The heart of any Indian meal belongs to pickles. Whether it’s a normal family dinner or a grand affair, pickles are relished as a side in every meal. There’s a large variety of pickles which you can try for every season. One of the most popular pickles is spicy, sour and salty Aam Ka Achaar.

Made with raw unripe green mangoes, Aam Ka Achaar can be stored for months at room temperature. It can also be kept in the refrigerator for 6-7 months. There are a lot of ways to prepare this pickle. Here’s how to prepare a delicious Aam ka Achaar in Udupi style. 

Cooking Time: 30 minutes

Servings: 250 gm


  • 2 medium-sized sour unripe Mangoes 
  • ¼ cup Salt
  • 1.5 tsp Mustard Seeds
  • 1 tsp Fenugreek Seeds
  • 1/2 tsp Cumin Seeds
  • 25 Red Chillies Byadagi
  • 1/4 tsp Turmeric Powder
  • Chickpea-sized Asafoetida
  • 4 tsp Coconut oil


  1. Wash the mangoes and pat dry them with a towel. Chop them into medium-sized cubes
  2. Add a layer of mango cubes in a storage jar and then a layer of salt. Repeat it till the jar is filled. Now close the jar and leave it for 2-3 days for marination 
  3. On the 3rd day, when all the water is oozed out of the mango cubes, open the jar and take out all the mango cubes and spread them on a dry white cloth. Let their moisture dry out
  4. Now transfer the salt water left in the storage jar to a clean vessel. Add another cup of water and boil it. Once it is reduced to half turn off the flame and let it cool down
  5. Now heat a wok and roast mustard and cumin seeds one by one till they splutter. Next, roast fenugreek seeds till they change colour. Next roast red chillies in 4 tsp of oil. Now roast asafoetida for a while and remove that too. Finally, let all the roasted spices cool down completely
  6. Add these spices and turmeric powder to a mixer jar. First put the roasted chillies in the bottom, followed by other roasted spices. Grind them together to make a paste adding the saltwater prepared earlier. Finally, pickle sauce is prepared
  7. Now mix the pickle sauce and dry mango cubes in a big bowl
  8. Store this Aam Ka Achaar in an airtight container. You can start serving them after 2-3 days when the mango cubes have absorbed all the spices 

Points to keep in mind:

  1. Make sure there’s no moisture left in mango cubes as it can reduce the life of the pickle
  2. Use all the utensils, spoon, knife, container, and cutting board dry and moisture free
  3. You can mix byadgi and Guntur variety red chillies to make the pickle spicier
  4. Pickle sauce can be prepared thick or thin using boiled salt water as per your taste
  5. Make sure no spices get burnt while roasting

Aam Ka Achaar is a versatile pickle that can be paired with any Indian meal.