Authentic Green Mango Pickle Recipe – Traditional Indian Achar

Last Updated on 4 months by Neha Deshmukh

Authentic Green Mango Pickle Recipe – Traditional Indian Achar

Hey everyone! If you’ve ever craved that perfect tangy, spicy kick with your meals, you’re in the right place. Today, I’m sharing my family’s treasured recipe for authentic green mango pickle – or achar, as we call it. I remember my grandmother making huge batches of this during mango season, and the aroma would fill the entire house. It’s a bit of a process, but trust me, the end result is 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 flavour, and a little bit of sunshine in a jar. It’s perfect with dal-rice, roti, or even just a simple yogurt meal. Plus, making your own pickle means you control the ingredients and spice level – exactly how you like it!

Ingredients

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

• 3 raw green mangoes
• ½ tsp turmeric powder
• 2 tbsp red chili powder (adjust to your spice preference!)
• 1 tsp roasted fenugreek seeds powder
• 2 ½ tbsp salt
• ¾ to 1 cup grated jaggery
• ¼ tsp asafoetida (hing)
• 1 ½ tbsp oil

Ingredient Notes

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

Raw Green Mangoes: Selecting the Right Variety

Look for firm, unripe mangoes. The variety matters! Totapuri or Rajapuri mangoes work beautifully, as they have less fiber. You want mangoes that are still quite hard to the touch.

Turmeric Powder: Quality and Color

Good quality turmeric powder not only adds flavour but also a beautiful vibrant colour. I prefer using a bright orange turmeric for this recipe.

Red Chili Powder: Regional Variations & Heat Levels

This is where you can really customize things. Kashmiri chili powder gives a lovely colour with mild heat. For a spicier pickle, use a hotter variety like Byadagi or Guntur chili powder.

Roasted Fenugreek Seeds Powder: Aroma and Flavor Profile

Don’t skip roasting the fenugreek seeds! It unlocks a wonderful nutty aroma. You can easily roast them yourself in a dry pan until fragrant, then grind them.

Jaggery: Types and Substitutions

Jaggery adds a lovely sweetness that balances the spice. I prefer using old jaggery, which has a deeper flavour. If you can’t find jaggery, you can substitute with brown sugar, but the flavour won’t be quite the same.

Asafoetida (Hing): Benefits and Usage

Asafoetida might smell a little funky on its own, but it adds a unique umami flavour to the pickle and aids in digestion. A little goes a long way!

Oil: Choosing the Best Oil for Pickling

Mustard oil is traditionally used for pickling in many parts of India, giving it a distinct flavour. However, you can also use neutral oils like sunflower or vegetable oil.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, wash and peel the mangoes. Cut them into bite-sized pieces.
2. In a large bowl, combine the mango pieces with turmeric powder and 2 tbsp of salt. Mix well, cover, and let it sit overnight. This helps draw out moisture.
3. The next day, strain the mangoes and spread them out on a clean cloth in the sun for about 3 days, until they are partially dried. This is a crucial step for preserving the pickle.
4. Once dried, soak the mangoes in room-temperature water for about an hour to soften them up. Drain well.
5. While the mangoes are soaking, boil the grated jaggery with a little water until it reaches a one-string consistency. Let it cool slightly.
6. In a clean bowl, mix the softened mangoes with chili powder, fenugreek powder, and the remaining salt.
7. Pour the jaggery syrup over the mango mixture and combine everything thoroughly.
8. Heat the oil in a small pan and temper the asafoetida in it. Pour this tempering over the pickle.
9. Transfer the pickle to a clean, airtight glass jar. Refrigerate and let the flavours meld for at least a few days before enjoying. Though honestly, I’ve been known to sneak a bite right away!

Expert Tips

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

• Achieving the Perfect Balance of Sweet, Sour, and Spicy: Adjust the amount of jaggery and chili powder to suit your taste.
• Ensuring Proper Sun-Drying: Sun-drying is key to preventing mold. Make sure the mangoes are spread out in a single layer and turned occasionally.
• Maintaining Hygiene During Preparation: Use clean utensils and jars to prevent contamination.

Variations

Pickles are all about personalization!

• Vegan Adaptation: Ensure your jaggery is vegan-friendly (some may be processed with bone char).
• Spice Level Adjustment (Mild, Medium, Hot): Control the heat by adjusting the amount and type of chili powder.
• Regional Variations: My friend from Gujarat adds a pinch of mustard seeds to her pickle, while a North Indian friend prefers a touch of garam masala.
• Festival Adaptations: This pickle is a staple during Ugadi and Diwali in my family.

Serving Suggestions

This pickle is incredibly versatile! Serve it with:

• Dal and rice
• Roti or paratha
• Yogurt
• Khichdi

Storage Instructions

Store the pickle in an airtight container in the refrigerator. It will last for several months, but the flavour is best within the first few weeks.

FAQs

Let’s answer some common questions:

What type of mangoes are best for making this pickle?

Totapuri or Rajapuri mangoes are ideal because of their firm texture and less fibrous flesh.

Can I use lemon juice instead of sun-drying?

While lemon juice can add sourness, it won’t provide the same preservation benefits as sun-drying.

How long does this pickle last?

Properly stored in the refrigerator, it can last for several months.

What is the purpose of asafoetida in this recipe?

Asafoetida adds a unique umami flavour and aids in digestion.

Can I adjust the amount of jaggery to make it less sweet?

Absolutely! Start with less jaggery and add more to taste.

Is it necessary to use roasted fenugreek seeds powder, or can I use regular fenugreek seeds?

Roasting the seeds enhances their flavour. If using regular seeds, roast them first before grinding.

How can I prevent mold from growing in my pickle?

Ensure the mangoes are thoroughly sun-dried, use clean utensils, and store the pickle in an airtight container in the refrigerator.

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!