Authentic Raw Mango Pickle Recipe – Mustard & Fenugreek Flavors

Last Updated on 6 months ago by Neha Deshmukh

Authentic Raw Mango Pickle Recipe – Mustard & Fenugreek Flavors

Introduction

Oh, the glorious mango! While we all love a juicy, ripe mango, there’s something truly special about transforming those tart, green beauties into a vibrant, flavorful pickle. This raw mango pickle, or aam ka achar as we call it at home, is a staple in many Indian households, and it’s a flavor I’ve been obsessed with since I was a little girl watching my grandmother expertly prepare it. It’s tangy, spicy, and utterly addictive – a perfect accompaniment to any meal. I’m so excited to share my family’s recipe with you!

Why You’ll Love This Recipe

This isn’t just any mango pickle recipe. It’s a beautiful blend of mustard and fenugreek, creating a depth of flavor that’s truly unforgettable. It’s a little bit of effort, yes, but the reward is a jar of sunshine that will brighten up your meals for weeks to come. Plus, making your own pickle means you control the ingredients and spice level – perfect for tailoring it to your taste!

Ingredients

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

• 1 kilo Raw Mangoes
• ?? cup Split Mustard Seeds
• ?? cup Chili Powder
• 2 tablespoons Turmeric Powder
• 4 teaspoons Asafoetida
• 2 teaspoons Fenugreek Seeds
• 250 grams Oil (approximately 1 cup + 2 tablespoons)
• 1 tablespoon Mustard Seeds
• ?? to ?? cup Salt

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Raw Mangoes: Choosing the Right Variety

You want mangoes that are firm, tart, and still quite green. Totapuri or Rajapuri varieties work wonderfully, but any firm, sour mango will do. Avoid mangoes that are starting to soften or show signs of ripeness.

Split Mustard Seeds: Regional Variations & Quality

Split mustard seeds (rai) are key to that authentic pickle flavor. In South India, black mustard seeds are often preferred, while in North India, yellow mustard seeds are more common. Either works beautifully! Just make sure they’re fresh – you want a good pop when they temper.

Chili Powder: Spice Level & Types

This is where you can really customize things. Kashmiri chili powder will give you a vibrant red color with mild heat. For a spicier pickle, use a blend of Kashmiri and regular chili powder, or even add some cayenne pepper. I usually use about ¾ cup of Kashmiri chili powder and ¼ cup of regular chili powder for a nice medium heat.

Asafoetida: Blocks vs. Powder – Flavor Differences

Asafoetida (hing) adds a unique umami flavor. Using the block form and frying it yourself, as we do in this recipe, gives you a much more potent and complex flavor than pre-ground powder. Trust me, it’s worth the extra step!

Fenugreek Seeds: Freshness & Aroma

Fenugreek seeds (methi) have a slightly bitter, maple-like aroma. Make sure yours are relatively fresh – older seeds lose their potency.

Oil: Selecting the Best Oil for Pickling

Traditionally, mustard oil is used for pickling in North India, giving it a distinct pungent flavor. However, it can be quite strong. You can use a neutral oil like sunflower or vegetable oil if you prefer, or even groundnut oil. I personally like a blend of mustard and sunflower oil for a balanced flavor.

Turmeric Powder: Color & Health Benefits

Turmeric not only adds a beautiful golden color but also has fantastic anti-inflammatory properties.

Salt: Importance of Quality & Quantity

Use good quality, non-iodized salt. The amount of salt is crucial for preservation and flavor. I usually start with about ¾ cup and adjust to taste, but it depends on the tartness of your mangoes.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, wash and thoroughly dry your raw mangoes. Chop them into bite-sized pieces, leaving the skin on (that’s where a lot of the flavor is!). Remove the seeds, of course. Transfer the chopped mangoes to a large stainless steel bowl.
2. Now, let’s get those spices blooming. Heat 3 tablespoons of oil in a pan. Fry the fenugreek seeds until they turn golden brown and fragrant. Be careful not to burn them! Cool completely, then grind into a fine powder.
3. In the same pan, fry the asafoetida (hing) until it becomes crisp. This happens quickly, so watch it closely! Cool and crush it into a powder.
4. Heat the remaining oil in the pan. Add the mustard seeds and let them splutter – that’s how you know they’re activated! Mix in the turmeric powder, then immediately turn off the heat. Let this tempering cool completely.
5. Once cooled, mix half of the tempering and half of the salt with the mango pieces in the bowl. Give it a good toss to coat everything evenly.
6. In a separate bowl, coarsely grind the split mustard seeds. Combine this with the chili powder, remaining salt, fenugreek powder, and asafoetida powder.
7. Add the mango pieces to the spice mixture and mix thoroughly, ensuring every piece is well coated.
8. Incorporate the remaining tempering into the mixture and blend well.
9. Finally, transfer the pickle to a clean, dry glass jar. Make sure there’s about a 1cm layer of oil on top – add more cooled oil if needed. Seal the jar tightly.

Expert Tips

A few things I’ve learned over the years…

Achieving the Perfect Texture

The mangoes should remain slightly crunchy, not mushy. That’s why it’s important to use firm, unripe mangoes and not overmix the pickle.

Ensuring Proper Oil Coverage

The oil acts as a barrier against mold. Make sure all the mango pieces are submerged in oil.

Preventing Mold Growth

Using dry utensils is crucial! Any moisture can lead to mold.

Spice Level Adjustment

Taste as you go! Add more chili powder if you like it spicier, or a little sugar if you prefer a touch of sweetness.

Maturation Process – Patience is Key

This is the hardest part! Store the pickle in a cool, dry place for at least 3-4 days before consuming. This allows the flavors to meld and deepen. It gets better with time, honestly!

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level: Mild, Medium, Hot

Adjust the amount of chili powder to your liking. For mild, use only Kashmiri chili powder. For hot, add cayenne pepper or a hotter chili powder.

Festival Adaptations: Ugadi, Baisakhi, Diwali

Pickle is a must-have during Indian festivals! It’s often served as part of the festive meal.

Regional Variations: North Indian, South Indian, Bengali

As mentioned earlier, North Indian pickles often use mustard oil and yellow mustard seeds, while South Indian pickles may use black mustard seeds and different spice blends. Bengali pickles often incorporate a touch of sweetness.

Serving Suggestions

This pickle is amazing with… well, everything! Serve it with dal and rice, roti, paratha, or even as a side with your favorite Indian snacks. My family loves it with a simple yogurt and rice lunch.

Storage Instructions

Store the pickle in an airtight glass jar in a cool, dry place. It will last for several months, even up to a year, if stored properly.

FAQs

Got questions? I’ve got answers!

How do I know if my mangoes are suitable for pickling?

They should be firm, green, and tart. Avoid mangoes that are soft or starting to ripen.

What is the purpose of frying the fenugreek seeds and asafoetida?

Frying enhances their flavor and aroma, and also helps to reduce their bitterness.

Can I use a different type of oil for this pickle?

Yes, you can! Sunflower, vegetable, or groundnut oil are good alternatives to mustard oil.

How long does this pickle last, and how do I know if it has gone bad?

It can last for several months to a year if stored properly. If you see any mold or notice an off smell, discard it.

What can I do if my pickle is too salty or too spicy?

If it’s too salty, you can add a little bit of lemon juice. If it’s too spicy, add a touch of sugar.

Is it necessary to use glass jars for storing the pickle?

Yes, glass jars are best as they don’t react with the acidity of the pickle.