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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Sweet Mango Pickle

Aam Ka Meetha Achar

(47 reviews)
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This sweet mango pickle is a family favorite during the summer months when raw mangoes are abundant. The combination of sweet, sour, and spicy is simply irresistible with a plate of parathas or as an accompaniment to a simple dal and rice meal.

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Sweet Mango Pickle
Prep time:20 mins
Cook time:10 mins
Total time:30 mins

Protein

1g

Carbs

35g

Fat

3g

Calories

140 kcal

Servings:
1
VeganGluten Free

Ingredients

raw mango2 medium
(peeled and cut into bite-sized pieces)
jaggery1 cup
(grated or chopped)
salt1 tsp
mustard oil2 tbsp

Spices

fennel seeds1 tbsp
nigella seeds1 tsp
red chili powder1.50 tsp
turmeric powder0.50 tsp

Directions

Prepare the Mango

  1. In a large bowl, combine the mango pieces with turmeric powder and salt. Mix well and set aside for 10 minutes to allow the flavors to meld.

Cook the Pickle Mixture

  1. Heat mustard oil in a pan over medium heat until it begins to smoke lightly, then lower the heat.
  2. Add fennel seeds and nigella seeds, allowing them to sizzle for about 30 seconds until fragrant.
  3. Add the mango pieces to the pan and mix well with the spices, cooking for about 2–3 minutes.
  4. Lower the heat and add jaggery to the pan, stirring continuously until it melts and coats the mango pieces.
  5. Sprinkle in the red chili powder and stir to incorporate evenly.
Chef's tip: If the mixture seems too dry, you can add a tablespoon of water to help the jaggery dissolve completely.

Store the Pickle

  1. Transfer the pickle to a clean, dry jar and let it cool completely at room temperature.
  2. Store in a cool place or the refrigerator for up to 2 weeks.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.