Homemade Dry Mango Pickle | Amsi Achar
Raw mango sliced and dried in the sun for three days until it turns chewy, then cooked slowly with jaggery in mustard oil with cumin, ajwain and black pepper. Sweet and tangy, dark and sticky, with a firm bite a fresh mango pickle never has.
- Sweet, tangy, lightly spiced
- Cold pressed mustard oil
- Sun dried mango, jaggery, cumin
- Early summer Bengal, Kolkata
- No preservatives
- Sun dried for three days
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About this jar
Amsi is mango with the water taken out of it. That sounds like a small difference and it changes everything. Drying concentrates the sourness, and it leaves the slices with a chew instead of the soft, wet bite you get from a fresh cut mango pickle.
People who grew up with amsi are looking for that chew. If you have only ever eaten aam ka achar, this one will surprise you the first time.
We cook the slices down with jaggery until they turn dark and glossy, the sweet and sour amsi that Bengali homes keep for the whole year.
Ingredients
Sun dried mango (amsi), jaggery (gur), cold pressed mustard oil, cumin, ajwain, coriander paste, bay leaf, fennel seed, black pepper, dry red chilli, salt, and our home spice blend.
What is not in it
- No vinegar or acetic acid
- No chemical preservative
- No artificial colour or added flavouring
- No palm oil
Taste & texture
What you will taste
Sweet and tangy together. The jaggery comes first, deep and a little smoky, then the concentrated sourness of the dried mango cuts through it.
A gentle chilli warmth sits behind, medium at most. The slices are chewy and coated in thick, dark syrup.
How it's made
Bought early in the season
Raw mango goes in during the short early summer window when it is properly firm and sour. A later mango softens in the sun and will never hold a chew.
Three days on the terrace
Slices are laid out on the roof and turned by hand every morning for about three days, until the water is gone and the fruit has concentrated into amsi.
Pairs well with
Everyday
Rice and dal, roti, paratha, khichdi. This is the everyday jar for anything plain.
Worth trying
A spoon stirred into dal or a fish curry adds a sweet and sour note, much like a tamarind chutney. Works well chopped into a rice bowl too.
Storage & shelf life
Keeping it fresh
- Always use a clean, dry spoon.
- Keep the slices under the oil. Tilt the jar and let it settle back if pieces poke out.
- Cool, dry shelf, away from sunlight.
- Best within nine months of opening, twelve months unopened.
Product details
Available in 200 g and 500 g food-grade plastic jars, double sealed and bubble wrapped. Made and bottled in Kolkata. Because the mango is sun dried rather than fresh, a 200 g jar goes further than the same weight of a wetter pickle.
| Taste | Sweet, tangy, lightly spiced |
|---|---|
| Oil | Cold pressed mustard oil |
| Key ingredients | Sun dried mango, jaggery, cumin |
| Recipe origin | Early summer Bengal, Kolkata |
| Weight | N/A |
| Dimensions | N/A |
| Size | 200 g, 500 g |
| Type | Vegetarian |
About The Flavor Chapter
The Flavor Chapter is a small homemade pickle business run out of a kitchen in Kolkata, West Bengal. We make Bengali achar the way it has always been made at home. Seasonal fruit bought locally, cold pressed mustard oil, a spice blend handed down rather than bought in, and enough resting time for the two to meet.
We are not a factory. Every batch is made by hand in quantities small enough for one person to watch over the whole thing, which limits how much we can sell and is why some jars disappear for months at a time. Kul and amla are winter fruit, so we make them in winter.
What we will not do: no chemical preservatives, no vinegar shortcuts, no artificial colour. A properly made pickle preserves itself in oil, salt and spice. It does not need help from a laboratory.
Every order is sealed, double wrapped and packed by hand before it ships across India. If a jar arrives broken, we replace it.
Customer Reviews
4.6 based on 5 reviews
5 reviews for Homemade Dry Mango Pickle | Amsi Achar
Customer photos and videos
Homemade Dry Mango Pickle | Amsi Achar
How we make this pickle special
1Raw mango, bought early
Raw mango is bought in the short early summer window when it is properly firm and sour. A later mango goes soft in the sun and will not hold a chew.
2Dried until it turns chewy
Slices are laid out on the terrace for about three days, turned every morning, until the water is gone and the fruit has concentrated into amsi.
3Cooked with jaggery and spice
The dried slices simmer slowly with jaggery in cold pressed mustard oil, with cumin, ajwain, coriander and bay leaf, until the syrup turns thick and dark.
4Rested before it is sealed
The jar rests until the slices take up the syrup and soften just enough to bite, then it is filled and sealed by hand.
Our kitchen, our people
We spend on what goes inside the jar
We are a small, home run kitchen in Kolkata. Every jar is made by hand in a small batch, the way it is made at home. That costs more than a factory line, where machines and huge volumes bring the price down. We cannot do that, and we do not want to.
So we chose where the money goes. It goes into branded masalas, cold pressed mustard oil and good fruit, with no preservatives to stretch them. It does not go into glossy boxes, shiny labels or brochures. Our packaging is simple on purpose, and what we save there goes back into a fairer price for you.
The people who cook and pack your pickle are paid properly and on time, and we look after them like family. That matters to us as much as the taste.
- Branded masalas and cold pressed mustard oil
- No preservatives, ever
- Simple packaging, fairer prices
- Fair pay for the people who cook
You may not get a fancy box from us. But one spoon will bring you back.
The Flavor Chapter family
Questions about this jar
What is the difference between amsi achar and a normal mango pickle?
Amsi is made from sun dried mango, not fresh cut mango. Drying takes the water out, so the flavour is far more concentrated and the pieces have a firm chew rather than a soft, wet bite.
How spicy is it?
Medium. Jaggery sweetness and tang lead, and a gentle heat sits behind them. Much milder than the green chilli one.
Why are the pieces chewy?
Because the mango was dried before pickling. That chew is what people who grew up with amsi are looking for. It is not a sign the pickle has dried out.
Does it contain preservatives?
No. Sun drying, salt and mustard oil do the preserving. No vinegar, no sodium benzoate, no artificial colour.
How long does it keep?
Twelve months unopened. Nine months once opened, with a dry spoon and the oil kept over the slices.
Can I cook with it?
Yes. A spoon stirred into dal or a fish curry adds a sweet and sour note, much like a tamarind chutney, and it works well with khichdi.
Nice khatta meetha balance. More tangy than a regular mango pickle, which I liked.
Finally found amsi achar! My family in Pune had never tried it and now everyone wants more.
I grew up eating amsi at my dida’s place. This has that dark sweet tangy flavour I was missing.
The mango strips are chewy as expected. Some pieces are a bit tough but the jaggery masala tastes great.
Had just two slices with dal rice and that was enough. So much flavour in a small piece.