What is mango pickle made of?

Mango pickle (Aam Ka Achar) is a traditional Indian condiment made from raw, unripe green mangoes cut into pieces and mixed with a blend of spices — typically mustard seeds, fenugreek, fennel, nigella seeds, red chilli powder, and turmeric — and preserved in mustard oil with salt. The mixture is cured in sunlight or at room temperature for several days, allowing the spices and oil to penetrate the mangoes and develop a complex, tangy, spicy, and deeply aromatic flavour that intensifies with age.

How long does homemade mango pickle last?

Properly made homemade mango pickle lasts 6 to 12 months at room temperature without refrigeration. The key to longevity is using enough salt (which preserves the mangoes), heating the mustard oil to smoking point (which sterilises it), and always using a completely clean, dry spoon when serving. Moisture contamination is the primary cause of spoilage. If the oil level drops below the top of the pickle, top it up with fresh heated-and-cooled mustard oil to maintain the preservative seal.

Can I make mango pickle without sunlight in the UK?

Yes — mango pickle can be made without sunlight using a room-temperature curing method. After mixing the mangoes with spices and oil, seal the jar and leave it at room temperature in your kitchen for 3–5 days, stirring once daily with a dry spoon. For extra flavour development, warm the sealed jar in a low oven at 50°C for 2 hours on the first day — this mimics the sun-curing effect. The result is slightly less complex than the sun-cured version but still far superior to shop-bought pickles.

What is the difference between Indian pickle and Western pickle?

Indian pickle (achar) and Western pickle are fundamentally different. Western pickles use vinegar as the preservative and produce a sour, acidic flavour — typically for cucumbers. Indian pickles use oil (usually mustard oil) and salt as preservatives, combined with a complex spice blend, producing a spicy, tangy, aromatic condiment. Indian pickles are made with a wide variety of fruits and vegetables — mango, lime, garlic, chilli, mixed vegetables — and are served as a small side condiment with every meal, not eaten on their own.

Where can I buy mango pickle ingredients in the UK?

Pick N Save (picknsave.co.uk) stocks everything needed for homemade mango pickle: raw green mangoes (seasonal April–June), Dabur Mustard Oil, and the complete TFS whole spice range including mustard seeds, fenugreek, fennel, nigella, and Kashmiri chilli powder. They also carry over 35 ready-made pickles from Ashoka, Patak, and their own TFS homestyle range — from mild to extra hot, in standard jars and catering sizes. Home delivery across London and the UK, plus click and collect from Harrow — established 1999.

Is mango pickle healthy?

Mango pickle has both benefits and considerations. On the positive side, raw mangoes are rich in vitamin C, the spices (especially turmeric and fenugreek) have anti-inflammatory properties, and mustard oil contains omega-3 fatty acids. However, mango pickle is high in salt — approximately 1.5g per tablespoon — which is 25% of the daily recommended intake. It's a condiment meant to be eaten in small quantities (1–2 tablespoons per meal). For a lower-sodium version, reduce the salt by one-third, but store the pickle in the fridge and consume within 3 months.

Homemade Mango Pickle Recipe - Aam Ka Achar (Punjabi Style)

Easy Indian Recipes

Homemade Mango Pickle Recipe - Aam Ka Achar (Punjabi Style)

35 mins 20 servings Easy

Prep Time 30 mins

Cook Time 5 mins

Total Time 35 mins

Servings 20

About This Recipe

Make authentic Punjabi Mango Pickle (Aam Ka Achar) at home — tangy, spicy, sun-kissed raw mangoes preserved in mustard oil with a bold spice blend of fenugreek, fennel, nigella seeds, and red chilli. This is the #1 most searched Indian recipe globally and it's mango season right now. One batch lasts up to a year and gets better with age.

Ingredients

For the Mango Pickle

1kg raw green mangoes, washed and dried completely (Mango Raw — seasonal fresh produce)
250ml mustard oil (Dabur Mustard Oil 250ml )
4 tbsp salt — pickle needs generous salting (Tata Salt 1kg )

For the Achar Masala (Pickle Spice Blend)

2 tbsp mustard seeds (TFS Mustard Seeds Large 100g )
2 tbsp fennel seeds (TFS Fennel Seeds 100g )
1 tbsp fenugreek seeds / methi dana (TFS Fenugreek Seeds 300g)
1 tbsp nigella seeds / kalonji (TFS Nigella Seeds 100g)
1 tsp cumin seeds (TFS Cumin Whole 100g )
3 tbsp Kashmiri chilli powder (TFS Kashmiri Mild Chilli Powder 250g )
1 tbsp extra hot chilli powder — adjust to taste (TFS Extra Hot Chilli Powder 100g )
2 tsp turmeric powder (TFS Haldi Powder Rajapuri 100g )
½ tsp asafoetida / hing (Ramdev Hing 100g )

