Authentic Green Mango Pickle Recipe – Sesame Oil & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Authentic Green Mango Pickle Recipe – Sesame Oil & Spice Blend

Introduction

Oh, the tangy, spicy, utterly addictive world of Indian pickles! There’s just something about a good pickle that elevates any meal, right? This green mango pickle (Aam ka Achar) is a family favorite, and honestly, it’s the first thing my mom taught me to make when I started getting serious about cooking. It’s a little bit of patience, a whole lot of flavor, and a guaranteed way to brighten up your plate. I’m so excited to share this recipe with you – it’s truly special.

Why You’ll Love This Recipe

This isn’t just any mango pickle recipe. It’s a blend of tradition and my own little tweaks over the years. The sesame oil gives it a beautiful, nutty aroma, and the spice blend is perfectly balanced – tangy, spicy, and just a little bit sweet. Plus, it’s surprisingly easy to make, even if you’ve never attempted a pickle before! It’s a fantastic way to preserve those delicious green mangoes and enjoy a taste of summer all year round.

Ingredients

Here’s what you’ll need to whip up a batch of this flavorful pickle:

• 1 Green mango (about 500g)
• 3 Tablespoons Paprika (Lal Mirch Powder)
• 2 Tablespoons Hot chili powder (adjust to your spice preference!)
• 0.25 cup Sesame oil (100ml)
• 0.5 teaspoon Mustard seeds (2.5ml)
• 0.5 teaspoon Fenugreek seeds powder (Methi Dana Powder) (2.5ml)
• 0.25 teaspoon Asafoetida (Hing) (1.25ml)
• 0.5 teaspoon Turmeric powder (Haldi) (2.5ml)
• 2 Red chilies, broken into halves
• 1 Tablespoon Salt (15g)
• 2 sprigs Curry leaves
• 2 Tablespoons Boiled cooled water (30ml)

Ingredient Notes

Let’s talk ingredients for a sec, because a few of these really make the difference!

• Sesame Oil: Don’t skip this! It’s the heart and soul of this pickle. It adds a unique flavor that you just won’t get with other oils. I prefer using a good quality, cold-pressed sesame oil.
• Chili Powders: I use a combination of paprika for color and a hotter chili powder for the kick. Kashmiri chili powder is fantastic for a vibrant red color with mild heat.
• Asafoetida (Hing): This one’s a bit funky, but trust me! It adds a savory depth that’s essential in Indian cooking, especially pickles. It also aids in digestion. A little goes a long way!
• Regional Variations: Mango pickle recipes vary so much across India. Some use mustard oil, others add jaggery for sweetness, and spice blends differ from region to region. Feel free to experiment and make it your own! My grandmother always added a pinch of fennel seeds.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, wash and chop the green mango into small, bite-sized pieces. I like mine about 1-inch cubes. Place them in a bowl and add the salt. Give it a good mix and let it marinate at room temperature for 24 hours. This helps draw out moisture and softens the mango.
2. The next day, heat the sesame oil in a pan over medium heat. Add the mustard seeds, red chili halves, and curry leaves. Keep a close eye – you want the mustard seeds to start spluttering. Once they do, immediately turn off the heat.
3. Now, quickly add the paprika, hot chili powder, asafoetida, fenugreek powder, and turmeric powder to the pan. Stir well to combine all those beautiful spices with the oil. The residual heat will bloom the flavors.
4. Add the marinated mango pieces to the spice mixture and mix thoroughly. Make sure every piece is coated! If the mixture seems too thick, gradually add the boiled and cooled water, a tablespoon at a time, until you reach your desired consistency. Taste and adjust the salt if needed.
5. Let the pickle cool completely before transferring it to an airtight jar. This is important to prevent condensation. Store it in the refrigerator for up to a month. (Though, let’s be real, it probably won’t last that long!)

Expert Tips

• Use a non-reactive pan (like stainless steel) to avoid any metallic taste in your pickle.
• Make sure all your utensils are completely dry. Water is the enemy of a good pickle!
• Don’t be afraid to adjust the spice level to your liking.

Variations

• Spice Level Adjustments: If you’re sensitive to heat, reduce the amount of hot chili powder. Or, if you like it really spicy, add a pinch of cayenne pepper!
• Regional Spice Blend Variations: Try adding a teaspoon of fennel seeds (saunf) for a more Rajasthani flavor. Or, a pinch of nigella seeds (kalonji) for a Bengali twist.
• Mango Variety Adaptations: Different mango varieties have different levels of tartness. If your mangoes are very sour, you might want to add a tablespoon of jaggery (gur) or sugar to balance the flavors.

Serving Suggestions

This pickle is incredibly versatile! Serve it with:

• Dal and rice – a classic combination!
• Roti or paratha – perfect for a quick and flavorful meal.
• Yogurt – the coolness of the yogurt balances the spice beautifully.
• As a side dish with any Indian meal.

Storage Instructions

Store the pickle in an airtight jar in the refrigerator. It will keep for up to a month, but honestly, it’s best enjoyed within the first few weeks when the flavors are at their peak. Always use a clean, dry spoon when taking pickle out of the jar to prevent contamination.

FAQs

• What type of mango is best for pickle making? Raw, green mangoes are ideal. Totapuri, Rajapuri, or any firm, sour variety works well.
• Can I use a different oil instead of sesame oil? While sesame oil is traditional, you can use mustard oil or a neutral oil like sunflower oil in a pinch. But the flavor won’t be quite the same.
• How can I adjust the spice level of this pickle? Reduce or increase the amount of hot chili powder. You can also remove the seeds from the red chilies for less heat.
• How long does this pickle typically last? Properly stored in the refrigerator, it should last for up to a month.
• What is the purpose of asafoetida in this recipe? Asafoetida adds a unique savory flavor and aids in digestion. It’s a key ingredient in many Indian pickles.