Mango Pickle.

Mango pickle, also known as mango achar, is a pantry staple in India and a quick way to break up the monotony of daily meals. Dal chawal is unquestionably comfort food; serve with a side of tongue-tingling raw mango pickle, and you’ve got yourself a winner of a supper.



  • 1-kilogram raw mango, peeled, deseeded, and chopped into 1-inch x ½-inch pieces to yield 500 grams raw mango
  • 3 teaspoons salt, divided use
  • 2 teaspoons black mustard seeds
  • 1 tablespoon fennel seeds (saunf), dry roasted till aromatic
  • 1 tablespoon fenugreek seeds (methi dana), dry roasted till aromatic
  • 1 tablespoon cumin seeds (jeera), dry roasted till aromatic
  • 1 teaspoon nigella seeds (kalonji)
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 2 teaspoons red chilli powder, kashmiri
  • 1 teaspoon turmeric powder (haldi)
  • 3 teaspoons powdered sugar
  • 2 tablespoons white vinegar
  • 120 ml mustard oil, (about ½ cup) heated till smoking and then cooled to room temperature

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