Equipment

1 large clean, dry glass jar (at least 1.5 litre capacity)
Muslin cloth or clean kitchen towel for covering
Clean, dry wooden or stainless steel spoon for stirring

Method

Why This Recipe Works

Mango pickle — Aam Ka Achar — was the #1 most searched recipe in India in 2024 and appeared in the global top 5. In 2025, it trended again. And right now, in mid-April 2026, raw green mangoes are arriving in the UK from India, and the search spike is starting all over again. There's a reason this recipe has been made in every Indian household for thousands of years: it's the single most versatile condiment in Indian cooking. A spoonful of homemade mango pickle transforms a simple dal-rice into a complete meal. It elevates a paratha from ordinary to extraordinary. It sits on the table at every Indian meal, every day, in every region. And homemade achar — made with real mustard oil, whole spices, and sun-cured to perfection — is incomparably better than anything you can buy in a jar.

At Pick N Save, mango pickle season is one of the busiest periods of our year. We've been stocking raw green mangoes, mustard oil, and pickle spices for our Harrow customers since 1999, and every spring the same thing happens: families come in asking for the specific spice blend their mother or grandmother used. The truth is, every family's achar recipe is slightly different — more fenugreek here, less fennel there, coarser cut or finer cut. This recipe is the classic Punjabi base that you can adjust to your family's taste. We stock every single spice you need individually (TFS range), plus ready-made pickle masala blends, plus an enormous range of 35+ ready-made pickles from Ashoka, Patak, and TFS if you want to skip the process entirely. But if you've never made achar from scratch, this is the year to start — there's nothing quite like opening a jar of your own homemade pickle months later and tasting the sunshine you captured in April.

Step-by-Step Method

Step 1: Choose and Prepare the Mangoes

You need raw, unripe, sour green mangoes — not the sweet eating varieties. At Pick N Save, look for Mango Raw in our fresh produce section (available April through June). You need 1kg of raw green mangoes. The mangoes should be rock-hard, bright green, and completely sour with no hint of sweetness or yellow colour. Wash them thoroughly and dry them completely with a clean kitchen towel — this is critical. Any moisture on the mangoes will cause the pickle to spoil. Let them air-dry for 30 minutes after washing, or wipe them bone-dry.

Cut each mango into pieces: slice off the two cheeks either side of the stone, then cut each cheek into 4–6 chunks (about 2–3cm pieces). Cut the remaining flesh around the stone into smaller pieces — don't waste any. Leave the skin on — it softens beautifully during the pickling process and adds texture. Place all the mango pieces in a large, dry mixing bowl. You should have roughly 800g of cut mango after discarding the stones.

Step 2: Make the Pickle Spice Blend (Achar Masala)

This is the heart of the pickle. In a dry frying pan over low heat, lightly toast the following whole spices for 1–2 minutes until fragrant (do NOT let them burn — just warm them until you can smell them):

2 tablespoons mustard seeds (TFS Mustard Seeds Large 100g)
2 tablespoons fennel seeds (TFS Fennel Seeds 100g)
1 tablespoon fenugreek seeds / methi dana (TFS Fenugreek Seeds 300g)
1 tablespoon nigella seeds / kalonji (TFS Nigella Seeds 100g)
1 teaspoon cumin seeds (TFS Cumin Whole 100g)

Let the toasted spices cool completely (5 minutes), then grind them to a coarse powder in a spice grinder or pestle and mortar. You want a rough, gritty texture — not a fine powder. The coarse grind gives the pickle its characteristic crunch and bite. To this ground mix, add:

3 tablespoons Kashmiri chilli powder (TFS Kashmiri Mild Chilli Powder 250g — for deep red colour without excessive heat)
1 tablespoon extra hot chilli powder (TFS Extra Hot Chilli Powder 100g — for the kick; adjust to your heat preference)
2 teaspoons turmeric powder (TFS Haldi Powder Rajapuri 100g)
1 tablespoon salt (Tata Salt 1kg — you'll add more later, pickle needs more salt than you think)
½ teaspoon asafoetida / hing (Ramdev Hing 100g)

Mix everything together. This is your achar masala — the spice blend that preserves and flavours the mangoes.

