By Aditi Saraswat
April 29, 2026
When raw mangoes begin to fill up the market, turn them into a sweet pickle that has a perfect balance of tang and spice. This easy aam achaar, also called aam ki launji, pairs perfectly with paratha, dal-chawal, and simple everyday meals.
500 g raw mangoes 250 g jaggery (or sugar) 2 tbsp mustard oil 1 tsp salt 1 tsp turmeric powder 1 tbsp red chilli powder 1 tbsp fennel seeds 1 tsp cumin seeds 1/2 tsp fenugreek seeds 1/2 tsp nigella seeds (optional)
Wash and dry the raw mangoes thoroughly. Peel if desired, then cut them into small cubes or thin wedge shapes. Throw away the hard seed.
Mix the mango pieces with salt and turmeric, and leave for at least two to three hours so that the excess moisture releases and the fruit turns soft naturally.
In a pan, dry roast the fennel, cumin and fenugreek on a low flame until they turn aromatic. Let them cool completely, then crush coarsely for a fresh, fragrant flavour of pickle.
In the same pan, take one tablespoon of mustard oil and add jaggery pieces with two tablespoons of water. Cook this on low heat until it melts and turns glossy.
Add the salted mango pieces, chilli powder, roasted spices and nigella seeds into this prepared syrup. Mix well until every mango piece is evenly covered with the spices.
Switch off the flame and let the pickle cool fully, then transfer to a clean dry glass jar and rest for two days before using it.