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Raw Mango Pickle (Aam ka achar)

This Raw Mango Pickle can be made in many ways. In the subcontinent people use different recipes to make raw mango pickle. The recipe I am sharing here comes from our grand mother’s kitchen. It is easy to make and can be kept for at least six months without any refrigeration.


  • Mangoes raw 1 Kg
  • Fenugreek seeds (methi seeds) 2tbspoon
  • Fennel seeds (saunf) 2tbspoon
  • Nigella seeds (kalonji) 2tbspoon
  • Salt 2 tbspoon
  • Red chilli powder 2tbspoon
  • Mustard oil ¾ liter


  1. Wash and cut the mangoes in cubes
  2. Mix mango pieces, above listed spices in a bowl and keep everything in sunlight for 3 to 4 days.
  3. Keep mixing every day, turn the pieces up and down;
  4. After four days put it in a jar and  pour mustard oil.
  5. Now the Pickle is ready, eat and enjoy
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