Mango Pickle Recipe

As someone who lives for tangy, spicy adventures on my plate, crafting this homemade mango pickle is my ultimate alchemy experiment—turning raw green mangoes into jarred sunshine packed with spices and zest!

The homemade mango pickle has a burst of flavor. It has a vibrant blend of spices, where raw green mangoes take center stage.

Mustard seeds, red chili powder, and a few other ingredients make this a bold, spicy delight. A perfect side for any lackluster meal, the pickle wakes up your taste buds, adding an indescribable zing.

It’s rich in antioxidants, and if you skip the eating it from the jar part, is an excellent way to up your healthy-eating game.

Mango Pickle Recipe Ingredients

• Raw Green Mangoes: Rich in Vitamin C, they add a tangy, sour flavor.
• Mustard Seeds: Provide pungency; they have antibacterial properties.
• Fenugreek Seeds: Slightly bitter, they aid digestion and control cholesterol.
• Fennel Seeds: Sweet, anise-like flavor; good for digestion.
• Nigella Seeds: Nutty taste; known for antioxidant properties.
• Cumin Seeds: Earthy aroma, helps with digestion, rich in iron.
• Turmeric Powder: Anti-inflammatory, provides a vibrant yellow color.
• Mustard Oil: Rich in healthy fats; imparts a sharp, aromatic flavor.

Mango Pickle Recipe Ingredient Quantities

• 1 kg raw green mangoes
• 3 tablespoons salt
• 2 tablespoons mustard seeds
• 2 tablespoons fenugreek seeds
• 1 tablespoon fennel seeds
• 1 tablespoon nigella seeds
• 1 tablespoon cumin seeds
• 1 tablespoon turmeric powder
• 3 tablespoons red chili powder
• 300 ml mustard oil
• 1 tablespoon asafoetida
• 2 tablespoons vinegar (optional)

How to Make this Mango Pickle Recipe

1. Clean the mangoes well and dry them thoroughly before cutting them into small cubes and removing the seeds.

2. In a big bowl, mix the mango chunks with salt and turmeric powder. Combine thoroughly and let them steep for a few hours or overnight if you have the time. The salt will draw out moisture from the mangoes and make a brine that the mangoes will soak in.

3. In a pan, roast the mustard seeds, fenugreek seeds, fennel seeds, nigella seeds, and cumin seeds until they are fragrant. Allow them to cool, then grind them to a coarse consistency.

4. In a pan, heat mustard oil until it hits the smoking point. Then, allow it to cool a bit.

5. In a large mixing bowl, combine the pieces of dried mango with the ground spice blend and red chili powder. Thoroughly mix together.

6. Warm the mustard oil again slightly, and mix in the asafoetida. Let it emit a few sizzles for a handful of seconds.

7. Warm the oil and pour it over the mixture of mango and spices. Stir well until all the pieces of mango are coated with the spices and oil.

8. Now, if you’re using vinegar, add that in and mix everything again.

9. Move the pickle into sanitized jars, pushing the mangoes down so they don’t trap any air.

10. Close the jars tightly and let the mango pickle mature for at least a week at room temperature before serving. Shake the jars now and then to ensure the mango gets evenly pickled.

Mango Pickle Recipe Equipment Needed

1. Cutting board
2. Sharp knife
3. Large bowl
4. Measuring spoons
5. Pan for roasting spices
6. Spice grinder or mortar and pestle
7. Small pan for heating oil
8. Large mixing bowl
9. Stirring spoon
10. Clean, sanitized jars with lids

FAQ

• Can I use ripe mangoes instead of raw green mangoes? Ripe mangoes are not recommended as they are sweeter and softer. Raw green mangoes have a firm texture and tartness, which is ideal for pickling.
• How long should the mango pickle be left to mature? The pickle should be left to mature for at least 2-3 weeks in sunlight, shaking the jar daily to blend flavors and ensure proper pickling.
• What is the purpose of using mustard oil in the recipe? Mustard oil acts as a preservative and adds a distinct, pungent flavor that complements the spices used in the pickle.
• Can I adjust the spice levels in the pickle? Yes, the amount of red chili powder can be adjusted for spice preference. Reducing the quantity will result in a milder pickle.
• Is it necessary to add vinegar to the pickle? Vinegar is optional, but it can enhance acidity and assist in preservation, providing an additional tang to the pickle.
• How should I store the mango pickle? Store the pickle in a sterilized glass jar, ensuring it is airtight. Keep it in a cool, dark place or under sunlight for the initial maturation period.
• Why is asafoetida used in this recipe? Asafoetida adds a unique flavor and aroma while also helping with digestion, complementing the overall spice profile of the pickle.

Mango Pickle Recipe Substitutions and Variations

Mustard seeds: Replace with 1 tablespoon of mustard powder.
If you don’t have fenugreek seeds, you can use 1 tablespoon of celery seeds.
Anise seeds: Substitute with 1 tablespoon of anise seeds.
Substitute ground coriander for cumin seeds.
Vegetable Oil: Use 300 mL of vegetable oil and 1 tablespoon of mustard powder to replace mustard oil.

Pro Tips

1. Ensure the mangoes are completely dry before cutting and soaking with salt. Any residual moisture can lead to spoilage in the pickle.

2. Toast the seeds on low heat to prevent burning and to maximize the release of their essential oils, enhancing the flavor of your spice mix.

3. Heat the mustard oil to its smoking point to reduce its pungency, which can otherwise overpower the pickle’s flavor. Let it cool before mixing it with the other ingredients.

4. Consider sterilizing the jars and lids by boiling them in water for at least 10 minutes to prevent bacterial growth and ensure the pickle lasts longer.

5. To check the readiness of the pickle, look for a slight change in the mango pieces’ color and texture after a week. The flavors will deepen over time, so the longer the pickle sits, the more developed the taste will be.