Rishte Ka Achaar

Home-Made Mango Pickles are my favorite. And among all the kinds, I realy love this pickle a lot. It is so simple to prepare, hot as a pickle should be and absolutely delicious.

The first time I had this pickle was at my Aunt’s-Khala’s house I fell in love with it the moment I had tasted it at her place. And used to have it like a curry along with Chawal or Parathas.

Unripe green mangoes ~ Kairi

I love blog hopping, and a few days back, on Priya’s blog, I had seen this pickle, which reminded me so much of Rishte Ka Achaar that my mouth was watering, and I was so much craving for it, just like a pregnant lady would! Somedays ago, I had been to an Indian store where I saw some very young and large sized Raw Sour and Green Pickle Mangoes, and I quickly bought three of them, came home and prepared this pickle. I was so happy.

Rishte Ka Achaar – Mango Pickle

I do not have any idea why this pickle is named as ‘Rishte Ka Achaar’. I have no clue. But it is called so by everyone in my contacts, and even they do not have any idea about this. If anyone of you know why it is called so, please let me know. I will be very happy to come to know about it from my dearest Readers.

Try and get some very sour raw green mangoes for this pickle. And do not use the green mangoes for this pickle if they are not very sour.

Rishte Ka Achaar – Mango Pickle


Unripe and Sour Green Pickle Mangoes – 3, large
Dry Roasted Black Cumin Seed Powder – 1 1/2 tbsp
Red Chilli Powder – 1 tbsp
Salt – 1 1/2 tbsp
Mustard Seeds – 2 tsp
Dry Red Chillies – 4
Turmeric – 1/3 tsp
Curry leaves (fresh) – 6
Green Chillies – as per your taste, chopped or slit (optional)
Canola oil – 3 tbsp

Rishte ka achar


1. With a damp towel, wipe the raw green mangoes clean and dry them with a paper towel throughly. Throughly dry your hands and knife. Carefully, peel the skin, deseed them and cut into very small pieces.
2. In a flat glass container with a tight lid, put the cut raw mango pieces and add salt and turmeric and mix well. Cover the lid tightly and put the container aside for 24 hours in a cool dark place.
3. The next day, you will see that the mango pieces have released a lot of juice. In a pan on medium high heat, pour oil and add the mustard seeds, curry leaves and dry red chillies. As soon as they begin to pop, remove from heat. Let it cool completely. This is the tempering/baghaar.
4. After the baghaar has cooled off completely, pour it into the container with mango pieces, and also add red chilli powder, black cumin seeds powder and green chillies, if using, and mix well. Adjust the salt and red chilli powder according to your tastes. The Achaar is ready. You can now relish upon it.

Store it in a glass jar with an air tight lid. It keeps very weel if kept away from water. Always use a dry spoon when you have it and keep it covered and refrigerated.

Tip: After you have cut the mango into small pieces and deseeded it, do not throw away the seed, use it in Khatti Dal instead of using the tamaring or lemon as the souring agent. It makes your Dal khatti/sour and gives a very good flavor to it.


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26 Responses to “Rishte Ka Achaar”

  1. ask;
    U made me go nostalgic with just the name itself “ristha ka achar” I very well remember this achaar….
    thanks for posting this recipe:)

  2. I dont like/eat pickles much, but This one is my all time favourite …. 😉

  3. Looks spicy and yum.I love this too

  4. Nice recipe.
    Came to know you thru the comment you posted on my blog. First time here. You have a nice collection of recipes. I was raised in Secunderabad too. I am familiar with most of the recipes here. The Hyderebad Biriyani is my favorite and your pic looks toooo… good.


  5. great pic!

  6. Never heard of pickle being referred this way but it sure caught my attention! 🙂 Picture looks lovely.

  7. Never knew of this name for this pickle…Drooling at the site of that deliciuos looking pickle ..

  8. i’ve never heard it referred to as rishte ka achaar, but i’d love to know why too.
    and damn, this achaar would be awesome with kichdi, huh?

