No Oil Raw Mango Onion Achaar
A no-oil Raw Mango Onion achaar made with raw mango, onion and spices through natural fermentation. Tangy, spiced, and probiotic-rich, it brings traditional flavour to everyday meals.
Ingredients
For a 1 L fermentation jar.
- 700 g mango, finely chopped
- 10 g garlic (2 cloves), thinly sliced
- 15 g ginger, grated
- 100 g red onion, very finely diced
- 30 g coriander leaves, chopped
- 1 tbsp garam masala (9 g)
- 1 tsp black mustard seeds (4.5 g)
- 1 tsp nigella seeds (4.5 g)
- 1 tsp cumin seeds (4.5 g)
- 1 tbsp jaggery (8.5 g)
- 36 g non-iodised salt (2%)
- Water, as needed
Equipment
- 1 L glass fermentation jar
- Glass weight
- Grommet lid and airlock
Method
Salt and rest
Add the mango pieces to a bowl. Sprinkle the salt evenly and toss well. Let it rest for 30 minutes — a natural brine will begin forming at the bottom.
Prepare the jar
Sanitise your fermentation jar and glass weight with hot water and let them dry.
Combine ingredients
Combine the mango, garlic, ginger, onion, coriander, spices, and jaggery in a bowl and mix well until everything is evenly combined.
Pack the jar
Transfer the mixture into the clean jar. Pack tightly to remove air pockets.
Add glass weight
Leave some headspace and place a glass weight on top to keep everything in place.
Press and compact
Press down firmly to compact the mixture and encourage liquid release. Add extra brine if the glass weight isn't submerged.
Seal the jar
Close with a grommet lid and attach the airlock. Fill the airlock halfway with water.
Ferment
Keep at room temperature, away from direct sunlight, for 3 to 5 days.
Check for readiness
Taste from Day 3. The chutney should develop a light tang and deeper spice flavour.
Store
Refrigerate once the flavour is to your liking.
Watch the walkthrough
Notes & variations
- Brine ratio: for extra brine, use 2 g salt to 100 ml water for a balanced ferment.
- Always press the mixture well before adding water. Add water only if needed to just cover the surface.
- The sharpness of mustard and garam masala mellows and integrates after a few days.
- Flavour continues to develop slowly in the fridge.
This mango onion achaar bridges traditional Indian flavours with fermentation. Spiced, slightly tangy, and versatile, it adds depth to everyday meals while bringing probiotic benefits in a familiar format.
