Raw Mango Pickle /Kacche Aam ka Achar

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Raw Mango Pickle /Kacche Aam ka Achar


This is my grand mother's heirloom mango pickle recipe.  We are all familiar with raw mango pickle and love to indulge but this one is with a twist.  I was always a great fan of mango pickle made by my grandmother. When I grew up I came to know from my mom that she used to add some secret ingredients chickpeas, Cinnamon sticks and jaggery. Now I also follow the same traditional heirloom recipe and get applauds by my family and friends.     

Cooking Time

Preparation Time :15 Min

Cook Time : 168 Hr 0 Min

Total Time : 168 Hr 15 Min


Serves : 20
  • 500 gms raw mangoes

  • 4 nos cinnamon sticks

  • 2 tsp turmeric powder

  • 1 cups mustard oil

  • 2 tbsp fennel seeds (moti saunf)

  • 1 tbsp fenugreek seeds (methi dana)

  • 3 tsp salt

  • 2 tbsp split mustard seeds (rai ki dal)

  • 1 tsp nigella seeds /kalonji dana

  • 2 tbsp red chilli powder

  • 1 tbsp jaggery grated

  • 1/4 cups chickpeas (kabuli chana) washed and soaked overnight.


  • Wash the raw mangoes and wipe them dry with a clean cloth.
  • Cut mangoes into quarters, remove the tender seeds, then cut into smaller pieces and put into a large bowl.
  • Dry roast all the seeds and Cinnamon sticks in a non-stick pan to remove the moisture and until aroma comes out.
  • Crush fennel seeds and fenugreek seeds.
  • Add salt, turmeric powder, crushed spices, split mustard seeds, red chilli powder, onion seeds, jaggery and chickpeas to the raw mango pieces and mix well thoroughly.
  • Heat mustard oil in a non stick pan till it starts to smoke.
  • Set aside to cool, when cool, add half of it to the mango mixture and mix well.
  • Keep the bowl covered with a muslin cloth in the sun for 2 days.
  • Transfer into a porcelain or a ceramic jar or glass jar and add the remaining oil so that all the mango pieces are well covered with mustard oil.
  • Keep this pickle in the sun, covered for further 7-8 days, keep turning the pickle upside down regularly with the help of a dry spoon.
  • Pickle will be ready as according to the intensity of sunshine.
  • Serve yummy tangy chatpata raw mango pickle with paranthas, poori or anything you like.
  • Store it in airtight container, preferably glass container for months and enjoy as and when required.