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Achar Indian pickle in a jar
Traditional homemade Indian mango pickle with spices and oil

Achar (Indian pickle)

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
Achar is more than a pickle; it is the flavour bomb of Indian meals. Unlike our vinegar pickles, here oil, salt, and spices preserve the food. The result is an extremely intense, salty-spicy-sour condiment, a single teaspoon of which can liven up a whole bowl of rice. A game of patience: the longer it matures, the more harmonious the flavours.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 6 servings
🔥 Calories 120 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Sterile jar
  • Mortar
  • Frying pan

Allergen Information

⚠️ Mustard

Instructions

1 ✓

Cut the hard, green mango into small cubes (skin can be left on). Toss with the salt and turmeric, then let stand for 1 hour.

Tip: Salt draws water out of the fruit (osmosis), which is important for preservation and crunchy texture.
2 ✓

Pour off the liquid generated from the mango and pat dry.

Tip: The drier the mango surface, the less perishable it is.
3 ✓

In a dry pan, heat the mustard seeds and peppercorns until they start to pop, then crush roughly in a mortar.

Tip: Heating 'awakens' the essential oils in the spices.
4 ✓

Mix the crushed spices, chilli, and crushed garlic into the mango.

Tip: Use rubber gloves, chilli and turmeric stain strongly!
5 ✓

Heat the oil and vinegar to boiling point, then pour over the spiced mango. Mix thoroughly.

Tip: The hot oil briefly heat-treats the spices and garlic, deepening the flavours.
6 ✓

Fill into a sterile jar, ensuring the oil covers the top. Leave to mature for 3-5 days at room temperature.

Tip: During maturation, acids and spices permeate the fruit flesh.

Recipe FAQ

Why so much oil?
The layer of oil seals air away from the vegetable, preventing spoilage (anaerobic environment).

Ingredients

  • 500 g Mango (green, unripe)
  • 20 g Salt
  • 5 g Turmeric
  • 10 g Mustard seeds
  • 5 g Black peppercorns
  • 4 cloves Garlic
  • 10 g Red chilli powder
  • 100 ml Vinegar
  • 50 ml Sunflower oil (or mustard oil)