Skip to Content
  1. All products
  2. Mango Achaar
  3. Mirchauni Aamra — Spicy Oil-Free Mango Achaar
  4. Mango Achaar
Pricelist: - Pricelist
Pricelist: - Pricelist

Mirchauni Aamra — Spicy Oil-Free Mango Achaar

(4 reviews)

First the heat, then the tang. Firm Ramkela kairi rubbed with red chilli and Lakadong turmeric, cured in its own salt brine and three weeks of sun — no oil at all. A spicy aam ka achaar made once a year, when the kairi arrives in summer. Hand-made in small batches, no artificial preservatives.

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.

  • Weight
Contact Us
Price
₹ 369.00 ₹ 369.00
₹ 369.00
(Tax included)
✅ FSSAI Licensed 🤝 Farmers & Women Empowerment 🏺 No Preservatives 🫙 Glass Jar 🔒 Secure Checkout

— CORE FEATURES

Spicy, red-chilli forward 

— heat you taste first

Completely oil-free

— not a drop

Brine + 21-day sun-cure

— salt, chilli, sun

No artificial preservatives

— salt, sun, spice

"Must try this oil free pickle really amazing as compare to other brands maatru rasah provides true homemade oil free pickle taste.........." — Nancy Gupta from Kanpur

WHAT IT IS

What is Mirchauni Aamra?

मिर्चौनी Mirchauni  |  आम्र  MANGO

Mirchauni Aamra is a spicy, oil-free mango achaar made to the 1857 Katra, Prayagraj family recipe in our own kitchen. Raw Ramkela kairi is salted into its own brine, rubbed with red chilli, Lakadong turmeric and asafoetida, and sun-cured for about twenty-one days — with no oil at all. It is the spicy, oil-free achaar in our mango range. No artificial preservatives. Ships across India.

Why This Achaar So Special→

Uma Agarwal preparing Mirchauni Aamra oil-free mango achaar in the Maatru Rasah kitchen.

OUR STORY

“This is the first achaar of the season in our kitchen, and the one my mother makes oil-free mango achaar. The kairi is cut firm, rubbed with red chilli and salt, and left to the sun to do the rest. It is sharp, hot, and clean. She tastes every batch before it is sealed — when she says it is ready, it is ready.”

DR. (CS) PUJA SHREE AGARWAL · FOUNDER

— WHY IT’S DIFFERENT

Why Mirchauni Aamra is different 

Katra 1857 family recipe icon for Mirchauni Aamra oil-free mango pickle. 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.

Oil-free brine-cured mango pickle icon for Mirchauni Aamra achaar. Maatru Rasah.

Brine-cured, not oil-cured

Salt draws the kairi's own water into a brine; three weeks of sun do the rest. No oil added, ever.

Single-origin Lakadong turmeric icon for Mirchauni Aamra mango pickle. Maatru Rasah.

Single-origin turmeric

Lakadong, 7–12% curcumin, through Padma Shri Trinity Saioo's organization — deeper colour, sharper note than ordinary haldi.

Small-batch kitchen icon for Mirchauni Aamra oil-free mango achaar made by hand. Maatru Rasah.

A cap, not a sales target

300 to 500 jars a month, by hand. 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 & SPICES

WHAT’S NOT IN THIS JAR

 Artificial preservatives    Synthetic colour      Vinegar

Why oil-free?

Salt pulls the kairi's own water into a brine; the sun concentrates it; the chilli and hing keep it. The result is sharper and lighter than an oil achaar — the chilli hits directly, with nothing softening it.

Why a little jaggery?

Just a touch — not to sweeten, but to round the edge of the red-chilli heat so it lands full and warm, not harsh. It is jaggery (gur), never refined sugar.

Why twenty-one days of sun?

Once the kairi is salted and spiced, the jars sit in open sun for about twenty-one days. The sun concentrates the brine and draws the red chilli and turmeric into the mango — the point where the masala stops tasting separate and becomes one thing.

Maatru Rasah Head Cook Uma making oil-free mango pickle

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. The oil-free mirchauni style — mango carried on salt, chilli and sun instead of oil — was a summer 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 proportions Uma learned from her elders.

