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Mango pickles, known as "Aam ka Achar" in Hindi, are a popular and flavorful condiment in Indian cuisine. They're made by preserving raw mangoes in a mixture of spices, oil, and sometimes vinegar. Here's a basic recipe for making Mango pickles:


  • 3-4 raw mangoes, peeled and chopped into small pieces
  • 2-3 tablespoons mustard seeds
  • 1 tablespoon fenugreek seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon nigella seeds (kalonji)
  • 1 teaspoon asafoetida (hing)
  • 2-3 tablespoons red chili powder (adjust to taste)
  • 1 teaspoon turmeric powder
  • 2-3 tablespoons salt (adjust to taste)
  • 1 cup mustard oil (you can use any other oil if you prefer)
  • Optional: 1 tablespoon vinegar (for added tanginess)


  1. Wash, peel, and chop the raw mangoes into small pieces. Make sure the pieces are dry to avoid excess moisture in the pickle.
  2. In a dry pan, roast mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds until fragrant. Grind the roasted spices into a coarse powder.
  3. In a mixing bowl, combine the chopped mangoes, spice powder mixture, red chili powder, turmeric powder, asafoetida, and salt. Mix well to coat the mango pieces with the spices.
  4. Heat the mustard oil until it reaches its smoking point. Turn off the heat and let it cool down slightly. If using vinegar, you can mix it into the oil once it has cooled down a bit.
  5. Pour the cooled oil (and vinegar, if using) over the mango and spice mixture. Mix everything thoroughly to ensure even distribution of spices and oil.
  6. Transfer the mixture into a clean, dry glass jar. Press down gently to eliminate air pockets and ensure that the mango pieces are fully submerged in oil.
  7. Close the jar with a tight-fitting lid and store it in a cool, dry place for at least a week before using. The flavors will develop and mature over time.
  8. Shake the jar gently every day to redistribute the spices and oil.

Health Benefits and Nutritional Information: Mango pickles are not only delicious but also offer potential health benefits due to their spice content and the presence of raw mangoes:

  1. Digestive Health: Spices used in mango pickles, such as mustard seeds and fenugreek seeds, are believed to aid digestion and promote gut health.
  2. Antioxidant Properties: Some of the spices and ingredients in mango pickles, like turmeric and mustard seeds, have antioxidant properties that can help protect cells from oxidative stress.
  3. Vitamin C: Raw mangoes are a good source of vitamin C, which supports the immune system and skin health.
  4. Flavor and Appetite Stimulation: Mango pickles can add a burst of flavor to meals, which might enhance appetite and make food more enjoyable.
  5. Probiotic Potential: Traditional pickle-making methods involve fermentation, which can introduce beneficial probiotics to the digestive system. However, not all mango pickles are fermented.
  6. Spice Benefits: Some of the spices used in mango pickles, such as turmeric and fenugreek, have potential anti-inflammatory and health-promoting properties.

It's important to note that while mango pickles offer potential benefits, they can also be high in salt and oil content. Moderation is key, especially for individuals with certain health conditions like high blood pressure or heart problems. As with any dietary change, it's a good idea to consult with a healthcare professional, especially if you have specific health concerns.

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