Step 3: Mix the Mangoes and Spices

Add the entire achar masala to the bowl of cut mangoes. Add 3 tablespoons of salt (yes, three — pickle needs aggressive salting to preserve properly; the salt also draws moisture from the mangoes which creates the pickle brine). Using clean, completely dry hands (or a dry wooden spoon), mix everything together thoroughly. Every single mango piece should be coated in the red spice blend. The mixture will look dry at this stage — that's correct.

Step 4: Add the Mustard Oil

Heat 250ml of mustard oil (Dabur Mustard Oil 250ml — or use 250ml from KTC Groundnut Oil 5L if you prefer a milder flavour, though mustard oil is traditional and gives the authentic Punjabi taste) in a small pan until it reaches smoking point — you'll see wisps of smoke rising. This step is essential: raw mustard oil has a harsh, pungent taste that mellows completely when heated to smoking point. Once smoking, immediately turn off the heat and let the oil cool for 10 minutes until it's warm but not hot.

Pour the warm oil over the spiced mango mixture. Stir everything together until the oil coats every piece. The mixture should now look wet, glossy, and deeply red-orange. The oil acts as both a flavouring agent and a preservative — it creates an anaerobic seal that prevents spoilage.

Step 5: Jar and Cure

Traditional Sun-Cure Method (Best Results — 5–7 Days)

Transfer the pickle into a clean, completely dry glass jar (ceramic or food-grade plastic also works — never use metal, the acid will react). The jar should be large enough that the pickle fills it no more than three-quarters full. Cover the mouth of the jar with a clean muslin cloth or kitchen towel secured with a rubber band — not a tight lid. Place the jar in the sunniest spot you have — a south-facing windowsill is perfect in UK homes. Leave for 5–7 days during April/May when sunlight is strong enough. Once a day, use a clean, dry spoon to stir the pickle — the mangoes will release juice that mixes with the oil and spices to create the pickle brine. After 5–7 days, the mangoes will have softened slightly, the spices will have melded, and the brine will be thick and flavourful. Transfer to a sealed jar and store.

Quick No-Sun Method (UK Kitchen Shortcut — Ready in 3 Days)

If you don't have reliable sunlight (welcome to the UK), use this method: after mixing the oil with the spiced mangoes, transfer everything to a clean glass jar and seal with a tight lid. Leave at room temperature (not in the fridge) for 3 days, opening the jar and stirring with a clean, dry spoon once daily. The warmth of a kitchen is enough for the spices and salt to begin the preservation process. The flavour won't be quite as deep as the sun-cured version, but it will still be excellent and far superior to any shop-bought pickle. For extra flavour development, warm the sealed jar in a very low oven (50°C) for 2 hours on day 1 — this mimics the sun-curing effect.

Step 6: Store and Age

Once cured, seal the jar tightly and store at room temperature in a cool, dark cupboard. The pickle is ready to eat after 5–7 days but improves dramatically over the next 2–4 weeks as the flavours develop and the mangoes soften further. Homemade mango pickle stored properly (always use a clean, dry spoon — never a wet or used spoon) lasts 6–12 months at room temperature. It does not need refrigeration. The oil on top acts as a natural seal. If the oil level drops below the top of the mango pieces, top up with more heated-and-cooled mustard oil.

Pro Tips from Our Store

Mustard oil is non-negotiable for authentic taste: Dabur Mustard Oil gives Punjabi pickle its distinctive sharp, pungent flavour that mellows with time into a deep, complex warmth. Always heat mustard oil to smoking point before use — raw mustard oil tastes harsh and unpleasant. If you absolutely cannot stand mustard oil, use sunflower or groundnut oil instead, but know that the flavour will be fundamentally different. Mustard oil also has natural antibacterial properties that help preserve the pickle.
Moisture is the enemy: The #1 reason homemade pickle goes bad is moisture contamination. Every surface that touches the pickle — the jar, the spoon, your hands, the mangoes — must be completely bone-dry. Never use a wet spoon to serve from the pickle jar. Never let water droplets fall into the jar. This single rule determines whether your pickle lasts 1 month or 12 months.
Salt quantity feels excessive — trust it: Three tablespoons of salt for 1kg of mangoes seems like a lot. It is a lot. But salt is what preserves the pickle safely at room temperature for months without refrigeration. It also draws out moisture from the mangoes, creating the brine that makes the pickle juicy. Under-salting leads to spoilage. You can always reduce salt in future batches once you've found your personal minimum, but start generous.
The Panch Phoron base: The five-spice base of this pickle (mustard, fennel, fenugreek, nigella, cumin) is a variation of Panch Phoron — the Bengali five-spice blend. This combination is specifically designed for pickling: mustard adds heat, fennel adds sweetness, fenugreek adds bitterness (which becomes pleasant after ageing), nigella adds nuttiness, and cumin ties everything together. All five are available individually in the TFS range at Pick N Save.
Ready-made pickle masala shortcut: If you don't want to measure and toast individual spices, several ready-made achar masala blends are available. However, the individual spice approach gives you control over the exact flavour profile — more fenugreek for a Rajasthani style, more fennel for a Gujarati style, more chilli for an Andhra style.
Make it a family activity: In India, making achar is a communal spring tradition — mothers, grandmothers, and aunties sit together cutting mangoes and mixing spices while sharing stories. If you have family visiting during April-May, making pickle together is one of the most meaningful ways to pass on food traditions. The recipe is simple enough for children to help with the mixing (supervise the knife work).

