Traditional Mango Pickle Recipe – A Spicy and Tangy Delight
When summer arrives in India, it brings with it the perfect ingredient for one of the most beloved condiments – raw mangoes. Homemade mango pickle, also known as Aam Ka Achar, is a staple in Indian households. This easy mango pickle recipe combines age-old techniques with bold Indian spices to deliver a tangy, spicy, and flavorful side that pairs perfectly with rice, paratha, or dal-chawal.
In this post, we’ll guide you through the traditional mango pickle recipe, share storage tips, and answer frequently asked questions about making mango pickle at home.
Ingredients
- Main Ingredient:
- Raw mangoes – 1 kg (firm and sour)
- Spices & Others:
- Mustard seeds (split/rai kuria) – 50 g
- Fennel seeds (saunf) – 25 g
- Fenugreek seeds (methi) – 25 g
- Nigella seeds (kalonji) – 20 g
- Turmeric powder – 2 tbsp
- Red chili powder – 3-4 tbsp (adjust to taste)
- Asafoetida (hing) – 1/2 tsp
- Salt – 100 g (or to taste)
- Mustard oil – 250 ml (or enough to submerge the pickle)
Instructions
- Preparation of Mangoes
- Wash the mangoes thoroughly and wipe them dry with a clean cloth.
- Cut them into small pieces (1–2 inches), removing the seed.
- Spread them on a clean cloth and let them air dry for a few hours to remove moisture.
- Roast & Grind Spices (optional for stronger flavor)
- Lightly roast fenugreek, fennel, and mustard seeds (not nigella).
- Let them cool and coarsely grind the roasted spices.
- Mixing the Pickle
- In a large mixing bowl, combine mango pieces, ground spices, nigella seeds, red chili powder, turmeric, hing, and salt.
- Heat mustard oil until it reaches smoking point. Let it cool slightly.
- Pour the warm oil over the mango-spice mix and stir well to coat every piece.
- Storage
- Transfer the pickle into a clean, sterilized glass jar.
- Ensure the oil layer covers all mango pieces to preserve it and prevent spoilage.
- Keep the jar in a sunny spot for 8–10 days, stirring the pickle daily with a clean, dry spoon.
- After the resting period, your mango pickle is ready to enjoy!
Tips for Perfect Pickle:
- Always use dry utensils and jars to avoid fungus or spoilage.
- Use cold-pressed mustard oil for an authentic flavor.
- Allow the pickle to mature for a few days before consumption for deeper taste.
Shelf Life
- If stored in a cool, dry place and properly submerged in oil, the pickle can last up to a year or more!
Serving Ideas
- Serve mango pickle with parathas, rice dishes, curd rice, or as a side with any Indian meal.
- It also makes a flavorful spread for sandwiches and wraps!
Making mango pickle at home is more than just preserving fruit—it’s preserving a piece of culinary heritage. With just a few ingredients and a bit of patience, you can enjoy this timeless treasure all year round.
So go ahead, bring home some raw mangoes, and start your pickle-making journey today!
Mango pickle not only adds flavor to meals but also offers several health benefits. It aids digestion due to the presence of spices like fennel, mustard seeds, and fenugreek, which are known for their digestive properties. Additionally, the natural probiotics formed during fermentation can support gut health and improve immunity.
Mango pickle is made from raw, unripe mangoes mixed with a blend of traditional Indian spices such as mustard seeds, fenugreek, fennel, nigella seeds, turmeric, and red chili powder. These ingredients are combined with salt and preserved in mustard oil. The mixture is then left to mature, allowing the flavors to deepen over time.
Yes, you can eat mango pickle daily in small quantities as it enhances taste and can aid digestion. However, since it contains high amounts of salt and oil, excessive consumption may lead to issues like high blood pressure or acidity. Moderation is key to enjoying its flavor and benefits without side effects.
Click Here to Buy Similar Products
