Pickle (Achar) Oil-Salt Ratio Calculator

A how much oil salt for 1 kg mango pickle achar calculator with the classic mustard-oil preservation ratio. Use the free Pickle (Achar) Oil-Salt Ratio Calculator below — enter your values and get instant results, right in your browser. Per kg of mango pieces: mustard oil 250 ml, salt 80g, crushed mustard seeds (rai) 30g, red chilli powder 20g, fennel + kalonji 25g. Preservation rule: oil must fully cover the solids, and salt at ~8% of mango weight inhibits spoilage microbes.

How to use the Pickle (Achar) Oil-Salt Ratio Calculator

Achar that spoils in a month almost always had too little oil or salt. This how much oil salt for 1 kg mango pickle achar calculator gives the time-tested preservation ratio for classic Punjabi mango pickle: 250 ml of mustard oil and 80g of salt per kilo of mango, plus the standard spice mix. Scale it to any batch size and your achar stays safe and flavourful for a full year.

  1. Weigh your cut, sun-dried mango pieces in kg and enter the weight.
  2. Click Calculate to see the mustard oil, salt, and spice quantities.
  3. Heat the mustard oil till it smokes lightly, then cool it completely before mixing.
  4. Toss the mango with salt and spices, pack into a sterilised dry jar, and pour the cooled oil over until pieces are submerged.
  5. Sun the jar 4–5 days, stirring daily; top up oil if pieces peek above the surface.

Formula

Per kg of mango pieces: mustard oil 250 ml, salt 80g, crushed mustard seeds (rai) 30g, red chilli powder 20g, fennel + kalonji 25g. Preservation rule: oil must fully cover the solids, and salt at ~8% of mango weight inhibits spoilage microbes.

Worked example

For 3 kg of mango pieces: oil = 3 × 250 = 750 ml, salt = 240g, rai = 90g, chilli = 60g, fennel-kalonji = 75g. A 5 kg batch (a full summer's achar) needs 1.25 litres of oil and 400g salt — pack it in a 5-litre jar with all pieces submerged.

Frequently asked questions

250 ml of mustard oil and 80g of salt per kg of mango pieces, plus 30g rai, 20g red chilli, and 25g fennel-kalonji mix. The oil must fully cover the mango — that is the real preservative.

Almost always moisture or exposed pieces: wet jars, undried mango, or pieces floating above the oil line. Use bone-dry utensils, sun-dry the mango 4–6 hours, and keep everything submerged in oil.

Yes — heat it till it just begins to smoke, then cool completely. Heating removes the raw pungency and kills microbes; adding it hot would cook the mango and cloud the pickle.

Qurbani Meat Distribution Calculator A qurbani meat distribution calculator three parts splitting your qurbani fairly in one click. Iftar Menu Quantity Planner An iftar menu quantity for 50 people pakora samosa calculator planning fritters, batter, and oil. Tea Stall Cost Per Cup Calculator A chai dhaba cost per cup calculator doodh patti pricing milk, patti, sugar, and overheads.