Authentic Mango Pickle Recipe – Spicy Indian Achar with Sesame Oil

Last Updated on 6 months ago by Neha Deshmukh

Authentic Mango Pickle Recipe – Spicy Indian Achar with Sesame Oil

Hey everyone! If you’ve ever craved that perfect, tangy, spicy kick with your meals, you’re in the right place. Today, I’m sharing my family’s treasured mango pickle recipe – a vibrant achar that’s been passed down for generations. It’s a little bit of sunshine in a jar, honestly, and it’s way easier to make than you might think!

Why You’ll Love This Recipe

This isn’t just any mango pickle. It’s a flavour explosion! The combination of sweet mango, fiery red chilli, and aromatic spices is seriously addictive. Plus, making your own pickle means you control the ingredients and spice level – perfect for tailoring it to your taste. It’s a little project, yes, but the reward is a jar of deliciousness that will elevate every meal.

Ingredients

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

• 1 Mango (about 500g)
• 2 tablespoons Red chilli powder (16g)
• 2 tablespoons Sesame oil (30ml)
• 2 tablespoons Salt (30g)
• 2 teaspoons Mustard powder (8g)
• 0.5 teaspoon Fenugreek seeds (roasted & powdered) (2.5g)
• 0.5 teaspoon Turmeric powder (2.5g)
• 0.25 teaspoon Asafoetida (hing) (1.25g)

Ingredient Notes

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

Mango Selection – Choosing the Right Variety

Not all mangoes are created equal when it comes to pickling. You want a firm, tart mango that won’t get mushy. My go-to is Totapuri – it’s naturally firm and has a lovely tang. Other good options include Rajapuri or even a slightly underripe Alphonso. Avoid the super-sweet, fibreless varieties.

Red Chilli Powder – Regional Variations & Heat Levels

The chilli powder is where you control the heat! Kashmiri chilli powder will give you a vibrant colour with mild spice. For a serious kick, use a hotter variety like Byadagi or Guntur chilli powder. I usually do a mix – about 1.5 tablespoons Kashmiri and 0.5 tablespoon Byadagi.

Sesame Oil – Cold-Pressed vs. Toasted

Sesame oil is essential for that authentic flavour. Cold-pressed sesame oil has a more delicate flavour, while toasted sesame oil is richer and nuttier. I prefer cold-pressed for this recipe, as it lets the other spices shine.

Mustard Powder – Preparing for Optimal Flavor

Using mustard powder instead of seeds gives a smoother texture. If you only have seeds, lightly dry roast them and grind them to a powder before using. This releases their flavour beautifully.

Fenugreek Seeds (Roasted & Powdered) – The Unique Bitterness

Don’t skip the fenugreek! It adds a unique, slightly bitter note that balances the sweetness and spice. Roasting the seeds before grinding intensifies their flavour. You can easily find pre-roasted, powdered fenugreek in Indian grocery stores.

Asafoetida (Hing) – Benefits & Usage

Asafoetida, or hing, might smell a little funky on its own, but it adds a wonderful savoury depth to the pickle. It also acts as a natural preservative. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, remove the top stalk of the mango. Then, carefully cut into strips, avoiding the seed (try to keep the hard shell intact – it helps with the flavour!). Chop the mango into bite-sized pieces.
2. Now, spread those mango pieces out on a clean cloth or tray and sun-dry them for about an hour. This removes excess moisture, which is crucial for preventing mold. If you don’t have sunshine, a fan works too!
3. In a clean, dry glass or porcelain container (avoid metal!), combine the red chilli powder, sesame oil, salt, mustard powder, fenugreek powder, turmeric, and asafoetida.
4. Add the dried mango pieces to the spice mixture and get your hands in there! Mix everything really well, ensuring every piece of mango is coated in the spice blend.
5. For the next 3-4 days, give the pickle a good stir once a day. If it seems a little dry, add a drizzle of extra sesame oil to help with preservation.
6. Finally, transfer your beautiful mango pickle to an airtight glass jar. You can refrigerate it to slow down the fermentation, or keep it at room temperature with a layer of oil on top to prevent mold.

Expert Tips

• Cleanliness is key! Make sure all your utensils and containers are completely dry.
• Don’t rush the drying process. Removing moisture is vital for a long-lasting pickle.
• Taste as you go! Adjust the spice level to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment – Mild to Extra Spicy: As mentioned, adjust the chilli powder. For a milder pickle, use only Kashmiri chilli powder. For extra heat, add a pinch of cayenne pepper.
• Regional Variations – North Indian vs. South Indian Styles: North Indian pickles often use more mustard oil and fenugreek, while South Indian pickles tend to be tangier and use more curry leaves.
• Festival Adaptations – Mango Pickle for Special Occasions: My grandmother always made a special batch of this pickle for Diwali – it was considered a symbol of good luck and prosperity.

Serving Suggestions

This pickle is incredibly versatile! Serve it with:

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

Storage Instructions

Store your mango pickle in an airtight glass jar in a cool, dark place. It will keep for several months, even up to a year, if properly stored. The flavour will actually develop and improve over time!

FAQs

How long does this mango pickle take to ferment?

The pickle doesn’t really “ferment” in the traditional sense, but the flavours meld and develop over the first few weeks. It’s best to let it sit for at least a week before enjoying it.

What type of mango is best for making pickle?

Totapuri, Rajapuri, or a slightly underripe Alphonso are all excellent choices. You want a firm, tart mango.

Can I use a plastic container for making mango pickle?

I don’t recommend it. Glass or porcelain is best, as plastic can absorb flavours and potentially leach chemicals into the pickle.

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

Ensure the mango pieces are thoroughly dried, use clean and dry utensils, and always keep the pickle submerged in oil.

What is the role of asafoetida (hing) in this recipe?

Asafoetida adds a unique savoury flavour and also acts as a natural preservative.