Embark on a culinary adventure with this step-by-step guide to crafting delicious mango pickle.
Preserving the vibrant flavors of raw mangoes with a blend of spices, this recipe promises a delightful burst of tanginess and warmth in every bite.
The expert tips and accompanying images make it an accessible journey for both novice and seasoned home chefs.
KEY TAKEAWAYS
- Craft a delicious mango pickle by preserving the vibrant flavors of raw mangoes with a blend of aromatic spices and promising a delightful burst of tanginess.
- Elevate your pickle-making game with pro tips, such as leaving the skin on for extra flavor, mastering the spice mix, and infusing oil for richness.
- Ensure the longevity of your mango pickle by choosing the right jar, maintaining an oil layer and safeguarding against moisture to prevent spoilage.
- Explore diverse serving options by pairing mango pickle with Indian breads, rice dishes, lentils, curries, snacks and salads for a versatile culinary experience.
- Experience a well-balanced taste—tangy from marinated mangoes, spicy with a fragrant spice mix, savory with mustard oil, bold with red chili powder.
How to Make Mango Pickle? (Step by Step Guide with Images)
Step 1: Cut and clean 1 kg of raw mangoes into pieces.
(Expert tip: Do not peel the mangoes; keep the skin.)
Step 2: Take a saucepan and put all the mangoes in it. Add 50g of salt, 2 tbsp of turmeric powder, and mix well.
Step 3: Cover and let it rest for 24 hours, stirring in between in batches.
Step 4: After 24 hours, uncover and remove the excess water.
Step 5: Sun-dry all the mangoes for 2–3 hours a day or 7–8 hours under a fan.
Step 6: After sun-drying, set it aside.
Step 7: Now make the spice mix. In a frying pan, add 4 tbsp fennel seeds, 1 tbsp coriander seeds, 1 tsp fenugreek seeds, ½ tbsp black peppercorn, ½ tbsp cumin seeds, yellow mustard, black mustard, and sauté for a few minutes. Stir for 1 minute.
Step 8: Transfer this to a plate and let it cool for 1 minute.
Step 9: Coarsely grind it and set it aside.
Step 10: Sauté 1 tsp nigella seeds for 1 minute.
Step 11: Transfer them into a small bowl to cool.
Step 12: Heat 1 cup of mustard oil and let it cool. Then add 1½ tbsp of red chili powder and 1½ tbsp of Kashmiri red chili powder. Mix well.
Step 13: Add the spice mix and black cumin into the dried raw mangoes. Add 1 tbsp salt, 1 tsp black salt, ½ tsp asafoetida, 2 tsp vinegar, and the mustard oil.
Step 14: Keep a little oil aside.
Step 15: Mix everything well and let it rest for 24 hours. Stir in between in batches.
Step 16: Grease a sun-dried glass jar with the reserved mustard oil.
Step 17: Pour the mango pickle inside the jar.
Step 18: Add all the remaining oil into the jar. Your mango pickle is ready.
Pro Tips for Making Mango Pickle
Mango Prep: When cutting raw mangoes for pickle, leave the skin on for extra flavor and texture.
Marination Magic: After mixing mango pieces with salt and turmeric, let them sit covered for 24 hours, stirring occasionally.
Water Woes: Remove excess water after the marination process to ensure a concentrated and flavorful pickle.
Sun-Drying Success: Sun-dry mangoes for 2-3 hours daily or 7-8 hours under a fan to achieve the desired texture.
Spice Mix Mastery: Toast fennel, coriander, fenugreek, black pepper, and cumin seeds for a fragrant spice mix. Grind coarsely.
Cooling Stage: Allow the spice mix to cool before incorporating it into the pickle for optimal flavors.
Nigella Seeds Finale: Sauté nigella seeds separately for a minute and add them to the spice mix for an extra layer of taste.
Oil Infusion: Heat mustard oil, let it cool, then mix with red chili powders. This infused oil enhances the pickle’s richness.
Perfect Blend: Mix the spice mix, black cumin, salts, asafoetida, vinegar, and infused oil thoroughly with the sun-dried mangoes.
Rest and Stir: Let the pickle rest for 24 hours, stirring occasionally to let the flavors meld.
Storing Tips for Making Mango Pickle
Cool and Seal: Before storing, ensure the mango pickle is completely cooled from the 24-hour resting period.
Jar Selection: Opt for a clean, dry, and airtight glass jar. This helps preserve the pickle for a longer duration.
Oil Layer: Maintain a layer of oil on top of the pickle in the jar. This acts as a natural preservative and prevents spoilage.
Avoid Moisture: Keep the jar away from moisture, as it can lead to mold or spoilage. Ensure the jar and spoon used are dry before serving.
Use Dry Spoons: When serving the pickle, always use a dry spoon. This prevents introducing moisture into the jar, which can affect its quality.
Check for Spoilage: Periodically check the pickle for any signs of spoilage, such as off smells or unusual colors. If in doubt, discard.
What to Serve with Mango Pickle?
Indian Breads: Serve mango pickle with warm chapatis, parathas, or naan for a classic Indian combination.
Rice Dishes: Enjoy the pickle alongside steamed rice or flavorful biryanis to add a zesty kick to your meal.
Dal (Lentils): Jazz up your dal with a spoonful of mango pickle, elevating the taste of this staple dish.
Curries: Complement rich and spicy curries with a side of mango pickle to balance the flavors.
Snack Time: Pair the pickle with your favorite snacks like samosas, pakoras, or even with plain potato chips for a delightful treat.
Roti Rolls: Create tasty rolls by spreading mango pickle on flatbreads, adding veggies or grilled meats for a quick and satisfying snack.
Cheese and Crackers: Surprise your taste buds by serving mango pickle with cheese and crackers for a fusion of flavors.