Variations to Try

Gujarati Sweet Mango Pickle (Chunda): Grate the raw mango instead of cutting into chunks. Mix with sugar (equal weight to mango), turmeric, chilli powder, and a pinch of cumin. Let it sit in the sun for 2–3 days, stirring daily. The result is a sweet, sticky, jam-like pickle that's completely different from the Punjabi version — and equally addictive. Ashoka Chundo Pickle 500g from Pick N Save is the ready-made version if you want to taste it first.
Instant Lemon Pickle (No Curing): If you can't find raw mangoes or want a year-round pickle, substitute with 6–8 lemons (Lemon Loose Yellow Big 3 pcs) cut into small wedges. Use the same spice blend and mustard oil method. Lemon pickle is ready to eat in 3 days and has a sharper, more citrusy flavour. Ashoka Lime Pickle 500g is the ready-made reference.
Mixed Vegetable Pickle (Pachranga Achar): Add to the raw mango: 1 cup of cut carrots (Indian Carrot 400g), 1 cup of cut cauliflower florets (Cauliflower 1pc), 5–6 green chillies (Indian Chilli 400g), and a handful of fresh ginger slices (Fresh Ginger Loose 500g). Use the same spice blend and oil. This is the "five-colour" pickle — visually stunning and flavour-packed. Ashoka Mixed Pickle 500g and Patak Mixed Pickle 283g are the ready-made equivalents.
Garlic Pickle (Lahsun Ka Achar): Replace the mangoes with 500g of peeled garlic cloves (Garlic Large Prepack or Loose Garlic 400g). Use the same spice blend but increase the mustard oil to 300ml and add extra fenugreek. Garlic pickle takes 2–3 weeks to mature but becomes extraordinary — sweet, sharp, and deeply flavoured. Ashoka Garlic Pickle 500g and Patak Garlic Pickle Mild 300g are the ready-made options.
Olive Oil Mango Pickle (Modern Health-Conscious): Replace mustard oil with extra virgin olive oil (Fillippo Berio Olive Extra Virgin 5L) for a milder, Mediterranean-influenced version. The pickle won't taste traditional, but it's lighter, has healthy fats, and appeals to people who find mustard oil too strong. Ashoka stocks an entire range of pickles in olive oil — Ashoka Mango Pickle In Olive Oil 300g, Ashoka Lime Pickle In Olive Oil 300g, and more.

How to Serve Mango Pickle

With paratha: The classic. Hot buttered paratha (Shana Paratha Plain Multi Pack or Haldirams Home Style Paratha) with a spoonful of mango pickle and a dollop of yogurt on the side. The ultimate Punjabi breakfast.
With dal and rice: A simple tadka dal with plain basmati rice (Tilda Basmati Rice) and mango pickle is the most comforting everyday Indian meal. The pickle's sour-spicy punch cuts through the creamy dal perfectly. Pair with our Dal Makhani recipe for the elevated version.
With any curry: Mango pickle sits on the side of every plate — alongside Butter Chicken, Chana Masala, Pav Bhaji, or any dish from our recipe collection.
As a marinade: Mix 2 tablespoons of pickle masala (the oil and spices from the jar) into yogurt for an instant achari marinade for chicken or paneer. Thread onto skewers and grill — this is how restaurants make "achari tikka".
In a sandwich or wrap: A smear of mango pickle inside a cheese sandwich or a chicken wrap adds an instant flavour bomb. Modern British-Indian fusion at its simplest.

