There’s something special about mango season — that sweet, heady scent of ripe fruit, the tartness of raw mangoes, and the nostalgia of recipes passed down through generations. For me, it’s a time to celebrate the king of fruits in all its glory, and I’m so excited to share two of my all-time favorite mango preserves — Mango Pickles and Chutneys — plus their healthier, modern twists!

Whether you’re craving something bold and spicy or sweet and tangy, these recipes bring out mango’s versatility in the most delicious ways. Let’s dive in!

Mango pickles and chutneys

🥭 Classic Mango Pickle (Aam Ka Achar)

Bold, spicy, and addictive.
This pickle is a staple in Indian kitchens — a vibrant mix of raw mangoes and spices preserved in mustard oil. It’s the kind of condiment that elevates even the simplest meal.

Flavor Profile:

  • Taste: Spicy, sour, salty

  • Texture: Chunky, oily, and loaded with whole spices

  • Perfect with: Rice, parathas, or a humble bowl of dal

Ingredients:

  • 4 medium raw mangoes (firm and unripe)

  • 1/4 cup mustard seeds (split yellow & black mix if desired)

  • 2 tbsp fennel seeds

  • 1 tbsp fenugreek seeds

  • 2 tbsp red chili powder (adjust to your heat level)

  • 1/2 tsp turmeric powder

  • 1/4 cup salt (adjust to taste)

  • 1/2 cup mustard oil (or enough to fully submerge)

Instructions:

  1. Prep: Wash and thoroughly dry the mangoes. Cut into bite-sized chunks.

  2. Roast Spices: Dry roast mustard, fennel, and fenugreek seeds. Let them cool and coarsely grind.

  3. Combine: Toss mangoes with the ground spices, chili powder, turmeric, and salt.

  4. Add Oil: Heat mustard oil until it just starts to smoke. Cool slightly and pour over the mango mixture. Stir well.

  5. Cure: Store in a clean glass jar and place in the sun for 3–5 days. Shake daily. Add more oil if the mangoes aren’t submerged.

  6. Ready When: Mango pieces soften and flavors deepen. Keeps for months!

🍯 Sweet Mango Chutney

Gentle, tangy, and beautifully balanced.
This chutney leans into the sweetness of ripe mangoes and gets a lovely kick from vinegar, chili, and ginger. It’s the perfect companion to cheese boards, grilled meats, curries, or just slathered on toast!

Flavor Profile:

  • Taste: Sweet, tangy, with a hint of heat

  • Texture: Jammy, spoonable, with soft mango chunks

  • Perfect With: Cheese platters, meats, curries, sandwiches Mango pickles and Chutneys

Ingredients:

  • 2 ripe mangoes (peeled & chopped)

  • 1/2 cup sugar or jaggery (adjust to taste)

  • 1/4 cup white vinegar (or apple cider vinegar)

  • 1/2 tsp chili flakes

  • 1/2 tsp grated ginger

  • 1/4 tsp cumin seeds

  • Pinch of salt

Instructions:

  1. Combine: Add mangoes, sugar, and vinegar to a pan.

  2. Spice It Up: Stir in chili, ginger, cumin, and salt.

  3. Simmer: Cook over medium heat for 15–20 minutes, stirring occasionally, until thick.

  4. Store: Let cool, transfer to sterilized jars, and refrigerate. Do try out my Mango Rice recipe to go with the chutney.

🥄 Healthier Twists (Because Why Not?)

If you’re watching your oil or sugar intake, I’ve got you covered with these wholesome alternatives that still deliver big flavor.

🌞 Oil-Free Mango Pickle (Achar Lite)

All the flavor, none of the oil.
Perfect for those avoiding oil but still craving the intensity of traditional achar.

Ingredients:

  • 4 raw mangoes, chopped

  • 2 tbsp mustard seeds

  • 1 tbsp fennel seeds

  • 1 tbsp fenugreek seeds

  • 1 tbsp Kashmiri red chili powder (mild heat, rich color)

  • 1/2 tsp turmeric

  • 1 tbsp salt

  • Juice of 2 lemons

Instructions:

  1. Dry roast mustard, fennel, and fenugreek seeds. Cool and grind.

  2. Mix with mango chunks, spices, salt, and lemon juice.

  3. Store in a clean jar. Shake daily.

  4. Ferment in sunlight for 5–7 days.

  5. Keep refrigerated and consume within 2–3 weeks.

Note: It won’t last as long as the oil-based version, but it’s full of flavor and freshness.

🍃 No-Sugar Mango Chutney (Naturally Sweetened) 

Sweetened with dates or raisins — no refined sugar needed.
Great for those cutting back on sugar without sacrificing taste.

Ingredients:

  • 2 ripe mangoes, chopped

  • 5–6 soft dates (or a handful of raisins)

  • 1/4 cup apple cider vinegar

  • 1/2 tsp grated ginger

  • 1/4 tsp cumin seeds

  • Chili to taste

  • Pinch of salt

Instructions:

  1. Blend mango with dates or raisins until smooth (or keep a bit chunky).

  2. Simmer with vinegar, ginger, cumin, chili, and salt for 15–20 minutes.

  3. Let cool and refrigerate. Enjoy within 2–3 weeks.

🧡 From My Kitchen to Yours

I’m currently making all of these in my kitchen, and my family is buzzing with excitement to taste each version. Whether you go for the traditional or the healthy alternative, I hope these mango pickles and chutneys recipes bring a bit of mango magic to your meals.

Tried one of these? I’d love to hear how it turned out!
Drop a comment below and let’s share the mango love!

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