How to make Amer Mishti Achar - Combination of mango and ginger pickle from West Bengal.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw Mangoes (कच्चे आम), Ginger (अदरक)

Cuisine : Bengali

Course : Pickles, Jams and Chutneys

Amer Mishti Achar Recipe Card

Amer Mishti Achar

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

For more recipes related to Amer Mishti Achar checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Aam Launji . You can also find more Pickles, Jams and Chutneys recipes like Cabbage Pickle, Methi aur Kishmish Chutney, Saeb Ki Chutney, Thengai Chutney.

Prep Time : 3-Above

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Amer Mishti Achar Recipe

  • Raw Mangoes peeled 4 medium

  • Ginger peeled 1/2 inch piece

  • Salt to taste

  • Sugar powdered 1 cup

  • Red chilli powder 1 tablespoon

  • Mustard powder 1 teaspoon

  • Mustard oil 1/2 cup


Step 1

Cut mangoes into one centimetre dices. Grind ginger to a paste. Mix the salt, sugar and mangoes in a wide mouthed bowl and leave it in the sun for a couple of days (upto four days is normal) or till the mangoes are tender and the sugar forms a syrup.

Step 2

Add ginger paste, red chilli powder, mustard powder and mustard oil to the mango pieces with the syrup and cook on low heat till it reaches a one-thread consistency. Remove from heat. Cool. Store in an airtight container.