Authentic Raw Mango Pickle Recipe – Mustard Oil & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Raw Mango Pickle Recipe – Mustard Oil & Spice Blend

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 recipe for raw mango pickle – a staple in almost every Indian household. I first made this when I moved away from home and desperately missed my mom’s cooking. It took a few tries to get it just right, but now it’s a recipe I’m so excited to share with you. Get ready to fill your kitchen with the most incredible aroma!

Why You’ll Love This Recipe

This isn’t just any mango pickle. It’s a burst of sunshine in a jar, packed with flavour and tradition. The combination of raw mangoes, a robust spice blend, and pungent mustard oil creates a pickle that’s both incredibly delicious and surprisingly easy to make. It’s perfect with dal-chawal, roti, or even just a simple yogurt meal. Trust me, once you try this, you’ll be hooked!

Ingredients

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

• 500 gm raw mangoes
• ¼ cup Coriander seeds
• ¼ cup Cumin seeds
• 1 tbsp Mustard seeds
• ½ tbsp Fenugreek seeds
• 15 nos Whole dry red chillies
• ¼ cup Fennel seeds
• ½ tsp Asafoetida (Hing)
• 1.5 tbsp Turmeric powder
• ¼ cup Salt
• ½ to 1 cup Mustard oil
• 1 tsp Carom seeds (Ajwain)
• 1 tsp Black cumin (Kala Jeera)
• 1 tsp Extra fennel (Saunf)
• 1 tsp Red Chilli Powder
• 2 tsp Kashmiri red chilli powder

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Mangoes: We’ll get into selecting the right mangoes in a bit.
• Spices: Using whole spices and roasting them yourself is key to that authentic flavour. Don’t skip this step!
• Mustard Oil: This is non-negotiable for a truly authentic taste. It has a distinct pungency that you won’t get with other oils.
• Asafoetida (Hing): A little goes a long way! It adds a unique umami flavour and aids digestion.
• Kashmiri Chilli Powder: This adds a beautiful colour and mild heat. Feel free to adjust the amount of regular chilli powder to your liking.

Raw Mango Selection & Ripeness

Choosing the right mangoes is crucial. You want mangoes that are firm, tart, and not overly ripe. They should be green with a slight hint of yellow. Avoid mangoes that are soft or have blemishes. I usually look for the kind that are a little hard to cut – that’s when you know they’re perfect for pickling!

Spice Blend – Regional Variations & Aroma

The spice blend is where you can really customize this pickle. While this recipe is a classic, different regions in India have their own variations. Some add nigella seeds (kalonji), while others include dried ginger powder. The aroma of the roasted spices is just heavenly – it’s what instantly transports me back to my grandmother’s kitchen.

Mustard Oil – The Key to Authentic Flavor

Seriously, don’t substitute this! Mustard oil gives this pickle its signature pungent flavour. It needs to be heated to its smoking point to remove the strong raw smell. Don’t worry, it won’t smell like that in the final pickle!

Asafoetida (Hing) – Benefits & Usage

Asafoetida, or hing, is a bit of an acquired taste, but it’s incredibly beneficial for digestion. It also adds a savoury depth to the pickle. A little pinch is all you need – it’s potent stuff!

Carom Seeds & Black Cumin – Digestive Properties

Carom seeds (ajwain) and black cumin (kala jeera) aren’t just about flavour. They’re also known for their digestive properties, which is especially helpful when enjoying a spicy pickle.

Step-By-Step Instructions

Alright, let’s get pickling!

1. Wash the raw mangoes thoroughly, wipe them dry, and chop them into small cubes after removing the pits.
2. Dry roast the coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, and whole red chillies in a pan until they become fragrant. Let them cool completely, then grind them coarsely.
3. In a large bowl, combine the mango pieces with the roasted spice powder, turmeric powder, salt, asafoetida, carom seeds, black cumin, extra fennel, red chilli powder, and Kashmiri red chilli powder. Mix well to ensure everything is coated.
4. Heat the mustard oil in a heavy-bottomed pan until it reaches its smoking point. Let it cool slightly before pouring it over the mango-spice mixture. This is important – hot oil will cook the mangoes!
5. Mix everything thoroughly, making sure all the mango pieces are well coated in the oil and spices.
6. Transfer the pickle to a sterilized glass jar. Press down gently to ensure all the pieces are submerged in the oil.
7. Store the jar in a cool, dry place. For the first week, stir the pickle gently every day to distribute the flavours.

Expert Tips

Here are a few things I’ve learned over the years:

• Achieving the Right Texture: You want the mangoes to remain slightly crunchy. Don’t overmix or let the pickle sit for too long before storing.
• Sterilizing Jars for Long-Term Storage: This is crucial to prevent mould growth. Boil the jars and lids in water for 10-15 minutes.
• Oil Temperature & Smoking Point: Heating the mustard oil to its smoking point is essential for removing its raw flavour. Be careful not to overheat it, though!
• Spice Roasting – Avoiding Burning: Keep a close eye on the spices while roasting. They should be fragrant, not burnt.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment (Mild to Hot): Reduce the amount of red chilli powder for a milder pickle, or add more for extra heat.
• Festival Adaptations (Makar Sankranti, Baisakhi): This pickle is often made during harvest festivals like Makar Sankranti and Baisakhi.
• Regional Variations (North Indian, South Indian): In South India, you might find jaggery added for a sweet and spicy flavour.

Serving Suggestions

This pickle is incredibly versatile! Serve it with:

• Dal-chawal (lentils and rice)
• Roti or paratha
• Yogurt
• Khichdi (a comforting rice and lentil dish)

Storage Instructions

Store the pickle in an airtight glass jar in a cool, dry place. It will mature and the flavours will intensify over time. Properly stored, it can last for several months, even a year!

FAQs

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

They should be firm, tart, and green with a slight hint of yellow.

What is the best way to sterilize glass jars for pickle storage?

Boil the jars and lids in water for 10-15 minutes.

Can I use a different oil instead of mustard oil? What will be the impact on flavor?

You can, but the flavour will be significantly different. Mustard oil gives this pickle its unique pungent taste. Other oils like vegetable oil or sunflower oil will result in a milder, less authentic flavour.

How long does this pickle typically last if stored properly?

Several months, even up to a year!

What do carom seeds (ajwain) add to the pickle?

They add a distinct flavour and aid digestion.

Why is the pickle stirred daily for the first week?

To distribute the flavours and ensure all the mango pieces are coated in oil.

Can I adjust the amount of chili powder to control the spiciness?

Absolutely! Feel free to adjust the amount to your liking.

Enjoy making this delicious and authentic raw mango pickle! Let me know how it turns out in the comments below. Happy pickling!