Jeerkam Aamra — Oil-Free Aam Ka Achar with Cumin

Two things: it uses no oil at all, and cumin (jeera) leads the flavour instead of mustard oil. The cumin is dry-roasted, the mango is sun-cured for twenty-one days, and it follows one Katra, Prayagraj family recipe since 1857. It is the mildest of our oil-free mango achaars.

Sharp and tangy first, from raw Ramkela mango, then a warm, earthy note of roasted cumin with just a little red chilli behind it. There is no oil, so it tastes clean and light rather than rich. The kairi stays firm, and the flavour is concentrated, so a little carries a plate.

No. It is mild, about 1 to 2 on a 10-point scale, and the gentlest of our oil-free mango achaars. Cumin leads, with only a little red chilli behind it. If you want real heat, Mirchauni Aamra is the spicy oil-free mango achaar.

Oil-free achaar is cured without any added oil. We rub raw mango with salt and turmeric, sun-dry it, fold in roasted and sun-dried spices, and cure it in the sun for twenty-one days. Salt, the mango's own sourness, and drying do the preserving instead of oil..

 Both are oil-free mango achaars from the same kitchen. Jeerkam is cumin-led and mild; Mirchauni is red-chilli forward and hot. Same Ramkela kairi, different masala, and a different mood on the plate. Pick Jeerkam for gentle and aromatic, Mirchauni for heat.

No artificial preservatives, no synthetic colour, no vinegar, and no oil. The full list: raw mango, cumin seeds, red chilli powder, Lakadong turmeric, salt, asafoetida, jaggery. Salt, spice and twenty-one days of sun do the preserving.

Six months after opening, twelve months unopened. Because it is oil-free, keep the jar dry and use a clean, dry spoon every time. It does not need refrigeration; moisture, not air, is what shortens an oil-free achaar's life.

This jar uses regular salt, so it is an everyday achaar, not a fasting one. For vrat, upvas and Navratri, our Falahari Aamra is made with sendha namak (rock salt) for fasting days.

Yes — the same single-origin Lakadong turmeric, 7–12% curcumin, sourced through Padma Shri Trinity Saioo's organization in the Jaintia Hills of Meghalaya. In the achaar it adds deeper colour and a sharper note than ordinary haldi.

Yes, we ship across India. Mango achaar is cured once a year, in mango season, so when a batch sells out the next is months away, not weeks — it comes from the next season's kairi. If the page shows out of stock, sign up on it and we will tell you when the new batch is ready.

The mango is cut and cured once a year, in mango season, when the raw kairi is in. That batch is sun-cured for twenty-one days and then sold through the year until it runs out. We do not make mango achaar off-season, so the freshest stock is in the months after the summer cure.

Because we add no artificial colour. A fresh batch is brighter; with months in the jar the masala and oil settle and the shade deepens. Our photos show a just-made batch, so an older jar may look darker — that's a more matured achaar, and many people prefer it. The colour shifts naturally; the recipe doesn't.