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Mango Pickle Recipe

Course: Pickle
Cuisine: Indian
Keyword: mango pickle recipe


  • 1 kg raw mango kacha aam
  • 50 gm soaf roughly grind
  • 50 gm methi dana roughly grind
  • 25 gm rai
  • 50 gm kashmiri lal mirch
  • 100 gm salt
  • 25 gm haldi
  • 200 ml raw mustard oil sarso oil
  • 50 ml mastard oil sarso oil
  • 1/2 tbsp hing


  • wash it in the running water and wipe it with a cloth.
  • cut the mango into a medium size. I removed the seed of the mango from the pulp.
  • Place them on the cloth and cover them with another cloth.
  • dry it in the sun for 3-4 hours for 2 days.
  • In a bowl add soaf, methi dana, rai, kashmiri lal mirch, salt, haldi.
  • Add a little bit of raw sarso oil and mix it well.
  • Add the rest of the raw oil and mix it well. For mixing oil in the masala we will use 200 ml of raw mustard oil.
  • In a frying pan add 50 ml mustard oil and heat it.
  • turns off the gas and let it cool down a little bit.
  • Now, add 1/2 tbsp hing and mix it well.
  • Now let it cool down completely.
  • In a big bowl or patila add dry raw chopped mangoes.
  • Add the prepared masala to it and mix it well.
  • Mix the heated mustard oil to the achar after cooling down.
  • In an achar pot/barni add the achar to it.
  • Daily mix it well with a spoon once for the next 3-4 days. After that you can have it.


Do not use a wet spoon, bowl or achar pot. Otherwise, your achar will spoil.