Kashmiri Amer Achar (Kashmiri Mango Pickle)

    This is a popular subcontinental pickled mango that tastes sweet and sour. The recipe originated in Kashmir, but is widely made in the Bengali. It is delicious by itself, but can be also served with curry and dal with rice :)


    Dhaka, Bangladesh
    42 people made this


    • 8 green mangoes
    • Water as needed
    • 1 kg sugar
    • 1/2 teaspoon of kalo jeera (black cumin)
    • 1 teaspoon of finely chopped dry red chilies that have been cleaned so that the chili seeds are completely removed
    • 1 tablespoon of thinly chopped ginger
    • 1 tablespoon of vinegar


    1. Cut the mangoes in long strips. Soak in water for 10-12 hours. Change the water a few times in this 10-12 soaking period so that the sourness of the mangoes is removed.
    2. In a pot, add the sugar and 1/2 liter of water. Heat and stir so that a sticky syrup forms.
    3. Add the mango slices. Stir and sprinkle the kalo jeera and chopped dry red chilies and garlic.
    4. Cook on low heat for 2-3 days. By then the syrup will thicken and have entered well inside the mango slices.
    5. Pour the vinegar all over and cook for another few hours. The vinegar will prevent the pickle from rotting or getting destroyed.

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