→ Read the full kitchen story

— HOW WE MAKE IT

How we make Mirchauni Aamra

1

Select kairi

Ramkela raw mango at peak tartness; cold-storage fruit ruled out.

2

Cut and salt

Cut firm, rubbed with rock salt; the salt draws out water into a brine.

3

Sun-dry

The salted kairi sits in the sun, concentrating the brine.

4

Spice

Red chilli, Lakadong turmeric and hing are mixed in by hand to the family recipe.

5

Sun-cure 21 days

No oil is added. The brine, chilli and sun finish the achaar. Uma approves each batch before it is sealed and shipped.

Our Legacy

Since 1857

Small Batch

300 to 500 jars a month, by hand

Oil-free (Mirchauni) vs Oil-Based Mango Achaar

AspectMirchauni Aamra (oil-free)Oil-based mango achaar
PreservationSalt brine + sun + chilli, no oilSalt + spiced oil + sun
Heat characterDirect — nothing softens the chilliRounded — oil coats the heat
BodyLight, sharp, cleanRicher, oilier
Best withLight meals, dahi-rice, khichdiParathas, oily breads

Which mango achaar is right for me?

You're viewing Mirchauni Aamra — spicy and oil-free. Prefer it milder and cumin-led, oil-based with kala chana, sweet, or vrat? Here are the others.

Your Dynamic Snippet will be displayed here... This message is displayed because you did not provide enough options to retrieve its content.

— STORAGE

Storage & refrigeration

UNOPENED 

12 months from the batch date. Cool, dry, out of direct sun.

AFTER OPENING

6 months. Use a dry, clean spoon each time; keep the lid sealed.

REFRIGERATION

Optional. An oil-free achaar can be refrigerated after opening to extend freshness.

DISCARD IF

Any off smell or mould appears.

→ 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 Mirchauni Aamra?

A spoonful with dal-chawal, roti, paratha, khichdi or dahi-rice. Because it is oil-free, the heat is direct — start small. It lifts a simple plate without adding any oil to the meal.

Specifications

Net weight150 g · 300 g (glass jar)
ContainerGlass jar with metal lid
IngredientsRaw mango (Ramkela kairi), red chilli, Lakadong turmeric, asafoetida, rock salt, jaggery (a little)
OilNone — oil-free
ProcessBrine + ~21-day sun-cure
Shelf life12 months unopened · 6 months after opening
StorageCool, dark place. Refrigeration optional after opening.
DietVegetarian
AllergensMade in a kitchen that also handles mustard, wheat, sesame and tree nuts.
Hand-seasoned byUma Agarwal
Recipe originKatra, Prayagraj — family recipe since 1857
Country of originIndia
Production300 to 500 jars a month, by hand
SeasonMade once a year, in summer (mango/kairi season)
FSSAI License12723052000504
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 Mirchuni Aamra..

It is properly hot — red chilli is the lead flavour, and because there is no oil to soften it, the heat lands directly. If you like a sharp, spicy achaar, this is it. For something milder and cumin-led, try Jeerkam Aamra. 

Yes — not a drop of oil. It is preserved by salt brine, red chilli and about twenty-one days of sun. That is what makes it lighter and sharper than an oil-based mango achaar. 

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

Sharp and tangy from the raw mango, then a clean, building red-chilli heat, with a deeper note from Lakadong turmeric and hing. Firm kairi pieces, no oiliness. Concentrated — a little goes a long way.

No artificial preservatives, no synthetic colour, no vinegar, no oil. The full list: raw mango, red chilli, Lakadong turmeric, asafoetida, rock salt. Salt, sun and spice do the preserving. 

Six months after opening, twelve months unopened. Use a dry, clean spoon each time and keep the lid sealed. Being oil-free, it can also be refrigerated after opening to keep it fresh longer. 

Yes, we ship across India. Mango achaar is made only once a year, in summer when the kairi is in season, so the whole year's supply comes from one batch. When it sells out, the next is 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.

Take home this year's Mirchauni Aamra.

Raw Ramkela kairi with hingu and red chilli — oil-free and fiery, the year's first mango achaar. 

₹369 (150g) · ₹649 (300g).