Spicy Raw Mango Achar is a quick and flavour-packed pickle made with tart raw mangoes and a freshly roasted blend of whole spices. Finished with hot oil, this instant achar is tangy, spicy, and pairs beautifully with dal-chawal, parathas, or everyday Indian meals.

What is Spicy Raw Mango Achar?

Spicy Raw Mango Achar is an instant pickle where raw mangoes are coated in a homemade spice mix made from roasted cumin, coriander, mustard seeds, peppercorns, and red chilli powder. A drizzle of hot oil ties everything together, creating a bold and aromatic pickle in minutes.

Main Ingredients of Spicy Raw Mango Achar:

• Raw Mango – 2 cups (cubed)

• Red Chilli Powder – 2 tbsp

• Salt – 1½ tsp

• Oil – ¼ cup

For the Roasted Masala

• Coriander Seeds – 2 tbsp

• Cumin Seeds – 1 tbsp

• Mustard Seeds (Yellow) – 1 tbsp

• Mustard Seeds (Black) – 1 tbsp

• Peppercorns – 1 tsp

What Is So Special About Spicy Raw Mango Achar?

Unlike traditional pickles that require days of curing, this instant version is ready in minutes. The freshly roasted spice blend adds incredible depth of flavour, while the hot oil enhances the aroma and helps preserve the pickle.

Quick and Easy Spicy Raw Mango Achar:

With just a few pantry spices and fresh raw mangoes, you can make this delicious homemade achar in under 20 minutes.

How to Make Spicy Raw Mango Achar

Step 1: Prepare the Spice Mix

1. Heat a dry pan over medium heat.

2. Add the coriander seeds, cumin seeds, yellow mustard seeds, black mustard seeds, and peppercorns.

3. Dry roast for 2–3 minutes until fragrant.

4. Allow the spices to cool completely.

5. Grind into a slightly coarse powder.

Step 2: Mix the Achar

1. Place the cubed raw mangoes in a large mixing bowl.

2. Add the prepared spice powder.

3. Add the red chilli powder and salt.

4. Toss well until the mango pieces are evenly coated.

Step 3: Finish with Hot Oil

1. Heat the oil until hot.

2. Carefully pour the hot oil over the mango mixture.

3. Mix well until everything is evenly coated.

Step 4: Serve

1. Allow the achar to cool completely.

2. Serve immediately or store in an airtight glass jar.

Expert Tips

1. Use firm, sour raw mangoes for the best flavour.

2. Let the roasted spices cool completely before grinding.

3. Do not burn the spices while roasting, as they can turn bitter.

4. Ensure the oil is hot before pouring it over the pickle.

5. Store in a clean, dry glass jar and always use a dry spoon.

Recipe Card

Raw Mango Achar

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Category

Condiment / Pickle

Servings

8

Prep Time

10 minutes

Cook Time

5 minutes

Make this easy Spicy Raw Mango Achar with freshly roasted spices and hot oil. A quick instant mango pickle that's tangy, spicy, and perfect with every Indian meal.

Author:

Samridh

Ingredients

• 2 cups raw mango, cubed

• 2 tbsp red chilli powder

• 1½ tsp salt

• ¼ cup oil

For the Roasted Masala

• 2 tbsp coriander seeds

• 1 tbsp cumin seeds

• 1 tbsp yellow mustard seeds

• 1 tbsp black mustard seeds

• 1 tsp peppercorns

Directions

1. Dry roast the coriander, cumin, both mustard seeds, and peppercorns until fragrant.

2. Cool completely and grind into a coarse powder.

3. Toss the raw mango with the prepared spice mix, red chilli powder, and salt.

4. Heat the oil and pour it over the mango mixture.

5. Mix well, cool completely, and serve or store in an airtight jar.

Recipe Note

This instant achar tastes great immediately but develops even deeper flavour after resting for a few hours. Store refrigerated in a clean airtight jar for the best freshness.