Mango pickle is a traditional Indian condiment made with raw mangoes, spices and oil.In India pickle are relished as a side in every meal. It is eaten with dal-rice , dal-roti, parathas & even with many breakfast dishes. Indian cuisine is diverse so a mango pickle is made in many different ways .I am sharing the easiest recipe to make it at home.

I recently got achar masala from 420 masala https://www.mangaateraho.com/420-Masala-c57552056  here I  used here this masala and  the amazing quality just enhanced the taste of the Achar .


  • 1/2 kg Raw Mango / Kachcha Aam
  • 100 gm 420  Pickle masala
  • 100gm  Mustard Oil / Sarso ka tel
  • 1 tbsp Red Chilli powder / Laal mirch powder
  • 1 tsp Kashmiri Chilli Powder
  • 1/2 tsp Asafoetida / Hing powder
  • 50 gm Salt


  1. Wash and wipe mangoes with a cloth. Peel the mangoes and chop into small pieces.
  2. Mix salt  in the chopped mango pieces and keep covered for 5-6 hours.
  3. Drain the mango pieces on a steel or plastic colander to strain all the water.
  4. Spread the mango pieces on a cloth for 2 hours, to remove all the extra moisture.
  5. Take the pieces in a bowl and mix all the spices .
  6. Heat the oil well and then let it come to room temperature, Mix the oil in the mango and masala mixture.
  7. Mix well and transfer the pickle in a glass or plastic jar.
  8. Let it mature for 2 days so mango pieces become slightely soft and absorb the flavours.
  9. Serve with paratha,thepla , khichdi or rice.


  • You can substitute mustard oil with any cooking oil which you normally use for making pickles.

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