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Pachranga Aamra — Sukha Oil-Free Mango Achaar

(6 reviews)

A sukha (dry), oil-free mango achaar with a twist no other mango achaar has — five signature touches the family adds: mint powder, black salt, garam masala, carom seeds (ajwain) and ginger powder. They are the "paanch" that give Pachranga its name. Firm Ramkela kairi, salted and sun-cured, then folded through that masala so it lands layered rather than one-note: tangy first, then warm, then a cool minty-aromatic finish. The masala coats each piece instead of pooling in oil, so the jar stays dry. The aam ka sookha achar people look for, without the oil. Hand-made in small batches, no oil, no artificial preservatives. Made once a year, when the kairi is in season.

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.

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— CORE FEATURES

Oil-free dry-style icon for Panchranga Aamra dried mango pickle. Maatru Rasah.

Dry (Sukha) Style

Oil-free, no syrup — a true sukha mango achaar, the only dry one we make.

Whole-spice masala icon for Panchranga Aamra dried mango achaar with panch-ranga spices. Maatru Rasah.

Panch-Ranga Masala

Five signature spices set in a ~20-spice masala — the "panch" that names it.

No artificial preservatives icon for Panchranga Aamra oil-free dried mango pickle. Maatru Rasah.

No Artificial Preservatives

Kept by salt, dry masala and sun — no synthetic preservatives or colour.

Mango season sun-curing icon for Panchranga Aamra oil-free dried mango achaar. Maatru Rasah.

Made Once a Year

A single summer batch in mango season — when it sells out, the next is next year.

"Maatru Rasah ka pachranga Aamra Mango Achaar bikul ghar ka baba hua lagta hai . oil free aur preservatives ke bina hone ki wajah se aur bhi healty feel hota hai. Thanku so much Maatru Rasah itna tasty aur healty achar dene ke liye." — Vikas Srivastava from Noida

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 Pachranga Aamra?

पचरंगा  PACHRANGA  |  आम्र  MANGO

Pachranga Aamra is an oil-free, sukha (dry) mango achaar made to the 1857 Katra, Prayagraj family recipe in our own kitchen. The name comes from five ingredients the Agarwal family adds that you will not find in an ordinary mango achaar: mint powder (पुदीना पाउडर), black salt (काला नमक), garam masala (गरम मसाला), carom seeds (अजवाइन) and ginger powder (सोंठ). Those five — the "paanch" — sit inside a deeper masala of around twenty spices, all dry, with no oil at all. Raw Ramkela kairi is salted, sun-cured and coated in that masala, so it is a sukha aam ka achar (also written aam ka sookha achar), lighter and sharper than an oil pickle. To be clear, this is the Maatru Rasah achaar, not the mass-market Pachranga Foods brand. No artificial preservatives. Ships across India.

Why This Achaar So Special→

OUR STORY BEHIND THIS JAR

My family named this jar for five things we put in our mango achaar that the houses around us never did — mint powder, black salt, garam masala, ajwain and sonth. 

Those five are the "paanch" in Pachranga. My mother folds them through a deep dry masala, no oil, just the spices, the salt and the sun doing the work. Each piece of kairi ends up coated rather than swimming, so it stays dry and sharp. She tastes the batch before it is sealed. When she says the balance is right, it is sealed.

It is the achaar I reach for when I want big flavour without the mess. The dry masala is the wow — layered and a little electric, with just a whisper of sweetness underneath, and because there is no oil, there is nothing to leak through a bag. My sister still rolls it into a paratha and eats it on the way to college, no spill, no fuss. My husband keeps it close for his own reason: it is oil-free and made in our own kitchen, lighter than the achaars he grew up on. One piece coats a whole mouthful of rice or roti — taste it once and you will keep this jar within arm's reach too.

DR. (CS) PUJA SHREE AGARWAL · FOUNDER

— WHY IT’S DIFFERENT

Why Pachranga Aamra is different 

Five-spice masala icon for Panchranga Aamra oil-free dried mango pickle. Maatru Rasah.

The five that name it

Pachranga is named for five ingredients no other mango achaar uses: mint powder (पुदीना), black salt (काला नमक), garam masala (गरम मसाला), carom seeds (अजवाइन) and ginger powder (सोंठ). They give it a cool, layered finish you won't find in an ordinary aam ka achar.

