Mango Pickle Recipe: 4 Must-Try Aam Ka Achar Recipes 
The mango pickle recipe is a common thought in Indian households as the summer season approaches. Mango pickle holds a special significance in Indian cuisine for its mouthwatering taste and numerous raw mango health benefits rooted in Ayurveda.
Aam ka achaar is an Indian culinary masterpiece that combines the excellence of raw mangoes with a balanced blend of Indian masalas. Therefore, in this article, Satvic Foods will take you on a journey to explain the significance of the beloved mango pickle, raw mango benefits, mango pickle ingredients, aam ka achaar recipe, and beyond.
Let’s dive into the flavourful journey of Indian flavors!
Raw Mango Benefits and Importance
Before diving into the mango pickle recipe, let's first understand raw mango's nutritional value and Ayurvedic properties. Raw mangoes, the primary ingredient in mango pickles, are rich in vitamins C, E, and A, minerals, vitamins, dietary fiber, and antioxidants. Hence, they aid digestion, immunity, eye-sight, new blood cell formation, heart health, and skin and hair health.
Additionally, according to Ayurveda, raw mangoes possess cooling properties that help balance the body's pitta dosha, reducing excess heat and inflammation. This is why “aam panna” is one of the most popular raw mango recipes in summer, as it may help prevent dehydration.
The tanginess of raw mangoes triggers the secretion of digestive enzymes, enhancing digestion and absorption of nutrients, thus, promoting good gut health. Although it offers many benefits, one must not solely rely on mangoes but amazing healthy homemade food to improve overall health.
Why Opt for Satvic Foods’ Mango Pickle?
This aam ka achar recipe variation combines the tanginess of raw mangoes with the unique blend of aromatic flavors of Indian spices, which not only entices taste buds but also offers digestive and metabolic benefits.
With so many options available on the internet, it might get confusing to choose the best mango pickles online. Read below to know what measures you should check before buying mango pickles online and why you must give Satvic Foods’ Aam ka Achaar a try:
Premium Quality Pickle Ingredients
At Satvic Foods, each ingredient used in the mango pickle is carefully sourced from trusted sources. We have chosen premium quality raw mangoes, Sundarja mangoes, known for their freshness and perfect tanginess for pickling.
These mangoes undergo thorough washing and traditional sun-drying methods, ensuring we only use the best quality. This careful sourcing of mangoes contributes to the overall superior quality of Satvic Foods' Aam ka Achaar.
Authentic Indian Spice Blends
The spices used in Satvic Foods' Aam ka Achaar are prepared according to the traditional Rajasthani pickling recipes passed down from generation by our grandmothers and mothers.
Satvic Foods' Aam ka Achaar is made using 13 premium quality pickle ingredients:
- Raw Mango
- Fennel Seeds
- Mustard Kernels
- Fenugreek Seeds
- Red Chilli
- Mustard Oil
- Pink Himalayan Salt
- Dry Ginger
- Black Pepper
- Nigella Seeds
Unlike other brands who use regular white salt in their pickles, we have used pink Himalayan salt (only) to add a healthy and flavorful touch to our pickles.
Additionally, some marketed homemade pickles lack dry ginger, black pepper, and clove. We have included them in our aam ka achar to infuse these spices’ unique medicinal properties and make our mango pickle a wholesome delight for you.
Satvic Foods values the importance of preserving the essence and nutritional value of the spices the satvic way.
Therefore, each of our spices is meticulously sun-dried and stone-ground, ensuring the highest quality nutritional value and authenticity of flavors. This thorough process helps retain the natural flavors and nutritional benefits of aam ka achaar for longer.
Natural and Traditional Pickling Techniques
Satvic Foods follows traditional pickling techniques without vinegar or other preservatives to ensure the best taste and quality.
The traditional method of pickling preservation using salt water and sun-drying helps enhance the flavors and ensures a longer shelf life without artificial flavorings, spices, or preservatives.
Homemade Indian Masala: No Artificial Flavors or Preservatives
What sets Satvic Foods' Aam ka Achaar apart is the commitment to using natural ingredients. By preparing our masalas, Satvic Foods guarantees the authenticity and purity of the spices used. The mango pickle contains no artificial flavorings, spices, or preservatives.
