Mango pickle is a traditional Indian condiment made by marinating raw mangoes with salt, spices and oil. The mixture is sun-dried and aged for deep flavor.
Easy to Make Mango Pickle
Description
Mango pickle is a traditional Indian condiment made by marinating raw mangoes with salt, spices and oil. The mixture is sun-dried and aged for deep flavor.
Ingredients
Instructions
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PREPARE THE MANGOES
Wash and dry the raw mangoes thoroughly. Cut them into small bite-sized pieces, ensuring you remove the seed but retain the skin for texture. Spread the pieces on a clean cloth and let them air dry for at least an hour to remove excess moisture.
Tip: Drying the mangoes well prevents spoilage and enhances shelf life.
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MIX THE SPICES
In a mixing bowl, combine 2 tablespoons of salt, 1 tablespoon of turmeric, 2 tablespoons of red chili powder, 1 teaspoon of fenugreek seeds and 1 teaspoon of mustard seeds. Stir the spices to ensure an even blend.
Tip: Lightly roasting the fenugreek and mustard seeds before grinding enhances their flavor.
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COAT THE MANGO PIECES
Add the dried mango chunks to the spice mix and toss well to coat each piece evenly. Use dry hands or a spoon to distribute the spices without adding moisture. Let the mixture sit for 30 minutes so the mangoes absorb the flavors.
Tip: If the spices don’t stick well, add a teaspoon of lemon juice to help the coating adhere.
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HEAT THE OIL
Heat ½ cup of mustard oil until it starts to smoke lightly. Turn off the heat and let it cool slightly for about 5 minutes. The oil should warm but not too hot to avoid burning the spices.
Tip: Using mustard oil gives the pickle its traditional pungent flavor, but other oils like sesame oil can be used for a milder taste.
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COMBINE AND STORE
Pour the warm oil over the spiced mango pieces and mix well. Transfer the mixture into a clean, dry glass jar, pressing it down slightly to remove air pockets. Seal the jar tightly.
Tip: Always use a dry spoon when handling the pickle to prevent contamination and extend shelf life.
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SUN-DRY AND AGE THE PICKLE
Place the sealed jar in direct sunlight for 4–5 days, shaking it gently, once a day, to ensure even marination. After sun-drying, store the pickle in a cool, dark place and let it age for at least a week before consuming.
Tip: The longer the pickle sits, the richer its flavors become.
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SERVE
Once aged, the mango pickle is ready to be enjoyed as a side dish with rice, flatbreads, or curries. Always close the jar tightly after use to maintain freshness.
Tip: Store in a glass jar instead of plastic to prevent any flavor absorption or contamination.
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Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 60kcal
- % Daily Value *
- Total Fat 4g7%
- Sodium 220mg10%
- Total Carbohydrate 7g3%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
knife, cutting board, mixing bowl, glass jar, spoon
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