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Gujararti Mango Pickle
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5 from 3 votes

Gujarati Mango Pickle

Tangy delicious and easy to make Gujarati style raw mango pickle
Prep Time45 mins
Total Time45 mins
Course: Pickles/Achar, Preserve, Side Dish
Cuisine: Gujarati Cuisine
Keyword: aam ka achar, Gujarati raw mango pickle
Author: Anjana Chaturvedi


  • 1 kg Raw Mango / Kachcha Aam
  • 4 tbsp Pickle masala
  • 4 tbsp Jaggary / Gud *
  • 1 tbsp Red Chilli powder / Laal mirch powder
  • 1 tsp Kashmiri Chilli Powder
  • 1/2 tsp Asafoetida / Hing powder
  • 50 gm Salt
  • 1 cup Mustard Oil / Sarso ka tel


  • Wash and wipe mangoes with a cloth.Peel the mangoes and chop into small pieces.

  • Mix salt and 1 tsp turmeric in the chopped mango pieces and keep covered for 5-6 hours.

  • Drain the mango pieces on a steel or plastic colander to strain all the water.

  • Spread the mango pieces on a cloth for 2 hours,to remove all the extra moisture.

  • Take the pieces in a bowl and mix all the spices and grated jaggary.

  • Heat the oil well and then let it come to room temperature,Mix the oil in the mango and masala mixture.

  • Mix well and transfer the pickle in a glass or plastic jar.

  • Let it mature for 2 days so mango pieces become slightely soft and absorb the flavours.

  • Serve with paratha,thepla , khichdi or rice


1-You can also make this pickle without peeling the mangoes.
2-Can substitute mustard oil with any cooking oil which you normally use for making pickles.
3-Check the pickle masala recipe here- Ready Pickle masala-