Mango Pickle
A classic Punjabi-style mango pickle, bursting with tangy, spicy, and savory flavors. Made with raw green mangoes and a blend of aromatic spices, this achar is the perfect zesty condiment to spice up any Indian meal.
For 32 servings
6 steps. 10 minutes total.
- 1
Step 1
- a.Wash the raw mangoes thoroughly and pat them completely dry with a clean cloth. There should be no moisture.
- b.Cut the mangoes into small, 1-inch cubes, discarding the inner stone.
- c.Place the mango cubes in a large, dry glass bowl. Add the salt and turmeric powder.
- d.Mix well to ensure all mango pieces are evenly coated.
TIPEnsuring the mangoes and all utensils are perfectly dry is crucial to prevent the pickle from spoiling. - 2
Step 2
- 3
Step 3
- a.In a dry pan over low heat, lightly roast the fennel seeds, fenugreek seeds, and mustard seeds for 1-2 minutes until they become aromatic. Be careful not to burn them.
- b.Remove from heat and let the spices cool down completely.
- c.Grind the roasted spices into a coarse powder using a spice grinder or mortar and pestle.
- d.In a bowl, combine this coarse spice powder with the nigella seeds and red chili powder. Mix well.
- 4
Step 4
- 5
Step 5
- a.Pour the mustard oil into a small pan and heat it over medium-high heat until it reaches its smoking point. This helps to reduce the pungency of the oil.
- b.Turn off the heat and allow the oil to cool down until it's warm, but not hot.
- c.Stir the asafoetida into the warm oil.
TIPLetting the oil cool slightly before adding it to the spices prevents them from burning and turning bitter. - 6
Step 6
- a.Pour the warm mustard oil mixture over the spiced mango pieces.
- b.Mix everything together very well with a clean, dry spoon.
- c.Carefully transfer the pickle into a sterilized, completely dry glass jar.
- d.Seal the jar and keep it in the sun for another 4-5 days, shaking it gently each day to mix the contents.
- e.The pickle is ready to eat once the mango pieces become tender and have absorbed the flavors.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use a clean, dry spoon when taking pickle out of the jar to ensure a long shelf life.
- 2The color of the pickle will darken over time, and the flavors will become more intense and mature.
- 3Make sure your storage jar is airtight to keep the pickle fresh.
- 4For best results, use firm, unripe, and sour green mangoes, often called 'achar' mangoes.
- 5If you live in a place with no sunlight, you can let the pickle mature in a warm spot in your kitchen for 7-10 days.
Adapt it for your goals.
Healthy
To reduce sodium, use half the amount of salt. This will shorten the shelf life, so store it in the refrigerator and consume within a month.
kid friendlyKid friendly
Reduce the red chili powder to 1 teaspoon and add 2 tablespoons of jaggery powder to create a milder, sweet and tangy pickle.
quickQuick
For an instant version, skip the sun-drying steps. After mixing everything, let it sit at room temperature for a day, then refrigerate. It will be ready to eat in 2-3 days but must be stored in the fridge.
Why this is on our healthy list.
Rich in Antioxidants
The spices used, such as turmeric, fenugreek, and fennel, are rich in antioxidants that help fight free radicals in the body.
Aids Digestion
Spices like fennel seeds and asafoetida are traditionally known to aid digestion and prevent bloating.
Source of Vitamin K
Raw mangoes are a good source of Vitamin K, which is important for bone health and blood clotting.
Frequently asked questions
Mango pickle is a condiment and should be eaten in moderation. It contains beneficial spices and can have probiotic properties if fermented naturally. However, it is high in sodium and oil, so small portions are recommended.