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4.5 from 18 votes

Punjabi Mango Pickle

Punjabi special delicious tangy raw mango pickle
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Condiments, Pickles/Achar, Side Dish
Cuisine: Punjabi Cuisine
Keyword: aam ka achar, mango pickle
Servings: 5 kgs
Author: Anjana Chaturvedi


  • 3 kgs Raw Mango / Kachcha Aam
  • 1 cup Mango seeds sliced *
  • 250 grams Fenugreek Seeds / Methidana
  • 150 grams Mustard Seeds / Rai
  • 250 grams Fennel Seeds / Saunf
  • 4 tsp Nigella Seeds / Kalonji
  • 3 tsp Carom Seeds / Ajwain
  • 3 tbsp Peppercorns / Sabut Kali Mirch
  • 8 tbsp Red Chilli powder / Laal mirch powder
  • 7 tsp Turmeric Powder / Haldi Powder
  • 3 tsp Asafoetida / Hing powder
  • 300 grams Salt / Namak
  • 1 litre Mustard Oil / Sarso ka tel approx *


  • Dry the whole spices for a day in bright sunlight to remove the moisture.
  • Coarsely crush mustard ,fennel and fenugreek seeds.
  • Kalonji and ajwain should be added whole ,so no need to crush or grind them.
  • Wash and wipe mangoes with a cloth napkin.
  • Heat mustard oil to smoking point and then let it come to room temperature.
  • Chop raw mangoes into medium size pieces,add some sliced seeds also as they also taste good and are good for stomach aches.
  • In a big and wide bowl add the crushed spices and all the powdered spices in the chopped mango pieces.
  • Mix well and keep covered for a day.
  • Next day cover the bowl with a muslin cloth and keep in sunlight for few hours for a day.
  • Also keep the storage jar in sunlight for a day and dry it completely,now transfer the mango pickle in this jar after a day.
  • Add the mustard oil in the jar,the oil will be at least 1 inch above the pickle level.
  • Cover the jar with the lid and let it mature for a week before start using.
  • Stays fresh till it lasts:)


There are mainly 3 thing which you should be careful to ensure a long shelf life of your pickle-
  1. first and foremost , you have to  wipe and dry the mangoes very thoroughly,even the slightest bit of water or moisture in mangoes or in the storage jar is enough to form fungus and mold and ruin your pickle.
  2. The amount of salt should be measured accurately as it act as a preservative for the pickle.
  3. The pickle should be covered with a layer of oil all the time.
  4. Occasionally keep the pickle jar in sunlight for few hours.
  5. I have used mustard oil in the pickle but you can add any oil which you normally add in your pickles.