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aerial shot of Indian mango pickle in a steel bowl
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5 from 3 votes

Punjabi Aam Ka Achaar Recipe

Punjabi Mango Pickle is a spicy green mango pickle also known as aam ka achaar. Learn how to make aam ka achaar from scratch at home.
Prep Time1 hr
Resting Time7 d
Total Time7 d 1 hr
Course: Side Dish
Cuisine: Indian
Servings: 1 kilogram
Calories: 5905kcal
Author: Hina Gujral



  • 1 kilogram raw mango (achaar ka aam)
  • 200 gram (1 Cup) achaar masala (see recipe)
  • 50 gram (1/4 Cup) turmeric powder
  • 50 gram (1/4 Cup) Salt
  • 500 ml (2 Cups) mustard oil (sarson oil)


  • Wash the raw mangoes nicely 2 - 3 times in water. Wipe each mango with a clean and dry kitchen towel to remove excess water. Make sure no water or moisture traces remain in the mangoes.
  • Chop each mango into 4 - 5 equal size pieces. We use a traditional raw mango slicer for the purpose. But the same can be done with a sharp knife as well.
  • Combine the mangoes, turmeric powder, and 2 tablespoons of salt and toss well using your fingers. Place the mangoes on a muslin cloth, cover with another piece of muslin cloth, and place under the sun for a day.
  • After a day once mangoes have released water, in a large vessel add the raw mango, remaining salt, and achaar masala. Combine nicely so that each piece of mango is coated with the spice mixture.
  • Transfer the pickle to a clean, dry, and sterilized jar. Make sure no dirt particles or moisture content remain in the jar before transferring the pickle. Seal the opening of the jar with a muslin cloth and keep under the direct sun rays for two days.
  • Shake the jar in between once in a day. Keep the pickle jar indoor once the sun sets.
  • After two days, heat mustard oil in a pan till it reaches the smoking point. Turn off the heat. Allow the oil to cool down completely at room temperature.
  • Pour the mustard oil in the pickle jar and shake the jar to mix. Now seal the jar with a tight fitting lid.
  • Keep the sealed jar under the direct sun rays for a week. By then, the pickle is matured. The mango pickle has a tendency to turn more flavorsome and tender with time.
  • You can store mango pickle for a year at room temperature.
  • Serve Aam Ka Achaar with Indian main-course dishes.


Calories: 5905kcal | Carbohydrates: 233g | Protein: 39g | Fat: 539g | Saturated Fat: 65g | Sodium: 19408mg | Potassium: 2943mg | Fiber: 107g | Sugar: 138g | Vitamin A: 10820IU | Vitamin C: 377mg | Calcium: 214mg | Iron: 22mg