Whole30 Aam Ka Achar (Mango Pickle)

Transform your condiments with this tangy and spice-packed Whole30 Aam Ka Achar (Mango Pickle), a healthy twist on the classic Indian favorite! Bursting with the bold flavors of raw mangoes, mustard seeds, and earthy spices like fenugreek, fennel, and cumin, this pickle is a nutrient-rich accompaniment that complements Whole30-approved meals. Made with heart-healthy sesame oil and naturally flavored with garlic, ginger, and Himalayan pink salt, this recipe skips the sugar and artificial preservatives for a wholesome, unprocessed treat. It only takes 10 minutes of cooking and a little patience as the flavors develop over a few days, leaving you with a jar of vibrant, aromatic goodness perfect for pairing with grilled meats, roasted vegetables, or a fresh salad. Whether you’re following the Whole30 program or simply love homemade pickles, this recipe is a mouthwatering addition to your pantry.

Nutriscore Rating: 58/100

Prep Time:60 mins

Cook Time:10 mins

Total Time:70 mins

Servings: 20

Ingredients

• 500 grams Raw mangoes
• 125 milliliters Sesame oil
• 1 tablespoon Mustard seeds
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Fennel seeds
• 1 teaspoon Cumin seeds
• 2 tablespoons Red chili powder
• 1 teaspoon Turmeric powder
• 2 tablespoons Himalayan pink salt
• 5 large Garlic cloves
• 1 inch piece Ginger

Directions

Step 1

Wash the raw mangoes thoroughly and pat them dry with a clean cloth. Ensure there is no moisture left.

Step 2

Cut the mangoes into small bite-sized pieces. Do not peel the skin.

Step 3

Peel the garlic cloves and ginger. Finely grate the ginger and crush the garlic cloves.

Step 4

In a large mixing bowl, combine the chopped mango pieces, red chili powder, turmeric powder, and Himalayan pink salt. Mix well to coat the mango pieces evenly and let them sit for about 30 minutes.

Step 5

In a skillet, heat the sesame oil on medium heat. Once hot, add mustard seeds and let them splutter.

Step 6

Add fenugreek seeds, fennel seeds, and cumin seeds, and reduce the heat to low. Sauté briefly until fragrant, taking care not to burn them.

Step 7

Add the grated ginger and crushed garlic, sautéing for another 2 minutes until the raw aroma diminishes.

Step 8

Remove the skillet from heat and let the oil with spices cool down slightly.

Step 9

Pour the spiced oil over the mango mixture in the mixing bowl, and stir well so every piece is coated with the fragrant oil.

Step 10

Transfer the pickle into a clean, dry glass jar and press down to ensure there are no air pockets.

Step 11

Seal the jar with a lid and let it sit at room temperature. The pickle will be ready to eat after 2-3 days but gets better after a week as the flavors meld.

Step 12

For best results, store in a cool, dry place, and after opening, keep refrigerated for longer shelf life.

Nutrition Facts

Serving size	(729.3g)

Amount per serving	% Daily Value*
Calories	1525.9

Total Fat 126.9g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 49.4g
Cholesterol 0mg	0%
Sodium 13281.8mg	0%
Total Carbohydrate 104.1g	0%
Dietary Fiber 17.8g	0%
Total Sugars 71.7g
Protein 12.7g	0%

Vitamin D 0IU	0%
Calcium 240.3mg	0%
Iron 10.8mg	0%
Potassium 1536.4mg	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: 71.0%

Protein: 3.2%

Carbs: 25.9%