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Mango Achar, also known as Mango Pickle, is a popular condiment in South Asian cuisine, particularly in countries like India, Pakistan, Nepal, Bangladesh, and Sri Lanka. Achar refers to pickled or preserved foods, and mango achar is made by marinating raw mangoes in a mixture of spices, oil, and other flavorings. The result is a tangy, spicy, and flavorful condiment that is often enjoyed as a side dish or accompaniment to main meals.

The recipe for mango achar can vary widely based on regional preferences and family traditions, but here’s a general idea of how it’s made:


Raw green mangoes, peeled and sliced into small pieces


Red chili powder or paprika

Mustard seeds

Fenugreek seeds

Asafoetida (hing)

Turmeric powder

Vegetable oil

Vinegar or lemon juice


1 KG, 200 GM, 500 GM

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