Panchranga Aamra dried mango achaar from the Agarwal family’s 1857 Katra recipe. Maatru Rasah.

Ours, not the mass-market brand

"Pachranga" here is the Agarwal family's name for those five signature touches. This is Maatru Rasah's own 1857 Katra, Prayagraj recipe, made by hand, not the factory Pachranga Foods product.

Panchranga Aamra oil-free dried mango pickle, salted, sun-cured and coated in dry masala. Maatru Rasah.

Dry and oil-free

No oil is poured over it. The kairi is salted, sun-cured and coated in the dry masala, so it stays drier and lighter than an oil achaar.

Panchranga Aamra dried mango achaar made with Lakadong turmeric and Ing Makhir ginger from Meghalaya. Maatru Rasah.

Single-origin turmeric and ginger.

The haldi is Lakadong (7–12% curcumin) and the sonth is our own Ing Makhir ginger, both single-origin Meghalaya, deeper and sharper than commodity spice.

— WHAT’S INSIDE

What's in the jar

Pachranga means five. These are the five signature spices that give the achaar its name — set into a full base-and-masala below. Every ingredient in English and Hindi.


THE SIGNATURE FIVE · पाँच

  • In-house ground Mint powder — पुदीना पाउडर (pudina)
  • Black salt — काला नमक (kala namak)
  • In-house ground Garam masala powder— गरम मसाला
  • Carom seeds — अजवाइन (ajwain)
  • In-house ground Ginger powder — सोंठ (sonth) · our own Ing Makhir ginger

THE BASE & MASALA 

  • Raw mango — कच्चा आम (Ramkela kairi) 
  • Rock salt — नमक (namak) 
  • In-house Red chilli — लाल मिर्च (lal mirch) powder
  • In-house Lakadong turmeric — हल्दी (haldi, 7–12% curcumin) · through Padma Shri Trinity Saioo's organization powder
  • In-house Fennel — सौंफ (saunf) powder
  • In-house Coriander — धनिया (dhania) powder
  • In-house Fenugreek — मेथी दाना (methi dana) powder
  • Mustard seed — राई (rai) 
  • Nigella — कलौंजी (kalonji) 
  • In-house Asafoetida — हींग (hing) powder

WHAT’S NOT IN THIS JAR

 No oil   Artificial preservatives    Synthetic colour      Vinegar. Salt, the spices and the sun do the keeping.

Why is it called Pachranga?

Not for five total spices, and not after the Pachranga Foods brand. The Agarwal family in Katra, Prayagraj added five ingredients to their mango achaar that no one around them used — mint powder, black salt, garam masala, carom seeds and ginger powder. Those five became the jar's signature, so the family called it Pachranga. They sit on top of the usual achaar masala, which is why this one tastes cooler and more layered than a plain aam ka achar.

Why oil-free and dry?

No oil is poured over the achaar. The kairi is salted, sun-cured and coated in the dry masala, so it keeps on salt, spice and drying rather than an oil seal. It tastes sharper and lighter than an oil pickle. (The mustard here is the seed in the masala, not mustard oil — the jar stays oil-free.)

— HOW WE MAKE IT

How we make Pachranga Aamra

1

Choose the kairi

Ramkela raw mango at peak tartness, never cold-storage fruit.

2

Cut and salt

Cut firm, rubbed with rock salt and Lakadong turmeric; the salt starts drawing out moisture.

3

Sun-Dry

The salted kairi sits in the sun, losing water so the flavour concentrates and the achaar stays dry.

4

Build the panch-ranga masala

More than fifteen spices and aromatics are prepared and ground to the family recipe. No oil.

5

Coat and sun-cure

The dry masala is folded through the kairi until every piece is coated, then sun-cured. Uma checks the spice balance before each batch is sealed and shipped.

Our Legacy

Since 1857

Small Batch

2,000 jars for the whole year, by hand

Pachranga aamra recipe maatru rasah 1857 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. The dry, five-spice style was the jar made for people who liked a more layered masala without the weight of oil. We founded Maatru Rasah in 2013 to take these recipes past the family table. Every jar is still made in our own kitchen, in the proportions Uma learned from her elders.

→ Read the full kitchen story

Pachranga vs the mass-market Pachranga

Pachranga Aamra (Maatru Rasah) Mass-market mango pickle
Maker Hand-made by the Agarwal family, 1857 recipe Factory-made, large scale
Oil None — oil-free, dry style Usually oil-based
Preservative None Often added preservatives
Batch Small — once a year, in mango season Continuous, year-round

Which mango achaar is right for me?

