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Tailam Aamra — Aam Ka Achar with Wood Pressed Mustard Oil & Black Chickpeas

(13 reviews)

Open the jar and it smells of mustard and sun. The first bite is sharp and tangy: firm kairi that still snaps, slicked in wood-pressed mustard oil with a bite that clears the sinuses. Then the kala chana — dense, nutty, soaked through with twelve spices and Lakadong turmeric over twenty-one days in the sun. A Katra, Prayagraj recipe, unchanged since 1857. No artificial preservatives. Made by hand, once a year — when the kairi arrives in summer.

Don't leave the kitchen empty-handed.

A 30 g sample from this month's batch is included with orders above ₹699 — from the same batch as your order, tucked in before we pack.

No delivery charge on orders over ₹999

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— CORE FEATURES

Tailam Aamra mango pickle preserved with salt, mustard oil, sun and time, without artificial preservatives. Maatru Rasah.

No artificial preservatives

Salt, mustard oil, sun and time do the keeping.

Tailam Aamra mango achaar with kala chana cured for 21 days in wood-pressed mustard oil. Maatru Rasah.

Kala chana, cured in

Black chickpeas, cured 21 days. Most mango achaar skips them.

Tailam Aamra mango pickle made with kachi ghani wood-pressed mustard oil. Maatru Rasah.

Wood-pressed mustard oil

Kachi ghani. Sharp, never refined.

Tailam Aamra mango achaar sun-cured for 21 days with salt, mustard oil and time. Maatru Rasah.

21-day sun-cure

Sun, barni, patience. No factory shortcut.

"Tailam Aamra. This was possibly my third order of the same and it was the best of the lot. Packed with the right blend of spices , pure mustard oil n perfectly matured to give that tangy that Indian palates crave. Perfect with almost anything." — Nandini from Patna

Mango achaar carries raw mango, so it's made once a year, in mango season — roughly 2,000 jars for the whole year. When that year's batch sells out, the next one comes next summer, not in a few weeks.

Glass jar, hand-filled to order. If it reaches you damaged, we replace it.

WHAT IT IS

What is Tailam Aamra?

तैलम्  OIL  |  आम्र  MANGO

Tailam means oil; aamra means mango. Tailam Aamra is a mango achaar — the Indian word for what English calls pickle — made to the 1857 Katra, Prayagraj family recipe in our own kitchen. Raw Ramkela kairi is sun-cured for twenty-one days in wood-pressed (kachi ghani) mustard oil with kala chana and a twelve-spice masala. It is made once a year, when the kairi is in season — one summer run is the whole year's supply. No artificial preservatives. Ships across India.

Why This Achaar So Special→

OUR STORY BEHIND THIS JAR

My mother has made this achaar once a year, every summer, since before I could reach the kitchen counter. 

We wait for the kairi, cut it while it is still firm, and pack it with kala chana the way her mother-in-law taught her. My dadi guided the first jars with her own hands. They go up on the terrace for twenty-one days, and my mother tastes every batch before it is sealed. When she says it is ready, it is ready.
I grew up on this jar. I carried it to school folded into a paratha, and my friends would finish mine before they touched their own lunch. Almost every tiffin back then was paratha and achaar, because that was what our mothers could pack in the five minutes before the bus. The only junk food any of us knew was Maggi, and most mothers would not give even that. This jar was simply always in the house. If that lunchbox lives somewhere in your memory too, this is the taste it had.

DR. (CS) PUJA SHREE AGARWAL · FOUNDER

— WHY IT’S DIFFERENT

Why Tailam Aamra is different 

Tailam Aamra mango pickle from the Agarwal family’s 1857 Katra recipe. Maatru Rasah.

The Katra 1857 recipe

Our family has made this achaar in Katra, Prayagraj since 1857. The proportions have passed down five generations without changing.

Tailam Aamra mango achaar made with cold-pressed kachi ghani mustard oil that carries the masala into the raw mango.

Oil you can actually smell

Commercial pickle oil is pressed under heat until it goes flat. Ours is cold-pressed in a wooden kohlu, so it keeps the sharp mustard note that carries the masala into the fruit.

Tailam Aamra mango pickle preserved with salt, mustard oil, sun and time, without artificial preservatives. Maatru Rasah.

Sun, not chemicals

What a shelf-stable pickle gets from vinegar, sodium benzoate and added colour, this gets from twenty-one days on the terrace. Salt, oil, sun and time do the keeping.

Tailam Aamra mango achaar made once a year during mango season in the Maatru Rasah kitchen.

Made once a year

Mango achaar carries raw mango, so it is made once a year, in mango season — roughly 2,000 jars for the whole year. That single summer run is the entire year's supply, filled by two hands; the recipe never bends to scale.

