Sugar-Free Spicy Mango Achaar (Mango Pickle)

Bursting with bold flavors and a tantalizing tang, Sugar-Free Spicy Mango Achaar is a healthier twist on traditional Indian pickles. This vibrant recipe features raw green mangoes infused with the earthy warmth of fenugreek and fennel seeds, the pungent kick of nigella seeds, and the fiery heat of red chili powder. Made without any added sugar, this achaar relies on the natural tartness of mangoes and a splash of fresh lemon juice to balance the spices. Preserved in mustard oil, it matures beautifully in just a few days, resulting in a pickle that’s zesty, aromatic, and completely irresistible. Perfect as a condiment for curries, rice, or flatbreads, this sugar-free mango pickle is a must-try for spice lovers and health-conscious food enthusiasts alike!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 16

Ingredients

• 4 medium-sized Raw green mangoes
• 150 ml Mustard oil
• 1 tablespoon Fenugreek seeds
• 1 tablespoon Fennel seeds
• 1 teaspoon Nigella seeds (kalonji)
• 1 teaspoon Turmeric powder
• 1 tablespoon Red chili powder
• 4 whole Dried red chilies
• 0.25 teaspoon Hing (asafoetida)
• 2 tablespoons Salt
• 2 tablespoons Lemon juice

Directions

Step 1

Wash and dry the raw green mangoes thoroughly. Peel the skin if desired and cut them into bite-sized pieces (approximately 1/2-inch cubes).

Step 2

Spread the mango pieces on a tray and sprinkle them with 1 tablespoon of salt. Mix well and let them rest for 1-2 hours to release excess moisture.

Step 3

Drain the liquid if any has accumulated, and pat the mango pieces dry with a clean paper towel or kitchen cloth. Set them aside.

Step 4

In a large, thick-bottomed pan, heat mustard oil on medium heat until it begins to smoke slightly. Turn the heat down to low to prevent burning the spices.

Step 5

Add the fenugreek seeds, fennel seeds, dried red chilies, and nigella seeds to the oil. Stir them for 30 seconds or until they start to release their aroma.

Step 6

Immediately add the turmeric powder, red chili powder, and hing (asafoetida). Stir quickly to combine and prevent the spices from burning.

Step 7

Turn off the heat and allow the oil mixture to cool slightly for 2-3 minutes.

Step 8

Add the mango pieces to the slightly cooled spice and oil mixture. Incorporate them gently until all the mango pieces are evenly coated in the spices.

Step 9

Stir in the remaining 1 tablespoon of salt and 2 tablespoons of lemon juice for an extra tangy flavor. Mix well.

Step 10

Transfer the prepared achaar into a sterilized glass jar, making sure the mango pieces are submerged in the spiced oil. If necessary, pour additional heated mustard oil over the top to cover the mangoes completely.

Step 11

Seal the jar and place it in a warm, sunny spot for 4-5 days to allow the pickle to mature. Shake or stir the jar daily to evenly distribute the spices and oil over the mangoes.

Step 12

After 5 days, the Sugar-Free Spicy Mango Achaar is ready to enjoy. Store it in a cool, dry place or refrigerate for extended shelf life.

Nutrition Facts

Serving size	(1051.8g)

Amount per serving	% Daily Value*
Calories	1917.0

Total Fat 154.4g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 14195.6mg	0%
Total Carbohydrate 145.5g	0%
Dietary Fiber 23.2g	0%
Total Sugars 113.3g
Protein 13.2g	0%

Vitamin D 0IU	0%
Calcium 235.4mg	0%
Iron 10.0mg	0%
Potassium 1951.8mg	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: 68.6%

Protein: 2.6%

Carbs: 28.7%