How to make Aamb Da Achar -

Tangy and fiery raw mango accompaniment.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw Mango (कच्चा आम), Turmeric powder (हल्दी का पावडर)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

For more recipes related to Aamb Da Achar checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Mango and Papaya Chutney . You can also find more Pickles, Jams and Chutneys recipes like Plum Jam Mango Pachadi Lauki Ka Murabba Grated Mango Garlic Pickle

Aamb Da Achar

Aamb Da Achar Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Aamb Da Achar Recipe

  • Raw Mango 500 grams

  • Turmeric powder 2 teaspoons

  • Salt to taste

  • Salt 3 tablespoons

  • Fennel seeds (saunf) 4 tablespoons

  • Mustard seeds 3 tablespoons

  • Onion seeds (kalonji) 1/2 teaspoon

  • Coriander seeds 2 teaspoon

  • Cumin seeds 1 teaspoon

  • Red chilli powder (deghi mirch) 2 tablespoons

  • Asafoetida a large pinch

  • Mustard oil 1 1/2 cups


Step 1

Wash and wipe mangoes. Cut them into half, remove seed and then cut into three fourth inch sized cubes. Apply turmeric powder and salt, rub nicely and then keep it for half an hour. Drain out excess moisture. Grind fenugreek seeds, fennel seeds, mustard seeds, onion seeds, coriander seeds and cumin seeds to a coarse powder.

Step 2

Heat mustard oil until smoking point, remove and let it cool. Mix coarsely ground powder with red chilli powder and asafoetida. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces.Mix thoroughly. Put this into an earthenware jar and pour the remaining mustard oil. Cover the jar with a muslin cloth and keep it in the sun for ten to twelve days.

Step 3

Make sure you stir the contents of the jar for the first two days at least once a day. This is to ensure that the mango pieces are always in contact with the oil.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.