Fresh mango & Carrot Achar/Pickle

Servings :

A quick and easy-to-make pickle that tastes great with rice dishes, daal or even with bread/parathas.


  • 2 mangos, peeled and cut into thick strips (the ones that are not completely raw inside, but not completely ripe either...more a light yellow on the inside, green peel)
  • 3 medium carrots, peeled and cut into thick strips
  • 6-7 green chillies, just make an incision in each one for the chili flavor to come out whilst cooking
  • a few curry leaves/limro
  • 1/2 tsp mustard seeds/rai
  • 1/2 tsp turmeric powder
  • 1/2 tsp garlic paste
  • 1/2 tsp tomato paste
  • 1 tbsp achar/pickle masala (it's sold in most Asian/Desi shops, kind of yellow/brownish/reddish dry aromatic spices)
  • 1 tbsp sugar
  • 1-2 tsp salt (or as needed)
  • 1 tsp chilli powder
  • 2-3 tbsp oil


Heat the oil in a small pan, and then add your mustard seeds. When they start to sputter, add your garlic and limro leaves, followed by the carrots. Stir fry the carrots for at least 8 mins until they start to soften (you can add a bit of water if you feel they are getting stuck). Sprinkle some salt to help further the softening of the carrots, then add the tomato paste and stir fry for a little longer. Add 2 of the green chillies at this point as well and a small sprinkle of the achar masala. Once the carrots are about three-quarters done, add the mango pieces, turmeric, chilli powder and the sugar. Stir fry for a few mins then add water to fully cook the carrots and mangos. Finally add the remaining green chillies and the rest of the achar masala. Cook for a few more minutes. Taste and adjust for salt/sugar/chilli. Switch off when you’re happy with the result!! 🙂

13 thoughts on “Fresh mango & Carrot Achar/Pickle
13 Replies

Leave a Reply