There’s something special about summers in Indian homes—the sharp aroma of raw mangoes, sun-dried मसाले, and jars of pickle resting on terraces. This isn’t just food, it’s a tradition passed down from our dadi-nani, where every household had its own secret touch. If you’ve been thinking of making homemade mango pickle (keri ka achar) this season, here’s a simple, authentic recipe made in sarson ka tel (mustard oil)—just the way it has been done for generations.
Ingredients you’ll need
- Raw mangoes (Kacchi Keri) – 1 kg
- Mustard oil (Sarson ka tel) – 250–300 ml
- Salt – 3–4 tbsp (as per taste)
- Turmeric powder – 2 tbsp
- Red chilli powder – 2–3 tbsp
- Mustard seeds (Rai) – 3 tbsp (coarsely crushed)
- Fennel seeds (Saunf) – 2 tbsp
- Fenugreek seeds (Methi dana) – 1 tbsp
- Asafoetida (Hing) – a pinch
Step-by-step traditional method
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Prep the mangoes
Wash the raw mangoes thoroughly and dry them completely. Cut into medium-sized pieces (with or without seed, as preferred).
👉 No moisture is key—this is what dadi always insisted on! -
Sun-dry for a few hours
Spread the mango pieces on a clean cloth and let them dry under the sun for 4–5 hours. This helps remove excess moisture and improves shelf life. -
Prepare the masala
Mix salt, turmeric, लाल मिर्च, crushed rai, saunf, methi dana, and hing in a large bowl. -
Heat the mustard oil
Heat sarson ka tel till it reaches smoking point, then let it cool completely. This removes the raw smell and enhances flavour. -
Mix everything
Add mango pieces to the masala, pour the cooled mustard oil, and mix well so every piece is coated nicely. -
Store & sun-cure
Transfer to a clean glass jar. Keep it in sunlight for 5–7 days, shaking it daily for even mixing.
Dadi’s tips for perfect mango pickle
- Always use a dry spoon to avoid spoilage
- Ensure the pickle is always covered with oil
- Sunlight enhances taste—don’t skip it
- Store in a cool, dry place after it’s ready
Why mustard oil works best
Using sarson ka tel is not just about taste—it acts as a natural preservative, gives that bold traditional flavour, and keeps the pickle fresh for months.
Don’t have time to make it at home?
Let’s be honest—while homemade achar is beautiful, not everyone has the time or the perfect sunlight conditions to make it. That’s exactly why we created the same traditional taste at Masala Potli. You can try our ready-made version here: Punjabi Keri Ka Achar (500g). Made with the same authentic recipe, mustard oil, and traditional spices, it brings that homemade taste straight to your plate—without the wait.
At Masala Potli, we truly believe that pickles are not just recipes—they are memories, traditions, and love passed down through generations. If you enjoy making your own achar at home, we celebrate that with you. And on days when life gets busy, we’re here to bring that same ghar jaisa swaad to your table—without the wait.
Whether you choose to make it at home this summer or prefer a ready jar, mango pickle is more than just a side dish—it’s nostalgia, tradition, and love stored in a jar. So go ahead, bring back those ghar ka achar vibes 💛
👉 Explore our complete range of pickle at Masala Potli.
