Authentic Green Mango Pickle Recipe – Mustard & Fenugreek Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Green Mango Pickle Recipe – Mustard & Fenugreek Flavors

Introduction

Oh, the magic of a good pickle! Growing up, my grandmother’s mango pickle was the thing everyone fought over during summer lunches. The tangy, spicy kick with rice and dal… pure comfort. This recipe is my attempt to recreate that exact flavor – a vibrant green mango pickle bursting with mustard and fenugreek. It takes a little patience, but trust me, the result is absolutely worth it. You’ll be rewarded with a jar of sunshine to brighten up any meal!

Why You’ll Love This Recipe

This isn’t just any mango pickle. It’s a flavor explosion! The combination of mustard and fenugreek is classic for a reason – it’s wonderfully complex. Plus, making your own pickle allows you to control the spice level and quality of ingredients. It’s a little bit of effort for a whole lot of deliciousness.

Ingredients

Here’s what you’ll need to get started:

• 6 cups cut mango pieces (about 1.5 kg)
• 1 cup mustard seeds powder (around 150g)
• 2 tbsp fenugreek seeds powder (about 20g)
• 2 cups red chili powder (around 200g – adjust to your spice preference!)
• 1.5 cups salt (about 360g)
• 30 garlic cloves
• 3 cups gingelly oil (til oil) (around 720ml)

Ingredient Notes

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

Mustard Seed Powder: Regional Variations & Quality

Mustard seed powder is the backbone of this pickle. You can find it readily available in Indian grocery stores. Brown mustard seeds are traditionally used, giving a robust flavor. The quality matters, so opt for a vibrant yellow powder that smells fresh.

Fenugreek Powder: Sourcing & Flavor Profile

Fenugreek (methi) adds a unique, slightly bitter note that balances the spice. Make sure your fenugreek powder is fresh – it loses its potency quickly. You can find it whole and grind it yourself if you prefer!

Gingelly Oil (Til Oil): The Key to Authentic Flavor

Don’t even think about substituting this! Gingelly oil (also known as til oil) is essential for that authentic pickle flavor. It has a nutty aroma and helps preserve the pickle beautifully. It’s readily available in Indian stores.

Green Mangoes: Choosing the Right Variety

You want firm, tart green mangoes. 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.

Garlic: Freshness & Impact on Flavor

Fresh garlic is a must! It adds a lovely pungent aroma and flavor. Don’t use pre-minced garlic – it just doesn’t have the same punch.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, wash and thoroughly dry your raw green mangoes. This is important to prevent mold. Slice them vertically, carefully remove the stone, and cut into bite-sized pieces.
2. In a large bowl – and I mean large – combine the mango pieces with the mustard seed powder, fenugreek powder, red chili powder, and salt. Get your hands in there and really massage it all together!
3. Now, pour in the gingelly oil. Again, use your hands to thoroughly coat every single mango piece. This is where the magic happens! Add the whole garlic cloves and mix them in well.
4. Transfer the mixture to a sterilized ceramic pickle jar. A glass jar works too, but ceramic is traditional. Pour the remaining 1 cup of oil on top to create a protective layer. This prevents mold growth.
5. Seal the jar tightly with a lid and secure a clean, dry cloth around the neck. This helps maintain the right temperature and prevents moisture from getting in. Store it in a dry, moisture-free area for 3 days.
6. After 3 days, open the jar and give the pickle a good stir with a clean, dry ladle. Taste it and adjust the salt or oil if needed. Remember, the flavors will develop over time.
7. Make sure there’s always a thin layer of oil on top. Reseal and let it rest for another 2-3 days. Patience, my friend!
8. After 7-8 days, mix the pickle thoroughly one last time. Store it in an airtight container, always maintaining that oil layer for preservation.

Expert Tips

A few things I’ve learned over the years…

Achieving the Perfect Balance of Spice

Spice levels are personal! Start with less chili powder and add more to taste. Remember, the pickle will get spicier as it matures.

Ensuring Proper Sterilization for Long-Term Storage

Sterilizing your jar is crucial. Boil it in water for 10 minutes, or run it through a hot dishwasher cycle. This kills any bacteria that could spoil your pickle.

The Importance of Sunning the Pickle (Optional)

My grandmother always sunned the pickle for a few hours each day for the first week. She said it helped develop the flavors and preserve it better. It’s optional, but worth a try!

Understanding Oil Absorption & Adjusting Accordingly

Mangoes will absorb oil over time. If the oil level drops significantly, add a little more to maintain that protective layer.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan! Just double-check your salt source to ensure it’s vegan-friendly.

Spice Level Adjustment: Mild to Extra Spicy

Reduce the red chili powder for a milder pickle. For extra heat, add a pinch of cayenne pepper or use a hotter variety of chili powder.

Festival Adaptations: Ugadi & Makar Sankranti

This pickle is a staple during Ugadi (Telugu New Year) and Makar Sankranti (harvest festival). It symbolizes new beginnings and good luck!

Regional Variations: South Indian vs. North Indian Styles

South Indian pickles often use more curry leaves and mustard seeds. North Indian versions might include asafoetida (hing) for a different flavor profile.

Serving Suggestions

This pickle is amazing with… well, everything!

• Steaming hot rice and dal
• Roti or paratha
• Yogurt
• As a side with Indian thalis

Storage Instructions

Store your pickle in an airtight container in a cool, dark place. Properly stored, it can last for up to a year! Just make sure the oil always covers the mangoes.

FAQs

Got questions? I’ve got answers!

How do I know if my pickle is spoiled?

Look for mold, a foul odor, or a cloudy appearance. If you see any of these, discard the pickle.

Can I use a different type of oil?

While you can, it won’t be the same. Gingelly oil is really the key to the authentic flavor.

What if I don’t have fenugreek powder? Is there a substitute?

Sadly, there isn’t a great substitute for fenugreek. You can try a pinch of cumin powder, but it won’t have the same unique flavor.

My pickle is too salty – can I fix it?

You can try adding a few more mango pieces to balance the saltiness.

How long does this pickle typically last if stored properly?

Up to a year! The oil acts as a natural preservative.

Can I make a smaller batch of this pickle?

Absolutely! Just halve or quarter the recipe. Just remember to adjust the jar size accordingly.