Zero Oil Aam ka Achaar

Pickles and chutneys are an integral part of Indian cuisine. Mango pickle definitely stands out as the most relished achar(pickle) and there are various different recipes to make it. While most recipes call for soaking the mangoes in litres of oil, this recipe uses absolutely no oil. The key ingredient in this recipe is asafoetdia or hing. With only four ingredients, this pickle is easier than making a salad and tastes awesome!

Do you like pickles to pep up your meals?


This is a traditional recipe that I have learnt from my Mum and it has been passed on to her from my Nani.  This pickle gets ready to eat within 2-3 days and needs to be refrigerated from the time you mix the ingredients. As it has got no oil to keep it preserved,  it will go bad if left on the counter. Also, it should be consumed within 1-2 weeks of preparation as the taste will change if kept longer. So, it is best to make a small batch as often as you need.


  • 2 small green mangoes
  • 1 tbsp asafoetida powder (hing)
  • Salt to taste ( I used1.5 tbsp)
  • Red chilli powder to taste (I used 1/2 tsp)


  1. Peel and chop the mangoes into small cubes. Discard the stone.img_0052
  2. Add the spices: hing powder, salt, chilli powder. Mix well.img_0053img_0054
  3. Do a taste check if required. All the flavours need to be strong at the time of mixing as they will get milder during the pickling process. The sourness of the mangoes will tone down the salt and heat of the chilli.
  4. Store in a ceramic or glass airtight container in the refrigerator.
  5. After 2-3 days, you will notice a more uniform colour and the mangoes would have softened. The flavours would have blended and there will also be some liquid at the bottom.  This indicates that the pickle is ready to eat.
  6. You can see the difference in colour between the pic below which is after 3 days and the one above, soon after mixing.img_e0272
  7. Consume the batch within 1-2 weeks. Continue to refrigerate until consumed.

Tastes great with Dal Rice, as a side with paranthas.



  1. I have added some kashmiri red chilli powder too to get the red colour. This is optional.
  2.  You may need to adjust the quantity of hing powder based on its strength. I have used Everest brand.
  3. Always use a dry spoon/fork in the jar. No metallic spoons should be left in the pickle.


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