Name: Aam Ka Achar Recipe
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Ingredients: Raw Mangoes – 1 kg (firm and sour); Mustard Oil (Sarson ka Tel) – 300 ml; Fennel Seeds (Saunf) – 2 tbsp; Fenugreek Seeds (Methi) – 2 tbsp; Nigella Seeds (Kalonji) – 1 tbsp; Yellow Mustard Seeds (Peeli Sarson) – 2 tbsp; Turmeric Powder (Haldi) – 2 tbsp; Red Chili Powder (Lal Mirch) – 2 tbsp (adjust to taste); Asafoetida (Hing) – ½ tsp; Salt – 100 g (or as per taste)

There’s nothing like the taste of ghar ka bana hua aam ka achar! Spicy, tangy, and packed with bold flavors—this pickle brings back memories of summer afternoons, when our moms would sun-dry mangoes on the terrace and fill the house with that irresistible aroma of roasted masalas.

Today, I’m sharing my mom’s traditional North Indian style Aam ka Achar recipe—simple, authentic, and packed with flavor. Let’s begin!

Aam Ka Achar Recipe

Recipe by Rachana SinghCourse: AchaarCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

hour

Cooking time

minutes

Calories

300

kcal

Ingredients

Raw Mangoes – 1 kg (firm and sour)
Mustard Oil (Sarson ka Tel) – 300 ml
Fennel Seeds (Saunf) – 2 tbsp
Fenugreek Seeds (Methi) – 2 tbsp
Nigella Seeds (Kalonji) – 1 tbsp
Yellow Mustard Seeds (Peeli Sarson) – 2 tbsp
Turmeric Powder (Haldi) – 2 tbsp
Red Chili Powder (Lal Mirch) – 2 tbsp (adjust to taste)
Asafoetida (Hing) – ½ tsp
Salt – 100 g (or as per taste)

Directions

Prepare the Mangoes
Wash mangoes thoroughly and wipe them completely dry.
Cut into bite-sized pieces (keep the skin on).
Spread on a cloth and let them dry for 4–5 hours or overnight.
Roast and Grind Spices (Optional but Flavorful)
Lightly roast fennel and fenugreek seeds. Let them cool.
Coarsely grind with mustard and nigella seeds (or use whole for a chunkier achar).
Mix Everything Together
In a large mixing bowl, add mangoes, all the spices, salt, and hing. Mix well.
Add Mustard Oil
Heat mustard oil till it smokes, then cool it slightly.
Pour over the mango-spice mix and stir to coat every piece.
Store and Sun-Dry
Transfer the mixture to a clean glass jar.
Keep in sunlight for 7–10 days. Shake the jar once daily for even mixing.

Tips by Mala Flavors

No water allowed! Everything must be dry to avoid spoilage.
The more it sits, the better it tastes—pickle magic!
Store in a cool, dark place and use a dry spoon always.

This recipe is straight from my mom, Mala Singh’s kitchen. Her pickles always add that perfect zing to every meal. As her daughter, I (Rachana Singh) am sharing our family flavors with the world through Mala Flavors.

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