Spicy, aromatic and lip smacking mango pickle made with raw mangoes and some basic spices. A simple recipe with enhanced flavor from spices and pungent mustard oil. A perfect side dish for dal rice, curd rice or flatbread like roti, chapati, paratha, thepla etc.
Pickles and condiments are an integral part of Indian cuisine. The flavor, taste, color, preparation, and the spices used vary from place to place. The sourness of the mango, the heat from the red chili, the flavor of mustard seeds, fenugreek seeds & asafetida, and the pungent aroma of mustard oil, together make a lip smacking combination. The flavor and aroma is just out of the world.
Summer as well as mango season is here and it’s that time of the year to share mango pickle recipes and dishes made with mangoes. So today I am sharing my family’s favourite mango pickle recipe. It’s easy and simple to make and can relish it all through the year.
Apart from pickles there are also different varieties of chutneys and drinks made of raw mango. I love the aam panna which is very good for summer. You can have a look at my version of the gingery aam panna recipe.
The pickling process in India differs from region to region, by means of using different varieties of spices and also many different methods. Many varieties of vegetables are used for making pickles. Among all of those, mango pickles are very popular and most common. When raw mangoes are in season, it is a must in most of the household to make pickles so that they can relish these throughout the year. Raw mangoes are used to make traditional mango pickle as well as instant mango pickle.
In India mango pickles are made in varieties depending on the region and the spices used such as cut mango pickle, instant mango pickle, shredded mango pickle, sweet and spicy mango pickle, whole baby mango pickle, dried raw mango pickle etc. There are special varieties of mangoes specifically used just for pickling but people use most raw mango varieties to make pickles.
The process of making this mango pickle is very easy. We just need to take care of a few important points while making this mango pickle. The pickle jars should be sterilized and completely dry. There should be no moisture in the jar, bowls and spoon or ladle. Everything should be clean and dry. Once the pickle mixture is completed, the pickle should be kept in the sunlight for maturing. Pickling is an art and once you get the knack and experience of preparing pickles, it’s not difficult at all to make and savour it for the whole year.
Since it is homemade pickle it is preservative free. Salt and oil acts as a preservative here. So it is advisable to use adequate quantities of both oil and salt to last the pickle for a longer period of time. The pickle should be completely immersed in oil. Once the pickle is matured and ready to consume, it is better to take out some pickle in a small bottle or jar for daily consumption and always use a clean dry spoon while serving the pickle. The shelf life of this pickle lasts for more than a year and will deepen in taste as time goes and gets more matured.
Pickles are great as a condiment or side dish. It is enjoyed and savoured throughout the year with dal rice, curd rice, roti, chapati, paratha, thepla etc.
Most people tend to buy pickles from stores. No doubt, store-bought pickles are tasty and delicious but I always prefer to make the pickle aka achaar at home since it is preservative free and tastes as good as store bought pickles.
HOW TO MAKE A PERFECT MANGO PICKLE?
● Use pickle variety mangoes that are sour.
● Never go for young mangoes for making pickle. You can use young mangoes for making instant pickles.
● Cut the the pieces with the inner shell intact.
● It is best to use dry red chillies and grind them instead of using store bought red chilly powder.
● Oil should float on top. In the process of maturing, the pickle will tend to absorb the oil and the pickle will look dry. So add some oil to the pickle jar.
● It is necessary to sunbath the pickle for atleast 1-2 weeks for the pickle to go for longer shelf life.
● Use a dry spoon or ladle everytime you remove pickle from the pickle jar.
● Always ensure that the lid is tightly secured and the pickle jar is kept in a moisture free zone.
Pickles are my favourite in our house. I make this mango pickle in a big batch as my family is a big time pickle lover. I hope you enjoyed going through the post. Please do try and also share your thoughts about the recipe with me, I would like to hear from you!
FEW PICKLE RECIPES YOU MIGHT LIKE ARE
● Mango Thokku /Grated Mango Pickle
● Raja Mircha Pickle (King Chilly Pickle)
● Beef Pickle
● Pork Pickle
● Smoked Pork Axone Pickle
FEW CHUTNEY RECIPES YOU MIGHT LIKE TO TRY
● Dry Prawns Chutney
● King Chilly Sauce/Chutney
● Raja Mircha Chutney
● Dry Fish & Pennywort Chutney
SOME RIPE MANGO RECIPES YOU MIGHT LIKE
● 3 Ingredients Mango Jam
● Mango Rasmalai
● Mango Semolina Cake
● Spicy Mango Chicken Wings
● Mango Frozen Yogurt (3 Ingredients)
All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.
Let’s move on to the step by step pictorial recipe to make homemade mango pickle at the comfort of your home.
Preparation time: 30 minutes
Cooking time: 5 minutes
Maturing time: 1-2 weeks
☆ The measuring cup used is 240 ml.
Ingredients to make mango pickle:
1 kg raw mango
½ cup/8 tbsp mustard seeds
100 gms dry red chilly
¼ cup/4 tbsp kashmiri red chilly powder
2 tbsp Fenugreek seeds
2 tsp Asafoetida
2 cups or more mustard oil
½ cup salt or as required
Step by step pictorial instructions to make a mango pickle:
Wash the pickle jars and sun dry the jar till completely dry with absolutely no moisture.
