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Mango Pickle Recipe
Rating for Indian Mango pickle
| ⭐⭐⭐⭐☆ (4.9/5) | "Mango Pickle (Aam ka Achar)" |
Overall Preparation Time: 30 minutes
Indian Pickle Introduction
Hello friends! If you're someone who loves enjoying pickle like Green Chilli Pickle, Asafoetida pickle, Jackfruit pickle , Turmaric-Ginger pickle , and more with your meals or breakfast—but hesitate to make them at home due to the fear of spoilage, or because most store-bought pickles are full of chemicals—then it's time to stop worrying!
Today, on Daily Food Kitchen, we're bringing you a special Indian traditional mango pickle recipe that’s completely free from preservatives, synthetic colors, and harmful additives. Best of all, if you follow our step-by-step instructions, you’ll be able to preserve this mango pickle for a long time without it spoiling. And yes, making it is much easier than you think! Let’s move on to the preparation of homemade mango pickle—made the traditional way!
Required Ingredients for Aam Ka Achar (Mango Pickle):
- 10 kg raw mangoes
- 1 kg salt
- 200 g red chilli powder
- 200 g turmeric powder
- 200 g Fenugreek Seeds (Methi Dana)
- 150 g Yellow Mustard Seeds
- 300 g Fennel Seeds (Saunf)
- 50 g Nigella Seeds (Kalonji)
- 2.5 litre Mustard oil
How to Prepare Delicious Homemade Mango Pickle
Step 1: Wash and Cut the Raw Mangoes
Start by thoroughly rinsing the raw mangoes under cold running water. Once washed, let them dry out completely—remember, any moisture can ruin the whole batch!. Once dried, cut the mangoes into medium-sized pieces, removing the seeds. Try to keep the mango pieces the same size—this helps them soak up the flavors evenly.
Raw Mango Pieces
🛑 Pro Tip: Spread the mango pieces on a clean cloth under a fan or sunlight for a few hours to eliminate any hidden moisture.
Step 2: Roast and Coarsely Grind Spices for Raw Mango Pickle
Gently dry roast the fennel, fenugreek, and yellow mustard seeds separately over low heat to bring out their flavors, stirring constantly to avoid burning.This boosts their flavor and reduces moisture. After cooling, coarsely grind each spice using a mortar-pestle or a dry grinder. The idea is to crack the spices, not powder them.
Step 3: Mix the spice blend to make your unique mango pickle
Now, in a big mixing bowl (known as a parat in Hindi), add the ground fennel, methi, and mustard seeds along with red chili powder, turmeric powder, kalonji, and salt. Give it a good mix—the incredible aroma means you're doing it right!
Step 4: Heat the mustard oil properly — no tension of spoiling pickle!
Now it’s time to heat 1 litre of mustard oil in a heavy-bottomed kadhai—this step adds bold flavor to the pickle!. Heat it until it reaches the smoking point—this eliminates rawness. Once the oil cools to lukewarm, pour it little by little into the spice mix, giving it a good stir as you go. This creates a thick, oily paste.
⚠️ Caution: Never add hot oil directly to mangoes or spices; it can cause wilting or spoilage.
Step 5: Coat the Mangoes
In a wide, shallow utensil (like a steel parat), add the mango pieces and slowly incorporate the prepared spice-oil mixture. Coat each piece evenly. Be generous, making sure no piece is left dry or exposed.
Step 6: Storage & Resting Traditional Indian Mango pickle
Now, move the spiced mango slices into a clean, sterilized glass or ceramic jar—this helps keep the pickle fresh and flavorful. Seal with a clean muslin cloth or airtight lid. Let it rest for 2–3 days in a dry place away from sunlight. During this time, shake or stir the contents daily with a clean spoon.
On the 4th day, pour in the remaining 1.5 litres of mustard oil. This final oil layer acts as a seal, preventing air from spoiling the pickle. Ensure all mango pieces are submerged.
Why These Ingredients Makes Your Indian Pickle Recipe Unique?
| Ingredients | Purpose |
|---|---|
| Raw Mangoes | Main base |
| Mustard Oil (Kachhi Ghani) | Preservative and flavour |
| Common Salt | Flavour and preservative |
| Fennel Seeds | Sweet aroma |
| Fenugreek seeds (Methi dana) | Bitterness and Digestion |
| Yellow Mustard seeds | Sourness |
| Red Chilli powder | Colour and spicy |
| Nigella (Kalonji) seeds | Earthy, onion like flavour |
If you enjoyed making this Mango Pickle recipe, you'll definitely want to tyr these too!
FAQs About Homemade Raw Mango Pickle
Which type of raw mangoes are best for making pickle?
Choose firm, unripe, sour mangoes with thick skin and minimal fiber. Varieties like Rajapuri, Totapuri, or Desi mangoes are ideal. These hold their shape, absorb spices well, and develop rich flavor without turning mushy.
Why should mango pieces be dried before making pickle?
Drying raw mango pieces under sunlight or a fan removes all moisture, which helps prevent fungal growth and spoilage in the pickle.
Is it necessary to roast spices for mango pickle?
Yes, dry roasting spices like fennel, mustard, and fenugreek intensifies their flavor and removes moisture, which is crucial for long-term storage.
Should I grind the spices into powder for mango pickle?
No. Coarsely grind the roasted spices so they crack open but don’t become fine powder. This allows the flavors to release slowly and gives your pickle a traditional texture.
Can I pour hot mustard oil directly onto mangoes or spices?
No, adding hot oil can wilt mango pieces and ruin the spice blend. Always let the mustard oil cool down to lukewarm — not hot before mixing.
Why is mustard oil added in two stages during mango pickle preparation?
Initially, we added mustard oil to help blend the spices together blends with the spices and coat the raw mango pieces. Later, on the 4th day, we add more oil to create an oil seal that protects the pickle from air and spoilage.
Do mango pieces need to be completely submerged in oil?
Yes, make sure every mango piece is fully submerged in mustard oil. This preserves the pickle, keeps it flavorful, and prevents contamination.
Why are raw mangoes used as the base for mango pickle?
Raw mangoes are firm, sour, and acidic—perfect for Indian pickles. Their tangy flavor blends well with oil and spices during fermentation.
What is the role of mustard oil (Kachhi Ghani) in mango pickle?
Mustard oil acts as a natural preservative and adds an earthy flavor. Actually, it forms a protective layer of oil that prevents spoilage and enhances the taste.
Why is common salt essential in pickle making?
Salt pulls out moisture from mangoes and helps prevent bacterial growth. Besides preservation, it makes the mango pickle even more delicious over time.
What does fennel seed (saunf) add to mango pickle?
Fennel seeds add a sweet aroma and mild licorice flavor, which balances the spice and bitter elements in the pickle.
What are the benefits of fenugreek seeds (methi dana) in pickle?
Fenugreek seeds bring a bitter depth of flavor and help with digestion, making the pickle both flavorful and gut-friendly.
Why are yellow mustard seeds used in mango pickle?
Man go pickle is known for its tangy bite, and yellow mustard seeds enhance that tanginess. They also support natural preservation during fermentation.
What does red chilli powder do in mango pickle?
It's the red chilli powder that gives the pickle its spicy punch and beautiful colour— it also helps balance out the tangy mango flavour.
What is the role of nigella (kalonji) seed in making mango pickle?
Kalonji seeds add an earthy, slightly onion-like taste that rounds out the spice blend and deepens the aroma of traditional Indian pickles.
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