Beyond Mango: 3 Must-Try Indian Pickle Recipes for Your Pantry

Making achar at home doesn’t have to be complicated. Once you understand the basic process, it becomes a simple combination of fresh ingredients, the right spices, and proper oil use.

Here are three classic Indian pickle recipes you can try—each with a distinct flavor and method.

1. Avakkai (South Indian Mango Pickle)

Ingredients:

• 2 cups raw mango (cut into medium pieces)

• 3 tbsp red chili powder

• 2 tbsp mustard powder

• 1 tbsp salt (adjust to taste)

• ½ tsp turmeric

• 1 cup sesame oil (til oil)

Method:

1. Wash and completely dry the mango pieces.

2. In a large bowl, mix chili powder, mustard powder, salt, and turmeric.

3. Add mango pieces and coat them evenly with the spice mix.

4. Pour sesame oil over the mixture and mix well until all pieces are coated.

5. Transfer to a clean, dry jar and cover.

6. Let it rest for 3–5 days, shaking the jar daily to distribute oil and spices.

2. Green Chilli Pickle (North Indian Style)

Ingredients:

• 250g green chillies

• 2 tbsp fennel seeds

• 1 tbsp mustard seeds

• 1 tbsp dry mango powder (amchur)

• 1 tsp salt

• ¾ cup mustard oil

Method:

1. Wash and dry the chillies completely.

2. Slit each chilli lengthwise without cutting it fully.

3. Dry roast fennel and mustard seeds, then grind them coarsely.

4. Mix ground spices with salt and amchur.

5. Stuff the spice mix into each chilli.

6. Heat mustard oil until it just begins to smoke, then let it cool.

7. Pour the cooled oil over the stuffed chillies and store in a jar.

8. Keep in sunlight for 2–3 days before use.

3. Narthangai (Citron Pickle)

Ingredients:

• 2 cups citron (narthangai) pieces

• 2 tbsp salt

• 1 tbsp red chili powder

• 1 tsp fenugreek powder

• 1 tsp mustard seeds

• ½ cup sesame oil

Method:

1. Wash, cut, and dry the citron pieces completely.

2. Mix with salt and store in a jar for 2–3 days to soften.

3. Heat sesame oil in a pan, add mustard seeds, and let them splutter.

4. Add citron pieces along with chili powder and fenugreek powder.

5. Cook on low heat until the mixture thickens and oil separates.

6. Cool completely and transfer to a dry jar.

Basic Rules for All Pickles

• Always ensure ingredients are completely dry

• Use enough oil to fully cover the pickle

• Store in airtight glass jars

• Keep in a cool, dry place or under sunlight as required

Frequently Asked Questions

How long do homemade pickles last?
Most oil-based pickles last several months when stored properly.

Why is drying important?
Moisture can cause spoilage, so ingredients must be completely dry.

Which oil should I use?
Use mustard oil for bold flavors and sesame oil for smoother, balanced pickles.

Choosing the Right Oil

For strong, traditional flavors, TEZ PT3 Premium Mustard Oil works well in recipes like green chilli pickle.
For balanced and slow-matured pickles, Tilsona Gold Sesame Oil is ideal for recipes like avakkai and citron pickle.

Using the right oil helps bring out the intended taste and improves shelf life.