Aam ka Achar Recipe: Mango Pickle in Mustard Oil (Step by Step)
Quick answer: To make aam ka achar at home, wash and fully dry about 5 kg of raw mangoes and cut them into pieces with the guthli (stone), removing any waste and dark spots on the peel. Rub them with salt and haldi and leave them for 2–4 hours, then drain off the water the mangoes release. Mix them with lightly roasted saunf, methray (methi dana), rai, kalonji, red chilli and a little more haldi. Pack the pieces into a clean, dry glass jar and cover them with premium mustard oil. Stir the achar daily for the first week, and it is ready in 2–3 weeks.
Aam ka achar (آم کا اچار) is the most loved pickle in Pakistani homes. Every family has its own version, but the traditional Punjabi way is the same everywhere: raw mango, roasted spices and plenty of mustard oil, with no vinegar. This guide shows you how to make aam ka achar at home, step by step, the way it has been made for generations.
Ingredients (for about 5 kg raw mangoes)
| Ingredient | Quantity |
|---|---|
| Raw mangoes (kacha aam / keri), firm and sour | 5 kg |
| Salt | 400–500 g |
| Haldi (turmeric) | 2 tbsp |
| Saunf (fennel seeds) | 4 tbsp |
| Methray / methi dana (fenugreek seeds) | 4 tbsp |
| Rai (mustard seeds) | 2 tbsp |
| Kalonji (nigella seeds) | 2 tbsp |
| Red chilli, crushed or powder | 2–3 tbsp |
| Pure mustard oil | about 3–5 L (enough to cover) |
Tip: choose hard, green, sour mangoes that have no soft spots. Ripe or soft mangoes turn mushy in achar.
How to make aam ka achar (aam ka achar banane ka tarika)
- Wash and dry fully. Wash the mangoes well, then wipe them and leave them until they are completely dry. Even a drop of water can spoil achar.
- Cut the mangoes. Cut each mango into 8–12 pieces, keeping the guthli (stone) with the pieces. Remove any soft inner fibre and guthli waste, and clean off any dark spots on the peel.
- Add salt and haldi. Rub the pieces with the salt and haldi, cover them and leave them for 2–4 hours. The mango will release some water.
- Drain and air-dry. Drain off the water, then spread the pieces on a clean cloth in an airy place for a few hours until the surface feels dry.
- Roast the spices. Lightly dry-roast the saunf, methray, rai and kalonji on low heat for 1–2 minutes, until fragrant. Let them cool, then grind them coarsely.
- Prepare the mustard oil. Use premium quality mustard oil. If you like, heat the oil with a few raw garlic cloves until they turn brown, let it cool, then remove the garlic before adding the oil to the mangoes.
- Mix. Mix the mango pieces with the roasted spices, red chilli, a little more haldi and a few spoons of the mustard oil.
- Fill the jar. Pack everything into a clean, completely dry glass jar and pour in the rest of the oil until the pieces are covered by about an inch.
- Let it mature. Close the jar and keep it at room temperature. For the first week, stir it daily with a clean, dry spoon. The achar is ready in 2–3 weeks, when the mango turns soft and darker and the masala has soaked in.
Common mistakes to avoid
- Wet mangoes, jar or spoon: water is the main reason achar spoils. Keep everything dry.
- Too little oil: pieces that are not under the oil can grow fungus. Always keep them covered.
- Not stirring in the first week: stir the achar daily with a clean, dry spoon, or move the spoon through the whole jar, for the first week so the masala and oil reach every piece.
- Eating it too early: aam ka achar needs time. In the first week it still tastes raw.
- Very hot kitchens: keep the jar away from the stove and direct sun, because heat changes the taste.
Why mustard oil and not vinegar?
Traditional Punjabi aam ka achar is made in mustard oil, not vinegar. The oil covers the mango, keeps out air and carries the flavour of the spices, giving a rich, spicy taste without sharp sourness. To learn more, read our guide on what oil-based achar is.
How to store aam ka achar
- Keep the jar at room temperature, in a cupboard or on the dining table. No fridge is needed.
- Always use a clean, dry spoon.
- If the oil level drops, top it up with more mustard oil.
When it is made and stored this way, mango achar keeps for a long time. AL-Afraah aam ka achar stays good for 2 years and more at room temperature.
What to eat aam ka achar with
- Daal chawal, khichdi and biryani
- Aloo paratha, plain paratha or roti
- Lunchboxes, with a simple sabzi and roti
Want to try other achars too? See our list of types of achar in Pakistan.
No time to make it? Try AL-Afraah Mango Achar
Raw mangoes are only in season in early summer, and making achar takes weeks. Our Mango Achar (aam ka achar) is made the traditional way in Gujrat: fresh raw mangoes are washed, dried fully and hand-cut, then mixed with cleaned, sun-dried spices and preserved in pure mustard oil, with no vinegar and no chemical preservatives. 500g Rs 830 and 800g Rs 1,190, delivered all over Pakistan with Cash on Delivery.
If you like mango with a mix of flavours, our best-selling Chopped Mixed Achar has small chunks of mango, lemon, carrot and green chilli.
Taste traditional achar made in pure mustard oil – no vinegar, no chemical preservatives.
Frequently asked questions
How do you make aam ka achar at home?
Wash and fully dry raw mangoes, cut them with the stone and clean any dark spots, rub them with salt and haldi for 2–4 hours and drain the water, mix them with roasted saunf, methray, rai, kalonji and red chilli, then cover them with mustard oil in a dry glass jar. It is ready in 2–3 weeks.
Which mango is best for achar?
Firm, green, sour raw mangoes (keri) with no soft spots. Ripe mangoes are too soft for achar.
How many days does aam ka achar take to be ready?
About 2–3 weeks. Stir it daily for the first week so the masala and oil reach every piece.
Can I make mango achar without vinegar?
Yes. Traditional Punjabi aam ka achar uses mustard oil and salt, with no vinegar.
Why did my mango achar get fungus?
Usually because of water: wet mangoes, a wet jar or a wet spoon, or pieces that were not fully covered with oil.
How long does homemade aam ka achar last?
When it is made and stored correctly, it lasts a long time at room temperature. AL-Afraah mango achar stays good for 2 years and more.