Aam ka Achaar — Traditional Pakistani Mango Pickle Recipe

Why this recipe works

Aam ka achaar is the ultimate kitchen preserve in Pakistan and India — every household has its own slight variation. This is the recipe from our grandmother's kitchen in Multan, passed through three generations. We use green Chaunsa or Sindhri seconds (small, slightly damaged fruit unsuitable for fresh boxes) so nothing goes to waste from the orchard.

What's great about this approach

• Year-round mango flavor — preserve summer's harvest for the rest of the year
• Heritage recipe — same approach across three generations of our family
• Zero refrigeration needed — oil + salt + sun cure preserves it
• Pairs with everything — paratha, dal, biryani, plain rice

What to watch for

• Moisture is the enemy — every utensil, jar, and spoon must be bone-dry
• Use mustard oil, not olive — the mustard oil is critical for both flavor and preservation
• Sun-fermentation takes patience — 5–7 days minimum, do not rush
• Use sterilized glass jars — plastic absorbs oil and flavor; metal reacts with spices

At a glance

Ingredients

• 1 kg unripe (green) mangoes, washed and dried
• 100g mustard oil
• 2 tbsp fenugreek seeds (methi)
• 2 tbsp fennel seeds (saunf)
• 2 tbsp nigella seeds (kalonji)
• 2 tbsp mustard seeds, coarsely ground
• 1 tbsp turmeric powder
• 3 tbsp red chili powder
• 3 tbsp salt
• 1 tsp asafoetida (hing)
• Glass jar, sterilized

Best mango for this recipe: unripe green mangoes (any variety — we use seconds from our orchard) — see notes in step 1 for why.

Step-by-step instructions

1. Wash the green mangoes thoroughly. Pat completely dry — any moisture will spoil the pickle.
2. Cut into 1-inch chunks, leaving the skin on. Discard the pit (save the seeds — they have flavor too).
3. Spread the mango chunks on a tray and let them air-dry for 4–6 hours in a cool, ventilated spot.
4. Mix all the spices in a dry bowl: fenugreek, fennel, nigella, ground mustard, turmeric, chili, salt, and asafoetida.
5. Heat mustard oil in a pan until it smokes lightly (this removes the raw bitterness). Let it cool completely.
6. In a large dry bowl, combine the dried mango chunks with the spice mix. Toss thoroughly so every piece is coated.
7. Pour the cooled mustard oil over the mango-spice mixture. Mix until everything is well coated.
8. Pack into a sterilized glass jar, pressing down to remove air pockets. Make sure mango pieces are submerged in oil.
9. Cover the jar with a clean cloth (not the lid yet) and place in direct sunlight for 5–7 days. Stir once a day with a clean dry spoon.
10. After a week, seal with the lid and store in a cool dark place. Ready to eat after 2–3 weeks; flavor improves over 2 months.

Tips from our family kitchen

• Choose firm, completely unripe green mangoes — the tarter, the better
• Old wives' rule: never touch the pickle with wet hands or wet spoons, or it will mold
• If you see white film on top after a few weeks, that's the salt — push it down with a clean dry spoon
• Cold-press (kacchi ghani) mustard oil is traditional; refined mustard oil works but the flavor is duller
• After 3 months, the flavor mellows beautifully — many families say it's at its best at 6 months

Frequently asked questions

Why are my green mangoes getting moldy in the pickle?

Moisture got in somewhere — either the mangoes weren't fully dried, the jar wasn't sterilized, or you stirred with a wet spoon. Discard the affected portion and dry your tools thoroughly.

Can I make this without mustard oil?

Not authentically. Mustard oil's pungency and preservative qualities are central. You can use sesame oil as a backup but the flavor is different.

How long does aam ka achaar last?

Properly made, 12–18 months at room temperature in a sealed jar. The flavor actually improves over the first 3–6 months.

My pickle is too oily — what do I do?

Drain off excess oil into a clean bowl, save it (it's flavored, great for sautéing). The pickle keeps better with a generous oil layer, but you can adjust to taste.

Can I use ripe mangoes for achaar?

No — ripe mangoes turn mushy and ferment incorrectly. Achaar specifically uses unripe, firm, sour mangoes.

Need fresh, naturally-ripened mangoes for this recipe?

Every recipe on this site is tested with mangoes from our family farm in Pir Khursheed Colony, Multan — hand-picked, naturally ripened (zero calcium carbide), and cold-chain shipped Pakistan-wide. Browse our 2026 harvest

— The Malik family
1636/13-A, Pir Khursheed Colony, Multan, 66000, Pakistan