Authentic Raw Mango Pickle Recipe – Mustard & Chili Fermented Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Raw Mango Pickle Recipe – Mustard & Chili Fermented Delight

Hey everyone! If you’ve ever craved that perfect, tangy, spicy kick with your meal, you’re in the right place. Today, I’m sharing my family’s treasured recipe for raw mango pickle – a vibrant, fermented delight that’s bursting with flavor. I first made this when I moved away from home and desperately missed my grandmother’s cooking. It took a few tries to get it just right, but now it’s a staple in my kitchen, and I can’t wait for you to try it!

Why You’ll Love This Recipe

This isn’t just any pickle; it’s a journey of flavors. The slow fermentation process creates a depth of taste you won’t find in store-bought versions. It’s spicy, tangy, a little bit salty, and utterly addictive. Plus, making your own pickle is incredibly satisfying – and it’s a wonderful way to preserve the seasonal goodness of mangoes.

Ingredients

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

• 5 cups raw mango cubes (with skin)
• ¾ cup red chili powder
• ¼ cup salt
• ½ cup mustard seeds
• ½ cup turmeric powder
• 2 tbsp fenugreek seeds
• 1 cup sesame oil
• 1 tsp asafoetida (hing)
• ¼ cup Kabuli channa (optional)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Raw Mangoes: Choosing the Right Variety & Ripeness

You want raw, firm mangoes that are still green. Totapuri or Rajapuri varieties work beautifully, but any firm, sour mango will do. Avoid mangoes that are starting to turn yellow or feel soft. The slight tartness is key!

Mustard Seeds: Regional Variations & Flavor Profiles

Black mustard seeds are traditionally used in this recipe, offering a pungent, robust flavor. Some regions use a mix of black and yellow mustard seeds for a more nuanced taste. Feel free to experiment!

Sesame Oil: The Importance of Quality & Cold-Pressed Options

Good quality sesame oil is essential. It imparts a wonderful nutty aroma and flavor. Cold-pressed sesame oil is ideal, as it retains more of its natural goodness. Don’t skimp on this one! (Around 240ml)

Fenugreek Seeds: A Key Spice for Authentic Flavor

Fenugreek seeds (methi) add a unique, slightly bitter note that balances the spice. Don’t be afraid of them – they’re a secret weapon in Indian cooking!

Asafoetida (Hing): Understanding its Role & Substitutes

Asafoetida, or hing, has a strong, pungent smell in its raw form, but it mellows out beautifully during cooking and adds a savory depth. If you can’t find it, a tiny pinch of garlic powder can be used as a substitute, but it won’t be quite the same.

Kabuli Channa: Traditional Addition & Texture

Kabuli channa (chickpeas) adds a lovely textural element to the pickle. It’s optional, but my grandmother always included it, and I love the little crunch it provides.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, wash and cut your raw mangoes into cubes – skin on is perfectly fine (and adds a nice bitterness!). Give them a quick soak in water to remove any impurities, then pat them completely dry.
2. Now, spread those mango cubes on a clean, white cotton cloth and let them air-dry indoors for about 2 days. This step is crucial for removing excess moisture.
3. While the mangoes are drying, let’s prep the mustard seeds. Sun-dry them for 3-4 hours, or gently warm them in a dry pan off the heat. Then, grind them to a fine powder.
4. In a clean, dry glass or ceramic bowl (avoid metal!), combine the dried mangoes, mustard powder, salt, red chili powder, turmeric powder, fenugreek seeds, asafoetida, and Kabuli channa (if using).
5. Pour the sesame oil over the mixture, making sure everything is well coated. Use a dry spoon to mix it all together thoroughly.
6. Here comes the patience part! Cover the bowl and let it rest undisturbed in a dry place for 3-4 days. You’ll notice oil rising to the top – that’s a good sign!
7. After fermentation, give it a good stir and transfer the pickle to an airtight container. Refrigerate after a month for long-term storage.

Expert Tips

Want to make sure your pickle turns out perfectly? Here are a few things I’ve learned along the way:

Achieving the Perfect Fermentation

Fermentation is key! The warmer the environment, the faster it will ferment. Keep an eye on it – you want to see oil separating from the mixture.

Drying the Mangoes: Ensuring Proper Moisture Levels

Properly dried mangoes prevent mold growth. Make sure they are completely dry before adding the spices.

Spice Ratios: Adjusting to Your Heat Preference

Feel free to adjust the amount of red chili powder to suit your spice tolerance. Start with less and add more if you like it fiery!

Maintaining Hygiene: Preventing Mold Growth

Use clean, dry utensils and containers throughout the process. Moisture is the enemy!

Variations

Pickle making is all about personalization!

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder pickle, reduce the red chili powder to ¼ cup. For a hotter pickle, go up to 1 cup!
• Festival Adaptations: My family always makes a big batch of this pickle for Ugadi (Telugu New Year) and Vaisakhi/Baisakhi. It’s considered auspicious.
• Using Different Oils: While sesame oil is traditional, you can experiment with groundnut oil or even coconut oil for a slightly different flavor profile.

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 the pickle in an airtight container in a cool, dark place. Refrigeration after a month will help it last longer – up to a year! Just remember to always use a clean, dry spoon when taking pickle out of the jar.

FAQs

Got questions? I’ve got answers!

What type of mangoes are best for making pickle?

Totapuri or Rajapuri are excellent choices, but any firm, sour, raw mango will work.

Can I skip the sun-drying step if I don’t have enough sunlight?

You can use a dehydrator or air-dry the mangoes indoors for a longer period (3-4 days), ensuring they are completely dry.

How do I know if my pickle has fermented properly?

You’ll see oil separating from the mixture, and the pickle will have a tangy, slightly sour aroma.

What does asafoetida add to the pickle, and can I leave it out?

Asafoetida adds a savory, umami depth. You can leave it out, but the flavor won’t be quite as complex.

How long does this pickle last, and how should I store it for maximum shelf life?

It can last up to a year if stored properly in an airtight container in a cool, dark place. Refrigerate after a month.

What is the purpose of adding Kabuli channa to the pickle?

It adds a lovely textural crunch and a slightly nutty flavor. It’s a traditional addition!

Enjoy making this delicious 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!