The combination of these homemade masalas with the tanginess of mango, the crunchiness of its skin, and the tenderness of its pulp makes it the best mango pickle online.
Satvic Foods not only focuses on the quality of its products but also prioritizes environmental sustainability. We pack all our products in eco-friendly packaging materials. Specifically, the mango pickle is packed in glass jars, ensuring that it reaches your doorstep safely without any contamination in taste due to the regular plastic bottles. This commitment to eco-friendly packaging adds to the overall integrity of Satvic Foods' Aam ka Achaar.
Satvic Foods' Aam ka Achaar stands out in the market due to its premium quality Sundarja mangoes, homemade aromatic Indian masala, natural pickling techniques, hygienic packaging, the absence of artificial flavors or preservatives, and eco-friendly packaging.
Satvic Foods' mission is to provide you with natural and authentic food. By choosing Satvic Foods' Aam ka Achaar, you are indulging in a high-quality, authentic, and environmentally conscious product to enhance your culinary experience.
Bring home Satvic Foods’ Aam Ka Achaar - an experience like never before!
Mango Pickle Ingredients and Their Benefits
Raw mango, when consumed alone, may have side effects, like stomach pain. However, mixing it with a blend of north Indian spices manifolds its benefits and improves its shelf-life. Let’s discuss the common and basic Indian masala used in the mango pickle:
Turmeric: Turmeric, an essential spice in aam ka achaar recipe, contains the bioactive compound curcumin, which possesses potent anti-inflammatory and antioxidant properties. Curcumin benefits in managing various health conditions, including inflammation, bone health, digestive disorders, and certain cancers, and its anti-bacterial properties aid in fighting common skin rashes and improving overall well-being.
Asafoetida: Asafoetida or ‘hing’ is a resinous gum extracted from the roots of the Ferula species. Ayurvedic medicine hails it for its digestive properties relieving flatulence, bloating, and indigestion. It also possesses flavoring, anti-microbial, and anti-inflammatory properties, making it a valuable addition to aam ka achaar.
Fenugreek Seeds: Fenugreek seeds or ‘methi’ are known for their cholesterol-lowering effects and potential blood sugar regulation properties. Fenugreek seeds have been long used in traditional medicine and are a source of dietary fiber, minerals, and antioxidants. Their inclusion in aam ka achaar enhances the flavor and contributes to its medicinal properties.
Mustard Seeds: Mustard seeds or ‘rai’ is a staple ingredient in Indian cuisine and mango pickles. They are a rich source of essential oils, omega-3 fatty acids, antioxidants, and minerals. Mustard seeds possess anti-microbial, anti-inflammatory, and anticancer properties, aiding digestion and overall wellness and improving the overall flavor profile of the pickle.
Fennel Seeds: Fennel seeds or ‘saunf’ add a distinct licorice-like flavor with a crunchy texture to aam ka achar, enhancing its taste and aroma. Besides its digestive, antioxidant, and anti-inflammatory properties, fennel seeds are best known for relieving respiratory conditions like cough and bronchitis and oral health.
Nigella Seeds: Nigella seeds or ‘kalonji’ adds a slightly bitter and earthy flavor to aam ka achaar, enhancing its taste profile and making it visually appealing. It is a storehouse of immune-enhancing properties and promotes healthy skin and hair due to its powerful antioxidants.
Mustard Oil: Mustard oil is a natural preservative that helps extend the shelf life of aam ka achar for 2-3 years. Its distinct flavor adds a savory and spicy taste to the aam ka achar recipe, giving it a unique taste. It offers many health benefits, including respiratory health, relief from body pain, cardiac health by lowering cholesterol levels, and anti-microbial properties that potentially prevent foodborne illnesses.
