How to make mango pickle at home. Complete recipe with step by step details and a video showcasing the method on this page.
Watch video on How to make mango pickle at home
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
In order to save or take a print of this recipe, click on the printer icon in the box below.
| Servings | Prep Time |
| 1 kg | 1/2 hour |
| Cook Time | Passive Time |
| 5 minutes | 3 hours |
|
|
|
|
This north Indian style mango pickle stays well for more then a year if handled carefully. It goes well with Indian chapatis and Indian meals.
|
- 1 kg unripe green mangoes
- 2 cups mustard oil
- 6 teaspoons turmeric powder
- 5 tablespoons fennel seeds (saunf)
- 2 tablespoons fenugreek seeds (methi dana)
- 4 teaspoons mustard seeds (or rai ki dal if available)
- 4 tablespoons red chilli powder use powder that is less hot but has bright red color such as kashmiri red chilli powder
- 4 teaspoons onion seeds/nigella (kalaunji)
- 1 teaspoon asafoetida (heeng)
- rock salt (sendha mnamak) according to taste Here I have used approx.7 teaspoons rock salt in all
- Wash the mangoes and then wipe them with a kitchen towel. Cut 1 inch slices of mango. Cut the seed as well. Discard inner part of the seed, but keep the outer shell that is attached to the mango piece.
- Add 3 teaspoons of rock salt and 3 teaspoons of turmeric powder to the mango slices. Mix well. Keep them in sunlight or in a corner for 3 hours.
- In the meantime, heat mustard oil to smoke point, and then allow it to cool to room temperature.
- Roughly grind all the whole spices, that is fennel, fenugreek, mustard, and onion seeds together in a grinder. Mix all other spices to these grounded spices. Add half of the mustard oil to these spices, and mix well.
- After three hours, remove all the juice secreted by mango slices. Mix spices with these slices. Put these slices in a sterilized glass jar or jar made of any other neutral material.
- Pour rest of the mustard oil over the mango slices. Cover the mouth of jar with a clean cotton cloth or lid. Keep the jar in a warm place or sunlight. Stir the pickle everyday using a clean dry spoon.
- After four days check the pickle. Gently press the slices so that all of them are submerged in oil. If needed add some more oil. Cover the jar, and store it in a warm place once again. Pickle will be ready in a week to 15 days depending upon weather and quality of mangoes. If the mango pieces have softened a bit, that means pickle is ready.
Tips:
- Utensils, jar, and spoons used in making pickle should be clean and dry.
- Always handle pickle with clean spoon. If handled properly, pickle remains good for about a year.
- Serve it with parathas, or any other Indian meal.
Pingback: Curd Rice Recipe | Yogurt Rice | Thayir Sadam recipe - The Food Funda %
Pingback: Mango, Fruit of the Gods - The Food Funda