Authentic Green Mango Pickle Recipe – Mustard Oil & Spice Fermented

Last Updated on 4 months by Neha Deshmukh

Authentic Green Mango Pickle Recipe – Mustard Oil & Spice Fermented

Hey everyone! If you’ve ever craved that tangy, spicy kick with your meals, you need to try making your own green mango pickle. It’s a bit of a project, sure, but the incredible flavor is SO worth it. I remember the first time my grandmother let me help her make this – the aroma of mustard oil and spices filled the whole house, and it’s a memory I cherish. This recipe is a tribute to her, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just any pickle recipe. It’s a journey into authentic Indian flavors! We’re talking about a slow-fermented pickle, packed with bold spices and the unique pungency of mustard oil. It’s incredibly versatile – perfect with dal-chawal, parathas, yogurt, or even as a side with your favorite Indian snacks. Plus, making it yourself means you control the ingredients and spice level.

Ingredients

Here’s what you’ll need to create this magic:

• 6 small green mangoes
• 1.25 cup mustard oil (about 300ml)
• 0.5 teaspoon turmeric powder (about 2.5g)
• 1.5 tablespoon salt (about 22g)
• 0.25 cup white vinegar or lemon juice (about 60ml)
• 2 tablespoon chili powder (about 12g)
• 1 tablespoon asafoetida (hing) (about 7g)
• 0.33 cup yellow mustard seeds (about 80g)
• 2 tablespoon fenugreek seeds (about 14g)
• 3 tablespoon fennel seeds (about 21g)
• 2 tablespoon black mustard seeds (about 14g)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Mustard Oil: Regional Variations & Quality

Mustard oil is key to that authentic pickle flavor. It has a strong, pungent aroma that mellows during fermentation. In North India, it’s a staple, but you might find different varieties depending on the region. Look for a good quality, cold-pressed mustard oil for the best flavor.

Green Mangoes: Choosing the Right Variety

You want green mangoes that are firm and tart, not overly ripe. The variety isn’t super critical, but I find that Totapuri or Rajapuri mangoes work really well. They hold their shape nicely during the pickling process.

Spice Blend: The Importance of Roasting & Grinding

Roasting the spices is a non-negotiable step! It unlocks their aromas and intensifies their flavors. Don’t skip it. Coarsely grinding them ensures a good texture in the pickle – you want some bite, not a fine powder.

Asafoetida (Hing): Flavor & Digestive Benefits

Asafoetida, or hing, has a unique, almost sulfurous aroma in its raw form. But trust me, it transforms beautifully when cooked and adds a wonderful depth of flavor to the pickle. It’s also known for its digestive properties – a bonus!

Step-By-Step Instructions

Alright, let’s get pickling!

1. Prep the Mangoes: Wash and thoroughly dry your green mangoes. Slice them into halves, remove the pits, and cut into bite-sized cubes.
2. Remove Moisture: Spread the mango cubes on a clean kitchen towel and let them sit for 4-6 hours (or even overnight) to remove excess moisture. This is crucial for preventing a soggy pickle.
3. Roast & Grind Spices: In a dry pan, dry roast the yellow mustard seeds, fenugreek seeds, fennel seeds, and black mustard seeds for 1-2 minutes, until fragrant. Let them cool completely, then coarsely grind them.
4. Combine Spices: In a large bowl, combine the ground spices with salt, chili powder, turmeric powder, and asafoetida.
5. Heat the Oil: Heat the mustard oil in a heavy-bottomed pan until it starts to smoke. This is important – smoking the oil removes its raw pungency. Carefully pour the hot oil over the mango cubes and spice mixture, stirring gently to coat everything evenly.
6. Add Vinegar/Lemon Juice: Add the vinegar or lemon juice and mix thoroughly. This adds to the tang and helps with preservation.
7. Jar & Ferment: Transfer the pickle to a sterilized airtight glass jar. Place the jar in direct sunlight daily for 5-6 days. Remember to shake it gently each day to redistribute the flavors.

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Right Texture

The mangoes should remain slightly crunchy, not mushy. Removing excess moisture and not over-fermenting are key.

Ensuring Proper Fermentation

Sunlight and gentle shaking are your friends! They encourage the fermentation process. You’ll notice the color of the pickle changing and the oil becoming more infused with the spices.

Maintaining Sterility

Using a sterilized jar is vital to prevent mold growth. Boil the jar and lid for 10 minutes before using.

Dealing with Excess Moisture

If you notice a lot of liquid accumulating in the jar, you can try placing a clean, sterilized weight on top of the mangoes to keep them submerged in the oil.

Variations

Want to make it your own? Here are a few ideas:

Spice Level Adjustment

Adjust the amount of chili powder to your liking. My family loves it spicy, so I usually add a little extra!

Vegan Adaptation

This recipe is naturally vegan!

Festival Adaptations (Makar Sankranti, Baisakhi)

Pickle is a must-have during Makar Sankranti and Baisakhi. It’s often served with traditional dishes like til laddoo and khichdi.

Regional Variations (North Indian, South Indian)

In South India, you might find pickles using different types of chilies and sometimes adding curry leaves for extra flavor.

Serving Suggestions

This pickle is amazing with so many things! Try it with:

• Dal-chawal (lentils and rice)
• Parathas (Indian flatbread)
• Yogurt
• Indian snacks like samosas or pakoras

Storage Instructions

Store the pickle in a cool, dark place in an airtight jar. It will continue to mature and develop flavor over time. Properly stored, it can last for up to a year!

FAQs

Let’s answer some common questions:

How do I know if my pickle has fermented properly?

You’ll notice a change in color, the oil will become infused with the spices, and the pickle will develop a tangy, complex flavor.

What type of salt is best for making pickle?

Use a good quality, non-iodized salt. Iodized salt can sometimes make the pickle darker and affect the fermentation process.

Can I use a different oil instead of mustard oil?

While mustard oil is traditional, you can use other oils like sunflower oil or vegetable oil, but the flavor won’t be the same.

How long does this pickle last?

Up to a year, if stored properly in a cool, dark place in an airtight jar.

What do I do if mold develops on the pickle?

Unfortunately, if you see mold, it’s best to discard the entire batch.

Is it normal for the pickle to become softer over time?

Yes, it’s normal for the pickle to soften slightly as it matures. It will still taste delicious!

So there you have it – my family’s cherished green mango pickle recipe. I hope you enjoy making it as much as we do! Don’t be afraid to experiment and make it your own. Happy pickling!