Authentic Green Mango Pickle Recipe – Indian Summer Preserve

Last Updated on 2 months by Neha Deshmukh

Authentic Green Mango Pickle Recipe – Indian Summer Preserve

Hey everyone! There’s just something about the taste of homemade pickle that instantly transports me back to my grandmother’s kitchen. The tangy, spicy, and slightly sweet flavors… it’s pure comfort food. Today, I’m sharing my family’s cherished recipe for Green Mango Pickle – a vibrant, flavorful preserve that perfectly captures the essence of summer. It’s a bit of work, but trust me, the results are so worth it!

Why You’ll Love This Recipe

This isn’t just any pickle recipe. It’s a taste of tradition, a burst of sunshine in a jar, and a fantastic way to enjoy the bounty of mango season. It’s perfect with dal-chawal, roti, or even just a simple yogurt meal. Plus, making your own pickle means you control the ingredients and spice level – tailoring it exactly to your liking. You’ll love how this pickle brightens up any meal!

Ingredients

Here’s what you’ll need to make this delicious green mango pickle:

• 1 kg green mangoes
• 1 cup granulated sugar
• 2.5 cup water
• 1/3 cup spirit vinegar
• 1/4 cup vegetable oil
• 8 garlic cloves
• 100 gram pickle masala
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground fennel
• 1 tbsp table salt

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Green Mangoes: This is key. You want firm, tart, and completely unripe mangoes. They should be hard to the touch. The sourness is what gives the pickle its signature tang.
• Pickle Masala: Every family has their own blend! You can find pre-made pickle masala at Indian grocery stores, or make your own. Regional variations are huge – some blends include fenugreek, nigella seeds (kalonji), or asafoetida (hing).
• Spirit Vinegar: Traditionally, spirit vinegar (a clear, distilled vinegar with around 5-7% acidity) is used. It gives a clean, sharp flavor. White vinegar can be used as a substitute, but the flavor will be slightly different.
• Vegetable Oil: The oil acts as a preservative, helping to keep the pickle fresh. While vegetable oil is common, some people prefer using mustard oil for a more pungent flavor – just be aware it has a strong taste!

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, cut your mangoes into 8 pieces each. Give them a good rinse and then soak them in saltwater for about 30 minutes. This helps prevent them from browning.
2. Drain the mangoes really well and spread them out on a tray. Now, this is important: you need to sun-dry them for 3-4 hours. This removes excess moisture, which is crucial for a good pickle.
3. While the mangoes are drying, let’s make the syrup. In a pot, combine the sugar and water. Bring it to a boil and let it simmer for about 30 minutes, until it thickens into a nice, syrupy consistency. Let it cool slightly.
4. In a large bowl, combine the dried mangoes, vinegar, salt, pickle masala, cumin, coriander, fennel, garlic, and vegetable oil. Give it a good mix, making sure everything is well coated.
5. Pour the cooled syrup over the mango mixture. Mix well! If the syrup clumps up, gently heat it for a minute or two to loosen it.
6. Finally, transfer the pickle to a sterilized glass jar. Seal it tightly and refrigerate. It needs at least a few days to mature, but honestly, the waiting is the hardest part! It’s best enjoyed within a month.

Expert Tips

Want to make sure your pickle turns out perfectly? Here are a few tips I’ve learned over the years:

• Syrup Consistency: The syrup should be thick enough to coat the mangoes, but not so thick that it crystallizes. A good test is to drop a little syrup into cold water – it should form a soft ball.
• Sterilizing Jars: Don’t skip this step! Sterilize your glass jars by boiling them in water for 10 minutes. This prevents mold and ensures your pickle lasts longer.
• Sun-Drying is Key: Seriously, don’t skip the sun-drying. It’s what gives the pickle its lovely texture and helps it stay crisp.

Variations

Pickles are all about personalization! Here are a few ways to tweak this recipe:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your pickle masala doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the pickle masala to 75 grams.
  • Medium: Stick with the 100 grams.
  • Hot: Add 1-2 tsp of red chili powder or a few chopped green chilies. My friend, Priya, loves a fiery pickle!
• Festival Adaptations: This pickle is a staple during Diwali and Makar Sankranti in many Indian households. It’s considered auspicious and adds a festive touch to the celebrations.

Serving Suggestions

This pickle is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With a simple dal-chawal (lentils and rice).
• As a side dish with roti or paratha.
• Mixed into yogurt for a tangy dip.
• Alongside Indian snacks like samosas or pakoras.

Storage Instructions

Store your green mango pickle in a sterilized, airtight glass jar in the refrigerator. It will stay fresh for about a month. Make sure to use a clean, dry spoon each time you take some out to prevent contamination.

FAQs

Got questions? I’ve got answers!

1. What type of mangoes are best for making this pickle?

Definitely use green, unripe mangoes. Varieties like Totapuri or Rajapuri work really well because of their firm flesh and tartness.

2. Can I use a different type of oil, like mustard oil?

Yes, you can! Mustard oil adds a pungent, traditional flavor. Just be aware it has a strong taste that not everyone loves.

3. How can I tell if the pickle has gone bad?

If you see any mold, or if the pickle smells off, discard it immediately. A little bit of liquid separation is normal, but anything unusual is a sign it’s gone bad.

4. What is the purpose of sun-drying the mangoes?

Sun-drying removes excess moisture, which helps the pickle stay crisp and prevents it from becoming mushy.

5. Can I adjust the amount of vinegar in the recipe?

You can, but be careful! Vinegar is a key preservative. Reducing it too much could affect the pickle’s shelf life.

6. How long does this pickle typically last?

Properly stored in the refrigerator, this pickle will last for about a month.

Enjoy making this delicious and authentic green mango pickle! I hope it brings a little bit of Indian sunshine to your table. Let me know how it turns out in the comments below!