Grilled Meats: Add a tangy twist to grilled meats by serving mango pickle on the side, enhancing the overall dining experience.
Salads: Mix a spoonful of mango pickle into salads to give them a unique and spicy kick.
How Does Mango Pickle Taste?
Tangy: The raw mangoes, marinated in salt and spices, contribute a delightful tanginess that adds a zesty kick to each bite.
Spicy: The spice mix, featuring fennel, coriander, fenugreek, and more, creates a well-balanced spiciness. It’s not overwhelmingly hot but provides a warming sensation.
Fragrant: The blend of spices, especially the sautéed fennel and mustard seeds, imparts a fragrant aroma that enhances the overall sensory experience.
Savory: The combination of mustard oil, cumin, and nigella seeds, along with the savory undertones of asafoetida, brings a rich and savory dimension to the pickle.
Bold and Robust: The use of Kashmiri red chili powder and black salt contributes to the pickle’s bold and robust flavor profile, making it a standout condiment.
Balanced Flavors: The 24-hour resting period allows all the ingredients to meld, resulting in a harmonious balance of flavors—sweetness from the mangoes, spiciness from the chili, and earthiness from the spices.
Textural Contrast: The skin-on mango pieces, after sun-drying, provide a satisfying chewiness, creating a delightful textural contrast to the softer, marinated parts.
Versatile: The pickle’s versatile nature makes it a perfect accompaniment to a variety of dishes, from traditional Indian meals to snacks and even fusion cuisine.
Mango Pickle Alternatives
Lime Pickle (Nimboo ka Achar): Follow the same process using lime pieces instead of mangoes. Adjust spices according to taste.
Mixed Vegetable Pickle (Achaari Mixed Pickle): Combine carrots, cauliflower, and green beans with the spice mix and follow the pickling process.
Garlic Pickle (Lehsun Ka Achar): Peel and slice garlic cloves, then marinate them in a mix of spices, vinegar, and oil.
Green Chili Pickle (Hari Mirch ka Achar): Use fresh green chilies and follow the same pickling steps for a fiery condiment.
Onion Pickle (Peyaz ka Achar): Slice red onions and marinate them with a spice mix, vinegar, and mustard oil.
Ginger Pickle (Adrak ka Achar): Peel and slice fresh ginger, then pickle it with spices, vinegar, and oil for a zesty kick.
Cucumber Pickle (Khira ka Achar): Slice cucumbers and pickle them in a mix of dill, garlic, and vinegar for a refreshing option.
Radish Pickle (Muli ka Achar): Slice radishes and marinate them with mustard seeds, turmeric, and vinegar for a crunchy pickle.
Amla Pickle (Amla ka Achar): Use fresh amla pieces and follow the same pickling method, adjusting spices to taste.
Recipe Card
Mango Pickle | Aam ka Achar
Ingredients
- 1 kg Raw mangoes
- 50 grams Salt
- 2 tbsp Turmeric powder
- 4 tbsp Fennel seeds
- 1 tbsp Coriander seeds
- 1 tsp Fenugreek
- 2 tbsp Yellow mustard
- 1 tbsp Black mustard
- 1 tsp Nigella seeds
- 1 cup Mustard oil
- 1½ tbsp Red chili powder
- 1½ tbsp Kashmiri red chili powder
- 1 tsp Black salt
- ½ tsp Asafoetida
- 2 tsp Vinegar
Instructions
- Cut and clean 1 kilograms of raw mangoes into pieces. Remember, don't remove the skin; it adds flavor!
- Put all the mango pieces into a saucepan. Add 50 grams of salt and 2 tablespoons of turmeric powder. Mix everything together thoroughly.
- Cover the saucepan and let it sit for 24 hours. Give it a stir every now and then.
- After 24 hours, remove any excess water that might be there.
- Sun-dry all the mango pieces. You can do this by leaving them out in the sun for 2-3 hours a day or under a fan for 7-8 hours.
- Once the mangoes are sun-dried, set them aside.
- Time to prepare the spice mix! In a frying pan, add 4 tablespoons of fennel seeds, 1 tablespoon of coriander seeds, 1 teaspoon of fenugreek seeds, ½ tablespoon of black peppercorn, ½ tablespoon of cumin seeds, yellow mustard, and black mustard. Sauté them for a few minutes, then stir for 1 minute.
- Put this spice mix onto a plate and let it cool for a minute.
- Grind the cooled spices coarsely and set them aside.
- Sauté 1 teaspoon of nigella seeds for 1 minute, then transfer them to a small bowl to cool.
- Heat up 1 cup of mustard oil and let it cool. Mix in 1½ tablespoons of red chili powder and 1½ tablespoons of Kashmiri red chili powder.
- Add the spice mix and black cumin to the dried mango pieces. Also, add 1 tablespoon of salt, 1 teaspoon of black salt, ½ teaspoon of asafoetida, 2 teaspoons of vinegar, and the mustard oil mixture.
- Keep a little oil aside.
- Mix everything together well and let it sit for another 24 hours. Give it a stir every now and then.
- Take a sun-dried glass jar and grease it with the reserved mustard oil.
- Put the mango pickle inside the jar.
- Pour in all the remaining oil. And that's it—your mango pickle is ready to enjoy!
Notes
Nutrition Info (Estimation Only)
Conclusion
As you seal your jar of homemade mango pickle, savor the accomplishment of creating a condiment that captures the essence of traditional Indian pickling.
With the pro tips ensuring a perfect blend of flavors and the alternatives offering creative twists, your mango pickle journey concludes with a jar full of versatility and culinary joy.
Enjoy the richness of this homemade delicacy, ready to elevate your meals with every spoonful.
