How to Make Mango Pickle? Best Recipes from Across India

Mango pickle (aam ka achar) is one of the most iconic and traditional dishes of India, with each region offering its own unique flavour and style.

From the bold flavors of Punjab-style mango pickle to the sweet-and-sour Chundo from Gujarat, these recipes reflect the rich culinary diversity of India.

Today, we’re sharing classic mango pickle recipes from across India, with detailed information on ingredients, steps to make mango pickle, and storage tips — this is one guide you’ll definitely want to bookmark!

Punjab: Aam Ka Achar (North Indian Spicy Pickle)

This mustard oil mango pickle is bold and mid spicy — a true favourite for those who love strong flavours. The combination of mustard seeds, fenugreek seeds, and red chili powder gives the pickle a rich, layered taste that only gets better over time.

Preparation:

1. Prep Mangoes: Wash, dry, and cut mangoes into 2 cm cubes. Sun-dry for 2 hours.
2. Mix Spices: Combine fennel, chili powder, salt, turmeric, and nigella seeds in a dry bowl.
3. Combine: Toss mangoes with spice mix in a dry container. Add vinegar and mix well.
4. Add Oil: Heat mustard oil to smoking point, cool slightly, and pour over mangoes. Stir to coat.
5. Store: Transfer to a sterilized glass jar, seal, and store in a cool place for 5-7 days, shaking daily.

Preservation Tips:

• Ensure oil covers mangoes to prevent spoilage.
• Store in a refrigerator for 6-9 months.
• Check for rancidity in oil if stored at room temperature.

Andhra Pradesh: Avakaya (Spicy Mustard Mango Pickle)

Avakaya is the most popular mango pickle in India, known for its bold, spicy, and mustard-heavy flavor. It’s a staple during Ugadi and pairs perfectly with rice or dosa.

Preparation:

1. Prep Mangoes: Wash and dry mangoes thoroughly. Cut into 1-2 cm cubes (keep or remove pit as preferred). Ensure no moisture remains.
2. Mix Spices: In a dry bowl, combine mustard powder, chili powder, salt, fenugreek powder, and turmeric. Mix well to avoid lumps.
3. Coat Mangoes: In a large dry container, toss mango cubes with the spice mix until evenly coated.
4. Add Oil: Heat sesame oil until it smokes lightly, then cool to lukewarm. Pour over mangoes, add garlic and peppercorns (if using), and mix.
5. Ferment: Transfer to a dry, sterilized glass or ceramic jar. Seal tightly and store in a cool, dry place for 3-5 days, shaking daily to distribute oil and spices.
6. Ready to Eat: After 5 days, Avakaya is ready. Its flavor deepens over time. Serve with rice, paratha, or curry.

Preservation Tips:

• Sun-dry mango cubes for 1-2 hours before mixing to remove moisture.
• Store in a sterilized glass jar, ensuring mangoes are submerged in oil.
• Refrigerate for 6-12 months. Use a dry spoon to avoid contamination.

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Gujarat: Chundo (Sweet-Tangy Mango Pickle)

Chundo is a sticky, sweet-sour pickle popular during Navratri, often paired with thepla or paratha in Gujarat.

Preparation:

1. Prep Mangoes: Wash, peel, and grate mangoes. Squeeze out excess water and sun-dry for 1 hour.
2. Cook Base: In a heavy-bottomed pan, combine grated mangoes, sugar, and salt. Cook on low heat, stirring until sugar dissolves and mixture thickens (20-30 minutes).
3. Add Spices: Once sticky, add chili powder, turmeric, cumin, cloves, and cinnamon. Stir for 5 minutes until aromatic.
4. Cool and Store: Cool completely, then transfer to a dry, sterilized glass jar. Seal and store in a cool place.

Preservation Tips:

• High sugar content acts as a preservative; store in a cool, dry place for 4-6 months.
• Refrigerate for longer shelf life (up to 8 months).
• Avoid moisture during preparation to prevent mold.

Rajasthan: Ker Sangri (Mango and Desert Bean Pickle)

A unique Rajasthani pickle combining mangoes and desert beans, popular during wedding season, served with roti.

Preparation:

1. Prep Ingredients: Wash and dry mangoes, cut into cubes. Boil soaked sangri beans until tender, then dry completely.
2. Mix Spices: Combine chili powder, salt, turmeric, and coriander powder in a dry bowl.
3. Combine: Toss mangoes and sangri with spice mix in a dry container.
4. Add Oil: Heat mustard oil to smoking point, cool slightly, and pour over mixture. Mix well.
5. Store: Transfer to a sterilized glass jar, seal, and store for 5-7 days, shaking daily.

Preservation Tips:

• Store in a refrigerator for 6-9 months.
• Ensure oil layer covers contents to prevent spoilage.
• Sun-dry sangri thoroughly to avoid moisture.