Shop This Recipe at Pick N Save

Every single ingredient for this recipe is available at picknsave.co.uk with home delivery across London and the UK, or click and collect from our store in Harrow. Here's your shopping list:

Raw Mango (Seasonal — April to June): Mango Raw (check our fresh produce section or call us to confirm availability)
Mustard Oil: Dabur Mustard Oil 250ml
Whole Spices (TFS Range): TFS Mustard Seeds Large 100g | TFS Mustard Seeds Large 400g | TFS Fennel Seeds 100g | TFS Fenugreek Seeds (Methi Seeds) 300g | TFS Nigella Seeds (Kaloonji) 100g | TFS Cumin Whole 100g
Ground Spices (TFS Range): TFS Kashmiri Mild Chilli Powder 100g | TFS Kashmiri Mild Chilli Powder 250g | TFS Extra Hot Chilli Powder 100g | TFS Haldi Powder Rajapuri 100g | Ramdev Hing 100g
Salt: Tata Salt 1kg | Himalayan Pink Salt 800g
For Mixed Pickle Variation: Indian Carrot 400g | Cauliflower 1pc | Indian Chilli 400g | Fresh Ginger Loose 500g
For Garlic Pickle Variation: Garlic Large Prepack | Loose Garlic 400g | Garlic Prepack 200gm
For Lemon Pickle Variation: Lemon Loose Yellow Big 3 pcs | Green Lime 4 pcs
Ready-Made Pickles (If You Prefer to Buy):

Ashoka Range (500g jars):

Ashoka Mango Pickle Mild 500g | Ashoka Mango Pickle Hot 500g | Ashoka Gujarati Methia Mango Pickle 500g | Ashoka Lime Pickle Mild 500g | Ashoka Lime Pickle Hot 500g | Ashoka Mixed Pickle 500g | Ashoka Chilli Pickle 500g | Ashoka Fresh Turmeric Pickle 500g | Ashoka Garlic Pickle 500g | Ashoka Gor Keri Pickle 500g | Ashoka Chundo Pickle 500g | Ashoka Brinjal Pickle 500g | Ashoka Carrot Pickle 500g | Ashoka Sweet Lime Pickle 500g

Ashoka Olive Oil Range (300g jars):

Ashoka Mango Pickle In Olive Oil 300g | Ashoka Mixed Pickle In Olive Oil 300g | Ashoka Lime Pickle In Olive Oil 300g | Ashoka Green Chilli Pickle In Olive Oil 300g | Ashoka Garlic Pickle in Olive Oil 300g | Ashoka Carrot Pickle in Olive Oil 300g | Ashoka Red Chilli Pickle In Olive Oil 300g | Ashoka Punjabi Mango In Olive Pickle 300g

Patak Range:

Patak Hot Mango Pickle 283g | Patak Mild Mango Pickle 283g | Patak Lime Hot Pickle 283g | Patak Lime Medium Pickle 283g | Patak Mixed Pickle 283g | Patak Chilli Pickle 283g | Patak Brinjal Pickle 312g | Patak Garlic Pickle Mild 300g

TFS Homestyle Range (400g & 850g jars):

Mango Pickle 400g | Mango Pickle 850g | Mixed Pickle 400g | Mixed Pickle 850g | Lemon Masala Pickle 400g | Lemon Masala Pickle 850g | Garlic Pickle 400g | Garlic Pickle 850g | Green Chilly Pickle 400g | Green Chilly Pickle 850g | Mango Thokku Pickle 400g | Mango Chutney Pickle 400g | Mango Chundoo Pickle 400g | Tenti Pickle 400g | Lemon With Ginger 400g | Tomato Garlic Pickle 400g | Amla Pickle 850g

Catering Size Pickles:

Patak Hot Mango Pickle 2.3kg | Patak Lime Mild Pickle 2.3kg | Patak Lime Pickle Hot 2.3Kg | Patak Mixed Pickle 2.3Kg

Nutrition Facts

Energy 35 kcal (2% RI)

Fat 2.5 g – Low (4% RI)

Saturates 0.3 g – Low (2% RI)

Carbohydrates 2 g (1% RI)

Fibre 0.5 g (2% RI)

Protein 0.3 g (1% RI)

Sugars 1 g – Low (1% RI)

Salt 1.5 g – High (25% RI)

*RI = Reference Intake. Values are approximate and may vary based on ingredients. Pickle is a condiment served in small quantities — a typical serving is 1 tablespoon (15g).