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The first thing that comes to mind when we talk of an Indian ‘Pickle’ is that it has copious oil in it. So, how about a pickle which has no oil in it, yet is as delicious. This Punjabi style no oil Sweet Mango Pickle (or Aam ka Meetha Achar) is just that. Made with raw mangoes, spices, jaggery and salt, this version of the sweet Mango Pickle recipe is quite wholesome too. Go ahead, give this a try!

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sweet mango pickle served in a bowl and kept in a glass jar

Why this Sweet Mango Pickle

This special sweet Mango Pickle is simple, easy to make and a no-fuss recipe that uses nigella or onion seeds, red chili powder and fenugreek seeds. These are some of the basic spices that are a must at any Indian household.

This is also a no oil Mango Pickle recipe in which you just have to mix everything and let the pickle mixture sunbathe for 3 to 4 days.

Tastes awesome as it is, straight from the jar or when paired with roti, stuffed or plain paratha, dal-rice, khichdi, pulao or however you want to consume it.

Two ways to make

  1. You can prepare the pickle mixture and keep it in sunlight for 2 to 4 days
  2. Or cook everything together till the water evaporates and consume instantly.

The jaggery in both these cases will thicken slightly. So, cooking results in soft textured mangoes while keeping in the sun results in mangoes with a bit of crispness. Both ways, its scrumptious!

sweet mango pickle served in a bowl with pickle in a jar at the background and spices in a bowl

My Mango Pickle was kept in the sun for 3 days. What I got was a sweet, sour and spicy pickle with somewhat crisp mango pieces which had absorbed all the magical flavors of the spices.

Step-by-Step Guide

How to make Sweet Mango Pickle

Prep

1. Firstly, wash and wipe dry 3 to 4 small to medium-sized raw mangoes. Peel and chop the mangoes into bite-size or small pieces.

Measure and you will need 4 cups of chopped mangoes. Collect the mango pieces in a steel or ceramic bowl. Discard the seeds.

chopped raw mango in a steel bowl to make meetha aam ka achar

2. Now, add the following listed ingredients:

  • 1 tablespoon nigella seeds
  • ½ tablespoon fenugreek seeds – if you prefer, you can use ½ tablespoon coarsely ground fenugreek seeds.
  • 1 to 1.5 tablespoon red chili powder or cayenne pepper
  • 1 tablespoon salt or add as required
  • 1 to 1.25 cups jaggery – you can add sugar instead of jaggery
addiing nigella seeds, fenugreek seeds, red chili powder, salt and jaggery to the mango pieces

Make Pickle Mixture

3. Mix very well. The jaggery will melt and the mixture will look watery. Keep in the sun for 2 to 3 days till the jaggery syrup thickens and the mango pieces tenderize a bit.

While in sunlight, cover the bowl with a fine sieve or a thin muslin cloth, so that dust, etc. does not fall on the pickle.

Instead of drying in the sun you can also cook everything together till most of the moisture has evaporated and the syrup has a sticky, but not thread consistency – like one thread or two thread.

During the evening before sunset, get the bowl inside and keep it covered with a clean lid in a dry place.

mixing spices with the mango pieces in the steel bowl for  meetha aam ka achar

4. I kept the pickle for 3 days in the sun. This is a close-up picture of the pickle on the 3rd day. Depending on the sunlight that received, you can choose to sundry for more than 3 days too.

sweet mango pickle or  meetha aam ka achar on the third day

5. After sun-drying, store the pickle in a clean, sterilized glass jar.

collage of sweet mango pickle stored in a sterilized glass jar and a closeup shot

6. Keep the Sweet Mango Pickle in the refrigerator. Enjoy the Meetha Aam ka Achar plain or with dal khichdi, veg pulao or veg dum biryani.

This sweet mango pickle is also excellent with roti, paratha, stuffed paratha and even simple dal-rice.

 meetha aam ka achar served in a bowl and kept in a glass jar

Expert Tips

  1. Use good quality mangoes and fresh spices for this pickle. Discard any stones or husks that maybe present in the spices.
  2. When keeping this pickle in the sunlight, use a fine sieve or thin muslin cloth to cover the bowl. This will keep away the dust from falling on the pickle.
  3. If you want to prepare this sweet Mango Pickle quickly, then instead of drying it in the sun, cook all the ingredients on a low heat together till most of the moisture has evaporated and a sticky consistency of the sugar syrup is achieved.
  4. Since the recipe is made without oil, it is best to keep the pickle in the refrigerator. The jaggery and spices help in preservation, but since India has extreme weathers, it is advisable to not take a chance and refrigerate it.
  5. Use clean utensils and sterilized glass or ceramic bottles for storage. Avoid using plastic bottles for storing.

More Pickle Recipes To Try!

Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

sweet mango pickle served in a bowl and kept in a glass jar

Sweet Mango Pickle (Aam ka Meetha Achar)

This is a delicious sweet, sour, spiced Punjabi style Sweet Mango Pickle also known as Aam ka Meetha Achar made with raw mangoes, spices, jaggery, salt and without any oil.

Prep Time 15 mins

Cook Time 0 mins

Sun Drying Time 3 d

Total Time 3 d 15 mins

Prevent your screen from going dark while making the recipe

  • Firstly, wash and wipe dry the unripe green mangoes thoroughly. Before chopping make sure there is no moisture on the mangoes.

  • Peel and chop the mangoes into bite-size or small pieces. Discard the seeds.

  • Collect the mango pieces in a steel or ceramic bowl.

  • Now, add nigella seeds, fenugreek seeds, red chili powder, salt and jaggery.
 Mix very well.

  • The jaggery will melt and the mixture will look watery.

  • Keep in the sun for 2 to 3 days till the jaggery syrup thickens and the mango pieces tenderize a bit. While in sunlight, cover the bowl with a fine sieve or a thin muslin cloth, so that dust, etc. does not fall on the pickle.

  • Instead of drying in the sun, you can also cook everything together on a low heat till most of the moisture has evaporated and you get a sticky consistency in the sugar syrup.

  • Store this sweet Mango Pickle in a clean, sterilized glass or ceramic jar.

  • Keep the pickle in the refrigerator.

  • Enjoy the Sweet Mango Pickle plain or with your meals.

  • To store the pickle, do not use a plastic jar as the harmful chemicals can leach into the pickle. Store in a ceramic or glass jar.
  • Feel free to adjust the jaggery or sugar and red chilli powder as needed.
  • The nutritional info is for the entire pickle recipe.

Nutrition Facts

Sweet Mango Pickle (Aam ka Meetha Achar)

Amount Per Serving

Calories 1258 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 141mg6%

Potassium 1242mg35%

Carbohydrates 303g101%

Fiber 14g58%

Sugar 288g320%

Protein 7g14%

Vitamin A 9091IU182%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 5mg25%

Vitamin B6 1mg50%

Vitamin C 226mg274%

Vitamin E 9mg60%

Vitamin K 35µg33%

Calcium 162mg16%

Vitamin B9 (Folate) 267µg67%

Iron 6mg33%

Magnesium 85mg21%

Phosphorus 127mg13%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This Aam ka Meetha Achar post from the blog archives first published in May 2012 has been republished and updated on 19 May 2022.


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