Authentic Raw Mango Pickle Recipe – Quick Indian Summer Relish

Last Updated on 5 months ago by Neha Deshmukh

Authentic Raw Mango Pickle Recipe – Quick Indian Summer Relish

Hey everyone! If you’re anything like me, the sight of raw mangoes instantly screams “pickle time!” There’s just something about that tangy, spicy, and utterly addictive flavor that makes summer complete. This raw mango pickle (or aam ka achar as we call it at home) is a family favorite, and I’m so excited to share my quick and easy version with you. It’s a little bit of sunshine in a jar, perfect with dal-chawal, yogurt, or even just scooped up with a papad.

Why You’ll Love This Recipe

This isn’t your grandma’s month-long pickle process (though I adore those too!). This recipe delivers incredible flavor in just a few days – seriously, the wait is the hardest part! It’s perfect for when you’re craving that homemade pickle taste but don’t have weeks to dedicate to fermentation. Plus, it’s surprisingly easy to make, even if you’re new to pickling.

Ingredients

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

• 2 cups raw mango, cubed (about 3 medium mangoes)
• 2 tbsp salt
• ¼ cup oil (I prefer mustard oil, but more on that later!) – about 60ml
• 2.5 tsp black mustard seeds
• ½ tsp fenugreek seeds
• 2-3 tsp chili powder (adjust to your spice preference!)
• 2 tsp white vinegar (optional)

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Raw Mangoes: You want mangoes that are firm and tart, not sweet. The greenest ones are best! Different varieties work well – Totapuri, Rajapuri, or even regular green mangoes you find at the market.
• Mustard Seeds: These are the heart and soul of any good Indian pickle. Black mustard seeds give that characteristic pungent flavor. Don’t skimp on these!
• Fenugreek Seeds: A little goes a long way. Fenugreek adds a lovely depth and slightly bitter note that balances the tartness of the mango.
• Chili Powder: This is where you can really customize things. Kashmiri chili powder gives a vibrant color and mild heat. If you like it spicy, use a hotter variety like Byadagi or a blend. My family loves a mix!
• Oil: Traditionally, mustard oil is used for its strong flavor and preservative qualities. But if you don’t like the taste, you can use vegetable oil or sunflower oil. Just know the flavor profile will be a little different.
• Vinegar: This is optional, but I like to add a splash of white vinegar for extra tang and to help with preservation. Some regional variations skip this altogether!

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, give your mango cubes a good toss with the salt. This draws out moisture and helps them soften. Let them sit for about 30 minutes – this is a crucial step, don’t skip it!
2. While the mangoes are doing their thing, let’s get the spices ready. Coarsely grind the mustard seeds and fenugreek seeds. You can use a mortar and pestle, a spice grinder, or even a rolling pin.
3. Now, heat the oil in a pan over medium heat. Once it’s hot, carefully add the mustard seeds and let them splutter. Be careful, they will pop!
4. Take the pan off the heat and add the ground spices and chili powder. This is important – adding chili powder directly to hot oil can burn it and make the pickle bitter. Stir well to combine.
5. Pour this spiced oil over the salted mangoes and mix everything together really well. Make sure every piece of mango is coated in that flavorful oil.
6. If you’re using vinegar, add it now and give it another good mix. Taste and adjust the seasoning if needed – maybe a pinch more salt or chili powder?
7. Finally, let the pickle cool completely before transferring it to an airtight container. This is important to prevent condensation and spoilage.

Expert Tips

• Make sure all your utensils are completely dry. Water is the enemy of pickle preservation!
• Don’t be afraid to get your hands in there and really massage the spices into the mangoes.
• The pickle will taste better after a day or two as the flavors meld together. Patience, my friend!

Variations

Want to make this pickle your own? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your chili powder doesn’t contain any hidden animal products.
• Spice Level Adjustment: Mild to Hot – Easily controlled by adjusting the amount of chili powder. Start with 1 tsp for a mild pickle and add more to taste.
• Regional Variations:
  • South Indian: Add a pinch of asafoetida (hing) to the tempering for a unique flavor.
  • North Indian: Some recipes include a bit of turmeric powder for color and added health benefits.
• Quick Pickle vs. Traditional Fermented Pickle: This is a quick pickle, meaning it doesn’t rely on fermentation for preservation. Traditional fermented pickles take weeks to make and have a different flavor profile.

Serving Suggestions

Oh, the possibilities! This pickle is amazing with:

• Dal and rice – a classic pairing!
• Yogurt – the cool yogurt balances the spice perfectly.
• Roti or paratha – spread a little on your flatbread for a flavor explosion.
• Papadums – a crunchy and flavorful snack.
• Even as a side with your cheese and crackers – don’t knock it till you try it!

Storage Instructions

Store the pickle in a clean, airtight container in a cool, dark place. It will keep for several weeks, even months, if stored properly. Just make sure to use a clean spoon each time you take some out to avoid introducing bacteria.

FAQs

Let’s answer some common questions:

• What type of mango is best for making pickle? Firm, tart, and green mangoes are ideal. Totapuri and Rajapuri are popular choices.
• Can I use a different type of oil? Yes, you can use vegetable oil or sunflower oil if you don’t like mustard oil.
• How long will this pickle last? Several weeks to months if stored properly in an airtight container in a cool, dark place.
• What is the purpose of salting the mangoes before pickling? Salting draws out moisture, softens the mangoes, and helps with preservation.
• Can I adjust the amount of chili powder to control the spice level? Absolutely! Start with a small amount and add more to taste.

Enjoy making this pickle! I hope it brings a little bit of Indian sunshine to your table. Let me know how it turns out in the comments below!