This Pickle Ranks Among Google’s Most Searched Recipes

Mango pickle, or aam ka achaar, has emerged as the most searched recipe on Google worldwide this year. This tangy, spicy, and aromatic condiment is not just a side dish in South Asian kitchens; it’s a dearly loved tradition that encapsulates home and family gatherings.

For ages, mango pickle has been part of Indian gastronomic legacy and marks, often coincidentally, the onset of summers when markets overflow with fresh green mangoes. The seasoning process, where grandmothers are in charge of seasoning the pickles while children sit there under the bright sun, helping to dry the mango pieces cut into small slices, is an heirloom scene, passed from one generation to another.

The taste of mango pickle varies from region to region in India, which depends on the local flavor and ingredients. It tends to be sweeter in Gujarat with jaggery and more fiery in Andhra Pradesh, where it features a lot of red chili. In Pakistan, achaar often has aromatic spices and oil, reflecting the traditions of its cuisine. Such diversity has made mango pickle a global favorite, gaining fans far beyond its place of origin.

Interested in making this flavorful condiment? Here’s an easy recipe to recreate it at home:

Homemade Mango Pickle Recipe

Ingredients:

• 500g raw mangoes, diced
• 2 tbsp salt
• 3 tbsp mustard seeds (coarsely ground)
• 2 tbsp fenugreek seeds (optional)
• 2 tbsp red chili powder (adjust to taste)
• 1 tsp turmeric powder
• ½ tsp asafoetida (hing)
• 100ml mustard oil (or any preferred oil)

Method:

Step 1: Wash and dry the mangoes thoroughly to remove any moisture. Cut them into small, bite-sized pieces.

Step 2: Toss the mango pieces with salt in a large mixing bowl. Let them rest for 6–8 hours or overnight to draw out excess moisture, then drain the liquid.

Step 3: Heat mustard oil in a pan until it starts smoking, and let it cool a bit.

Step 4: In another bowl, combine mustard seeds, fenugreek seeds (if using), chili powder, turmeric, and asafoetida. Add the mango pieces and mix well.

Step 5: Let it cool completely, then slowly pour it into the mixture to make sure that all the mango pieces get well coated.

Step 6: Transfer this pickle to a sterilized glass jar, seal and leave to mature in a cool dry place for at least one week.

Step 7: Whether it is relished with dal and rice or a slice of bread, mango pickle gives a taste of tradition and a burst of flavor. Share it with family or savor it alone—either way, each bite carries a piece of history.