Authentic Mango Pickle Recipe – Mustard Seed & Sesame Seed Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Mango Pickle Recipe – Mustard Seed & Sesame Seed Flavors

Hey everyone! If you’ve ever craved that perfect, tangy, spicy bite with your rice, then you need this mango pickle recipe. It’s a family favorite, and honestly, once you make it yourself, you’ll never go back to store-bought. I first made this when I was trying to recreate my grandmother’s recipe, and after a few tries, I think I finally nailed it! It’s a little bit of work, but the incredible flavor is SO worth it.

Why You’ll Love This Recipe

This isn’t just any mango pickle. It’s a vibrant blend of flavors – the sweetness of mango, the pungent kick of mustard seeds, the nutty aroma of sesame, and a hint of spice. It’s incredibly versatile, perfect with simple steamed rice, yogurt, or even as a side with your favorite Indian meal. Plus, making your own pickle means you control the ingredients and spice level – no compromises!

Ingredients

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

• 1 medium raw mango, peeled and grated (about 300g)
• 4 tbsp oil (60ml)
• 0.5 cup sesame seeds (about 75g)
• 0.5 tsp mustard seeds (for tempering)
• 0.5 tsp mustard seeds (crushed, for mixing)
• 1 tsp cumin seeds
• 6-7 dry red chilies, torn and deseeded
• 1 pinch asafoetida (hing)
• 2 sprigs curry leaves
• 0.25 tsp turmeric powder (about 1g)
• 0.25 tsp fenugreek seeds (about 1.5g)
• 1 tsp salt (about 6g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Raw Mango Selection & Preparation: You want a firm, tart mango – not one that’s starting to ripen. The tartness is key for that classic pickle flavor. Grating it is the traditional method, but you can also finely chop it if you prefer.
• Mustard Seed Varieties – Regional Differences: There are different types of mustard seeds used in Indian cooking. I prefer using a mix of black and yellow mustard seeds for a more complex flavor. South Indian pickles often use black mustard seeds predominantly.
• Sesame Seed Roasting – Impact on Flavor: Don’t skip roasting the sesame seeds! It brings out their nutty aroma and adds a depth of flavor to the pickle. Just watch them carefully – they burn easily.
• Asafoetida (Hing) – Benefits & Substitutes: Asafoetida has a unique, pungent smell (don’t be alarmed!). It aids digestion and adds a savory depth. If you can’t find it, a tiny pinch of garlic powder can be a substitute, but it won’t be quite the same.
• Turmeric Powder – Quality & Color: Use good quality turmeric powder for a vibrant color and earthy flavor. The color will deepen as the pickle matures.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start with the Tempering: Heat the oil in a heavy-bottomed pan over medium heat. Once hot, add the 0.5 tsp of mustard seeds. Let them splutter – that’s when you know they’re ready!
2. Aromatic Infusion: Add the cumin seeds, asafoetida, red chilies, and curry leaves. Sauté for about 30 seconds, until fragrant. Be careful not to burn the spices.
3. Mango Magic: Now, add the grated raw mango and turmeric powder. Mix well to coat the mango with the spices.
4. Cook it Down: Cook uncovered for 7-8 minutes, stirring occasionally, until the oil starts to separate from the mixture. This is a good sign – it means the mango is cooking down nicely.
5. Sesame & Spice Blend: Stir in the roasted sesame seed powder and cook for another minute on low heat. Then, add the crushed mustard seed powder, fenugreek powder, and salt. Mix everything really well.
6. Cool & Store: Remove the pan from the heat and let the pickle cool completely. Once cooled, transfer it to an airtight container.

Expert Tips

A few things I’ve learned over the years…

• Achieving the Right Consistency: The pickle should be slightly moist, not watery. If it seems too wet, cook it for a few more minutes.
• Preventing Mold Growth: Make sure all your utensils and containers are completely dry. Moisture is the enemy!
• Adjusting Spice Levels: Feel free to adjust the number of red chilies to your liking. I like a good kick, but you can reduce it for a milder pickle.

Variations

This recipe is a great base – feel free to get creative!

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment (Mild to Hot): Reduce or omit the red chilies for a milder pickle. Add more for a fiery kick! My friend loves to add a pinch of cayenne pepper for extra heat.
• Festival Adaptations (Ugadi, Diwali): This pickle is traditionally made during festivals like Ugadi (Telugu New Year) and Diwali. It’s considered an auspicious offering.
• Regional Variations (South Indian, Bengali): South Indian versions often include more red chilies and a slightly different spice blend. Bengali pickles sometimes incorporate a touch of sugar for a sweet-tangy flavor.

Serving Suggestions

This pickle is amazing with…

• Steamed rice and a dollop of yogurt.
• Roti or paratha.
• As a side dish with dal and vegetables.
• Even as a condiment with sandwiches or wraps!

Storage Instructions

• Maintaining Crispness & Flavor: Store the pickle in an airtight container in a cool, dry place.
• Shelf Life & Refrigerator Storage: Properly stored, this pickle can last for months! The flavor will actually improve with time. You can also store it in the refrigerator to extend its shelf life even further.

FAQs

Let’s answer some common questions!

What type of mango is best for making pickle?

A firm, tart, and unripe mango is ideal. Totapuri, Rajapuri, or any other variety that remains firm even when raw works well.

Can I use lemon juice instead of relying on the mango’s acidity?

While you can add a tablespoon of lemon juice, the mango’s natural acidity is what gives this pickle its authentic flavor.

How do I prevent the pickle from becoming too salty?

Start with the recommended amount of salt and taste as you go. Remember, the flavors will develop over time, so it might seem slightly salty initially.

What is the role of asafoetida in this pickle?

Asafoetida adds a unique savory depth and aids in digestion. It’s a key ingredient in many Indian pickles.

Can this pickle be made without red chilies?

Yes, absolutely! Omit the red chilies for a mild, flavorful pickle.

How long does it take for the flavors to develop in the pickle?

The flavors really start to meld together after about a week. It gets even better after a month!

Enjoy making this pickle – I hope it brings as much joy to your table as it does to mine! Let me know how it turns out in the comments below.