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Best Indian Mango Pickles

Best Indian Mango pickles an essential ingredient in Indian food are a lovely combination of smells tastes and textures. Thee delicious condiments which are a staple in Indian kitchens are known for their distinctive combination of spices and tart mangoes.

What Is the best Indian Mango Pickle?

A savoury and spicy relish mango pickle (or “aam ka achar” in Hindi) is prepared using either ripe or unripe mangoes. Part of the recipe calls for marinating mango chunks in a delectable concoction of herbs spices and oils. The end product is an appetiser that will make any dish taste better.

Types Of Best Indian Mango Pickle

1. Aam Chunda

The sweet and tangy pickle known as Aam Chunda is a Gujarati specialty that combines grated mango with sugar and spices. As a refreshing change from the hotter types it is delicious.

2. Punjabi Aam Ka Achar

Aam ka Achar from Punjab is famous for its strong and rich tastes. The unique flavor is a result of brown mustard seeds, dried fennel and bay leaves and it is a family favorite in Punjabi homes.

3. Rajasthani Aam Ka Achar

The Red Chili Powder gives Rajasthani Aam ka Achar its signature spicy flavor. A popular in the dry parts of Rajasthan the addition of javitri (mace) gives it a distinctive scent and makes it much more appealing.

4. Mavinakayi Uppinakayi

Tender mangoes simmered in mustard fenugreek and asafoetida powder give Karnataka’s Mavinakayi Uppinakayi its spicy and acidic taste character.

5. Maagaya

The spicy Maagaya mango pickle is a popular dish in the Indian state of andhra Pradesh. A spicy condiment made of mustard seeds fenugreek and coriander powder.

6. Avakaya & Vadu Mango Pickle

Andhra Pradesh is home to the spicy and sour Avakaya pickle, while Tamil Nadu is the land of Vadu Mango Pickle, a regional specialty. These two examples highlight the variety of tastes found in Indian mango pickles.

7. Simple And Basic Mango Pickle

A staple in many kitchens this mango variety has a simple blend of spices like fenugreek Red Chili Powder and mustard seeds that brings out the fruit’s inherent sweetness.

How To Make Best Indian Style Mango Pickle


  • Raw or ripe mangoes
  • Mustard oil
  • Brown mustard seeds
  • Dried fennel
  • Bay leaves
  • Coriander powder
  • Red Chili Powder
  • Asafoetida
  • Salt
  • Turmeric powder


  • Wash and dry the mangoes thoroughly. Cut them into desired shapes.
  • In a pan heat mustard oil until it reaches smoking point. Allow it to cool.
  • In a separate pan, roast brown mustard seeds dried fennel bay leaves and coriander powder. Grind to a coarse powder.
  • Mix the spice powder with Red Chili Powder, asafoetida, salt and turmeric powder.
  • In a large bowl combine the spice mixture with mango pieces. Add cooled mustard oil and mix well.
  • Transfer the mixture to a sterilized jar ensuring that the mango pieces are completely submerged in the oil.
  • Keep the jar in sunlight for a few days to allow the pickle to mature and develop flavors.

Tips For Storage

  • To avoid any potential moisture contamination make sure that the tools used to make and store the pickle are dry.
  • Boil the jars to sterilise them before filling them with pickle. This contributes to a longer storage life.
  • Keep the mango pickle in the fridge or a dark cold area to keep its taste. If you can help it stay out of the sun.
  • To keep pickles from going bad always remove them from the jar with a dry spoon.
  • At regular intervals inspect the pickle for deterioration indicators including an off-putting odor or unexpected coloring.

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