There is nothing as delicious as homemade mango pickle with right amount of sour and spice. As a child in an Indian household, sunbathing mangoes on the terrace and the intoxicating scent of pickling spices signaled the onset of summer. So today I am going to share the recipe for my family favourite mango pickle that has been passed down over generations.
Table of Contents
Why Should You Make Mango Pickle?
You can buy pickles at the store, but they’ll never compare to the fresh, punchy seasoning of a homemade mango pickle. When you make it yourself, you control the spice levels, the oil content, and most importantly — you know what all is going into your pickle.
Choosing the Right Mangoes
Choosing the right mangoes is the secret to good mango pickle . So seek out green mangoes that are firm and a little sour. They should be unblemished and hard to the touch. Mango pickle is best made in early summer when these mangoes are in plenty.
Ingredients
For the Pickle:
- 1 kg raw green mangoes
- 1/2 cup mustard oil
- 4 tablespoons red chili powder
- 2 tablespoons turmeric powder
- 3 tablespoons rock salt
- 2 tablespoons fennel seeds
- 2 tablespoons mustard seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon nigella seeds (kalonji)
- 1/2 teaspoon asafoetida (hing)
Instructions
Preparation of mangoes:
After washing the mangoes, thoroughly dry them. Following this, cut the mango in such a way that every cube is 1 inch thick and leave the skin on. Set out a clean piece of cotton fabric and spread the pieces over it and allow them to soak up the sunlight for a period of time spanning 4-5 hours. Finally make sure that the mango cubes have absorbed all the moisture and are completely dry.
Preparation of the spice mix:
Put fenugreek seeds, nigella seeds, mustard seeds, and fennel seeds in the oven and heat them up separately till they become fragrant. Once this step is done, the seeds can be set aside to cool off completely separately. After this step is done, the seeds have to be ground to form a coarse powder.
Heat the oil:
When commencing the heating up of the mustard oil turn the heat up high enough so that the boiling point is reached. Once it reaches the boiling point, let the oil cool down to a room temperature.
Incorporating the Pickle:
Take a large bowl and mix the pieces of the dried mango with the spices and mixtures that have been prepared previously. After this step is completed, add chili powder, turmeric powder, and rock salt to the mixture.
After thoroughly mixing the ingredients nicely according to your preferences set the ordered mixture aside and add cooled mustard oil to the amalgamation. Mix again until all the masalas and ingredients have coated the mangoes evenly.
Storage:
Take an empty jar and pour the mixture of mangoes and spices into it. Make sure to leave at least an inch of space inside the jar and pour the mixture in slowly. Following this, cover the jar with a clean cotton cloth, and allow it to sit in sunlight for 3-4 days. In those 3 to 4 days, gently shake the jar to allow the mixture to combine.
Perfect to Serve With
I absolutely love hot rotis smeared with ghee and mango pickle! The combination is soul food! The pickle goes great with plain rice, dal, and even sandwiches that need a little spice!
Notes
- Use raw, firm mangoes for best results
- All utensils must be completely dry
- The success of the pickle depends on proper sun drying
- Adjust spices according to taste
- The oil should always float on top – this preserves the pickle
Tips for Perfect Pickle Every Time
- Always use dry spoons
- Keep the pickle jar in a cool, dry place
- Ensure all ingredients are completely dry before mixing
- Use only high-quality mustard oil
- Don’t skip the sun-drying step
Keep in mind that every family has their own unique recipe for making pickles, so it is advisable to tweak the spices according to your taste buds. This particular recipe is a guideline, but feel free to add your personal touch to it!
How do you normally consume mango pickle? Can’t wait to read your comments and stories related to pickles in the comment sections below!
Mango pickle | Aam ka Achar
This traditional Indian mango pickle (Aam ka Achar) combines the flavors of spicy mangoes and rich spices which can make you salivate in every bite. To prepare this dish, start off with several pieces of raw mango which have been sun dried followed by marination in some mustard, ground fennel, fenugreek, and red chili powder. Mustard oil is another key to this pickle as it works both as a modern day preservative while lending a unique sharp flavor to the condiment. It’s easy to make but does take time as mango pickle normally takes at least 2 weeks to mature. This delicious mango pickle can go with everything from simply dal and rice or even with parathas, and it can be kept in stores for nearly a year with plenty of care.
Ingredient List
Instructions
recipe details
-
Prepare the Mangoes
- Wash and thoroughly dry the mangoes
- Cut into 1-inch cubes with skin on
- Spread on a clean cotton cloth and sun-dry for 4-5 hours
- Make sure they're completely dry with no moisture
-
Prepare the Spice Mix
- Dry roast fennel seeds, mustard seeds, fenugreek seeds, and nigella seeds separately until fragrant
- Let them cool completely
- Grind to a coarse powder
-
Heat the Oil
- Heat mustard oil until it reaches smoking point
- Let it cool completely to room temperature
-
Mix the Pickle
- In a large bowl, combine dried mango pieces and all ground spices
- Add red chili powder, turmeric powder, and rock salt
- Mix well with clean, dry hands
- Add the cooled mustard oil
- Mix thoroughly until all mango pieces are well coated
