Traditional Indian Mango Pickle Recipe | Oil-Free Mango Pickle | Mango Pickle Recipe with Zero Oil | Oil Free Mango Pickle Recipe | Homemade Mango Pickle Recipe | Mango Pickle Recipe at Home | How to Make Mango Pickle with No Oil |

 

Traditional Indian Mango Pickle Recipe | Oil-Free Mango Pickle | Mango Pickle Recipe with Zero Oil | Oil Free Mango Pickle Recipe | Homemade Mango Pickle Recipe | Mango Pickle Recipe at Home | How to Make Mango Pickle with No Oil | Oil-Free Mango Pickle Recipe: Here is a recipe for oil-free mango pickle (Aam ka Achar) that is healthy, tangy, and bursting with incredible flavor! This method is particularly popular in certain parts of North India and is very easy to prepare; it utilizes lemon juice or vinegar as a natural preservative.

Ingredients

Raw Mangoes: 500 grams

Salt: 2–3 tablespoons (to taste)

Red Chili Powder: 2 teaspoons

Turmeric Powder: 1 teaspoon

Fennel Seeds (Saunf): 1 tablespoon

Mustard Seeds (Rai): 1 tablespoon

Fenugreek Seeds (Methi Dana): 1 teaspoon

Nigella Seeds (Kalonji): 1 teaspoon

Lemon Juice: 1/2 cup (or use white vinegar)

Asafoetida (Hing): A pinch (Optional)

Homemade Oil-free Mango Pickle Recipe

Instructions

Prepare the Mangoes:

Wash the mangoes thoroughly and dry them completely.

Cut them into small pieces (with or without the skin).

Sprinkle salt and turmeric over them, mix well, and let them sit for 2–3 hours to allow some of the moisture to drain out.

Roast and Grind the Spices:

Lightly dry-roast the fennel seeds, mustard seeds, and fenugreek seeds for 1–2 minutes.

Allow them to cool, then grind them coarsely.

Assemble the Pickle:

In a large bowl, combine the mango pieces, ground spices, red chili powder, nigella seeds, asafoetida, and lemon juice.

Mix thoroughly to ensure the spices coat every piece evenly.

Allow the Pickle to Mature:

Transfer the pickle into a clean, dry glass jar.

Place the jar in a cool, dry place (or in direct sunlight) for 2–3 days.

Shake the jar or stir the pickle daily to ensure everything mixes well. 

Ready to Eat:

The pickle is ready to eat in 3–4 days and remains fresh for 2–3 weeks when stored in the refrigerator.

Tips:

Always use a dry spoon when scooping out the pickle.

You can adjust the quantities of chili and salt according to your personal taste.

For a tangier flavor—and to extend the pickle's shelf life—you may use vinegar instead of lemon juice.

To further enhance the flavor, you can add a small amount of sugar or jaggery (gur) to give it a delightful sweet-and-sour profile. This oil-free mango pickle is incredibly fresh, crisp, and completely guilt-free—making it the perfect accompaniment to parathas, rice, or snacks!

If you would like this recipe in Hindi, a sweet version of it, or instructions on how to prepare a smaller batch, please do let me know.