What is the recipe of mango pickle?

Mango pickle, or aam ka achar, is a staple in Indian households—a tangy, spicy, and flavorful condiment that adds a burst of taste to any meal. While many families have their own treasured versions passed down through generations, the core ingredients and techniques remain surprisingly simple. Whether you like it fiery red, sour and salty, or laced with mustard and garlic, learning how to make mango pickle at home is both satisfying and surprisingly easy.

Understanding the Basics

Mango pickle is made using raw green mangoes, salt, oil, and a blend of Indian spices. The pickling process not only preserves the mangoes but also allows the spices to infuse deeply over time, creating a complex and addictive flavor. The two main styles popular across India are North Indian-style mango pickle (spicy, with mustard oil) and South Indian-style mango pickle (tangy, sometimes with sesame oil and curry leaves).

Key Ingredients

• 4–5 medium-sized raw green mangoes (firm, unripe)

• 4 tbsp salt (rock salt preferred)

• 3 tbsp red chili powder

• 2 tbsp turmeric powder

• 3 tbsp mustard seeds (split or coarsely ground)

• 1.5 tbsp fennel seeds (saunf)

• 1 tbsp fenugreek seeds (methi)

• 1 tbsp nigella seeds (kalonji)

• 1/2 tbsp asafoetida (hing)

• 250 ml mustard oil (or sesame oil for South Indian style)

Equipment Needed

• Dry glass or ceramic jar with airtight lid

• Clean mixing bowl

• Wooden spoon or spatula

• Dry cloth or kitchen towel

• Sunlight for natural fermentation

Step-by-Step Mango Pickle Recipe

Step 1: Wash and Dry Mangoes

Rinse the mangoes thoroughly and wipe them dry. Slice into medium-sized pieces, removing the hard inner seed. Ensure there is no moisture, as it can spoil the pickle.

Step 2: Salt and Sun-Dry

Toss mango pieces with salt and turmeric in a mixing bowl. Spread them on a tray and leave under the sun for 1–2 days to dehydrate slightly. This step draws out moisture and prevents bacterial growth.

Step 3: Prepare the Spice Mix

In a dry pan, lightly roast the mustard, fennel, fenugreek, and nigella seeds. Once cooled, coarsely grind them or use them whole. Combine with red chili powder, hing, and remaining turmeric.

Step 4: Mix and Marinate

Add the spice mix to the semi-dried mango pieces. Heat mustard oil until it reaches smoking point, then cool slightly. Pour over the mango-spice mixture and stir well to coat evenly.

Step 5: Jar It

Transfer the mixture into a clean, dry, airtight glass jar. Press the mangoes down so they are submerged in oil. Leave a little space on top for expansion.

Step 6: Cure the Pickle

Seal the jar and place it in direct sunlight for 7–10 days. Shake or stir the contents daily. The oil should float above the mangoes—this layer acts as a natural preservative.

Storage Tips

• Always use a dry spoon to take out pickle

• Store in a cool, dry place away from moisture

• If stored properly, homemade mango pickle lasts up to 1 year

• Add more oil if the pickle starts to dry out during long-term storage

Variations of Mango Pickle

North Indian Style

Mustard oil, red chili, fenugreek, nigella seeds, and fennel dominate this version. Strong and spicy, it goes well with parathas and dal-rice.

South Indian Style

Uses sesame oil, curry leaves, garlic, and mustard seeds. It’s tangier and often has a thinner consistency.

Sweet Mango Pickle

Green mango slices cooked with jaggery and mild spices to create a sweet-sour condiment. Popular in Gujarati and Rajasthani households.

Instant Mango Pickle

Quick version made by marinating grated or chopped mangoes with salt, chili powder, and hot oil. Ready in under an hour and best consumed fresh.

Nutritional Information (Per 15g Serving)

How to Serve Mango Pickle

• With stuffed parathas or plain chapati

• As a side with curd rice, khichdi, or dal-chawal

• Added to sandwiches or wraps for a tangy twist

• Mixed into yogurt to make achar raita

• With khakra or mathri for a crunchy tea-time snack

Pro Tips for Perfect Pickle

• Use only raw, firm mangoes—soft ones don’t hold up during curing

• Don’t skip sun-drying—this enhances shelf life

• Always ensure the mango pieces are submerged in oil

• Add more salt or vinegar for extended shelf life in humid climates

• Use sterilized jars to avoid contamination

Summary

Mango pickle is more than just a condiment—it’s a tradition, a memory, and a sensory explosion in every bite. Making it at home allows you to recreate authentic flavors while customizing spice levels, oil, and texture. Whether you enjoy it spicy, sweet, or garlic-laden, mango pickle adds a kick to any meal and doubles as a digestive. With just a few key ingredients and a little patience, you can prepare a jar that lasts months and brings a piece of homemade goodness to your everyday plate.