Heat the mustard oil till its smoking point. Turn off the heat and set aside to cool down.
Wash the mangoes thoroughly in water and pat dry with a clean kitchen towel. Cut them into pieces with the kernel intact.
Clean the mango pieces with a clean cloth and spread them over a dry cloth or large platter or tray while you work on the rest of the pickle preparation.
Grind the dry red chillies, mustard seeds, fenugreek seeds to a fine powder. Transfer them into a bowl. Add the kashmiri red chilly powder and asafoetida, mix well and set aside.
Add the clean dry mango pieces into a large wide vessel or bowl. Add the spice mixture, salt and mix well with a clean and dry spoon or ladle.
Add half a portion of mustard oil and mix well such that the mango pieces are coated nicely with the spice mixture.
Add the spice coated mango pieces into the clean and sterilized airtight jar. Pour the remaining mustard oil on top and cover the pickle jar with the lid.
Show the pickle in the sun for at least 1-2 weeks depending on the weather or how much the pickle is exposed to direct sunlight.
Open the pickle jar and mix the pickle with a clean dry ladle or spoon carefully every 2-3 days.
Pour some oil if required on top as the pickle needs to be covered in a thin layer of oil. Cover the jar tightly with a lid.
After a week or two your mango pickle is ready for consumption.
Remove a small quantity of mango pickle into a small pickle jar for everyday use.
Always use a clean and dry spoon in every serving.
Serve mango pickle with dal rice, chapati, roti, paratha etc.
NOTES:
● Go for good matured and pickle variety mangoes.
● You can add some garlic cloves or chana to the pickle.
● Keep the pickle in the sunlight.
● In case you don’t have access to good sunlight, keep the pickle in a dry place, moisture free zone.
● You can use groundnut oil, sesame oil or gingelly oil
● Always use clean and dry spoon to serve the pickle.
● The pickle should be drenched nicely in oil so that pickle could last long.
● Add salt if required once the pickle is matured. Salt acts as a preservative so use adequate amounts.
RECIPE CARD
Mango Pickle
Equipment
- Mixer grinder
- Mixing bowl
- Frying pan
- Spatula
Ingredients
- 1 Kg Raw mango
- ½ Cup Black mustard seeds (8 tablespoon)
- 100 Grams Dry red chillies
- ¼ Cup Kashmiri red chilli powder (4 tablespoon)
- 2 Tablespoon Fenugreek seeds (methi seeds)
- 2 Teaspoon Asafoetida (Hing)
- 2 Cups Mustard oil (can add more if needed)
- 6-8 Tablespoon Salt or as per your taste (for pickles salt is added little more)
Instructions
- Wash the pickle jars and sun dry the jar till completely dry with absolutely no moisture.
- Heat the mustard oil till its smoking point. Turn off the heat and set aside to cool down.
- Wash the mangoes thoroughly in water and pat dry with clean kitchen towel. Cut them into pieces with the kernel intact.
- Clean the mango pieces with a clean cloth and spread them over a dry cloth or large platter or tray while you work on the rest of the pickle preparation.
- Grind the dry red chillies, mustard seeds, fenugreek seeds to a fine powder. Transfer them into a bowl.
- Add the kashmiri red chilly powder and asafoetida, mix well and set aside.
- Add the clean dry mango pieces into a large wide vessel or bowl.
- Add the spice mixture, salt and mix well with a clean and dry spoon or ladle.
- Add half portion of mustard oil and mix well such that the mango pieces are coated nicely with the spice mixture.
- Add the spice coated mango pieces into the clean and sterilized airtight jar.
- Pour the meaning mustard oil on top and cover the pickle jar with the lid. Shake the bottle well.
- Show the pickle in the sun for at least 1-2 weeks depending on the weather or how much the pickle is exposed to direct sunlight.
- Open the pickle jar and mix the pickle with clean dry ladle or spoon carefully every 2-3 days.
- Pour some oil if required on top as the pickle needs to be covered in thin layer of oil. Cover the jar tightly with lid.
- After a week or two your mango pickle is ready for consumption. Remove a small quantity of mango pickle into a small pickle jar for everyday use.
- Always use clean and dry spoon in every serving. Serve mango pickle with dal rice, chapati, roti, paratha etc.
Notes
- Go for good matured and pickle variety mangoes.
- You can add some garlic cloves or chana to the pickle.
- Keep the pickle in the sunlight.
- In case you don’t have access to good sunlight, keep the pickle in a dry place, moisture free zone.
- You can use groundnut oil, sesame oil or gingelly oil
- Always use clean and dry spoon to serve the pickle.
- The pickle should be drenched nicely in oil so that pickle could last long.
- Add salt if required once the pickle is matured. Salt acts as a preservative so use adequate amount.
Well, if you make this easy homemade mango pickle please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy cooking!
Love Akum
Awesome
Thank you!