Authentic Raw Mango Pickle Recipe – Methi & Kashmiri Chili Spice Blend

Last Updated on 6 months ago by Neha Deshmukh

Authentic Raw Mango Pickle Recipe – Methi & Kashmiri Chili Spice Blend

Hey everyone! If you’ve ever craved that perfect, tangy, spicy kick with your meals, you need to try this raw mango pickle recipe. It’s a family favorite, and honestly, once you make it, you’ll understand why. I first made this when I was trying to recreate my grandmother’s incredible pickle – it took a few tries, but this is as close as I’ve gotten! It’s a little bit of effort, but the flavor payoff is HUGE.

Why You’ll Love This Recipe

This isn’t just any mango pickle. We’re building layers of flavor with a special blend of spices – fragrant methi (fenugreek), vibrant Kashmiri chilies, and a traditional mustard seed and hing base. It’s a pickle that’s both bright and complex, and it’s seriously addictive. Plus, it’s surprisingly easy to make at home!

Ingredients

Here’s what you’ll need to whip up a jar of this deliciousness:

• 1 raw mango
• 2 cups water
• 1/4 cup salt (about 60ml)
• 1/4 tsp methi (fenugreek seeds)
• 3 tsp cumin (jeera)
• 8 tsp mustard seeds (rai)
• 1/2 tsp hing (asafoetida)
• 1/4 tsp turmeric (haldi)
• 4 tsp coconut oil
• 20-25 Kashmiri red chilies

Ingredient Notes

Let’s talk ingredients – a few tips to make sure everything comes together perfectly:

Raw Mango Selection & Ripeness

You want a raw, firm mango. Not fully ripe, but not completely green either. A slightly tart mango works best. Look for ones that are still hard to the touch.

Methi (Fenugreek Seeds) – Flavor & Benefits

Methi adds a unique, slightly bitter flavor that’s essential to a good pickle. It also has some amazing health benefits! A little goes a long way, so don’t overdo it.

Kashmiri Red Chilies – Color & Mild Heat

These chilies are the secret to that beautiful red color and a mild, fruity heat. They’re not super spicy, but they add a lovely depth of flavor. If you can’t find them, see the FAQs for a substitution.

Mustard Seeds & Hing – Traditional Flavor Base

Mustard seeds and hing (asafoetida) are a classic Indian flavor combination. Hing has a pungent smell, but it mellows out when cooked and adds a savory umami note.

Coconut Oil – Regional Variation & Shelf Life

I love using coconut oil for this pickle – it’s a South Indian tradition and gives it a lovely aroma. It also helps with preservation. You can use another oil if you prefer, but coconut oil is my go-to.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, chop your raw mango into small, bite-sized cubes and place them in a bowl.
2. Now, boil 2 cups of water with 1/4 cup of salt for about 2 minutes. Pour this salty water over the mango cubes and let them sit for at least 30 minutes. This helps soften the mango and draw out some moisture.
3. While the mangoes are soaking, let’s make the spice blend. Dry roast the methi and cumin seeds in a pan until fragrant. Be careful not to burn them! Set aside to cool.
4. In the same pan, dry roast the mustard seeds and hing until the mustard seeds start to pop. Let this cool too.
5. Once cooled, combine the roasted mustard seeds, hing, and turmeric powder. Blend this into a fine powder.
6. Next, heat the coconut oil in a pan and roast the Kashmiri red chilies until they puff up. Cool them down and then blend them into a coarse powder.
7. Now, combine all the spice powders – the mustard-turmeric blend and the chili powder – and mix them thoroughly. This is your pickle masala!
8. Drain the mangoes (you can reserve the salt water if you like a more liquid pickle). Combine the mangoes with the masala, making sure everything is well coated. Taste and adjust the seasoning if needed.
9. Finally, let the pickle rest for at least 2 hours (longer is better!) before serving. This allows all those amazing flavors to meld together.

Expert Tips

Here are a few things I’ve learned over the years to make this pickle perfect:

Achieving the Right Texture

You want the mango to be slightly crunchy, not mushy. The salt water soak is key, but don’t oversoak!

Adjusting Spice Levels

Feel free to adjust the amount of Kashmiri chilies to your liking. If you want more heat, add a pinch of regular chili powder.

Ensuring Proper Salt Concentration

Salt is a preservative, so don’t skimp on it! But taste as you go and adjust to your preference.

Preventing Mold Growth

Make sure all your utensils are completely dry. Any moisture can lead to mold.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan! Just double-check your hing source to ensure it doesn’t contain any animal products.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the Kashmiri chilies to 10-15.
• Medium: Use the recipe as is.
• Hot: Add 1-2 finely chopped green chilies to the spice blend.

Festival Adaptations (Ugadi, Baisakhi)

This pickle is a wonderful addition to festive meals like Ugadi or Baisakhi. It adds a burst of flavor to the traditional thali.

Regional Variations (North Indian, South Indian)

My family’s recipe leans towards South Indian flavors with the coconut oil. For a North Indian twist, you can use mustard oil instead.

Serving Suggestions

This pickle is amazing with… well, everything! Seriously.

• Rice and dal
• Roti or paratha
• Yogurt
• As a side with any Indian meal

Storage Instructions

Store the pickle in a clean, airtight glass jar. It will keep in the refrigerator for several weeks, or even months! The flavor will actually improve over time.

FAQs

Let’s answer some common questions:

What type of mango is best for making pickle?

A firm, tart, raw mango is ideal. Totapuri or any other variety that stays firm when raw works well.

Can I use regular chili powder instead of Kashmiri red chilies?

You can, but it won’t have the same color or mild fruity flavor. Use about 1-2 teaspoons of regular chili powder, and adjust to taste.

How long does this raw mango pickle last?

Properly stored in the refrigerator, it can last for several weeks, even months.

What is the purpose of salting the mangoes before adding spices?

The salt helps to draw out moisture from the mangoes, softening them and allowing them to absorb the flavors of the spices. It also acts as a preservative.

Can I adjust the amount of hing (asafoetida) in the recipe?

Yes, you can! Hing has a strong flavor, so start with the recommended amount and add more to taste.

Is it necessary to use coconut oil, or can I substitute another oil?

Coconut oil is traditional and adds a lovely flavor, but you can use mustard oil, vegetable oil, or any other neutral oil if you prefer.

How do I know if my pickle has spoiled?

If you see any mold, or if it smells off, discard it immediately. A little bit of liquid on top is normal, but anything unusual is a sign of spoilage.

Enjoy making (and eating!) this delicious raw mango pickle. Let me know how it turns out in the comments below!