How to Make Traditional Mango Pickle at Home Using Cold-Pressed Mustard Oil
A spicy, tangy, and mouthwatering recipe straight from Indian kitchens — this traditional mango pickle (Aam ka Achaar) is packed with flavor and made using cold-pressed mustard oil from Jagwonder. This preservative-free recipe uses raw mangoes, handpicked spices, and natural ingredients to deliver authentic taste and health benefits.
Whether you’re a seasoned cook or just starting out, this homemade mango pickle recipe is easy to follow and brings the rich legacy of Indian pickling into your kitchen.
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🧾 Ingredients for Mango Pickle (1 kg batch)
Ingredient Quantity
Raw mangoes (firm and sour) 1 kg (washed & dried)
Jagwonder Cold-Pressed Mustard Oil 250 ml
Fennel seeds (Saunf) 30 g
Fenugreek seeds (Methi dana) 25 g
Mustard seeds (Rai) 30 g
Nigella seeds (Kalonji) 20 g
Turmeric powder (Haldi) 20 g
Red chilli powder 40 g (adjust to taste)
Asafoetida (Hing) 2 g
Rock salt or iodized salt 100 g
White vinegar (optional, for shelf life) 2 tbsp
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👩🍳 Step-by-Step Instructions:
✅ Step 1: Prepare Mangoes
• Wash raw mangoes thoroughly and dry them with a cloth.
• Cut into medium cubes (with skin); discard the seeds.
• Spread on a dry cloth for 4–5 hours until moisture is gone.
✅ Step 2: Roast & Grind Seeds
• Dry roast fennel, mustard, and fenugreek seeds for 1–2 minutes.
• Let cool, then grind coarsely (optional: keep some whole for texture).
✅ Step 3: Mix the Spices
• In a bowl, combine all ground and whole spices, turmeric, chilli powder, salt, and asafoetida.
• Add dried mango cubes and mix thoroughly.
✅ Step 4: Heat Mustard Oil
• Heat Jagwonder Cold-Pressed Mustard Oil till it reaches smoking point, then let it cool to lukewarm.
• Pour over the mango and spice mix. Stir well.
✅ Step 5: Store & Cure the Pickle
• Transfer mixture into a sterilized glass or ceramic jar.
• Cover with muslin cloth or tight lid.
• Sun-cure for 7–10 days, stirring daily with a dry spoon.
• Add vinegar for longer shelf life (optional).
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👵🏻 Dadi Ke Nuske (Grandma's Pickle Wisdom)
• "Never touch achar with wet hands" – Moisture causes spoilage.
• Add mustard seeds in the jar as a natural preservative.
• Sunlight enhances flavor. As Dadi used to say:
“Achar mein suraj ki roshni ka swaad bhi hota hai!”
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👨🔬 Why Use Jagwonder Cold-Pressed Mustard Oil?
✅ Extracted using traditional wooden ghani method
✅ No chemicals, preservatives, or artificial additives
✅ Rich in Omega-3, supports heart & digestive health
✅ Naturally pungent, enhances authentic taste
✅ Made in small hygienic batches for maximum purity
👉 Buy Online: Jagwonder Cold-Pressed Mustard Oil
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🥄 Serving Suggestions:
• Enjoy with parathas, dal-rice, curd rice, or khichdi
• Add a spoon to wraps or tiffin for a tangy twist
• Use in sandwiches or with thepla for added flavor
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📝 Final Thoughts:
Homemade mango pickle isn’t just a side dish — it’s a connection to tradition, health, and memories. By using Jagwonder’s pure cold-pressed mustard oil, you bring home the flavor and purity of Indian heritage.
📸 Try the recipe and tag us: @jagwonder.official
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