Mango Pickle
A classic Indian condiment, this Jain-style raw mango pickle is a burst of tangy, spicy, and savory flavors. Made with sun-dried mangoes and a blend of aromatic spices preserved in mustard oil.
For 8 servings
- prep
Prepare the mangoes
1.Wash the raw mangoes thoroughly under running water.2.Wipe them completely dry with a clean kitchen towel. There should be no moisture left.3.Cut the mangoes into small, 1-inch cubes, discarding the stone.4.Place the mango cubes in a large, dry glass or ceramic bowl.TIPEnsuring the mangoes and all utensils are perfectly dry is the most critical step to prevent the pickle from spoiling. - prep
Cure the mangoes with salt and turmeric
Add 3 tablespoons of the salt and the turmeric powder to the mango cubes. Mix well to coat each piece evenly. Cover the bowl with a cloth and let it rest for 2-3 hours. The mangoes will release water.
- prep
Sun-dry the mango pieces
Drain all the water released by the mangoes. Spread the mango pieces on a clean cloth or a large tray and let them dry in the sun for 1-2 hours. This removes excess moisture and helps in preservation.
- prep
Prepare the mustard oil
Pour the mustard oil into a small pan. Heat it on medium-high until it just starts to smoke. Turn off the heat and let the oil cool down completely to room temperature.
TIPSmoking the mustard oil reduces its pungent flavor, making it more pleasant for the pickle. - mix
Combine mangoes and spices
In the large bowl, combine the sun-dried mango pieces with the coarsely ground mustard seeds, fennel seeds, fenugreek seeds, red chili powder, asafoetida, and the remaining 1 tablespoon of salt. Mix everything together until the mangoes are well-coated.
- mix
Add oil and transfer to a jar
Pour the completely cooled mustard oil over the mango and spice mixture. Mix thoroughly. Transfer the pickle into a clean, dry, and sterilized glass jar.
- rest
Mature the pickle
Cover the jar with a lid or a clean cloth tied around the rim. Keep the jar in the sun for 4-5 days. Shake the jar gently once every day to ensure the spices and oil mix well. The mango pieces will soften and absorb the flavors.
- serve
Store and serve
After 4-5 days, the pickle is ready to eat. It can be stored at room temperature for up to a year. Always use a clean, dry spoon to serve the pickle.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use 'Ramkela' or 'Rajapuri' varieties of raw mangoes if available, as they are ideal for pickling.
- 2Ensure the jar used for storing is sterilized. You can do this by washing it with hot, soapy water, rinsing well, and drying it completely in the sun or an oven.
- 3The amount of oil should be enough to cover the pickle. If it seems dry after a few days, you can add more smoked and cooled mustard oil.
- 4For a less spicy pickle, use Kashmiri red chili powder, which gives color without much heat.
- 5Never use a wet spoon to take out the pickle as it can introduce moisture and cause spoilage.
Frequently asked questions
In moderation, it can be a flavorful addition to meals. It contains probiotics from fermentation which are good for gut health. However, it is high in sodium and oil, so it should be consumed in small quantities.
