How to Make Aam ka Achar at Home — Nani's Traditional Recipe

Aam ka achar (mango pickle) is the king of Indian pickles, and making it at home is easier than you think — it just takes patience. Here is the traditional recipe passed down in our family.

Ingredients (for 1 kg raw mango): 1 kg firm raw mangoes, 200 g cold-pressed mustard oil, 100 g salt, 50 g red chilli powder, 40 g fennel (saunf), 30 g fenugreek (methi), 20 g nigella seeds (kalonji), 1 tbsp turmeric, a pinch of asafoetida (hing).

Step 1 — Cut and dry: Wash and completely dry the mangoes (any moisture causes fungus). Cut into 1-inch pieces and sun-dry them for 6–8 hours until the surface moisture is gone.

Step 2 — Roast and grind: Dry-roast the fennel and fenugreek separately (fenugreek burns fast), then coarsely grind them.

Step 3 — Mix the masala: Combine the mango pieces with salt, turmeric, chilli, ground spices, nigella and asafoetida. Mix well with clean, dry hands.

Step 4 — Add oil: Heat the mustard oil until it just smokes, cool it completely, then pour over the mango-masala mix until everything is coated and submerged.

Step 5 — Sun-cure 20 days: Pack into a sterilised ceramic or glass jar (barni). Keep it in the sun for 15–20 days, shaking gently every morning. The mango softens, the oil settles, and the flavours deepen.

The result is a pickle that keeps for a year and tastes better with age. Short on time? Our ready-made Aam ka Achar follows this exact method — sun-cured and small-batch, delivered to your door.