Authentic Mango Pickle Recipe – Sesame Oil & Fenugreek

Last Updated on 6 months ago by Neha Deshmukh

Authentic Mango Pickle Recipe – Sesame Oil & Fenugreek

Introduction

Oh, mango pickle! Is there anything that screams ‘Indian kitchen’ louder? This isn’t just a recipe; it’s a little piece of my childhood. I remember my nani (grandmother) making huge batches of this every summer, the aroma filling the entire house. It’s a flavour that instantly transports me back. And honestly, once you’ve tasted homemade mango pickle, store-bought just doesn’t quite cut it, does it? This recipe uses sesame oil and fenugreek for a truly authentic flavour. Let’s get pickling!

Why You’ll Love This Recipe

This mango pickle is a burst of sweet, tangy, and spicy goodness in every bite. It’s surprisingly easy to make, even if you’ve never attempted pickling before. Plus, it keeps for a good month (if it lasts that long!), so you can enjoy that homemade flavour whenever you crave it. It’s the perfect accompaniment to dal-chawal, roti, or even just a simple yogurt meal.

Ingredients

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

• 2 cups heaped grated mango (about 300-350g)
• ¼ cup chilli powder (60ml)
• 2 ¼ tbsp salt (30g)
• 1 tsp mustard seeds (5ml)
• ¼ tsp asafoetida (hing) (1ml)
• ½ tsp fenugreek powder (2.5ml)
• ¼ cup + 2 tbsp sesame seed oil (80ml)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Sesame Seed Oil: Regional Variations & Benefits

Sesame oil is key here. It gives the pickle that distinctive, nutty flavour. In North India, you’ll often find white sesame oil used, while in the South, black sesame oil is more common. Both work beautifully! Sesame oil isn’t just about flavour, though. It’s also believed to have warming properties, which is great for digestion.

Fenugreek Seeds: The Key to Flavor & Digestion

Don’t skip the fenugreek! It adds a unique depth of flavour and also aids digestion – important when you’re enjoying a spicy pickle. Lightly dry roasting the seeds before grinding enhances their aroma.

Asafoetida (Hing): A Traditional Indian Spice

Asafoetida, or hing, might smell a little…interesting on its own. But trust me, it adds an incredible umami flavour to the pickle. It’s also known for its digestive benefits. A little goes a long way!

Mango Selection: Choosing the Right Mangoes for Pickling

Firm, tart, and not overly ripe mangoes are best. I prefer using raw green mangoes, but slightly unripe mangoes with a hint of sweetness also work well. Avoid mangoes that are bruised or overly soft.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and dry your mangoes thoroughly. Then, peel and grate them. A box grater works perfectly for this.
2. Lightly dry roast the fenugreek seeds in a pan until fragrant. Be careful not to burn them! Then, grind them into a fine powder and set aside.
3. Heat the sesame oil in a heavy-bottomed pan over medium heat. Once hot, add the mustard seeds and asafoetida. Let the mustard seeds splutter – that’s when you know the oil is ready.
4. Add the grated mango and turmeric powder to the pan. Sauté on low heat for about 5-7 minutes, stirring occasionally.
5. Now, add the chilli powder and salt. This is where things start to get fragrant! Continue cooking on low heat for 20-25 minutes, stirring frequently, until the oil starts to separate from the mango mixture. This is a sign that the pickle is cooking properly.
6. Finally, stir in the fenugreek powder. Remove the pan from the heat and let the pickle cool completely.
7. Once cooled, transfer the pickle to a clean, airtight container.

Expert Tips

• Use a non-reactive pan: Avoid using aluminum pans, as they can react with the acidity of the mangoes. Stainless steel or cast iron are great choices.
• Stir, stir, stir! Constant stirring prevents the pickle from sticking to the bottom of the pan and ensures even cooking.
• Patience is key: The longer you cook the pickle, the better the flavour will develop.

Variations

Pickles are all about personalization! Here are a few ideas to spice things up:

Vegan Adaptation

This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any hidden ingredients.

Spice Level Adjustment

Adjust the amount of chilli powder to your liking. My friend, Priya, loves a super-spicy pickle, so she adds an extra tablespoon!

Regional Variations

• North Indian: Some North Indian recipes include a pinch of kalonji (nigella seeds) for added flavour.
• South Indian: In South India, you might find jaggery added for a touch of sweetness.

Festival Adaptations

This pickle is a staple during festivals like Diwali and Ugadi. It’s considered auspicious and adds a festive touch to the meal.

Serving Suggestions

Serve this mango pickle with:

• Dal-chawal (lentils and rice)
• Roti or paratha (Indian flatbreads)
• Yogurt
• As a side dish with any Indian meal

Storage Instructions

Store the cooled pickle in an airtight container in the refrigerator. It will keep for up to a month. Make sure to use a clean, dry spoon each time you take some out to prevent spoilage.

FAQs

How do I know if my mango pickle is spoiled?

If you notice any mold, unusual smells, or a significant change in colour, discard the pickle.

Can I use a different oil instead of sesame oil?

While sesame oil is traditional, you can use mustard oil or sunflower oil as a substitute, but the flavour will be different.

What type of mangoes are best for making pickle?

Firm, tart, and unripe mangoes are ideal. Totapuri or Rajapuri varieties work well.

How can I adjust the spice level of this pickle?

Reduce or increase the amount of chilli powder to suit your taste. You can also add a pinch of cayenne pepper for extra heat.

Can I make a smaller batch of this mango pickle?

Absolutely! Just halve or quarter the ingredients to make a smaller batch.