By Garima Johar
April 20, 2026
Mango pickles are a non-negotiable summer condiment. Across the country, aam ka achaar is made in different ways with heirloom recipes. Here are some of the regional variations you can’t miss.
Punjabi aam ka achaar is made with raw mangoes pickled with spices like red chilli powder, fenugreek, and mustard seeds.
Unlike other mango pickles, Andhra Avakaya pickle uses unripe mangoes mixed with gooseberries and fenugreek powder.
Gujarati chundo is a sweet and tangy pickle made with grated ripe mangoes pickled with jaggery, mustard seeds, and fenugreek seeds.
If you don’t want a spicy pickle, Bengali aam achaar is a sweet mix made with sliced mangoes, mustard paste, jaggery, and fenugreek seeds.
To add a twist to the classic aam ka achaar, you can add the flavour of ginger to raw mangoes and get a zesty flavour.