Indian Mango Pickle (Aam Ka Achaar)

This is quite hot; reduce the amount of red chili powder to taste.

Makes: 1Hands-on: 15 minutesTotal: 15 minutesDifficulty: Medium

Makes: 1


  • 4 Tbsp. vegetable oil
  • 1 tsp. mustard seeds
  • 1⁄2 tsp. onion seeds or wild fennel seeds
  • 1 cup green mango, coarsely chopped (with peel)
  • 2 Tbsp. red chili powder
  • 1 tsp. asafetida
  • 1 tsp. salt


  • Heat the vegetable oil in a medium skillet. Add the mustard seeds and onion seeds. As soon as the seeds begin to sputter, remove from heat and cover the pan. Set aside.
  • In a clean, dry jar, combine the mango, red chili powder, salt, asafetida, and the seasoned oil; mix together using a dry spoon.
  • Store the jar, covered, in a warm place for 24 hours. Shake it intermittently to allow the spices to mix well. Refrigerate until needed.