How Rajasthani Pickles Are Made: Mango, Lemon and Chilli, the Village Way

By Thaaro Foods · 8 October 2026

Sun, salt, spices and patience. How mango, lemon and chilli pickles are made in a Rajasthani village kitchen, and how to keep a jar at its best.

In a Rajasthani home, pickle-making follows the seasons: raw mangoes in early summer, lemons in winter, fat red chillies when they come to market. The method has changed little in generations. It needs sun, salt, spices, good mustard oil and time.

The basics of every pickle

Dry everything. Fruit, jars, spoons and spices must be completely dry. Water is what spoils a pickle.
Salt and sun. Salt draws out moisture and the sun dries and softens the fruit. Jars are set out in the sun, often for days or weeks.
Spices. Split mustard seeds (rai), fenugreek (methi), fennel (saunf), nigella (kalonji), turmeric, red chilli powder and a pinch of hing are the usual masala; each family has its own proportions.
Mustard oil. It carries the masala, covers the fruit and keeps air out. Many families heat it until it smokes, then cool it before pouring. Read more in our guide to kachi ghani mustard oil.

Mango pickle (aam ka achar)

Wash raw, firm mangoes, dry them completely and cut them into pieces with the stone shell.
Rub the pieces with salt and turmeric and leave them in the sun for a day or two until the surface dries.
Mix with the roasted, coarsely ground masala and enough mustard oil to coat.
Fill clean, dry jars, top up with oil so the pieces are covered, and keep the jars in the sun for a week or more, shaking them daily. The pickle is ready when the mango softens and takes on the masala.

Lemon pickle (nimbu ka achar)

Lemon pickle is the slow one. Lemons are cut, packed with salt (and often sugar or jaggery for a sweet version) and left in the sun until the skins turn soft and dark. That can take weeks. The wait is the recipe.

Red chilli pickle (lal mirch ka achar)

Fat red chillies are slit and stuffed with a masala of fennel, mustard, fenugreek, amchur and salt bound with mustard oil, then matured in oil in the sun. The stuffing is as prized as the chilli.

Keeping pickle at home

Always use a clean, dry spoon.
Keep the pieces under the oil; add a little mustard oil if they show above it.
Close the jar tightly and keep it in a cool, dry place. A pickle keeps for months, but check the label for its best-before date.

From our kitchen

Thaaro's mango pickle and lemon pickle are made in small batches in Nijamnagar, near Alwar, to a family recipe in mustard oil. Try all three in the pickle combo, or browse everything from our kitchen.

Questions

Why are pickle jars kept in the sun?

Sun and salt draw moisture out of the fruit and soften it, which helps the pickle keep and mature.

How do I stop my pickle from spoiling?

Use a clean, dry spoon, keep the pieces under the oil and close the jar tightly. Water is what spoils a pickle.

Which oil is used for Rajasthani pickles?

Mustard oil is the traditional oil for mango, lemon and chilli pickles.