(Inclusive of all taxes)
Variant: Punjabi Mango Pickle | Punjabi Aam Ka Achar
Mango (Ramkela Aam)
Fennel seeds (Sauf)
Mustard oil (Sarso ka tel)
Fenugreek seeds (Methi dana)
Yellow mustard (Pila sarso)
Red chilli powder (Lal mirch powder)
Kalonji (Nigella seeds)
Asafoetida (Hing)
Chilli flakes (Mirch ke tukde)
Turmeric (Haldi)
To ensure that the Punjabi Mango Pickle stays fresh for as long as possible, store it in a cool and dry place, and don't forget to refrigerate it. Oh, and one more tip - always use dry spoons while serving. Trust me, it makes a difference!
Best before: 12 months from the date of packaging
Farmdidi Punjabi Mango Pickle (Punjabi Aam ka Achar) is made with the traditional 'Ramkela' variety of mango, known for its exceptional flavor in North Indian pickles.
Large pieces of raw Ramkela mango are mixed with roasted spices such as kalonji (nigella seeds), methi dana (fenugreek seeds), saunf (fennel seeds), chili flakes, and hing (asafoetida). These are combined with pre-heated, wood-pressed mustard oil.
The mixture is then sun-dried in sterilized Barnis (ceramic jars), allowing slow, controlled maturation that enriches the flavors, resulting in an authentic, homemade Punjabi style aam ka achar taste. The unmistakable aroma of this pickle speaks to its authenticity.
Also, don’t miss trying our traditional mango pickle made with sunflower oil.
Mango (Ramkela Aam)
Fennel seeds (Sauf)
Mustard oil (Sarso ka tel)
Fenugreek seeds (Methi dana)
Yellow mustard (Pila sarso)
Red chilli powder (Lal mirch powder)
Kalonji (Nigella seeds)
Asafoetida (Hing)
Chilli flakes (Mirch ke tukde)
Turmeric (Haldi)
To ensure that the Punjabi Mango Pickle stays fresh for as long as possible, store it in a cool and dry place, and don't forget to refrigerate it. Oh, and one more tip - always use dry spoons while serving. Trust me, it makes a difference!
Best before: 12 months from the date of packaging
Farmdidi Punjabi Mango Pickle (Punjabi Aam ka Achar) is made with the traditional 'Ramkela' variety of mango, known for its exceptional flavor in North Indian pickles.
Large pieces of raw Ramkela mango are mixed with roasted spices such as kalonji (nigella seeds), methi dana (fenugreek seeds), saunf (fennel seeds), chili flakes, and hing (asafoetida). These are combined with pre-heated, wood-pressed mustard oil.
The mixture is then sun-dried in sterilized Barnis (ceramic jars), allowing slow, controlled maturation that enriches the flavors, resulting in an authentic, homemade Punjabi style aam ka achar taste. The unmistakable aroma of this pickle speaks to its authenticity.
Also, don’t miss trying our traditional mango pickle made with sunflower oil.
How FarmDidi makes it
The same way nani did — just lab-tested and sealed.

Farm Sourced
Farmers are the sources of the fresh raw mangoes, the didis in Chhatrapati Sambhajinagar use special quality mangoes like raival, gavathii and padacha amba to make the Aam ka Achaar.

Washed & Cut
Mangoes are washed and uniformly chopped by our didis. The pieces are then brined in salt and turmeric.

Spice Mixing
Then aromatic Indian spices are sauteed according to grandma’s traditional recipe and then mixed with mango pieces to make it the best pickle online.

Sun Fermented
Prepared mango pickle is stored in the barni and kept in the sun for fermentation. The mango pickle is packed hygienically and made ready for delivery!

Lab Tested
Each batch undergoes lab testing to meet food safety and quality standards, ensuring hygiene, shelf stability, and consistent taste in every barni.

Sealed in Barnis
After approval, the pickle is filled into a barni, securely sealed, and labelled. The barni then begins its journey from our kitchen to your home, fresh and untouched.
Frequently asked questions
FarmDidi pickles are primarily available online through our official website, where you can easily order and get them delivered directly to your doorstep.



