Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry In India, summers meant pickle-making season, and it was a full-on ritual in our home. Unripe green mangoes were bought in bulk, soaked in water, and then expertly sliced using a traditional cutter called Adkitta. The mango pieces were sprinkled with turmeric and left to dry just enough to give them a nice bite. The magic happened with the vibrant red pickle masala—made from split yellow mustard seeds, chili powder, and salt. A generous amount of oil was mixed in to preserve the pickles, allowing them to last all year long. These tangy treasures were stored in special brown ceramic jars, carefully cleaned and dried beforehand. Unlike quick, instant pickles, this authentic homemade Indian pickle recipe requires time and patience. But trust me, the result is worth it—deliciously bold flavors, perfect texture, and a shelf life that lasts long beyond the summer. And while I love sharing this nostalgic mango pickle recipe, you can also try my Fresh Turmeric Pickle recipe for something different and equally delightful! Pickles are also great served alongside methi thepla, kale parathas, aloo paratha, or paneer paratha for breakfast or lunch.
How to Store Mango Achaar
Store the mango pickle in a cool and dry place. I recommend refrigerating it in an airtight container. Make sure to use a clean and dry spoon to take out the pickle and gently mix it every few days making sure the oil is coating all the mango pieces evenly. Did you enjoy this homemade pickle? You’ll also love Mom’s recipe for Haldi Ka Achar.
