Authentic Mango Pickle Recipe – Mustard Seed & Chili Fermented Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Mango Pickle Recipe – Mustard Seed & Chili Fermented Delight

Hey everyone! If you’ve ever tasted a truly good mango pickle – the kind that makes your eyes water and your tastebuds sing – you know there’s nothing quite like it. It’s a staple in almost every Indian household, and honestly, it’s a little piece of sunshine in a jar. I remember my grandmother making this every summer, and the aroma would fill the entire house. Today, I’m sharing my version of this classic, a fermented mango pickle bursting with flavor. It takes a little patience, but trust me, it’s so worth it!

Why You’ll Love This Recipe

This isn’t just any mango pickle recipe. It’s an authentic, traditional method that relies on fermentation to develop a complex, tangy, and slightly spicy flavor. Forget store-bought pickles – this one is vibrant, fresh, and made with love (and a whole lot of mustard seeds!). It’s perfect with dal-chawal, roti, or even just a simple yogurt meal. Plus, the process of making it is incredibly satisfying.

Ingredients

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

• 200 grams mustard seeds
• 2 tablespoons fenugreek seeds
• 200 grams red chili powder
• 6-7 raw green mangoes (about 2 kg total)
• 200 grams rock salt
• 3 tablespoons white chickpeas (or peeled garlic)
• 3 tablespoons turmeric powder
• 500 ml sesame oil (or peanut/sunflower oil)

Ingredient Notes

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

Mustard Seeds: Varieties and Flavor Profiles

There are a few types of mustard seeds you can use. Black mustard seeds are the most traditional and give a really pungent flavor. Brown mustard seeds are milder. I usually use a mix of both for a balanced taste.

Fenugreek Seeds: The Secret to Authentic Flavor

Don’t skip the fenugreek seeds! They add a unique, slightly bitter note that’s essential for an authentic pickle flavor. They also help with the fermentation process.

Red Chili Powder: Choosing the Right Heat Level

The amount of red chili powder you use depends on your spice preference. Kashmiri chili powder gives a beautiful color and mild heat. For a spicier pickle, use a hotter variety like Byadagi or Guntur chili powder.

Raw Green Mangoes: Selecting for Tartness and Texture

You want mangoes that are still firm and tart – not ripe! They should be green, but not too hard. The variety doesn’t matter too much, but I find that Totapuri mangoes work really well.

Rock Salt: Why It’s Traditionally Used

Rock salt (sendha namak) is traditionally used in Indian pickles because it doesn’t contain iodine, which can sometimes interfere with fermentation. If you can find it, definitely use it!

Sesame Oil: Regional Variations and Substitutions

Sesame oil is the classic choice, especially in North India. It adds a lovely nutty flavor. You can substitute with peanut oil or sunflower oil if you prefer, but the flavor will be slightly different.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, we need to dry out our mustard seeds, fenugreek seeds, and red chili powder. Spread them out on a tray and let them sun-dry for 4-5 hours. This removes any moisture, which is crucial for preventing mold.
2. While those are drying, soak the raw green mangoes in water for about an hour. This helps them stay crisp. Then, rinse them thoroughly and pat them completely dry. Seriously, completely dry – no moisture allowed!
3. Chop the mangoes into pieces, leaving the kernels intact if you like (they add a nice flavor!). Again, make sure there’s no moisture on your hands or the mangoes.
4. Grind the mustard seeds and fenugreek seeds separately into a semi-fine powder. You don’t want it to be completely smooth – a little texture is good.
5. Now for the fun part! In a large bowl, combine the mango pieces, ground mustard, fenugreek, red chili powder, chickpeas (or garlic), rock salt, and turmeric powder. Mix everything really well, making sure the mangoes are coated in all the spices.
6. Pour in the sesame oil and mix again until everything is evenly coated. This is where your arms might get a little workout!
7. Give it a taste and adjust the salt if needed. Remember that the saltiness will mellow out over time, so it’s okay if it tastes a little strong now.
8. Transfer the mixture to a clean, dry glass or ceramic jar. Don’t use plastic! Cover loosely with a lid – you want air to circulate.
9. Store the jar in a dry place for 4-5 days, stirring occasionally with a dry spoon. This helps with fermentation and prevents mold. After a few days, you’ll start to see the oil separate – that’s a good sign!

Expert Tips

A few things I’ve learned over the years…

Achieving the Perfect Texture

Drying the ingredients thoroughly is key to a crisp pickle. Also, don’t overmix the mangoes once you add the oil – you want them to stay in pieces.

Ensuring Proper Fermentation

Fermentation needs warmth and a little air. Don’t seal the jar tightly. Stirring with a dry spoon is also essential to prevent mold.

Preventing Mold Growth

Moisture is the enemy! Make sure everything is completely dry before you start. Using a dry spoon for stirring is also crucial.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Simply use more chickpeas instead of garlic.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of red chili powder to your liking. For a mild pickle, use Kashmiri chili powder and reduce the quantity. For a hot pickle, add a pinch of cayenne pepper.

Regional Variations (North Indian, South Indian, Bengali)

• North Indian: Often uses mustard oil and a generous amount of fenugreek.
• South Indian: May include curry leaves and asafoetida (hing).
• Bengali: Often sweeter and uses a different blend of spices.

Festival Adaptations (Diwali, Ugadi, Baisakhi)

Pickle making is often a festive activity! My family always makes a big batch for Diwali. It’s a great way to get everyone involved in the kitchen.

Serving Suggestions

This pickle is amazing with so many things! Try it with:

• Dal-chawal (lentils and rice)
• Roti or paratha
• Yogurt
• Khichdi (a comforting rice and lentil dish)
• Even just a simple bowl of rice!

Storage Instructions

Once the pickle has matured, you can store it in a cool, dry place for several months. Make sure to always use a dry spoon when taking pickle out of the jar. Properly stored, it will only get better with time!

FAQs

Let’s answer some common questions:

How do I know if my mango pickle has fermented properly?

You’ll notice the oil separating from the mangoes, and the pickle will develop a tangy, slightly sour flavor.

Can I use different types of oil for this pickle?

Yes, you can use peanut oil or sunflower oil as a substitute for sesame oil.

What if I don’t have rock salt? Can I use table salt?

While rock salt is traditional, you can use table salt in a pinch. Just be aware that it might affect the fermentation process slightly.

How long does this mango pickle last?

If stored properly, this pickle can last for several months, even up to a year!

Why is it important to use a dry spoon when stirring the pickle?

Using a wet spoon introduces moisture, which can lead to mold growth.

Enjoy making this delicious and authentic 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!