Authentic Raw Mango Recipe- Fenugreek & Chili Pickle

Last Updated on 6 months ago by Neha Deshmukh

Authentic Raw Mango Recipe- Fenugreek & Chili Pickle

Hey everyone! If you’re anything like me, you absolutely adore a good pickle with your meals. There’s just something so satisfying about that tangy, spicy kick. Today, I’m sharing a family favorite – my authentic raw mango pickle with fenugreek and chili. It’s a bit of work, but trust me, the flavor is SO worth it. I first made this when I was trying to recreate my grandmother’s recipe, and after a few tries, I finally got it just right!

Why You’ll Love This Recipe

This isn’t your average mango pickle. The combination of fenugreek, red chili, and jaggery creates a complex flavor profile that’s sweet, spicy, and utterly addictive. It’s perfect with a simple bowl of curd rice, dal-chawal, or even just a roti. Plus, making your own pickle means you control the ingredients and spice level – no artificial colors or preservatives here!

Ingredients

Here’s what you’ll need to make this delicious pickle:

• 1 raw mango
• 1 teaspoon red chili powder
• ¼ cup powdered jaggery (about 60g)
• A generous pinch of turmeric powder
• To taste salt
• ½ teaspoon fenugreek seeds (about 2g)
• 2 red chilies
• 1.5 tablespoon oil (about 22ml)
• 1 teaspoon mustard seeds (about 7g)
• ¼ teaspoon hing (asafoetida) (about 1g)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so here are my tips:

Raw Mango Selection

You want a raw, firm mango that’s still quite tart. The kind that makes your mouth pucker a little! Avoid mangoes that are starting to soften or have a sweet smell.

Fenugreek Seeds (Methi) – Regional Variations & Benefits

Fenugreek seeds (methi) are key to that unique pickle flavor. They have a slightly bitter, maple-like aroma when roasted. In some South Indian recipes, you’ll find whole fenugreek seeds used, while in others, they’re powdered. I prefer roasting and grinding them myself for the freshest flavor. Plus, fenugreek is known for its health benefits – it’s great for digestion!

Red Chili Varieties – Spice Level Customization

I use Kashmiri red chilies for their vibrant color and moderate heat. But feel free to adjust the type of chili based on your spice preference. Bird’s eye chilies will give you a serious kick, while Byadagi chilies are milder and add a beautiful red hue.

Jaggery – Types & Substitutions

Jaggery adds a lovely sweetness and depth of flavor. I prefer using powdered jaggery as it dissolves easily. If you can’t find jaggery, you can substitute it with brown sugar, but the flavor won’t be quite the same.

Hing (Asafoetida) – Quality & Usage

Hing (asafoetida) is a pungent spice that adds a savory umami flavor. A little goes a long way! Make sure you’re using good quality hing – it should have a strong aroma.

Oil – Traditional vs. Modern Choices

Traditionally, this pickle is made with mustard oil. It adds a distinct flavor. However, you can use any neutral oil like sunflower or vegetable oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the raw mango thoroughly and chop it into bite-sized pieces. Set aside.
2. Next, dry roast the fenugreek seeds and red chilies in a pan over medium heat until they turn golden brown and fragrant. This usually takes about 3-5 minutes. Be careful not to burn them! Once cooled, grind them into a semi-coarse powder using a mixer.
3. Now, heat the oil in a pan. Add the mustard seeds and let them splutter. This is important – the spluttering releases their flavor. Add the ground fenugreek-chili powder, red chili powder, hing, and turmeric powder. Mix quickly and remove from the heat immediately. You don’t want to burn the spices!
4. Transfer the tempering mixture to the chopped mango. Add salt to taste and mix well. Let it marinate for at least 10 minutes. This allows the flavors to meld together.
5. While the mango is marinating, prepare the jaggery syrup. Heat the powdered jaggery with 1/8 cup of water in a separate pan until it thickens to a honey-like consistency. Strain the syrup to remove any impurities.
6. Add the marinated mango to the jaggery syrup. Heat briefly, just until the mango is coated, avoiding overcooking. We want the mango to retain some of its crunch.
7. Let the pickle cool completely. Then, store it in an airtight jar.

Expert Tips

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

Achieving the Right Consistency

The pickle should be slightly sticky, but not overly syrupy. If it’s too wet, heat it for a few more minutes to evaporate some of the moisture.

Preventing Mold Growth

Make sure all your utensils and jars are completely dry before using them. Moisture is the enemy!

Adjusting Spice Levels

Don’t be afraid to adjust the amount of red chili powder to suit your taste.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

This recipe is naturally vegan!

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Reduce the red chili powder to ½ teaspoon and use Byadagi chilies.
• Medium: Use the recipe as is.
• Hot: Add 1-2 finely chopped green chilies and use Bird’s eye red chilies.

Festival Adaptations (Ugadi, Diwali)

This pickle is a popular addition to festive spreads, especially during Ugadi (Telugu New Year) and Diwali.

Regional Variations (South Indian, North Indian)

In South India, you might find this pickle made with a bit of tamarind paste for extra tang. North Indian versions sometimes include a pinch of garam masala.

Serving Suggestions

This pickle is incredibly versatile!

• Serve it with curd rice for a classic South Indian combination.
• Enjoy it as a side dish with dal-chawal.
• Add a spoonful to your roti or paratha for a flavor boost.
• It’s also delicious with khichdi!

Storage Instructions

Store the pickle in an airtight jar in a cool, dry place. It will keep for several months, but the flavor is best within the first few weeks.

FAQs

Let’s answer some common questions:

How long does this mango pickle last?

Properly stored, this pickle can last for 6-12 months.

Can I use a different type of mango?

Yes, but choose a firm, tart variety.

What if I don’t have jaggery? Can I use sugar?

You can use brown sugar as a substitute, but the flavor will be slightly different.

Can I adjust the amount of hing (asafoetida)?

Yes, start with ¼ teaspoon and add more to taste.

Why is hing (asafoetida) used in this recipe?

Hing adds a unique savory flavor and aids digestion.

Is it necessary to dry roast the fenugreek seeds and red chilies?

Yes, dry roasting enhances their flavor and aroma.

What is the best way to serve this pickle?

With curd rice, dal-chawal, roti, or paratha – it’s delicious with everything!

I hope you enjoy making this pickle as much as I do. Let me know in the comments how it turns out for you! Happy cooking!