Mango Pickle / Manga Achar

Mango Pickle / Manga Achar

Mango Pickle / Manga Achar

Mango Pickle / Manga Achar

Mango Pickle / Manga Achar is one of the  most used pickles in India cuisine. Made from diced raw mangoes, which are sundried with salt and cooked in spices ( prominent flavor of asafetida) and vinegar.

Pickles in Indian cuisines plays a prominent role. Mango pickle, lime pickle, carrot pickle, amla pickle, tomato pickle are a few to name..

Myriads of pickles are made in Indian cuisine. It seems like we Indians make pickles out whatever comes in our hand. Yup, let me ask you,who does not like pickle? I don’t think if any one out there with an Indian back ground does not like pickles.

In Kerala, there are two types of pickles are  made traditionally,  dry form  and a semi-gravy (semi-dry) type. I personally like the semi-gravy type as it is versatile. No sadya(vegetarian feast) in Kerala is complete without pickle. Especially for Onam, the pickles will be made at least a month in advance.

Let me share with you a typical Kerala style Mango Pickle / Manga Achar Recipe, I hope you try this out and let me know your feedback.

Mango Pickle / Manga Achar Recipe..



  1. Dice the mangoes with the skin.
  2. Apply generous amount of salt and sun dry for a day.
  3. Heat sesame oil in a cheenchatti (local name for skillet in Malayalam language).
  4. Add mustard seeds and let it crackle.
  5. When the smoke subsides, add all the powder into the oil and cook.
  6. Stirring continuously on a slow fire, cook until the raw flavor of spices go off.
  7. Stir in the sun dried mango and cook for a couple of minutes.
  8. Remove from from the fire and let cool down completely.
  9. Your Mango pickle/ Manga Achar is ready now.
  10. Store them in air tight containers and use as needed.

Note: You do not necessarily need to sun dry the mango, but sun drying increases the shelf life.

Similar Recipe..

Cherry Pickle

Amla / Gooseberry Pickle

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Bone Appetite & Happy Cooking !




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