Indian Mango Pickle Recipe | Mango Pickle Recipe | Homemade Mango Pickle Recipe | Mango Pickle | Aam Ka Achar | Spicy & Tangy Mango Pickle | How to Make Mango Pickle | Traditional Mango Pickle | Maharashtrian Style Mango Pickle | Traditional Mango Pickle | Mango Pickle Recipe (Aam Ka Achar): A classic, robust, tangy, and spicy North Indian mango pickle, made with raw green mangoes, mustard oil, and aromatic spices. It is a staple in every Indian household!
Ingredients
Main Ingredients
Raw Green Mangoes (unripe, firm) – 1 kg (approx. 4–5 medium-sized mangoes)
Spice Blend
Mustard Seeds (yellow or brown) – 5 tablespoons
Fennel Seeds (Saunf) – 4 tablespoons
Fenugreek Seeds (Methi Dana) – 2 tablespoons
Nigella Seeds (Kalonji) – 1 tablespoon
Cumin Seeds – 1 teaspoon
Kashmiri Red Chili Powder – 4 tablespoons
Red Chili Powder (hot/spicy) – 1 tablespoon (adjust to taste)
Turmeric Powder – 2 tablespoons
Asafoetida (Hing) – ½ teaspoon
Rock Salt / Table Salt – 5–6 tablespoons (or to taste)
Dry Mango Powder (Amchur) – 1 tablespoon (optional, for extra tanginess)
For Preserving the Pickle
Mustard Oil – 1 to 1½ cups (heated until smoking, then cooled down)
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| Homemade Raw Mango Pickle Recipe |
Step-by-Step Instructions
Step 1 – Select and Prepare the Mangoes
- Choose raw, green, and firm mangoes that have no soft spots or wrinkles. Smaller mangoes tend to have softer pits, making them easier to cut.
- Wash the mangoes thoroughly and wipe each one completely dry using a clean kitchen towel.
- Do not peel the mangoes—leave the skin on.
- Cut the mangoes into medium-sized pieces (approx. 1–1.5 inch cubes), keeping the pit intact. Remove and discard only the innermost, hardest seed portion from the center of the mango. Spread the cut mango pieces on a clean, dry cloth and let them dry in the sun for 4–5 hours to eliminate all moisture. Alternatively, leave them uncovered on the kitchen counter overnight.
Step 2 – Applying Salt and Turmeric
- Place the dried mango pieces into a large, clean, and dry bowl.
- Add the salt and turmeric powder to the bowl. Mix thoroughly.
- Cover the bowl and set it aside overnight (or for at least 8 hours). This process draws out excess moisture from the mangoes and firms up the pieces, giving the pickle a crisp texture. The following day, drain off all the water that has accumulated from the mangoes. Wipe the mango pieces with a cloth to dry them once again.
Step 3 – Prepare the Spice Blend
- Before you begin, place the spices and salt into small bowls and set them in the sun for 1–2 hours to remove any residual moisture. (This step is not strictly necessary, but it is helpful.)
- Roast the mustard seeds, fenugreek seeds, and fennel seeds separately in a pan over low-to-medium heat until they become aromatic. Allow them to cool down completely.
- Coarsely grind the roasted mustard seeds into a powder.
- Coarsely grind the fennel seeds and fenugreek seeds together.
- In a large bowl, combine all the ground spices with the Kashmiri red chili powder, hot red chili powder, turmeric, asafoetida (hing), nigella seeds (kalonji—leave these whole), and salt. Mix everything together thoroughly.
Step 4 – Heat the Mustard Oil
- Heat the mustard oil in a pan until it begins to smoke (this helps eliminate the raw odor of the oil).
- Turn off the heat and allow the oil to cool down completely before using it.
Step 5 – Mix Everything Together
- Add the salted and dried mango pieces to the bowl containing the spices.
- Pour the cooled mustard oil over this mixture.
- Mix everything thoroughly so that every piece of mango is well-coated with the spices and oil.
Step 6 – Fill the Jar and Cure in Sunlight
- Transfer the pickle into a clean, sterilized, and completely dry glass or ceramic jar.
- Cover the mouth of the jar with a clean muslin cloth and secure it with a rubber band or string.
- Place the jar in direct sunlight during the day and bring it indoors in the evening.
- Repeat this process for 7–10 days, stirring the pickle with a dry spoon once every few days.
- Each time you stir the pickle, press the mango pieces down so that a layer of oil always remains on top of the pickle.
- The pickle is considered ready when the mango pieces have softened and can be easily cut with a spoon.
Tips for Making the Best Mango Pickle
1. Choose the Right Mangoes – Select hard, firm, and raw green mangoes. Do not use soft or ripening mangoes.
2. Ensure Zero Moisture – Moisture is the pickle's greatest enemy. Ensure that everything—the mangoes, spices, jar, and utensils—is completely dry.
3. Mustard Oil is Essential – Always heat the oil until it begins to smoke, and let it cool down before use. This is the secret to its authentic flavor and long shelf life.
4. Use Only Glass or Ceramic Jars – Never use metal or plastic containers.
5. Always Use a Dry Spoon – Every time you scoop out the pickle.
6. Keep Submerged in Oil – Always ensure that the mango pieces remain submerged beneath a layer of oil to prevent them from spoiling. Fresh Spices – For the best flavor, use fresh, high-quality spices. Dry-roasting them further enhances their aroma.
Regional Variations
1. North Indian / Punjabi Style – Spicy with a sweet-and-sour profile, prepared using a blend of mustard oil and bold spices (this recipe).
2. South Indian Style – Highly spiced yet mellow, often prepared using sesame oil, curry leaves, and asafoetida (hing).
3. Gujarati / Maharashtrian Style – Sweet or sweet-and-sour; jaggery or sugar is added to balance the tartness.
4. Bengali Style – Sweet and tangy, flavored with *Panch Phoron* (a five-spice blend) and mustard oil.
Storage
At Room Temperature (submerged in oil, stored in a cool, dry place): Up to 1 year
In the Refrigerator: Up to 2 years
Here is the complete recipe for Mango Pickle! A few key points to note:
1. Mango pickle (also known as Aam ka Achar) is a traditional Indian condiment prepared using green, raw, and unripe mangoes. These mangoes are preserved in a mixture of spices, salt, and oil.
2. When selecting mangoes, ensure they are firm to the touch (not soft or mushy) and have a smooth, glossy skin free of any blemishes.
3. Place the chopped mango pieces in a bowl and sprinkle salt and turmeric over them. Mix thoroughly, cover, and let them rest overnight. This process helps reduce the mangoes' tartness to some extent and draws out any excess moisture present in them. The turmeric helps keep the mango pieces firm, preventing them from becoming soft and ensuring they retain a pleasant texture and bite when eaten.
4. Always use fresh spices. Lightly dry roasting the spices before use further enhances their flavor.
5. Mango pickles prepared in South India tend to be spicier and more piquant, often utilizing sesame oil; whereas in western states like Gujarat and Maharashtra, jaggery or sugar is sometimes added, giving the pickle a sweet or tangy-sweet flavor profile.
6. If stored at room temperature, mango pickle remains fresh for up to a year; if refrigerated, it can stay fresh for as long as two years.
7. Naturally, as the months go by, the mango pieces will begin to soften slightly; however, simultaneously, the flavors of the spices and oil will deepen, becoming even richer and more delicious.
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