— WHAT’S INSIDE

What's in the jar

Every ingredient earns its place. As it goes into each jar

THE BASE

  • Raw mango — Ramkela kairi, chosen for tartness and firmness
  • Kala chana (black chickpeas) — cured in the oil alongside the mango; part of the recipe since 1857
  • Wood-pressed (kachi ghani) mustard oil — cold-pressed in a traditional wooden kohlu
  • Whole red chilli
  • Salt

THE SPICES

  • In-house ground Fennel (saunf) Powder
  • In-house ground Coriander (dhania) Powder
  • In-house ground Lakadong turmeric (7–12% curcumin) — through Padma Shri Trinity Saioo (haldi) Powder
  • In-house ground Red Chilli (lal mirch) Powder 
  • In-house ground Fenugreek (methi dana) Powder 
  • Nigella seeds (mangrail or kalonji)
  • In-house ground Asafoetida (hing)

WHAT’S NOT IN THIS JAR    

  Artificial preservatives    Artifical colour      Vinegar

Why twenty-one days of sun?

Once the kairi is salted, spiced and packed into glass jars, the jars sit in open sun for twenty-one days. The sun draws the oil deeper into the fruit, mellows the raw tartness, and lets the kala chana settle into the masala. Around three weeks, the spices stop tasting separate and start tasting like one thing.

Why wood-pressed mustard oil?

Mustard oil pressed cold in a wooden kohlu keeps the sharp, sinus-clearing note that gives the oil its character. Refined oil, pressed under high heat, comes out milder and flatter. A traditional mango achaar leans on that sharpness to carry the masala into the mango. When you first open the jar, the oil should smell of mustard and sun. → Read why wood-pressed mustard oil matters

Why kala chana? 

Kala chana — black chickpeas — sit inside the jar during the 21-day sun-cure. They absorb the spiced oil slowly, soften from inside, and thicken the oil with their starch. The texture they add is nutty and chewy. No commercial mango achaar includes them. The reason is time: factories cannot wait three weeks.

GLASS JAR ONLY, never plastic — achaar is acidic and oily, and only glass won’t react with it over months. 

— HOW WE MAKE IT

How we make Tailam Aamra

All of this happens once a year, in mango season — this single run is the year's entire supply.

1

Select kairi

Ramkela raw mango is sourced at peak tartness each season. Cold-storage and dessert mangoes are ruled out.

2

Cut and salt

The kairi is cut and coated with rock salt, which begins drawing out moisture and starts the first stage of preservation.

3

Dry in sun

Salted kairi rests on drying mats for one to three days to shed excess moisture before the masala goes in.

4

Mix the masala

Twelve spices and the kala chana are measured by hand against the family recipe.

5

Pack and fill

Kairi, kala chana and masala are packed into glass jars by hand. Wood-pressed mustard oil is poured over until the mango is submerged. Uma seasons and approves the batch before it is sealed.

6

Sun-cure 21 days

The sealed jars sit in open sun for three weeks. The batch is then checked, labelled and shipped.

Our Legacy

Since 1857

Small Batch

2,000 jars for the whole year, by hand

Uma Agarwal preparing Tailam Aamra mango pickle with raw mango and masala in the Maatru Rasah kitchen.

PROVENANCE

Where this recipe comes from

The Agarwal family kitchen in Katra, an old quarter of Prayagraj, has cured achaar for the year ahead since 1857. Tailam Aamra — raw mango and kala chana in wood-pressed mustard oil — was a kitchen staple long before it was a product. We founded Maatru Rasah in 2013 to take it past the family table. Today every jar is made in our own kitchen, in the same proportions Uma learned from her elders. The one modern addition is the Lakadong turmeric, now sourced through Padma Shri Trinity Saioo's organization in the Jaintia Hills of Meghalaya. 

→ Read the full kitchen story

Wood-Pressed vs Refined — and Achaar vs Pickle

Wood-pressed vs refined mustard oil mango achaar

AspectWood-pressed (Tailam Aamra)Refined oil (commercial mass-market)
Oil extractionCold-pressed in a wooden kohlu — no heat, no chemical solventsHigh-heat extraction with hexane solvent + chemical refining
Pungent compoundAllyl isothiocyanate intact — the sharp, sinus-clearing biteAllyl isothiocyanate stripped in refining — flat
FlavourBuilds, then fadesMuted; the oil disappears
Process time15–21 day sun-cure in chini-mitti (porcelain) barniHours to a few days, factory-paced
Shelf-life mechanismSalt + oil pungency + sun-cure + natural fermentationVinegar, sodium benzoate, citric acid, or artificial colour

Indian achaar vs Western pickle: Different Foods

AspectIndian achaarWestern pickle
PreservationSalt + spiced oil + sun-cure + slow fermentationVinegar (acetic acid) brine
Origin of sournessLacto-fermentation builds it over weeksAcid added on day one
Spice count8–12 in heritage recipes3–5 (dill, peppercorn, garlic, salt)
Eaten asConcentrated condiment with rice or rotiTopping or snack, in larger quantities

Which mango achaar is right for me?

