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5 from 1 vote

Mango Acharu

A fresh pickle from young mangoes
Prep Time1 hr
Course: Side Dish
Cuisine: Sri Lankan
Keyword: acharu, mango, pickle


  • Kitchen knife
  • Mixing bowl
  • Teaspoon
  • Tablespoon
  • Measuring jug
  • Glass bottle(s)


  • 2 kg Firm young mangoes
  • 4 tsp Chili powder
  • 1 or 2 tsp Chili flakes
  • 3 tsp Salt
  • 4 tbsp Sugar
  • 500 ml White or apple vinegar


  • Wash the 2 kg mangoes
  • Chop the 2 kg mangoes with the skin on into bite size chunks. If the mangoes are young and the seeds have not formed fully, scoop out the soft growing seeds and chop the mangoes. If the mangoes have formed the hard outer shell of their seed, cut down the sides of the mango close to the seed and chop these 'cheeks'.
  • Add 4 tsp chili powder
  • Add 1 or 2 tsp chili flakes
  • Add 3 tsps salt
  • Add 4 tbsp sugar
  • Add 500 ml vinegar
  • Mix all of this together thoroughly with a spoon or your hands
  • Put the acharu into a glass bottle. Push it down as you do this, You want to make sure there are no air bubbles in the acharu. Make sure the mango mixture is fully covered by vinegar. If not, add vinegar till it is well covered. This is to prevent it spoiling.