Home / Pickles and sauces / Aam ki Kisa hua aachar / grated mango pickle
2 April, 2017

Aam ki Kisa hua aachar / grated mango pickle

Posted in : Pickles and sauces on by : nrdubey Tags: , ,

Date – 24.3.2017

 The recipe of grated mango pickle is not very common pickle, i got this recipe from my Aunt, she makes very yummy pickles. This mango pickles you can consume after 24 hours. It keeps for a year or more if you handle it carefully. This pickle goes well as side dish for dal – rice, pulao or even with paratha and chapati. 





Preparation time – 30 mins

Cuisine – north Indian




Measurement cup used 1 cup = 240 ml                                              



Raw mango or unripe mango – 2 big or 750 g

Mustard seeds  –  4 – 5 tbsp, make powder

Garlic clove – 25 – 27, medium, crushed

Mustard oil or sesame oil – 1 cup or 240 ml

Red chili powder – 5 – 6 tsp or adjust accordingly

Turmeric powder – ½ tsp

Karayat / onion seeds – 1 tsp

Sauff / fennel seeds  – 1 tsp

Ajwain / carom seeds – 1 tsp

Salt – 3 Tbsp + 2 tsp (or adjust accordingly)

Sugar – 1 tsp

Hing / asafetida– ¼ tsp

Note – make sure that all the utensils, knife, grater, bowl and jar are dry


Step by step method with picture



Firstly, take unripe raw mangoes.


 rinse them under tape water, wipe them nicely. Then peel off the outer skin and grate them.


Add 2 tsp salt to the grated raw mango, mix nicely with your fingers and leave it for about 15 minutes.


After 15 you will see mango will release some moisture, squeeze it out. Then keep it aside.


In a dry kadai, dry roast carom seeds, snuff and onion seeds, until fragrant.


Make them cool and make powder in a small blender jar. Keep aside.


Now in the same kadai, start heating up the mustard oil.


Once the oil is smoky turn off the heat and immediately add crushed garlic.


Stir it and wait till the crushed garlic turn light brown.


And then, one by one add mustard seeds powder, prepared powder (ajwain, karayat and sauf), red chili and turmeric powders, salt, sugar and hing. Mix nicely and wait until the mixture cools down compeletly.


Once mixture is cools down completely, add grated mango in it. Mix nicely.


And transfer it to the dry and air tight glass jar.

Keep aside for 24 hours then check salt, if needed adjust salt.

Grated raw mango pickle is ready.




Insure that all the utensils, knife, grater, bowl and jar are dry.

Once pickle is ready do not touch it with your fingers, it may spoil.

Store the pickle jar at dry place.

If possible keep this pickle under hot sun.



Few more recipes you may like –

Aam Ka Murabba

Aam Ka Murabba


No oil mango pickle / Instant mango pickle

No oil mango pickle / Instant mango pickle

Aam Ki Kalungi / Aam Ki Khatti – Mithi Kalungi

Aam Ki Kalungi / Aam Ki Khatti – Mithi Kalungi


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