Authentic Indian Mango Pickle Recipe – Mustard Oil & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Mango Pickle Recipe – Mustard Oil & Spice Blend

Hey everyone! If you’ve ever tasted a truly good Indian mango pickle (aam ka achar), you know it’s something special. That perfect balance of sweet, sour, spicy, and tangy… it just elevates everything it touches. I remember my grandmother making this every summer, and the aroma would fill the entire house. It’s a labor of love, but trust me, it’s SO worth it. Today, I’m sharing my family’s recipe for authentic Indian mango pickle, made with a fragrant mustard oil and spice blend.

Why You’ll Love This Recipe

This isn’t just any mango pickle recipe. It’s a taste of home, a burst of sunshine in a jar, and a fantastic way to preserve the deliciousness of mango season. It’s surprisingly easy to make, even if you’ve never pickled anything before. Plus, a little goes a long way – a tiny spoonful adds incredible flavor to your meals.

Ingredients

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

• ½ cup fenugreek seeds (methi)
• ½ cup fennel seeds (saunf)
• ½ cup mustard seeds (rai)
• ½ cup nigella seeds (kalonji)
• 3 tablespoons turmeric powder (haldi)
• ½ cup red chili powder (lal mirch) – adjust to your spice preference!
• 1.5 cups salt
• 7-7.5 cups raw mangoes (chopped into 1.5-inch pieces)
• 3 cups mustard oil

Ingredient Notes

Let’s talk about a few key ingredients to make sure your pickle turns out perfectly:

Mustard Oil: Importance of Quality & Flavor

Mustard oil is essential for that authentic pickle flavor. Look for a good quality, cold-pressed mustard oil. It has a pungent aroma that mellows out during the pickling process. Don’t be scared by the smell – it’s a good sign!

Fenugreek Seeds: Regional Variations & Aroma

Fenugreek seeds add a unique, slightly bitter aroma that’s characteristic of many Indian pickles. Some regions use more, some less. Feel free to adjust the quantity slightly to your liking.

Nigella Seeds (Kalonji): Unique Flavor Profile

These tiny black seeds add a subtle onion-like flavor and a lovely texture. They’re often used in Indian cuisine for their medicinal properties too!

Spice Blend: Balancing Heat & Flavor

The spice blend is where you can really customize things. I like a good kick, but you can reduce the chili powder if you prefer a milder pickle. Turmeric adds color and has anti-inflammatory benefits.

Raw Mangoes: Choosing the Right Variety

You want firm, tart, and unripe mangoes. The variety doesn’t matter too much, but I find that Totapuri or Rajapuri mangoes work really well because of their firm flesh.

Step-By-Step Instructions

Okay, let’s get pickling!

1. First, sun-dry your spices and salt for 1-2 hours. This removes any moisture and helps prevent mold.
2. Next, coarsely grind the fenugreek and mustard seeds. You can use a spice grinder or a mortar and pestle.
3. Rinse, thoroughly dry, and chop your mangoes into roughly 1.5-inch pieces. Drying them well is crucial!
4. In a large, non-reactive bowl (glass or ceramic is best – avoid metal!), combine the chopped mangoes with all the spices, salt, and 2 cups of mustard oil.
5. Now, get your hands in there! Mix everything really well, ensuring every mango piece is coated with the spice blend. Taste and adjust the salt if needed.
6. Transfer the mixture to clean, dry glass or ceramic jars.
7. Sun-dry the jars for 3-4 days, mixing the pickle daily with a clean, dry spoon. This is important for even fermentation and flavor development.
8. After sun-drying, add the remaining 1 cup of mustard oil to completely submerge the mango pieces.
9. Seal the jars tightly and store them in a cool, dry place for at least 4 days to allow the flavors to mature. The longer it sits, the better it gets!

Expert Tips

• Sun-Drying Techniques for Optimal Flavor: The sun-drying process is key. It helps develop the flavors and prevents the pickle from becoming mushy.
• Maintaining Hygiene During Preparation: Use clean, dry utensils and jars to prevent mold growth. This is super important!
• Choosing the Right Jars for Pickling: Glass or ceramic jars are best. Make sure they are thoroughly sterilized before use.

Variations

Want to put your own spin on things? Here are a few ideas:

• Spice Level: Adjusting the Chili Powder: If you’re sensitive to heat, start with ¼ cup of chili powder and add more to taste. My friend, Priya, likes to add a pinch of cayenne pepper for an extra kick!
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Festival Adaptations (e.g., Diwali, Baisakhi): This pickle is a staple during Indian festivals. It’s often made in large batches to share with family and friends.
• Regional Variations: North Indian vs. South Indian Styles: North Indian pickles often use more mustard oil and a bolder spice blend, while South Indian pickles might incorporate curry leaves and asafoetida (hing).

Serving Suggestions

This pickle is incredibly versatile! Serve it with:

• Dal and rice
• Roti or paratha
• Yogurt
• As a side with any Indian meal!

A tiny spoonful adds a burst of flavor to everything.

Storage Instructions

Store your mango pickle in a cool, dry place, away from direct sunlight. Properly stored, it can last for months, even a year! Just make sure to always use a clean, dry spoon when taking pickle out of the jar to prevent contamination.

FAQs

How long does this mango pickle take to mature?

At least 4 days, but honestly, it gets better with time! I usually wait a week or two before digging in.

What type of oil can I use if I don’t have mustard oil?

While mustard oil is traditional, you can use a neutral-flavored oil like sunflower or vegetable oil in a pinch. However, the flavor won’t be quite the same.

How do I prevent mold from growing in my mango pickle?

Ensure all your utensils and jars are completely dry. Sun-drying the spices and mangoes also helps. Always use a clean, dry spoon when serving.

Can I adjust the sourness of the pickle?

Unfortunately, you can’t really adjust the sourness after it’s made. Choosing tart, unripe mangoes is key.

What is the best way to serve mango pickle?

A small spoonful alongside your meal is all you need! It’s meant to be a condiment, not the main course.

How can I tell if the pickle is spoiled?

If you see any mold, or if it smells off, discard it immediately. A little oil separation is normal, but anything else is a sign of spoilage.

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