In Indian households, the arrival of summer is marked not just by soaring temperatures but also by the delightful ritual of Mango pickle-making. As Mangoes ripen across the country, families gather to transform these golden fruits into an array of pickles that will last throughout the year.
Mango pickle, or “aam ka achaar,” represents more than just a condiment—it embodies tradition, regional identity, and the culinary heritage passed down through generations.
From the fiery concoctions of Andhra Pradesh to the sweet-sour delights of Gujarat, each state in India contributes its unique approach to this beloved preservation art. These different types of Mango pickles aren’t merely accompaniments; they’re flavour-enhancers that make a simple meal extraordinary, creating an explosion of tastes that dance on the palate with every bite.
Different types of Mango Pickles in India
North Indian Mango Pickles
Punjabi Mango Pickle
Punjabi Mango Pickle, known as Aam Ka Achaar, is a traditional Indian condiment made from raw mangoes, mustard oil, and a blend of aromatic spices. This pickle is popular in Punjabi households for its tangy, spicy, and slightly bitter flavor profile.
The preparation involves cutting raw mangoes into pieces and mixing them with mustard seeds, fennel seeds, fenugreek, turmeric, red chili powder, and salt. The mixture is then stored in a jar with mustard oil to ferment, enhancing its rich taste. It pairs wonderfully with parathas, rice dishes, or simple dal meals.
UP-style Kacche Aam ka Achaar
UP-style Kacche Aam ka Achaar (Raw Mango Pickle) is a traditional North Indian pickle known for its tangy, spicy, and robust flavors. Unlike some other regional pickles, this version emphasizes the use of mustard oil, fennel seeds (saunf), nigella seeds (kalonji), and asafoetida (hing) for a distinctive aroma.
Raw mango pieces are coated with salt, turmeric, and spices, then sun-dried to remove excess moisture. The dried mangoes are mixed with mustard oil and stored in airtight jars to mature. This pickle adds a flavorful punch to simple meals like roti, dal, or rice.
Kumaoni Khatai
Kumaoni Khatai is a traditional mango pickle from Uttarakhand, known for its tangy and spicy flavour. This regional delicacy is made using raw mangoes, mustard seeds, fenugreek, turmeric, and a generous amount of red chilli powder. Often seasoned with local herbs, it carries a distinctive earthy taste.
The mango pieces are sun-dried before being mixed with the spice blend, ensuring a rich, intense flavour.
Kumaoni Khatai is cherished for its robust taste, making it a perfect accompaniment to simple meals like dal, rice, or flatbreads. It’s zesty punch adds vibrancy to traditional Pahadi cuisine.
South Indian Varieties
Andhra Avakaya
Andhra Avakaya is a fiery and iconic mango pickle from Andhra Pradesh. Prepared using raw mangoes, mustard powder, red chilli powder, and salt, this pickle is known for its bold, spicy profile.
The mango pieces are coated in spices and immersed in mustard oil to enhance flavour and preserve freshness.
Avakaya is often made in large batches and stored in earthen jars to mature, resulting in a deeply aromatic and tangy condiment. It pairs wonderfully with steamed rice, curd rice, or even plain roti, delivering a mouth-watering burst of heat.
Tamil Nadu’s Maangai Oorugai
Maangai Oorugai is a traditional Tamil mango pickle made with raw mangoes, mustard seeds, and turmeric. This pickle is known for its sharp, tangy taste with a hint of bitterness from fenugreek seeds.
Often prepared using sesame oil, Maangai Oorugai has a distinctive aroma that enhances South Indian meals. It is commonly enjoyed with curd rice, dosa, or idli.
The pickle’s bold flavours, combined with a touch of spice and tang, make it a staple in Tamil Nadu households, adding zest to everyday dishes.
Kerala’s Manga Achar
Kerala’s Manga Achar is a spicy, tangy mango pickle enriched with traditional Kerala spices and coconut oil. This distinctive pickle combines raw mango pieces with mustard seeds, curry leaves, and dry red chillies, creating a rich, aromatic blend.
The use of coconut oil lends a unique flavour, setting it apart from other regional pickles. Manga Achar is often served with rice dishes, especially Kerala’s signature parboiled rice, and is a popular side dish in traditional Kerala feasts known as sadhya.
It’s bold and zesty character makes it a favourite in coastal cuisine.
Karnataka’s Mavina Uppinakkai
Mavina Uppinakkai is a traditional mango pickle from Karnataka, known for its tangy, spicy taste and rich aroma. Prepared with raw mangoes, mustard seeds, fenugreek, turmeric, and red chilli powder, this pickle is often preserved in sesame oil for added depth.
The unique feature of Mavina Uppinakkai is its slightly fermented taste, which develops as the pickle matures. It is commonly enjoyed with curd rice, dosas, or simple roti meals.
The balance of tanginess and spice makes this pickle a cherished addition to Karnataka’s traditional cuisine.
Western Indian Specialties
Gujarati Chunda
Gujarati Chunda is a sweet and tangy mango preserve from Gujarat, popular for its rich, syrupy texture and delightful balance of flavours.
Made by cooking grated raw mangoes with sugar, turmeric, and spices like cumin and red chilli powder, Chunda has a unique blend of sweetness and mild heat.
It is often served as a side with thepla, poori, or khakra, adding a refreshing burst of flavour. Chunda’s long shelf life and versatile taste make it a cherished condiment in Gujarati households.
