Green Mango Pickle Recipe – Authentic Indian Achar with Mustard Seeds

Last Updated on 2 months by Neha Deshmukh

Green Mango Pickle Recipe – Authentic Indian Achar With Mustard Seeds

Hey everyone! If you’ve ever craved that tangy, spicy kick with your meals, you need to try making green mango pickle, or ‘aachar’ as we call it back home. It’s a staple in Indian households, and honestly, once you make it yourself, you’ll never go back to store-bought versions. I remember my grandmother making huge batches of this during mango season – the aroma would fill the entire house! It’s a little bit of work, but trust me, the flavour is SO worth it.

Why You’ll Love This Recipe

This green mango pickle recipe is a little slice of sunshine in a jar. It’s bursting with flavour – tangy from the mangoes, spicy from the chillies, and wonderfully aromatic from the mustard and fenugreek seeds. It’s incredibly versatile, too! Enjoy it with rice, roti, paratha, or even as a side with your favourite Indian snacks. Plus, it keeps well, so you can enjoy the taste of summer all year round.

Ingredients

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

• 2 green mangoes
• 1 tsp mustard seeds
• ½ tsp fenugreek seeds
• 1 tsp red chilli powder
• ½ tsp Kashmiri chilli powder
• ½ tsp turmeric powder
• Salt to taste
• ½ cup water (approx. 120ml)
• 1 tsp coconut oil
• ½ tsp mustard seeds (for tempering)

Ingredient Notes

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

Green Mangoes: Selecting the Right Variety

You want mangoes that are firm and still quite green – not fully ripe. The sourness is key! Totapuri mangoes are fantastic for this, but any firm, sour green mango will work beautifully.

Mustard Seeds: Black vs. Yellow – What’s the Difference?

I prefer using black mustard seeds for aachar. They have a more pungent flavour. Yellow mustard seeds are milder, so if you prefer a less intense flavour, feel free to use those instead.

Fenugreek Seeds: The Secret to Authentic Flavor

Don’t skip the fenugreek seeds! They add a unique, slightly bitter flavour that’s essential for an authentic aachar taste. A little goes a long way, though.

Kashmiri Chilli Powder: For Color and Mild Heat

Kashmiri chilli powder is your friend here. It gives the pickle a gorgeous red colour without adding too much heat. If you don’t have it, you can use regular chilli powder, but reduce the amount slightly.

Coconut Oil: Traditional vs. Other Oils

Traditionally, coconut oil is used for South Indian pickles. It adds a lovely flavour. However, you can use any neutral-flavoured oil like sunflower or vegetable oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop the mangoes into small pieces, keeping the skin on. It adds a nice texture and colour to the pickle.
2. Next, heat a small skillet over medium heat. Add the 1 tsp of mustard seeds and ½ tsp of fenugreek seeds. Toast for about 2 minutes, until they start to pop and become fragrant. Be careful not to burn them!
3. Once toasted, coarsely crush the seeds using a mortar and pestle. This releases their flavour.
4. Now, in a pressure cooker, combine the chopped mangoes, crushed seeds, red chilli powder, Kashmiri chilli powder, turmeric powder, salt, and water.
5. Close the pressure cooker and cook for 4-5 whistles. Then, let the pressure release naturally. This is important! Don’t force it open.
6. While the pickle is cooking, heat the 1 tsp of coconut oil in a small pan. Add the remaining ½ tsp of mustard seeds and let them crackle.
7. Once the pressure has released, open the cooker and mix in the tempering (the mustard seeds in oil).
8. Serve warm or store in a sterilized glass jar in the fridge for up to a week.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect mango pickle:

• Achieving the Perfect Texture: The mangoes should be tender but still hold their shape. Don’t overcook them in the pressure cooker.
• Preventing Mold Growth: Make sure all your utensils and jars are completely dry before using them. Moisture is the enemy!
• Adjusting Spice Levels: Feel free to adjust the amount of chilli powder to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your salt doesn’t contain any anti-caking agents derived from animal products.
• Spice Level Adjustment (Mild, Medium, Hot): For mild, reduce the red chilli powder to ½ tsp. For hot, add an extra ½ tsp or even a full tsp!
• Regional Variations (South Indian, North Indian): South Indian versions often include asafoetida (hing) for extra flavour. North Indian versions might use amchur powder (dried mango powder) for added tang.
• Festival Adaptations (Ugadi, Diwali): This pickle is a popular addition to festive spreads during Ugadi (Telugu New Year) and Diwali.

Serving Suggestions

This pickle is amazing with so many things!

• Serve it alongside a simple dal-rice meal.
• Add a spoonful to your favourite paratha.
• Enjoy it with curd (yogurt) for a cooling contrast.
• It’s also fantastic with khichdi!

Storage Instructions

Store the pickle in a sterilized glass jar in the refrigerator. It will keep for up to a week, but honestly, it rarely lasts that long in my house! Make sure to use a clean, dry spoon each time you take some out to prevent contamination.

FAQs

Got questions? I’ve got answers!

• How do I know if my mango pickle is spoiled? Look for any signs of mold, unusual smells, or a slimy texture. If you see any of these, discard it.
• Can I use different types of oil for this pickle? Yes, you can! Sunflower, vegetable, or even groundnut oil will work.
• What if I don’t have a pressure cooker? You can cook the mangoes in a heavy-bottomed pot on the stovetop. It will take longer – about 30-40 minutes – and you’ll need to stir occasionally to prevent sticking.
• How can I adjust the sourness of the pickle? If you want it more sour, add a squeeze of lemon juice or a pinch of amchur powder.
• Is it possible to make a smaller batch of this pickle? Absolutely! Just halve or quarter the ingredients.
• Can I add other vegetables to this pickle? You can! Some people like to add carrots or cauliflower for extra texture and flavour.

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