Dairy-Free Spicy Mango Achaar (Mango Pickle)

Elevate your condiment game with this bold and tangy Dairy-Free Spicy Mango Achaar (Mango Pickle), a timeless Indian favorite bursting with vibrant flavors. Made with raw green mangoes, aromatic roasted spices like mustard, fenugreek, and fennel seeds, and the warming heat of red chili powder, this naturally dairy-free recipe delivers the perfect balance of spicy, tangy, and savory notes. Mustard oil and a splash of white vinegar ensure a deep, robust flavor while acting as natural preservatives, making this achaar both delicious and long-lasting. Ready after just a week of sun-kissed pickling, this easy-to-make mango pickle is the perfect companion to curries, rice dishes, or parathas. Try this simple, pantry-friendly recipe today to bring authentic Indian flavors into your kitchen!

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 20

Ingredients

• 4 medium Raw green mangoes
• 2 tablespoons Mustard seeds
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Fennel seeds
• 2 tablespoons Red chili powder
• 1 teaspoon Turmeric powder
• 1 pinch Asafoetida (hing)
• 2 tablespoons Salt
• 1 cup Mustard oil
• 2 tablespoons White vinegar

Directions

Step 1

1. Wash and dry the raw green mangoes thoroughly to remove any dirt. Peel them if desired and chop them into small cubes. Ensure the mangoes are well-dried to prevent any moisture from spoiling the achaar.

Step 2

2. In a small skillet, dry roast the mustard seeds, fenugreek seeds, and fennel seeds over low heat until they become aromatic (about 2-3 minutes). Allow the seeds to cool, then grind them coarsely using a spice grinder or mortar and pestle.

Step 3

3. In a large mixing bowl, combine the chopped mangoes, coarsely ground spice mixture, red chili powder, turmeric powder, asafoetida, and salt. Mix well until the mango pieces are evenly coated.

Step 4

4. Heat the mustard oil in a saucepan until it reaches its smoking point, then turn off the heat and allow it to cool slightly for 2-3 minutes. Pour the warm mustard oil over the mango mixture and stir to combine.

Step 5

5. Add the white vinegar to the mixture and stir again. The vinegar acts as a natural preservative and enhances the tang of the achaar.

Step 6

6. Transfer the mixture to a clean, dry, airtight glass jar, pressing the mango pieces down to ensure they are submerged in the oil to prevent spoilage.

Step 7

7. Seal the jar tightly and leave it in a sunny spot for 5-7 days, shaking the jar once daily to redistribute the spices and ensure even pickling.

Step 8

8. After a week, the Spicy Mango Achaar is ready to enjoy. Store in a cool, dark place for up to a month or in the refrigerator for extended freshness.

Nutrition Facts

Serving size	(1140.4g)

Amount per serving	% Daily Value*
Calories	2713.4

Total Fat 245.4g	0%
Saturated Fat 28.5g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 14189.1mg	0%
Total Carbohydrate 139.1g	0%
Dietary Fiber 22.2g	0%
Total Sugars 113.9g
Protein 14.9g	0%

Vitamin D 0IU	0%
Calcium 220.3mg	0%
Iron 9.0mg	0%
Potassium 1916.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.2%

Protein: 2.1%

Carbs: 19.7%