Prepare Sweet and Sour Mango Pickle

20160820_125200Kashmiri achar, one of my facourite south Asian mango pickles! I’ve tried adding some extra spices for a different taste. Combination of hot, sweet and sour is definitlt tempting!

Check out the recipe!


  • Green Mango – 1000 grams
  • Achar Mashla (Spice) – 8 tsp
  • Ginger and garlic paste – 1 tsp each
  • Salt – for taste
  • Sugar 500 grams
  • Cinnamon, cardamom and javitri
  • Mastard seeds
  • Dry red chilli


amer achar (1)Select green, unripened mango.Do not use ripe mango for this pickle.

Peel the mango and then cut it into thin slices. Try to keep all the slices of the same thickness.

Take all the sliced mango pieces in a bowl and add 3-4 tsp of salt to the mango slices. Mix them really well. Place the bowl in a dry and cool place for 3-4 hours.

After 3 or 4 hours you’ll have to drain extra water from the bowl with the help of a plastic colander. Keep it in a dry place while preparing the other ingrdients.

amer achar (2)This is an important step. Prepare all the masala (spice) perfectly.

You will need cardamom, cinnamon, garlic paste, ginger paste, dry red chilli, mastard seeds and javitri (mace). Check the ingredients list for the quanitity.

To make the pickle spice you will need to mix 1 tsp (each spice powder) of all the following spice powders-

  1. red chilli,
  2. turmeric,
  3. coriander,
  4. cumin,
  5. black pepper,
  6. nigella seeds,
  7. thymol and
  8. fenugreek.

amer achar (3)Take a saucepan, add half liter water to it, bring the water to boil and then put the heat to medium low.

Add 500 grams of sugar to the boiled water. Stir frequently until the sugar melts completely.

Add all the masala (except for the mixed powders) to the sugar syrup. Stir frequently until the syrup thickens. Put the syrup on low heat for 10 minutes.

amer achar (4)Once the syrup is enough thick and sticky add the marinated sliced mango to it. Mix them really well.

Put the heat to medium low. Stir occassionally for the next 15 minutes.

amer achar (5)You will have to keep the saucepan on medium heat until the syrup is almost absorbed. The mango will turn to light golden.

Turn off the heat and let it cool down. Done pickling!

Once the pickle is cool store it in a jar.

UntitledThis pickle can be stored for a year!

But unfortunately, in my house it takes only 1 week or 2 to finish a jar (1000 grams of mango pickle)!

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