4 Mango Pickle Recipes
Usually, pickling raw mangoes involves slicing, sun-drying/cooking, and marinating them in a blend of spices. The marination process is crucial as it allows the raw mangoes to absorb the spices' flavors, enhancing their taste and creating a finger-licking condiment with health benefits. Let’s explore 4 tasty and easy-to-make aam ka achaar recipes:
Traditional Raw Mango Pickle
- Raw mangoes - 500 gms
- Mustard seeds (black or yellow) - ¼ cup
- Fenugreek seeds - ¼ cup
- Nigella seeds - ¼ cup
- Fennel seeds - ¼ cup
- Red chili powder - ¼ cup
- Turmeric powder - 3 tablespoons
Steps to Follow:
Step I: Clean the mangoes and naturally dry them under sunlight or a fan. Cut them into 2 inches pieces along with the outer skin so that they could retain their shape.
Step II: Take the chopped mangoes in a large steel or glass mixing bowl, as they are non-reactive, and let them dry in the sun for a day at least.
Step III: Dry roast the above-mentioned seeds on a low flame for 20-30 seconds and cool them down.
Step IV: Coarsely grind the spice mixture in a spice grinder on a pulse mode.
Step V: Now add this spice mixture to the sun-dried mango pieces and mix it well. Use dried steel or a wooden spoon to mix spices and coat the mango pieces uniformly.
Step VI: Then add the salt, turmeric powder, and red chili powder. You may also add Kashmiri red chili powder for its rich color, along with the spicy red chili powder.
Step VII: Taste the pickle masala mixture, and the taste should be slightly salty. If not, add more salt because salt tends to decrease as the pickling process furthers.
Step VIII: Add ½ cup mustard oil, mix well, and transfer this pickle mixture to a clean ceramic or glass jar.
Step IX: Seal the lid and sun-dry it for 4 to 6 days. Keep gentle mixing and constantly tossing for a uniform taste.
Step X: Add 2.5-3 cups of mustard oil to the jar on the last day. Ensure oil coats all the mango pieces and the top 2 to 3 inches are covered with oil. It preserves its shelf life.
Your delicious aam ka achar recipe is ready to taste!
Note: If you don’t have access to sunlight, heat mustard oil until it smokes and cools it to room temperature. Add this oil to the spiced mango pieces mixture. Close the lid tightly and keep the jars dry for about a week or until the mangoes soften. Rest follow all the process mentioned above as it is.
Sweet and Spicy Mango Pickle
- Raw mangoes - 200 gms
- Mustard seeds (black or yellow) - 2 tablespoons
- Nigella seeds - 1 teaspoon
- Organic jaggery - ½ cup
- Turmeric powder - ¼ teaspoon
- Coriander powder- 2 tablespoons
- Asafoetida - 1 teaspoon
- Salt- 1 tablespoon
- Sesame oil - 1 tablespoon
Steps to Follow:
Step I: Rinse, dry, peel, and cut the mangoes into small 0.5-inch pieces.
Step II: Mix salt and turmeric powder into the mango pieces and leave aside overnight so that the mango can absorb salt and release extra water.
Step III: Once the mangoes are marinated, the next day, add cooled jaggery syrup to the mango mixture.
Step IV: Heat the oil in a pan, then roast all the masala ingredients until the aromas get released. Turn off the heat and allow the roasted masala to cool.
Step V: Add the masala ingredients to the mango and jaggery mixture once the temperature is down. Now store it in an airtight container or glass jars, and you can use it for a year.
Sweet Mango Pickle
- Raw mango - 300 grams
- Mustard oil - 2 tablespoons
- Organic jaggery - ½ cup
- Mustard seeds - ½ teaspoon
- Fenugreek seeds - ½ teaspoon
- Turmeric powder - ½ teaspoon
- Red chili powder - 1 tablespoon
- Salt - 1 tablespoon
Steps to Follow:
Step I: Rinse, dry, and cut the mangoes into 1-inch cubes.
Step II: Heat the oil in a pan, then add mustard and fenugreek seeds.
Step III: Once they crackle, add the rest of the ingredients along with jaggery and mix well. Keep stirring till the jaggery dissolves.
Step IV: Once melted, it starts boiling and bubbling. Let it cook for 2-3 minutes, then turn off the flame. Let the pickle mixture cool down completely.
Step V: Store it in a dry and moisture-free glass jar.