Sakharamba is a traditional Maharashtrian sweet mango preserve, prepared using raw mangoes, sugar syrup, and aromatic spices. This delicacy is mildly spiced with cardamom, saffron, and nutmeg, giving it a rich, fragrant profile.
Sakharamba is often enjoyed with chapati, puri, or even as a standalone dessert. Its distinct balance of sweetness and mild spice makes it a delightful addition to festive meals, and it holds a special place in Maharashtrian culinary traditions.
Goan Mango Pickle
Goan Mango Pickle is a bold and spicy condiment that reflects Goa’s vibrant culinary heritage. Prepared using raw mangoes, mustard seeds, vinegar, and an array of coastal spices, this pickle offers a tangy, pungent flavour with a hint of bitterness.
The addition of vinegar enhances its shelf life while giving it a characteristic tang. Goan Mango Pickle pairs excellently with rice, seafood dishes, or traditional Goan curries, adding depth and heat to every bite.
Eastern Indian Treasures
Bengali Aam Kasundi
Aam Kasundi is a pungent, mustard-based mango pickle from Bengal, known for its sharp and tangy taste. This traditional condiment combines raw mangoes with ground mustard seeds, garlic, green chillies, and turmeric.
It’s bold, spicy flavour is perfect for pairing with steamed rice, fried snacks, or grilled meats. Aam Kasundi is a staple in Bengali kitchens, adding a distinctive punch to everyday meals and festive feasts alike.
Odisha’s Amba Khatta
Amba Khatta is a sweet-and-sour mango relish from Odisha, combining raw mangoes with jaggery, mustard seeds, and dry red chillies. This pickle has a mild heat with a rich, caramelised sweetness that balances the tang of raw mangoes.
Often served as a side dish with rice and dal, Amba Khatta is a comforting addition to traditional Odia meals. Its vibrant taste makes it a delightful blend of contrasting flavours.
Assamese Kordoi Achar
Kordoi Achar is a unique Assamese pickle made with starfruit and raw mango. This tangy, slightly sweet condiment is spiced with mustard seeds, turmeric, and dry red chillies, creating a refreshing blend of flavours.
The addition of starfruit lends a distinctive tartness that sets this pickle apart. Kordoi Achar is often enjoyed with rice or as a side dish in Assamese cuisine, offering a unique twist on traditional pickles.
Lesser-Known Regional Varieties
Sindhi Methia Keri
Methia Keri is a classic Sindhi mango pickle, known for its bold, spicy flavour. This pickle is prepared with raw mangoes, fenugreek seeds, mustard oil, and a rich spice blend that includes turmeric and chilli powder.
The use of fenugreek seeds gives it a slightly bitter yet aromatic taste. Methia Keri pairs well with traditional Sindhi meals, adding depth and heat to every dish.
Hyderabadi Qubani Ka Meetha Achaar
This unique Hyderabadi delicacy blends dried apricots (qubani) with raw mangoes, creating a pickle that is both sweet and tangy.
Infused with aromatic spices and rich in texture, Qubani Ka Meetha Achaar is an exquisite condiment often served with Hyderabadi biryani or festive meals.
Its distinctive flavour profile combines the sweetness of apricots with the tang of mangoes, making it a standout dish.
Rajasthani Mango Pickle
Rajasthani Mango Pickle is a bold, spicy pickle prepared using raw mangoes, mustard seeds, fennel, and red chilli powder. Preserved in mustard oil, this pickle develops a rich, tangy taste with deep spice undertones.
Popular in Rajasthan’s arid regions, this pickle adds robust flavour to traditional Rajasthani dishes such as bajra roti and dal baati. Its intense taste and long shelf life make it a cherished part of Rajasthani cuisine.
Innovative Modern Variations
Garlic Mango Pickle
A contemporary twist featuring whole garlic cloves and mango chunks preserved together. The garlic mellows and sweetens during fermentation while absorbing the mango’s tartness. This fusion creates a complex umami flavour profile that works particularly well with North Indian flatbreads and as a flavour enhancer for simple rice dishes.
Mango-Ginger Fusion
This modern interpretation combines young ginger (adrak) with raw mangoes for a bright, zesty pickle. Often made with minimal oil and enhanced with citrus elements like lemon zest, it represents a lighter, contemporary approach to pickling. The refreshing flavour makes it versatile enough to accompany both Indian and fusion cuisines.
Green Chili Mango Pickle
An intensely hot variation featuring equal proportions of green chilies and raw mangoes, creating a fiery condiment for heat enthusiasts. Often prepared with a vinegar base rather than traditional oil, this pickle offers immediate flavour without extended fermentation. It’s bright, sharp heat provides an instant flavour boost to simple meals.
To conclude
The different types of mango pickles across India reflect the country’s rich tapestry of culinary traditions. Each recipe carries the signature of its region—whether it’s the mustard oil of Punjab, the sesame oil of Tamil Nadu, or the coconut oil of Kerala.
These pickles are more than condiments; they’re edible heirlooms that connect generations and preserve cultural identity. As Indian cuisine continues to evolve, these traditional pickle recipes remain steadfast, adapting slightly but never losing their essence. In every Indian home, a jar of mango pickle stands as a testament to our shared love for preserving not just food, but memories and traditions.
So the next time you reach for that jar of aam ka achaar, remember you’re partaking in a culinary legacy that has enhanced Indian meals for centuries—a small spoonful of heritage that makes every bite of food taste like home.