Authentic Green Mango Recipe – Spicy Indian Pickle with Mustard Seeds

Last Updated on 4 months by Neha Deshmukh

Authentic Green Mango Recipe – Spicy Indian Pickle with Mustard Seeds

Hey everyone! If you’ve ever craved that zingy, spicy kick with your meals, you need to try this green mango pickle. It’s a staple in many Indian households, and honestly, once you make it yourself, you’ll never go back to store-bought versions. I remember my grandmother making huge batches of this during mango season – the aroma would fill the entire house! It’s a little bit of patience, but so worth it.

Why You’ll Love This Recipe

This isn’t just any pickle; it’s a burst of flavour! The combination of tart green mango, fiery chili, and the wonderful aroma of mustard seeds is simply irresistible. It’s incredibly versatile – perfect with rice, dal, roti, or even as a side with your favourite Indian snacks. Plus, it’s surprisingly easy to make, even if you’re new to pickling.

Ingredients

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

• 1 whole Raw Green Mango (about 500g)
• Salt to taste (start with 1 tbsp, you can always add more!)
• Red Chili Powder to taste (I like to use Kashmiri chili powder for colour and mild heat)
• 2 tbsp Sesame Oil (black sesame oil is traditional, but regular works too!)
• 0.5 tsp Mustard Seeds
• 0.25 tsp Fenugreek Seeds (Methi seeds)
• 2 pinches Asafoetida (Hing)
• 0.25 tsp Turmeric Powder (Haldi)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things make all the difference!

• Raw Green Mango: The key is to find mangoes that are firm and tart. They shouldn’t be overly ripe.
• Sesame Oil: Sesame oil adds a beautiful nutty flavour that’s so characteristic of Indian pickles. Don’t skip it!
• Mustard Seeds & Fenugreek: A Flavorful Duo: These seeds are the heart of the pickle’s flavour. Don’t be shy with them!
• Understanding Asafoetida (Hing): Asafoetida has a pungent smell in its raw form, but it mellows out beautifully when cooked and adds a unique umami flavour. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, wash the raw green mango thoroughly. Then, dice it into small, bite-sized pieces. You can peel it if you prefer, but I like to leave the peel on for a bit of texture and colour.
2. In a large bowl, combine the diced mango with salt and red chili powder. Give it a good mix, making sure everything is evenly coated.
3. Now, let’s make the tempering! Heat the sesame oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – that’s when you know they’re ready.
4. Add the fenugreek seeds and sauté for about 30 seconds. Then, stir in the asafoetida and turmeric powder. Be quick, as these spices can burn easily!
5. Immediately pour the hot tempering over the mango mixture. This is important – the hot oil helps to release the flavours and preserve the pickle. Mix everything really well.
6. Finally, transfer the pickle to a clean, airtight glass jar. Refrigerate for at least 4-7 days (or even longer!) to allow the flavours to meld and develop. Trust me, the wait is worth it!

Expert Tips

• Use a non-reactive jar: Glass or ceramic jars are best for pickling. Avoid plastic containers.
• Ensure everything is dry: Moisture can lead to mold, so make sure your mangoes and jar are completely dry before you start.
• Stir occasionally: During the first few days, give the pickle a stir every day to ensure even flavour distribution.

Variations

This recipe is a great base, and you can totally customize it to your liking!

• Spice Level Adjustments: If you like it extra spicy, add more chili powder or even a few chopped green chilies. My friend, Priya, adds a pinch of cayenne pepper for an extra kick!
• Regional Variations – South Indian vs. North Indian Styles: South Indian pickles often include curry leaves in the tempering, while North Indian versions might use more spices like fennel seeds.
• Vegan Adaptation: This recipe is naturally vegan!
• Festival Adaptations (Ugadi, Baisakhi): This pickle is traditionally made during festivals like Ugadi and Baisakhi, symbolizing a fresh start and new beginnings.

Serving Suggestions

Honestly, you can eat this pickle with almost anything! Here are a few of my favourites:

• With a simple bowl of rice and dal.
• As a side dish with roti or paratha.
• Alongside your favourite Indian snacks like samosas or pakoras.
• Even a small spoonful with your yogurt!

Storage Instructions

Store the pickle in an airtight glass jar in the refrigerator. It will typically last for several months, but the flavour will continue to develop over time.

FAQs

Let’s answer some common questions:

• How do I know when the pickle is ready to eat? You’ll know it’s ready when the mango pieces have softened slightly and the flavours have melded together. The longer it sits, the better it gets!
• Can I adjust the sourness of the pickle? Yes! You can add a squeeze of lemon juice or a pinch of citric acid if you prefer a more sour pickle.
• What type of mangoes work best for this recipe? Totapuri, Rajapuri, or any other firm, tart green mango variety will work well.
• How long does this pickle typically last? If stored properly in the refrigerator, it can last for 6 months to a year.
• Is it possible to make a smaller batch of this pickle? Absolutely! Just halve or quarter the ingredients to make a smaller batch.

Enjoy making (and eating!) this delicious green mango pickle. Let me know how it turns out in the comments below!