South Indian Raw Mango Achaar (NO OIL)
Learn how to make traditional South Indian raw mango achaar using mustard, spices, and natural fermentation. A spicy, tangy, probiotic-rich pickle for everyday meals.
Ingredients
For a 1 L fermentation jar.
- 700 g raw mango (mildly ripe), chopped
- 1.5 tbsp rock salt or sea salt
- 1 tbsp mustard seeds (coarsely ground or crushed)
- 1 to 1.5 tsp red chilli powder
- ½ tsp turmeric powder
- ¼ tsp asafoetida (hing)
- ½ tsp methi (fenugreek) seeds, lightly roasted and crushed (optional)
- 8–10 curry leaves
- 4–5 garlic cloves, lightly crushed
- 5 g Ferment Boost sachet
- ~80 mL brine (80 mL water + ½ tsp sea salt)
Equipment
- 1 L glass fermentation jar
- Glass weight
- Grommet lid and airlock
Method
Prepare the mango
Wash the raw mango thoroughly and cut into small 1 cm cubes, about the size of your fingernail. Don't remove the peel.
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.
Mix the ingredients
Add the mango, mustard, chilli powder, turmeric, hing, methi seeds, curry leaves, garlic and Ferment Boost to a bowl. Mix everything well.
Pack the jar
Transfer the mixture along with any released liquid into the jar. Press down firmly with clean hands while adding to remove air pockets.
Add the glass weight
Place the glass weight on top once everything is tightly packed.
Add brine
Add just enough brine to form a thin layer above the glass weight. Avoid adding excess water, as it can dilute the flavour.
Seal
Close with a grommet lid and attach the airlock. Fill the airlock halfway with water.
Ferment
Let it ferment at room temperature for 3 to 5 days.
Store
Once ready, replace the airlock with a storage lid and refrigerate.
Watch the walkthrough
Notes & variations
- Brine ratio: if you need to make extra brine, use 2 g of salt to 100 mL of water for a balanced ferment.
- If the temperatures are lower in your area, fermentation may take a little longer. Let it ferment for 6–7 days or until it reaches a taste you enjoy.
- Mustard seeds drive both flavour and fermentation in this style of achaar.
- The sharpness of chilli and mustard mellows as fermentation progresses.
- Do not reduce the salt, especially in warm climates.
- Keep everything submerged to prevent surface spoilage.
- Best consumed within 1 to 2 months, refrigerated.
This South Indian mango achaar brings together traditional spice blends and natural fermentation — sharp, aromatic, and deeply satisfying. A probiotic-rich version of a familiar classic that fits easily into everyday meals.
