Go Back
+ servings
A blue dish filled with grated mango pickle or rishte ka achar.
Print Recipe
5 from 1 vote

Rishte ka Achar | Grated Mango Pickle | Aam Kasundi

Rishte ka achar or grated mango pickle is a pickle made from unripe green mangoes or kairi that are shredded and tossed in spices. A tempering of spices, curry leaves and whole red chilies in mustard oil is poured on top.
Prep Time25 mins
Cook Time10 mins
Resting Time1 hr
Total Time1 hr 35 mins
Course: Condiment, Pickle, Side Dish
Cuisine: Indian, Pakistani, South Asian
Servings: 25 servings
Calories: 25kcal
Author: Kiran


  • ½ kg unripe green mangoes / kairi
  • 1 ½ teaspoon salt plus more to taste
  • ¾ teaspoon turmeric powder
  • ½ teaspoon cumin seeds
  • ½ teaspoon nigella seeds / kalonji
  • ½ teaspoon coriander seeds crushed
  • ¼ teaspoon coriander powder
  • 4 garlic cloves sliced
  • ½ teaspoon black mustard seeds / rai
  • 6 – 8 curry leaves
  • 1 teaspoon fenugreek seeds / methidana
  • 8 red chilies
  • 1 ½ - 2 cups mustard oil
  • 2 tablespoons vinegar


Prepare mustard oil:

  • Before mustard oil can be used in cooking, it needs to be burned off. Place mustard oil in a karahi / wok or medium saucepan and heat the mustard oil till it starts smoking. Let it cook for about a minute, and then turn the heat off. Set aside to cool, and then proceed to use in the recipe.

Prepare the green mangoes / kairi:

  • Peel the unripe green mango / kairi and then shred or grate using a box grater. If it isn’t possible to grate the green mango / kairi, you can also thinly slice it. If the green mangoes / kairi are on the ripe side, they can be difficult to grate, and in that case slicing thinly is a good option. Place the shredded green mango / kairi in a colander and add salt. Let the green mango / kairi sit for about an hour. This step will release the water from the green mango / kairi. Use your hands or place the green mango / kairi in a muslin cloth and squeeze tightly. Try to remove as much moisture as possible.

Make the rishte ka achar / grated mango pickle:

  • Place the green mango / kairi in a heatproof glass dish. Add turmeric powder, cumin seeds, mustard seeds / kalonji, and coriander seeds. Mix well and set aside.
  • Heat the mustard oil in a frying pan or wok / karahi, and add the garlic cloves followed by the black mustard seeds / rai, curry leaves, fenugreek seeds, and whole red chilies. Fry for about 1 – 2 minutes till the garlic cloves are light golden brown, and the curry leaves start to splutter.
  • Carefully pour the hot oil over the green mango / kairi mixture. Let it sit for 2 minutes, and then mix through.
  • Once the achar has cooled down, add vinegar and salt to taste.
  • Store the rishte ka achar / grated mango pickle in a glass airtight container in the fridge. As long as it's completely covered with oil, it can keep in the fridge for a couple of weeks. Make sure to use a clean and dry spoon to take out the achar.
  • Note: It’s important to take a heatproof glass dish to make this achar, and also make sure that the glass dish is small and deep so that the mustard oil covers the green mango / kairi completely. If the green mango / kairi isn’t covered by the oil, it can develop mold.


Calories: 25kcal
Tried this Recipe? Tag me Today!Mention @MirchiTales or tag #mirchitales!