How to make mango pickle at home. Complete recipe with step by step details and a video showcasing the method on this page.
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I am back to blogging after a month of hiatus, fully recharged after vacationing in Europe. I have already shared a recipe video on YouTube on how to make mango pickle at home in North Indian style. Now here is the recipe that you can read, save, and take a print out if you want.
In summers it is a tradition in our home to make mango pickle. In order to make this pickle, mangoes should be chosen carefully. The mangoes should be unripe, hard, and spot free. The seeds of mangoes start to harden when it rains after long summers. The perfect time to make pickle is just after first rains. The pickle should be made on a day when it is not raining, and the conditions are dry. This increases the longevity of the pickle, as humid conditions may lead to fungus formation on pickle.
Unripe mangoes ready for pickling
Wash the mangoes carefully, and wipe them properly with a kitchen towel. Then cut the mangoes into about one inch pieces. Try to cut the stone (seed/guthli) as well along with flesh of the mango. You will need a strong sharp knife for this. In many Indian markets, vegetable vendors cut the mangoes into small pieces on request. I just did that. After cutting discard the inside part of the stone. The hard outer shell of the stone will remain attached to the flesh (see picture). If it is difficult to cut the stone, then you can just cut the flesh of mango, and discard the stone.
Mango cut into small pieces with outer shell attached to the flesh
Apply turmeric powder and salt to the cut pieces of mango, and keep them aside for about three hours. You can also keep them in sunlight. In the meantime, prepare oil and spices that will be used in making pickle. We use mustard oil in pickles. This oil is very pungent. In order to reduce pungency, heat the oil in a pan till smoke point, and then remove it from gas. Allow it to cool down to room temperature.
Roughly grind the whole spices in a grinder (see the list of spices in the printable recipe given below). Mix powdered spices to it and also add half of the mustard oil. Mix well to make paste of the spices.
Spices for mango pickle
After three hours, you will notice that mango pieces have sweated due to presence of salt. Remove all the secreted juice from the pieces. This step helps in increasing the shelf life of the pickle. Now add the spice mix that we had prepared to these pieces, and mix well. Put these spicy mango pieces in a sterilized glass jar. Pour remaining mustard oil on top, and cover the mouth of jar with a clean cotton cloth. Keep this pickle in a warm corner of kitchen, or in sunlight for four to five days. Stir the pickle with a clean dry spoon everyday. After four days you will notice that the pieces have shrunk further. Now gently press the pieces so that all the mango pieces are submerged in oil. If there is less oil for pieces to submerge, add some more oil (after heating to smoke point and then cooling) on top so that all the pieces are submerged. Now cover the jar, and once again keep it in a warm place. Check the pickle after fifteen-twenty days. If the mango pieces have softened a bit, the pickle is ready to be consumed.
Mango pickle is ready
Always use clean and dry spoon while handling the pickle. If proper hygiene is taken care of, the pickle will stay good for a year or more.
I prefer home made pickle to market bought ones. Also check the recipe of sweet and sour mango chunda. Gajar gobhi shalgam ka achar-pickle of carrots, cauliflower, and turnip is made in October or November in India when we get fresh crop of carrots, turnip, and cauliflowers. In winters fermented carrot called gajar ki kanji is also made in northern states of India.
How to make Mango Pickle – recipe
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