    This Achaar is good with everything, I have a little bit of it with almost everything I eat. It tastes very good along with Khichdi and Papad. About the name, guess no one else has any idea too..~Mona

  9. Assalamualaikum Mona,
    Hey u hav cool recipes..i came across ur blog just weeks back and really love the way u present ur recipes with all the traditional names…me too frm Hyd…but a long story behind my being Hydi 🙂
    I too want 2 start a food blog but i hv just startd a blog though not a food blog…if thats a success i’ll just go on with a food blog insha allah…
    and this month we r going for Umra Insha allah.
    I’m adding u to my blog on http://www.faryala05.wordpress.com

  10. hey Mona the recipe is gr8 and loved the name and wonderful pic too:)

  11. Looks fiery and i am drooling in ur achaar.

  12. wow! thats a great chat pata recipe 🙂 mouth watering..
    and a lovely recipe name too:)

  13. I can imagine after your description how good this must be…I wish I had a jar of it right now…I think I’d eat the whole thing!

  14. Looks lovely , Mona. Mom has sent some mango pickles and am waiting to post it after getting the recipe from her… 😀

  15. hii mona, can u tell me what we call cumin seeds in urdu?
    Nice recipe 🙂
    and what is canola oil?

    Cumin seeds are called as ‘Zeera’ in Urdu. Canola Oil is easily available in almost all supermarkets here in North America,. If you live in India, I do not know about its availability there. You can simply use Sunflower oil, or any healthy oil that you use in your household instead of Canola Oil ~Mona

  16. This looks amazing Mona, it is only the other day my hubby said to me…..”can you not find a mango chutney recipe off a blogger friend?” I have only just had time to look then I found your wonderful pickle recipe, it looks so delicious Mona. I must try some of your recipes I really do think you have a great food blog. 🙂

  17. This looks so delicious Mona! I, too, love many kinds of pickle with rice or paratha (plus dahi), but this recipe is making me curious to have a taste- first time I have seen kala jeera used in a mango pickle- must be a delicious combo! Will be sure to try when I locate young mangoes.

  18. Asak Moona,

    Nice blog you have here…..some very good recipes…… 🙂

    coming to the name of the achar it is called so because back in the olden days when someone wanted to make a marriage proposal(rishta) to a family, they sent this achar to their house……if the other side also sent them this achar, it meant the proposal was accepted 🙂

  19. Hi mona . I was looking for achar recipe and I found this recipe very tempting.I am going to try out soon . By the way I tried ur hara chutney, was superb!!!!!!!!!!

    it was really pleasure knowing u. Well my parents also call me mona too.

  20. i love both the name of the pickle and pickle. mona, thats one gorgeous pic 🙂

  21. I am in for mango pickles anyday!!! Love em.

  22. I had meant to return here a few weeks back, but thought of it now… 🙂 I finally found some sour-green mangoes and prepared this pickle: it is heavenly, and hot! [fans his mouth] Therefore I conclude that I love it very much. 😀 Thanks for sharing this delicious recipe!

  23. Hi!
    i love your blog and the yummicious recipes that you post. i was wondering if you can post the recipe of some murabbas… guzre zamane ki yaadein taza ho jayengi yaar… thanks so much.

  24. Me nayan kumar sharma ekeshwar uttaranchal ka rahne wala hun aur me apka bahut dhanyawad karta hun mene apse bahut achi achi chige banani sikhi@

  25. Nanan ekeshwar pauri garwal uttranchal

  26. hi! tempting!!!!!!!!!Mona u asked why this achaar is named so? actually “rishta” means “grated” and this achaar is basically made from grated mangoes and so it is named so. u might have heard gajar ka rista that is gajar(grated) ka halwa. got it!!!!!!

    Juveriya, jazakallahu khair for sharing the information.

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