What Is Aam ka Achaar? Taste, Uses and Regional Varieties of Mango Pickle

If there is one jar almost every Indian family keeps, it is aam ka achaar. Raw mango, salt, spices and oil, given time, turn into something sour, spicy and deeply savoury that can rescue the plainest meal. But "mango pickle" means very different things in different parts of India.

What it tastes like

Most mango pickles balance sourness from raw mango with salt, heat from chilli and the warm bitterness of spices like methi (fenugreek) and rai (mustard seed). The mango pieces soften over time and absorb the spiced oil. Some regional styles add sweetness from jaggery or sugar.

The main ingredients

• Raw mango: firm, sour, unripe mangoes, usually cut into pieces with or without the skin and stone.
• Salt and haldi: for flavour, colour and to draw out moisture.
• Spices: commonly methi seeds, saunf (fennel), kalonji (nigella), rai and red chilli, depending on the region.
• Oil: mustard oil is common in North and East India, and sesame (gingelly) oil in much of the South.

Regional varieties

Punjabi aam ka achaar

Chunky mango pieces in mustard oil with saunf, methi, kalonji and red chilli. Bold and oily.

Uttar Pradesh and Bihar

Often similar to Punjabi styles, with whole mango pieces matured in mustard oil, sometimes in the sun.

Rajasthani keri achaar

Usually spicy, with red chilli and mustard oil. Some homes add ker or gunda to the same jar.

Gujarati chhundo and methia keri

Chhundo is a sweet, sticky grated mango pickle cooked with sugar and spices. Methia keri is a spicy, oily version heavy on fenugreek.

Avakaya (Andhra)

Fiery and pungent, made with mustard powder, red chilli powder and sesame or groundnut oil.

Kerala and Tamil Nadu

Kadumanga, made with tender baby mangoes, and quick, spicy cut-mango pickles are popular.

How to serve it

• With dal-chawal, khichdi or curd rice
• With parathas, especially aloo or plain ajwain parathas
• On the side of a thali or tiffin
• A little of the spiced oil stirred into plain dal or curd

A spoonful goes a long way, because pickles are salty. If you're watching your salt intake, keep portions small.

Handling the jar

Always use a clean, dry spoon and close the lid tightly after use. Store the pickle as the label says, and discard it if you see mould or notice an off smell.

From the PoshBhumi pantry

Try our PoshBhumi Lahori Special Keri Achaar, or explore other pickles like Nimbu Achaar and Hari Mirch Achaar in Pickles and Murabba.