By Garima Johar
May 11, 2026
Mango pickle, aka aam ka achaar, is a classic North Indian condiment known for its spicy flavour. Made with raw mangoes, it’s a tradition in most households to make the sun-dried pickle. Here’s how to make it.
500 g raw mangoes 3 tbsp salt 2 tbsp mustard seeds 1 tbsp fennel seeds 1 tsp fenugreek seeds 1 tbsp red chilli powder 1/2 tsp turmeric powder 1/4 tsp hing 1 cup mustard oil
Chop the raw mango and sun-dry. Mix with salt and haldi and keep aside for 4-5 hours.
Heat mustard oil till it is smoky, and then let it cool.
Mix the raw mango pieces with all the spices and pour the cooled oil. Stir well.
Transfer the contents to an airtight glass jar and keep it in sunlight for at least 4-5 days.
Keep shaking the jar every day until ready, and enjoy your Punjabi mango pickle.