You're viewing Pachranga Aamra — dry, oil-free, layered with spice. Prefer oil-based, fiery, or something for vrat? Here are the others.

Shop all                           Pickles of India — our shelf of traditional achaars
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—STORAGE

Storage & refrigeration

UNOPENED 

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

AFTER OPENING

6 months. Keep the jar dry and use a clean, dry spoon each time.

WHY A DRY SPOON

Being oil-free and dry, moisture is its main enemy. Keep water out.

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 Pachranga Aamra?

A spoon with dal-chawal, roti, paratha, khichdi or curd rice. Because it is dry and oil-free, the spices land directly, so start with a little. It also lifts a plain sandwich, a wrap, or a bowl of poha.

Specifications

Net weight150 g (glass jar)
ContainerGlass jar with metal lid
IngredientsRaw mango / कच्चा आम (Ramkela kairi).
Five signature: mint powder / पुदीना, black salt / काला नमक, garam masala / गरम मसाला, carom seeds / अजवाइन, ginger powder / सोंठ.
Base: rock salt / नमक, Lakadong turmeric / हल्दी, red chilli / लाल मिर्च, asafoetida / हींग, fennel / सौंफ, coriander / धनिया, cumin / जीरा, fenugreek / मेथी, mustard seed / राई, nigella / कलौंजी, cloves / लौंग, black cardamom / बड़ी इलायची, cinnamon / दालचीनी, nutmeg / जायफल, long pepper / पिप्पली.
No oil.
OilNone — oil-free
StyleDry (sukha)
ProcessSalt + sun-cure, dry masala coat
Shelf life12 months unopened · 6 months after opening
StorageCool, dry 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
Production2,000 jars for the whole year, by hand
FSSAI License12723052000504
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 Pachranga Aamra Achaar (Indian Oil-Free Mango Achaar).

No. "Pachranga" here is a Hindi word meaning many-coloured or full of variety, and it describes the masala. This is Maatru Rasah's own hand-made achaar, made to a 1857 Katra, Prayagraj family recipe in small batches. It is not the mass-market Pachranga Foods product.

It is named for five ingredients the Agarwal family adds that no other mango achaar uses: mint powder, black salt, garam masala, carom seeds (ajwain) and ginger powder. Those five — the paanch — give it its name and a cool, layered finish. They sit on a deeper roughly twenty-spice masala. It is not the mass-market Pachranga Foods brand.

Yes. Not a drop of oil. The kairi is salted, sun-cured and coated in a dry five-spice masala, so it keeps on salt, spice and drying instead of an oil seal. That is what makes it a dry-style, lighter achaar.

It is more about layered spice than raw heat, medium rather than fiery. The five-spice masala leads, so you taste the blend before the chilli. For a sharp, hot oil-free achaar, Mirchauni Aamra is the spicy one; for mild and cumin-led, try Jeerkam Aamra.

Tangy first, from raw Ramkela mango, then a warm, layered spread of spices, rounded by a little jaggery. There is no oil, so it tastes clean and dry rather than rich. The kairi stays firm, and the flavour is concentrated, so a little carries a plate.

No artificial preservatives, no synthetic colour, no vinegar, no oil. It is kept by salt, the five-spice masala and the sun-cure. The label lists what is in the jar and nothing hidden behind an additive code.

 This jar uses regular salt, so it is an everyday achaar, not a fasting one. For vrat, upvas and Navratri, our Phalahari Aamra is made with sendha namak (rock salt), no onion and no garlic, for fasting days.

 Twelve months unopened, six months after opening. Being oil-free and dry, keep the jar away from moisture and use a clean, dry spoon every time. It does not need refrigeration, though you can refrigerate it after opening to keep it fresh longer.

Yes. According to the principles of Ayurveda, the natural fermentation process and combination of spices are a digestive stimulant that helps maintain a healthy gut microbiome and increases Agni (digestive fire), which is vital for overall health.

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 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 will 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.

Panchranga Aamra oil-free dried mango pickle in a Maatru Rasah glass jar, held beside fresh mango leaves.

Take home this year's Pachranga Aamra.

A dry, oil-free sukha mango achaar — five signature spices set in a ~20-spice panch-ranga masala. 

Made once a year. 150g · Order Now