangoes for achaar.
How long does homemade mango pickle last?
Properly made mango pickle stored in sterilized glass jars with sufficient mustard oil covering the top lasts 1-2 years at room temperature. The key is ensuring the pickle is always submerged in oil, using a clean dry spoon each time, and keeping the jar tightly sealed. Refrigeration is not necessary.
Why does my mango pickle taste bitter?
Bitterness usually comes from one of three causes: (1) burnt fenugreek seeds — they should be lightly toasted, not dark, (2) too much turmeric, or (3) insufficient salt. Salt is a critical preservative and flavor balancer in achaar. Also ensure your mustard oil is properly heated and cooled before use.
Can I make mango pickle without sun-drying?
Yes, you can skip the sun-drying step, but the pickle will have a slightly different texture and shorter shelf life (6-8 months vs 1-2 years). Sun-drying removes excess moisture which prevents spoilage. If skipping, ensure mango pieces are well-drained and use extra salt.
What is the difference between Punjabi and Sindhi achaar?
Punjabi achaar uses more mustard oil, red chili, and fenugreek with a bolder, spicier flavor profile. Sindhi achaar tends to use more mustard seeds, a touch of vinegar or jaggery for sweetness, and sometimes includes garlic. Both are delicious — Punjabi achaar is more fiery, Sindhi achaar has more depth.
Why must I use mustard oil for mango pickle?
Mustard oil (sarson ka tel) is essential for authentic Pakistani mango pickle because it acts as a natural preservative, provides the signature pungent flavor that defines achaar, and has antimicrobial properties that prevent spoilage. Other oils can be used but the taste and shelf life will not be the same.
How do I know when mango pickle is ready to eat?
Fresh mango pickle needs at least 5-7 days of curing before eating. The mangoes should have softened slightly, absorbed the spices and oil, and developed a tangy-spicy flavor. Many families prefer to wait 2-3 weeks for the flavors to fully mature. The pickle deepens in flavor over months.
Can I add other vegetables to mango pickle?
Yes! Traditional Pakistani mixed pickle (mixed achaar) combines raw mango with carrots, green chilies, cauliflower, and lemon. Each vegetable should be individually prepared and dried before mixing. The pickling spice base remains the same. This is a great way to make a versatile condiment.
Need Fresh Green Mangoes for Pickle?
MMA Farms offers raw green Langra mangoes during early season (mid-June) — perfect for making traditional achaar. Contact us to pre-order.