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PROBIOTIC ACHAAR
Raw Mango Probiotic Achaar
A no-oil, lacto-fermented raw mango pickle — bright, tangy, and alive with good bacteria.
Ingredients
Everything you need.
- 500 g raw mango — washed, diced into 1 cm cubes (skin on)
- 2 tbsp sea salt (non-iodised) — about 2.5% of total weight
- 2 tbsp yellow mustard seeds, coarsely crushed (rai kuria)
- 1 tbsp red chilli powder — adjust to taste
- 1 tsp turmeric powder
- 1 tsp fenugreek seeds, coarsely crushed (methi)
- 1 tsp fennel seeds, lightly crushed (saunf)
- 1 tsp asafoetida (hing) — optional
- Filtered water — only if needed to top up the brine
Method
Step-by-step.
- Prep the mango. Wash and thoroughly dry the raw mangoes, then dice into 1 cm cubes with the skin on.
- Salt & spice. In a clean bowl, toss the mango with the salt, turmeric, chilli, crushed mustard, fenugreek, fennel and hing until evenly coated.
- Pack the jar. Press the mixture firmly into a sterilised jar, leaving 2–3 cm of headspace — the salt soon draws out a natural brine.
- Submerge. Keep the mango under the brine, topping up with a little filtered water if needed, and weigh it down. Fit the airlock lid.
- Ferment. Leave at room temperature, out of direct sunlight, for 5–7 days, until pleasantly sour and tangy.
- Store. Once the tang is right, move the jar to the fridge. It keeps for several weeks and the flavour deepens over time.
Watch the walkthrough
Full method on YouTube.
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Notes & variations
Tweaks, swaps, what we've learned.
- Spice level: halve the chilli powder for a milder achaar.
- Salt ratio: keep to 2–2.5% of the total weight for a safe, reliable ferment.
- Keep it submerged: everything under the brine line prevents mould.
- No oil needed: the salt brine and lactic acid preserve it naturally.
MAKE THIS RECIPE
Get the kit that does the work for you.
Pre-measured spice mix, the right jar, an airlock, glass weight, and a recipe book that includes this one. No guessing.
