Mango Pickle Online — Homemade Aam Achar
Seasonal mango, sun-dried and pickled in mustard oil. The jar most people order first.
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Mango pickle is where almost everyone starts with achar, and it is the one people are fussiest about. Our aam achar is made from raw mango bought in the short early-summer window, sliced and dried in the sun for three days before it ever meets oil — which is the difference between a mango pickle that tastes sharp and one that tastes deep.
Why sun-drying changes everything
Water out, flavour in
Drying removes the moisture that dilutes flavour and shortens shelf life. What is left is mango at full strength, with a chew that fresh-cut pickle never develops.
Pieces that hold
Because the water is gone, the slices keep their shape completely. Nothing turns to mush at the bottom of the jar three months in.
Preserves itself
Less water means less for spoilage to work with. That is how a jar with no chemical preservative safely keeps for nine months.
How our mango pickle is made
- Early summer buyingRaw mango, bought when it is properly firm and properly sour. Under-ripe fruit stays harsh; over-ripe fruit collapses.
- Three days in the sunSliced and laid out on the terrace until the pieces tighten and darken. A dehydrator is faster and does not taste the same.
- Oil and whole spiceCold-pressed mustard oil, heated and cooled, with cumin, fennel, ajwain, coriander, bay leaf, black pepper and dried chilli.
- RestingThe jar sits while the oil soaks into the fruit. The mango softens just enough to give, without losing its bite.
Sun-dried mango, mustard oil, cumin, ajwain, coriander paste, bay leaves, dry red chilli, fennel, black pepper, sugar, salt and a home spice blend. No vinegar, no chemical preservative, no artificial colour. Our mango pickle is the colour mango actually is, which is duller than the photographs on a supermarket shelf.
Mango pickle questions
Is mango pickle good for health?
In the quantity it is meant to be eaten — a small spoon beside a meal — mango pickle is mostly flavour. Ours is made with cold-pressed mustard oil rather than refined or palm oil, and contains no chemical preservatives or artificial colour. It is a salty condiment, though, so if you are managing blood pressure or sodium intake, keep the portion modest.
What is the difference between amsi achar and regular mango pickle?
Amsi means sun-dried. A regular aam achar uses fresh-cut raw mango, so the pieces are softer and the flavour is sharper and more immediate. Amsi is dried first, which concentrates the fruit and leaves a firm, chewy piece with a deeper, rounder sourness. Amsi also keeps its texture far better over the life of the jar.
How do I eat mango pickle?
A teaspoon on the side of the plate with rice and dal is the standard. It also works with roti, paratha and khichdi, chopped small and stirred through hot rice with ghee, or — less traditionally but genuinely well — in a cheese or egg sandwich.
Can I eat mango pickle during pregnancy?
Our pickles contain no chemical preservatives or artificial additives, and are prepared in a clean home kitchen. That said, they are high in salt and made with raw mustard oil, and we are not qualified to give medical advice — please ask your doctor about your own situation before making it a regular part of your diet.
Why is your mango pickle not bright orange?
Because we do not add colour. Commercial achar often uses food colouring to reach that uniform bright shade. Real sun-dried mango in mustard oil is a duller brown-gold, and it varies a little between batches depending on the fruit.
Related
Not sure which mango jar?
Start with the 200 g. It is the least you can commit to a pickle you have not tasted, and most people come back for the 500 g.