Kashmiri Achar

    This is a sweet and sultry form of mango pickle that originated in Kashmir region of Pakistan. Trade routes brought this recipe to the Bengal, where it is widely used and transformed into various versions. It is delicious by itself, and can be served with any curry to give a sweet edge. It is particularly great with plain dal and rice.


    Dhaka, Bangladesh
    3 people made this


    • 4 mangoes, peeled and sliced in small pieces
    • fitkari (alum) to soak the mangoes
    • 1 small ginger
    • 2 cups of sugar
    • Salt as needed
    • 1/2 cup of vinegar A pinch of Kali jeera (Black Cumin)
    • 5-6 dry red chilies, sliced in to small rings without any seeds
    • A pinch of Kali jeera (Black Cumin)


    1. Make small slits on the mango pieces using a knife or a fork so that the spices can enter well inside the mango.
    2. Soak the mango slices in fitikiri (alum) for 2-3 hours.
    3. Meanwhile, warm the ginger by placing it by a stove. You can also place it on a lid of a pot that has rice or anything warm being cooked in it. This way the water in the ginger will dry up slowly
    4. Peel the skin of the warm ginger and cut it thinly like small flower shapes
    5. Wash the mango with water. Set aside on a bowl
    6. Add the sugar, salt, vinegar, dry red chili slices and the flower shaped ginger to the mango slices
    7. Stir and mix well and pour the mixture on a pot. Sprinkle the kali jeera (Black cumin) and stir again.
    8. Cook until the mango slices become soft and water is released.

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