Sweet pickle of Raw Mango ( Amiya Ka Mitha Achar)

Amiya ka Meetha Achar 

Sweet, Spicy and Full of Nostalgia

Some flavors never fade—they stay etched in memory, wrapped in the warmth of family kitchens. One of those unforgettable flavors for me is Amiya ka Meetha Achar—the sweet pickle made from raw mangoes.

As a child, I remember watching my mother lovingly prepare this pickle during the peak mango season. The sight of sun-dried mangoes glistening in sugar syrup and the aroma of cardamom and spices lingering in the air were a promise of sweet delights to come. She always made this in large batches because we couldn’t stop sneaking spoonful straight from the jar! Served with hot parathas, puris or as a tangy-sweet side at lunch, this achar brings instant joy to the plate.

🥭 Amiya ka Meetha Achar Recipe

Amiya ka Meetha Achar is also known as kachche aam ki mithi chutney, Raw mango sweet pickle or chutney. Here’s my family’s traditional recipe—simple, flavorful and straight from the heart. This recipe promises to fill your jars and hearts with sweet, spicy and tangy goodness.

Ingredients

• Raw mango – 1 kg (approx. 9–10 pieces, firm and fresh)
• Sugar – 1 kg
• Red chilli powder – 1 to 1½ tsp
• Roasted cumin powder – 1 tbsp
• Garam masala powder – 1 tsp
• Black cardamom (badi elaichi) – 4–5, lightly crushed
• Salt – 2 tbsp

🧑‍🍳 Instructions

Step 1: Wash, Dry & Grate the Mangoes

Wash the raw mangoes thoroughly. Dry them completely using a kitchen napkin. Peel them, then grate the flesh using a coarse grater. Collect the grated mangoes in a wide mixing bowl.

Step 2: Mix Sugar and Spices

To the grated mango, add sugar, salt, red chilli powder, roasted cumin powder, and garam masala. Mix everything well. Cover the bowl and let this mixture rest for 3–4 hours. This helps the sugar draw out juices and blend with the spices.

Step 3: Cook the Pickle

Transfer the mixture to a heavy-bottomed pan or kadhai. Add crushed black cardamom pods. Cook on medium flame, stirring continuously, until the syrup thickens and reaches one string consistency (approx. 15 minutes).

Step 4: Cool & Store

Once done, remove from the heat and allow it to cool completely. Transfer to a clean, dry, airtight glass jar or container.

📝 Recipe Notes For Amiya Ka Meetha Achar

🥭 Use Firm Raw Mangoes

Choose hard, raw mangoes that aren’t fibrous or soft. This ensures a better texture and a longer shelf life.

🍯 Don’t Overcook

As soon as the syrup reaches ek taar ki chashni (single string consistency), turn off the heat. Overcooking can make the pickle hard and sticky after cooling.

🌶️ Adjust Spice Levels

The amount of red chilli powder, garam masala, and cumin powder can be increased or reduced depending on how spicy or aromatic you prefer your achar.

🫙 Long Shelf Life

This is a long-lasting pickle. If stored properly in a dry, airtight container and handled with clean, dry spoons, it can be enjoyed for over a year.

Serving Suggestions

Serve this sweet and tangy mango pickle with:

• Hot ajwain (carom seed) parathas
• Stuffed aloo or paneer parathas
• Pooris during festive meals
• Or simply as a flavorful side to your daily lunch thali

💬 Let’s Connect!

If you love mango pickles with a twist, this one will surely win your heart. Do try it and share your experience in the comments! And don’t forget to follow Aroma from the Kitchen for more such heirloom recipes.

💛 Please like, comment, and share this recipe. I’d love to hear your thoughts and any twists you add to it.

📌 Don’t forget to follow Aroma from the Kitchen for more such soul-satisfying recipes.

🍬 You Might Also Love:

• Lal Mirch ka Achar

• Kachchi Haldi ki Sabji

• Jalebi Recipe

Happy Cooking!😄
Thanks for stopping by! 🌸