Sindhi Mango Pickle
A traditional Sindhi-style raw mango pickle, bursting with the bold flavors of fennel, fenugreek, and mustard oil. This sun-kissed pickle is the perfect tangy and spicy companion to any Indian meal.
For 100 servings
6 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Mangoes
- b.Wash the raw mangoes thoroughly. Wipe them with a clean, dry cloth until there is absolutely no moisture left.
- c.Chop the mangoes into 1-inch cubes. You can discard the inner seed or keep it, as is traditional.
- d.In a large, completely dry bowl, toss the mango pieces with 2 tablespoons of the salt and 1 tablespoon of the turmeric powder.
- e.Spread the coated mangoes on a large tray or clean cloth and let them sun-dry for 4-5 hours. They should look slightly shriveled and feel dry to the touch.
- 2
Step 2
- a.Prepare the Spice Mix (Masala)
- b.In a dry pan over low heat, lightly toast the fennel seeds and fenugreek seeds for 1-2 minutes until they release a pleasant aroma. Be careful not to burn them.
- c.Allow the toasted spices to cool down completely.
- d.Using a spice grinder or mortar and pestle, grind the cooled seeds into a coarse powder.
- e.In a bowl, combine this ground mixture with the nigella seeds, remaining salt, remaining turmeric powder, red chili powder, Kashmiri red chili powder, and asafoetida. Mix everything well.
- 3
Step 3
- a.Prepare the Oil
- b.Pour the mustard oil into a deep pan and heat it on medium-high heat until it reaches its smoking point. This process mellows the oil's pungent flavor.
- c.Immediately turn off the heat and let the oil cool down completely to room temperature. This is a crucial step; hot oil will cook the spices and ruin the pickle's texture.
- 4
Step 4
- a.Assemble the Pickle
- b.Place the sun-dried mango pieces into a large, dry glass or ceramic mixing bowl.
- c.Add the prepared spice mix to the mangoes. Use a dry spoon to mix thoroughly, ensuring every mango piece is evenly coated.
- d.Pour the completely cooled mustard oil over the spiced mangoes. Stir again until everything is well combined.
- 5
Step 5
- a.Mature the Pickle
- b.Carefully transfer the pickle mixture into a large, sterilized, and completely dry glass or ceramic jar (known as a 'barnī').
- c.Cover the mouth of the jar with a clean piece of muslin or cheesecloth and secure it with a string or rubber band. Do not seal with an airtight lid at this stage.
- d.Place the jar in direct, strong sunlight for 7 to 10 days.
- e.Gently shake or stir the jar with a dry spoon once every day to ensure the ingredients mix well and all mango pieces are coated in oil.
- 6
Step 6
- a.Store for Long-Term Use
- b.After the maturing period, the mango pieces will have softened slightly and absorbed the flavors. The pickle is ready.
- c.Replace the cloth cover with a dry, airtight lid.
- d.Store the jar in a cool, dry place away from direct sunlight. The pickle can last for over a year if prepared correctly.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use firm, green, and distinctly sour raw mangoes for the best texture and flavor.
- 2Sterilization is non-negotiable. Ensure the jar, spoons, and all utensils are perfectly clean and dry to prevent spoilage.
- 3The high amount of salt and oil are natural preservatives. Do not reduce them, as it will affect the pickle's shelf life.
- 4Always use a clean, dry spoon to serve the pickle to prevent contamination from moisture or bacteria.
- 5If you lack strong sunlight, you can mature the pickle indoors in a warm, dry spot for 15-20 days, shaking it daily.
Adapt it for your goals.
Flavor Addition
Add 1/2 cup of peeled whole garlic cloves along with the mango pieces for a pungent kick. Ensure the garlic is also completely dry.
Texture EnhancementTexture Enhancement
Add 1/4 cup of dried black chickpeas (kala chana), soaked overnight and then completely sun-dried, to the pickle for extra texture and flavor.
Sweet & SourSweet & Sour
Add 2-3 tablespoons of jaggery powder to the spice mix for a hint of sweetness to balance the sour and spicy notes.
Why this is on our healthy list.
Promotes Gut Health
The traditional sun-drying and maturing process is a form of fermentation, which encourages the growth of beneficial probiotic bacteria that can improve digestion and overall gut health.
Rich in Antioxidants
Spices like turmeric, fennel, and fenugreek, along with raw mangoes, are packed with antioxidants that help combat cellular damage from free radicals in the body.
Aids Digestion
Ingredients like asafoetida, fennel seeds, and fenugreek seeds are traditionally known in Ayurveda to help alleviate indigestion, gas, and bloating.
Boosts Immunity
Raw mangoes are a good source of Vitamin C, and spices like turmeric have immune-modulating properties that can help strengthen the body's natural defenses.
Frequently asked questions
A 1-tablespoon (approximately 18g) serving contains around 60-70 calories, primarily from the mustard oil. It's a flavor-packed condiment, so a little goes a long way.