Mango ( आम )
Jackfruit ( कटहल )
Lemon ( नींबू )
Chilli ( मिर्च )
Gooseberry ( आंवला )
Garlic ( लहसुन )
Ginger ( अदरक )
Carrot ( गाजर )
Bitter Gourd ( करेला )
Ker Sangri ( केर सांगरी )
Mango pickle comes in many styles across India, from the sweet, syrupy chunda of Gujarat to the spicy, oil-rich aavakaya of Andhra Pradesh and the dry, tangy pickles of Rajasthan. The main types differ in their spices, their oil and whether they are sweet or sour. Below, we walk through the regional varieties, the spices behind them and a simple way to make mango pickle at home.
What makes mango pickle so loved across India
For many families, summer means raw mangoes, big glass jars and sunny terraces. Mango pickle is the one jar almost every Indian kitchen has, whether it sits beside a plate of dal-rice, parathas or curd rice.
It is also deeply tied to memory. Mothers and grandmothers pass down their own mango pickle masala, and each home swears its version is the best. Pickling season usually begins when raw, sour mangoes arrive in markets in spring and early summer.
Mango varieties in India that work best for pickling
The best mango for pickle is a raw, firm and sour one. Soft, ripe or sweet fruit turns mushy in the jar. Look for mangoes with hard flesh and a tight, crisp stone.
- Raw Totapuri: firm and tangy, popular for cut pickles in many regions.
- Raw Dasheri and Langra: often used in North India when picked green.
- Ramkela and other local sour types: common in village kitchens for their sharp bite.
- Kaccha Alphonso or Rajapuri: sometimes used for milder or sweeter styles.
Availability changes by state, so use whichever hard, sour raw mango is local to you.
Regional types of mango pickle: Punjabi, Gujarati, South Indian, Rajasthani and more
Punjabi mango pickle: Chunky pieces, often with the stone, are coated in fennel, fenugreek, nigella, mustard and turmeric, then set in mustard oil. A Punjabi mango pickle is tangy, pungent and perfect with stuffed parathas.
Gujarati mango pickle: Gujarat is known for sweeter styles such as chunda (grated mango cooked in sugar and spices) and methia keri, which uses fenugreek. If you are curious about the differences, read our guide What Is Chunda? Gujarati Chundo vs Murabba vs Achar. You can also try our Mango Chunda.
South Indian mango pickle: Andhra's aavakaya uses mustard powder, red chilli and sesame or groundnut oil for a fiery, bold taste. Tamil Nadu's mango thokku and Karnataka's mavinakayi uppinakayi (mango in brine) offer quieter, saltier flavours.
Rajasthani mango pickle: Dry climates favour pickles that last. Rajasthani versions are often spiced, sun-dried and lightly oiled, giving a firm bite.
Other styles: Maharashtra makes a tangy, spicy loncha, and Bengal prepares a sweet-sour mango achar and aam kasundi with mustard. Each reflects local oils, spices and taste.
Sweet mango pickle vs dry mango pickle vs oil-based pickle
Most mango pickles fall into three broad groups. The table below shows how they compare.
| Type | Taste | Texture | Best with |
|---|---|---|---|
| Sweet mango pickle | Sweet, mildly spiced, tangy | Soft, syrupy | Theplas, parathas, rotis |
| Dry mango pickle | Sharp, salty, spicy | Firm, little to no oil | Travel meals, khichdi, puris |
| Oil-based pickle | Rich, pungent, tangy | Soft pieces in spiced oil | Dal-rice, curd rice, parathas |
Sweet mango pickle uses jaggery or sugar to balance the sourness. Our Sweet Mango Pickle is a good example if you like that gentle sweetness. Dry mango pickle relies on salt, spice and sun-drying rather than oil or syrup.
For a classic oil-based taste, our Traditional Mango Pickle is made in the homestyle way.
Mango pickle masala: the spices behind the flavour
The masala gives each pickle its character. Most blends are built from a few familiar spices.
- Mustard seeds (often split or powdered): sharp and pungent.
- Fenugreek seeds: slightly bitter and aromatic.
- Fennel seeds: sweet and cooling.
- Nigella (kalonji): earthy and smoky.
- Turmeric and red chilli powder: colour and heat.
- Asafoetida (hing) and salt: depth and preservation.
Roast the whole spices lightly, then grind them coarsely for the best aroma.
How to make mango pickle at home, step by step
Homemade mango pickle needs only a few ingredients and some patience. Here is a simple oil-based method.
HOMEMADE OIL-BASED MANGO PICKLE
- Prepare the mangoes: Wash raw mangoes and wipe them completely dry. Cut them into small pieces with the stone.
- Salt and rest: Toss the pieces with salt and turmeric. Leave them for a few hours or overnight, then drain any water.
- Dry them: Spread the pieces on a clean cloth in the shade or sun for a few hours.
- Make the masala: Mix mustard, fenugreek, fennel, nigella, chilli powder and more salt.
- Combine: Coat the mango with the masala.
- Add oil: Heat mustard oil until it smokes, cool it fully, and pour it over the pickle so the pieces are covered.
- Mature: Keep the jar in the sun or a warm spot for several days, shaking it gently each day.
Quantities vary by family recipe, so adjust salt and chilli to your taste. Always use dry hands, dry jars and dry spoons.
Tips for storing homemade mango pickle and keeping it fresh
- Use a clean, completely dry glass or ceramic jar.
- Keep the pieces submerged in oil.
- Always use a dry spoon and never your fingers.
- Store the jar in a cool, dry place away from direct moisture.
- If you see mold, an off smell or a change in colour, discard the pickle.
Pickle is best enjoyed in small amounts. For general guidance, see Achar Benefits and Side Effects: How Much Pickle Should You Eat a Day?. If you have high blood pressure or another condition, ask your doctor about salt intake.
How to choose a good ready-made mango pickle
If you do not have time to make your own, check the label. Look for a short ingredient list, a clear oil type and no artificial colours. Our guide Best Pickle Brand in India? 8 Label Checks Before You Buy covers what to look for.
It also helps to understand preservatives. Read Decoding preservatives to see how natural and synthetic ones differ. FarmDidi pickles are handmade by rural women and made without chemical preservatives.
Frequently asked questions
What are the main types of mango pickle in India?
The main types include Punjabi, Gujarati (such as chunda and methia keri), South Indian (aavakaya and thokku), Rajasthani and Maharashtrian. They can also be grouped as sweet, dry or oil-based.
Which mango varieties are best for making mango pickle?
Firm, sour raw mangoes work best. Totapuri, raw Dasheri, Langra and local sour varieties are popular choices.
How do you make mango pickle at home?
Cut raw mangoes, salt and dry them, coat them in a spice masala and cover with cooled hot mustard oil. Then let the jar mature for several days.
What is the difference between sweet mango pickle and dry mango pickle?
Sweet mango pickle is cooked or soaked with jaggery or sugar and has a soft, syrupy texture. Dry mango pickle has little or no oil and relies on salt, spices and drying for its sharp, firm character.
What spices go into mango pickle masala?
Common spices are mustard, fenugreek, fennel, nigella, turmeric, red chilli, asafoetida and salt. Each region adjusts the mix to its own taste.
How long does homemade mango pickle last?
It depends on the recipe, the salt and oil used, and how carefully it is stored. With dry utensils, enough oil and a clean jar, many homemade pickles last for months, but discard it if it smells off or shows mold.
Explore our full range in the Mango Pickles collection.
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