You're viewing Tailam Aamra — oil-based, with kala chana. Prefer oil-free, spicy, sweet, or vrat? Here are the others.

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— STORAGE

Storage & refrigeration

UNOPENED 

12 months from batch date. Cool, dry, no direct sunlight.

AFTER OPENING

6 months. Keep mango and kala chana submerged under oil. Use a dry, clean spoon every time.

REFRIGERATION

Not required. It slows the cure and mutes the wood-pressed mustard flavour.

NORMAL SIGNS

Cloudy oil is normal curing. Darkened oil is normal oxidation. Soft kala chana means fully cured.

DISCARD IF

White mould on the oil surface.

→ How to store achaar after opening: a practical guide

— GOOD TO KNOW

A note on colour

Our achaar carries no artificial colour, so its shade changes with time. A fresh jar looks brighter; as the spices and oil settle over the months, the colour deepens. The photos here are of a freshly made batch — if your jar arrives a little darker, it's an older, more settled achaar, not a lesser one. With achaar, age is a good thing: the spices marry and the flavour rounds out. The colour is the calendar, not a defect.

— HOW TO USE

How to use Tailam Aamra?

One piece with dal-chawal, roti, paratha or curd rice. The flavour is concentrated, so a little carries a meal. The spiced oil is useful on its own once the mango is gone: temper dal with it, or drizzle it over poha. The softened kala chana can be eaten whole, or mashed into the oil for a finishing paste.

Specification

Net weight150 g · 300 g (glass jar)
ContainerGlass jar with metal lid
IngredientsRaw mango (Ramkela kairi), kala chana (black chickpeas), wood-pressed mustard oil, red chilli, fenugreek, black cumin, coriander, fennel, Lakadong turmeric, rock salt, asafoetida
OilWood-pressed (kachi ghani) mustard oil
Process21-day sun-cure in chini-mitti (porcelain) barni
Shelf life12 months unopened · 6 months after opening
StorageCool, dark place. Refrigeration not required.
DietVegetarian
AllergensContains mustard. Made in a kitchen that also handles wheat, sesame and tree nuts.
Hand-seasoned byUma Agarwal
Recipe originKatra, Prayagraj — family recipe since 1857
Country of originIndia
Production2,000 jars for the whole year, by hand
FSSAI License12723052000504
BatchPrinted and dated on every label
SeasonMade once a year, in summer (mango/kairi season). One annual batch.
ShippingAcross India, 2–3 days. When the year's batch sells out, next is the next mango season.

— FREQUENTLY ASKED QUESTIONS

FAQ

Here are some common questions about our Tailam Aamra Achaar (Indian Mango Achaar).

Two things most mango achaar leaves out: kala chana cured inside the jar, and wood-pressed mustard oil instead of refined. It carries a twelve-spice masala with Lakadong turmeric, is sun-cured for twenty-one days, and follows one family recipe, unchanged since 1857.

Sharp and tangy first, from raw mango and the bite of wood-pressed mustard oil, then a slow warmth from red chilli and Lakadong turmeric. The kairi stays firm; the kala chana turns soft and nutty. The flavour is concentrated, so one piece carries a whole plate.

Yes. After twenty-one days in the spiced oil the black chickpeas turn dense, soft and deeply seasoned. Eat them straight from the spoon with rice, or mash them into the leftover oil for a finishing paste. Plenty of people finish the chana before the mango.

It is meant to be forward. Wood-pressed (kachi ghani) oil keeps the sharp note refined oil loses, and that bite is what carries the masala. It mellows over the twenty-one-day cure, and again once the jar is open. If you grew up on sarson-tel achaar, it will taste right.

No artificial preservatives, no synthetic colour, no vinegar. The full list: raw mango, kala chana, wood-pressed mustard oil, red chilli, fenugreek, black cumin, coriander, fennel, Lakadong turmeric, rock salt, asafoetida. Salt, oil, spice and twenty-one days of sun do the preserving.

Six months after opening, twelve months unopened. Keep the mango and kala chana submerged under the oil, and use a dry, clean spoon each time. It does not need refrigeration — the fridge slows the cure and mutes the mustard oil.

Achaar is acidic and oily, and over months that can pull compounds out of plastic. Glass does not react with oil, salt or spice. We cure in chini-mitti barni and hand-fill into glass jars only when your order is packed.

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. Aam ka achaar is made only once a year, in summer when the kairi is in season — the whole year's supply comes from that one batch. When it sells out, the next is the next mango season. If the page shows out of stock, join the waitlist and we'll tell you when it returns.

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.

Tailam Aamra mango pickle in a Maatru Rasah glass jar, held under mango leaves with mustard oil achaar visible.

Take home this year's Tailam Aamra.

Ramkela kairi & kala chana, sun-cured 21 days in wood-pressed mustard oil — made once a year. 

150g · 300g · Order Now