This pickle is ready for instant use and stays good for 6 months at room temperature. No need to refrigerate.
Instant Mango Pickle
- Raw mango - 200 grams
- Mustard/sesame oil - 2 tablespoons
- Asafoetida - ½ teaspoon
- Mustard seeds - ½ teaspoon
- Fenugreek seeds powder- ½ teaspoon
- Turmeric powder - ½ teaspoon
- Red chili powder - 1 tablespoon
- Salt- ½ tablespoon
Steps to Follow:
Step I: Rinse and pat dry the mango. Chop it into fine pieces.
Step II: Heat the oil in a pan, then add mustard seeds and asafoetida.
Step III: Turn off the flame and add fenugreek seeds powder, turmeric, salt, and red chili powder. Mix it thoroughly.
Step IV: Add the chopped mango pieces and turn on the flame. Coat all the mango pieces evenly.
Step V: It loses its crunch after adding mangoes to the pan. Hence, cook until your desired texture is achieved. If you don’t want your pickle soft, turn off the flame after coating mango pieces with spices.
Your instant pickle is ready! Store it in a jar and refrigerate. You can use it for 4-5 days.
How to Preserve Aam Ka Achar?
It is essential to follow proper storage methods to maintain the quality and shelf life of aam ka achar. A porcelain container or a glass jar is the best option for storing pickles because they prevent all sorts of chemical reactions in pickles that might lead to spoilage.
Always clean and sun-dry/airdry the container to prevent any moisture traces. Additionally, avoid using wet spoons while serving the pickle to prevent contamination. Store the jars in a cool, dry place away from direct sunlight.
Following these practices helps preserve the flavors and beneficial nutritional properties of the pickle for an extended period and prevents the pickle from spoiling.
Preparing a mango pickle recipe can be complex due to various challenges like ingredients unavailability, time-consuming process, careful sun drying, and preservation. Suppose you are short on time or need help to handle the lengthy process. In that case, the ideal solution is to opt for a trusted brand that offers homemade products, ensuring authenticity and delicious taste.
Side Effects of Eating Too Much Mango Pickle
The ayurvedic qualities of raw mango are sour, astringent, and cooling. However, it would help to consume them in moderation because they can aggravate the doshas, especially Pitta dosha. When prepared ayurvedically with Indian masala, their benefits are manifold and help digestion.
Remember, moderation is the key to satvic living. Eating mango pickles in excess can have specific side effects on your health due to their high salt and spice content. Here are some potential health concerns associated with excessive consumption of mango pickles:
Digestive Issues: Spicy mango pickles can irritate the digestive system, causing acid reflux and heartburn, and exacerbate symptoms of existing digestive conditions like gastritis or irritable bowel syndrome (IBS). Further, excess consumption of raw mangoes can result in diarrhea, throat pain, allergy, indigestion, and stomach pain.
High Sodium Intake: Mango pickle is typically high in salt, which might increase your daily sodium intake. Consuming excessive sodium leads to water retention, hypertension, and an increased risk of cardiovascular diseases. Long-term consumption of high-sodium foods in large quantities increases the risk of kidney stones, osteoporosis, and stomach cancer.
Dehydration: High sodium levels disrupt the fluid balance, leading to dry mouth, increased thirst, and reduced urine output. Drinking 3-4 liters of water daily also helps to flush out toxins from the body and lose weight naturally.
Therefore, Ayurveda always advises incorporating pickles with a balanced meal and should be consumed in moderation. Avoid eating raw mangoes in between meals to avoid gastric discomfort.
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Additionally, individuals with pre-existing health conditions like high blood pressure or digestive disorders should consult their doctor about their mango pickle consumption before taking any supplements.
Aam Ka Achaar: Indian Culinary Delight
Aam Ka achar is not merely a condiment but a representation of rich Indian heritage and Ayurvedic wisdom. It holds immense cultural significance in daily Indian meals by adding a burst of flavor with diverse mango pickle recipes. Savor this art of culinary craftsmanship in moderation to reap maximum benefits. Enjoy aam ka achar’s delight as a timeless Indian culinary masterpiece deeply rooted in our culture and traditions with Satvic Foods.