Mango achar: a guide to Nepal's favourite aap ko achar

If a Nepali kitchen has only one jar of pickle, it is usually mango. Aap ko achar is the best known member of the achar family, and the one most people picture when they hear the word. Here is what makes it special.

Why raw mango

Mango achar starts with raw, green mango, not the sweet ripe fruit. Green mango is firm, sour, and full of bite, which is exactly what a pickle needs. It holds its shape as it cures and gives the jar its clean, tangy base.

How it is made

The mango is cut and treated with salt and turmeric, then left to soften. Mustard oil is heated and cooled, and mixed with chili, fenugreek, and ground spices. Everything goes into the jar together and rests in the sun for days. The oil settles on top as a seal, and the flavour deepens with time.

Because it is made in small batches, the heat can vary a little from jar to jar. That is normal for handmade achar, and half the pleasure.

What it tastes like

Mango achar is hot and tangy, with the tingle of timur (Sichuan pepper) underneath. It is sharper and firmer than lapsi, and more mellow than akabare chili. Most people who say they love achar are thinking of this one.

How to eat it

• A spoonful beside dal bhat is the classic way.
• With roti or a bowl of chiura (beaten rice), it lifts a plain meal.
• A little on the side of eggs, fried vegetables, or grilled meat works well.
• Start with a teaspoon. Mango achar is genuinely spicy.

Storing it

Keep the jar cool and dark, use a clean dry spoon every time, and press the achar back under the oil after each serving. Treated well, a jar keeps for months and only gets better. For the full routine, read how to store achar.

You can order our mango achar or browse the whole collection.