Mango pickle is made from raw mango slices mixed with chili powder, salt, and a variety of seeds like mustard, fennel, nigella and others. It is soaked in mustard oil and kept under the sun for marination. The steps to make mango pickle at home are easy and described in detail in my recipe.
KEY TAKEAWAYS
- Mango pickle is a delicious and versatile condiment.
- Store the pickle in an airtight jar to ensure longevity.
- Enjoy the pickle with Indian breads, rice dishes, lentils, curries, snacks and salads.
- The taste of mango pickle is spicy, savory, and tangy.
- Other pickles with similar taste as mango pickle are lime pickle, mixed vegetable pickle, garlic pickle, green chili pickle, onion pickle, ginger pickle, cucumber pickle, radish pickle, and amla pickle.
I learned to make this particular pickle from the owner of the toy shop in our local market. One day, while I went to the shop to buy a toy for my younger son, she was having her lunch and invited me to join it. I took a bit of the roti with this pickle. She said it is her go-to recipe when the day is long.
I loved it and asked for the recipe. I made it that weekend. My husband said it felt playful, and my sons called it “bazaar food.” Now, it is our weekly market meal. That small gesture reminded me that childhood and comfort often sit side by side—on shelves and in lunchboxes.
How to Make Mango Pickle? (Step by Step Guide with Images)
Step 1: Cut and clean 1 kg of raw mangoes into pieces.
(Pro 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.
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 kg of raw mangoes into pieces. (Pro tip: Do not peel the mangoes; keep the skin.)
- Take a saucepan and put all the mangoes in it. Add 50g of salt, 2 tbsp of turmeric powder, and mix well.
- Cover and let it rest for 24 hours, stirring in between in batches.
- After 24 hours, uncover and remove the excess water.
- Sun-dry all the mangoes for 2–3 hours a day or 7–8 hours under a fan.
- After sun-drying, set it aside.
- 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.
- Transfer this to a plate and let it cool for 1 minute.
- Coarsely grind it and set it aside.
- Sauté 1 tsp nigella seeds for 1 minute.
- Transfer them into a small bowl to cool.
- 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.
- 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.
- Keep a little oil aside.
- Mix everything well and let it rest for 24 hours. Stir in between in batches.
- Grease a sun-dried glass jar with the reserved mustard oil.
- Pour the mango pickle inside the jar.
- Add all the remaining oil into the jar. Your mango pickle is ready.
Notes
Nutrition Info (Estimation Only)
