Can I use any type of raw mango for this pickle?

Choose firm, sour raw mangoes with tight flesh. Soft or less sour mangoes can turn mushy and won't give the same sharp achar taste.

Why is the mustard oil heated to smoking first?

Heating mustard oil to the smoking point mellows its raw, aggressive taste and gives the pickle a more rounded, traditional flavor.

How do I know the pickle is ready to eat?

It is ready when the mango has softened slightly, the oil smells integrated with the spices, and the masala tastes less raw after 3 to 5 days.

Should the mango pieces be fully covered in oil?

They should be well coated and ideally have oil rising around them in the jar, which helps protect the pickle during storage.

How should I store Punjabi mango pickle?

Keep it in a clean, dry glass jar with a tight lid, and always use a dry spoon. Store in a cool place or refrigerate for longer keeping.

Can I eat it immediately after mixing?

Yes, but it will taste much better after resting a few days, once the mango absorbs the salt, oil, and crushed spices.

Home / Recipes / punjabi / Punjabi Mango Pickle

punjabiMediumveganvegetariandairy freenut free

Punjabi Mango Pickle

RATING

4.6/5(187)

TASTE SCORE

9/10

Chunky raw mango pieces tossed with bold Punjabi pickle spices, mustard oil, and a little patience. This homestyle achar turns sharp, salty, and deeply flavorful as it rests, making every simple meal more exciting.

PREP

30m

COOK

10m

SERVES

1 TBSP

188 cal

SERVINGS

METHOD · 7 STEPS

prep · ~120 min
Prepare the mango pieces.
1.Wash the raw mango well and wipe it completely dry.
2.Cut into small bite-size chunks and remove the hard seed shell.
3.Spread the pieces on a clean cloth or tray for 1 to 2 hours so all surface moisture dries.
TIPAny moisture on the mango or jar can spoil the pickle.
mix · ~5 min
Mix the pickle spices.
1.Add salt, turmeric powder, red chili powder, fennel seeds, fenugreek seeds, mustard seeds, nigella seeds, and asafoetida to a large dry bowl.
2.Mix well so the spices are evenly combined.
3.Add the dried mango pieces and toss until every piece is coated.
temper · ~10 min
Heat the mustard oil.
Heat mustard oil until it just reaches the smoking point, then turn off the heat. Let it cool until warm, not hot.
TIPHeating the oil first softens its sharp raw taste.
mix · ~2 min
Combine the mango and oil.
Pour the warm mustard oil over the spiced mango pieces and mix well until everything is glossy and evenly coated.
assemble · ~3 min
Fill the jar.
Transfer the pickle to the dry glass jar and press it down lightly. The oil should rise around the mango pieces; if needed, shake the jar gently to settle everything.
rest · ~7200 min
Let the pickle mature.
1.Close the jar tightly and keep it in a clean spot for 3 to 5 days.
2.Shake or stir the pickle once daily with a dry spoon.
3.Wait until the mango softens slightly and the spices smell deep and rounded.
serve
Serve with paratha, dal, or simple rice.

PRO TIPS

What to keep in mind.

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

1
Dry the mango, knife, board, bowl, and jar thoroughly; even a little moisture can shorten the pickle's shelf life.
2
Use firm, sour raw mangoes so the chunks stay intact and develop that classic Punjabi achar bite.
3
Coarsely crush the fennel, fenugreek, and mustard seeds instead of grinding fine for better texture and slower flavor release.
4
Let the mustard oil cool to warm before pouring; very hot oil can soften the mango too quickly and dull the spices.
5
After filling the jar, make sure the mango pieces are lightly submerged in oil to protect them while maturing.
6
Shake the jar once a day during the first 3 to 5 days so the masala and oil coat every piece evenly.
7
Always use a completely dry spoon when serving to avoid introducing moisture into the achar.