Can I skip smoking the mustard oil?

It is better not to skip it. Heating mustard oil to a light smoke tames its raw harshness and gives the pickle a more balanced achar flavor.

How do I know the pickle is ready to eat?

After resting for about a day, the mango will look glossy, release a little moisture, and taste more integrated with the spices and oil.

How should I store this mango pickle?

Keep it in a clean, dry glass jar and use only a dry spoon. Refrigeration helps it stay fresh longer after the initial rest.

Can I make this with ripe mangoes?

No, ripe mangoes are too soft and sweet for this style. Use firm, sour raw mangoes for the proper texture and sharp taste.

Why is my pickle tasting too bitter?

Fenugreek may have been roasted too dark or ground too fine. Roast it only until lightly fragrant and keep the grind coarse.

Home / Recipes / indian / Mango Pickle

indianEasyveganvegetariandairy freenut free

Mango Pickle

RATING

4.6/5(187)

TASTE SCORE

9/10

Sharp, spicy mango pickle with tender raw mango pieces coated in mustard, chili, and fenugreek. A little goes a long way, making it a bold, tangy side for dal rice, paratha, and curd rice.

PREP

25m

COOK

10m

SERVES

1 TBSP

87 cal

SERVINGS

INGREDIENTS

For 8 servings

300 graw mango · firm, washed, dried well, cut into small pieces2 tbspmustard seeds · coarsely ground1 tspfenugreek seeds · lightly roasted and coarsely ground1 tspfennel seeds · coarsely ground1 tspred chili powder1 pinchturmeric powder1 pinchasafoetida½ tspsalt3 tbspmustard oil

NUTRITION · PER SERVING

CALORIES · 1 TBSP

Protein1g · 5%

Carbs7g · 32%

Fat7g · 72%

Fiber1g

Sugar5g

Saturated fat0g

Cholesterol0mg

Sodium147mg

Potassium98mg

Phosphorus32mg

How we calculate →

METHOD · 7 STEPS

prep · ~15 min
Dry and cut the mango.
1.Wash the raw mango and dry it very well with a clean cloth.
2.Cut away the seed and chop the flesh into small bite-size pieces.
3.Spread the pieces on a plate for 10 minutes so there is no surface moisture left.
roast · ~4 min
Roast and crush the spices.
1.Warm the fenugreek seeds in a dry pan on low heat until lightly fragrant, about 1 minute.
2.Cool them completely.
3.Coarsely grind the fenugreek seeds, mustard seeds, and fennel seeds.
TIPKeep the heat low while roasting fenugreek so it stays pleasantly bitter, not burnt.
mix
Coat the mango with salt and spices.
Place the mango pieces in a clean dry bowl. Add salt, red chili powder, turmeric powder, the ground spice mix, and mix well so every piece is evenly coated.
temper · ~3 min
Heat the mustard oil.
Heat the mustard oil in a small pan until it just begins to smoke lightly. Turn off the heat, add asafoetida, and let the oil cool until warm.
TIPCooling the oil slightly before pouring keeps the spices bright and prevents the mango from softening too quickly.
mix
Mix in the warm oil.
Pour the warm mustard oil over the spiced mango and mix very well. The mango pieces should look glossy and well coated.
rest · ~1440 min
Rest the pickle for 1 day.
Transfer the pickle to a clean, completely dry glass jar. Cover and leave it at room temperature for 1 day, stirring once or twice if needed.
TIPUse only a dry spoon and dry jar so the pickle keeps well.
serve
Serve in small spoonfuls.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Choose very firm, sour raw mangoes; softer ones turn mushy after the oil is added.
2
Dry the mango pieces thoroughly before mixing, or the pickle can spoil faster in the jar.
3
Grind the mustard, fennel, and fenugreek coarsely, not fine, so the pickle keeps its rustic texture.
4
Let the smoked mustard oil cool to warm before pouring; very hot oil can dull the chili and soften the mango.
5
Stir the jar once or twice during the first day so the salt and spices coat all the mango pieces evenly.
6
Store in a clean glass jar and always use a dry spoon to keep moisture from shortening the pickle's shelf life.

RECIPE VARIATIONS