Mango Chili Recipe – Authentic Indian Mango Pickle with Spices

Last Updated on 2 months by Neha Deshmukh

Mango Chili Recipe – Authentic Indian Mango Pickle With Spices

Hey everyone! If you’ve ever craved that perfect balance of sweet, tangy, and spicy, you need to try this mango chili pickle. Growing up, my grandmother always had a jar of homemade pickle going – the aroma alone is enough to transport me back to her kitchen! This recipe is my attempt to recreate that magic, and I’m so excited to share it with you. It’s surprisingly easy to make, and the flavor… well, you’ll just have to taste it to believe it!

Why You’ll Love This Recipe

This isn’t just any pickle; it’s a burst of sunshine in a jar! It’s incredibly versatile – perfect with rice, roti, or even as a condiment with your favorite snacks. Plus, making your own pickle means you control the ingredients and spice level. Forget store-bought versions loaded with preservatives; this is pure, homemade goodness. It’s a little bit of India in every bite!

Ingredients

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

• 1 cup grated mango (about 2 medium raw mangoes)
• ¾ cup sugar (approximately 150g)
• ½ tsp red chili powder (adjust to your spice preference!)
• ¼ tsp pepper powder (black pepper works beautifully)
• ½ tsp salt
• 1 tsp roasted cumin powder
• A pinch of asafoetida (hing)
• ½ tsp turmeric powder

Ingredient Notes

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

• Raw Mango: This is key! You want a firm, tart mango that isn’t ripe. The green mango provides the perfect tangy base.
• Red Chili Powder: Kashmiri chili powder is my go-to for color and mild heat. But feel free to use any chili powder you like – just be mindful of the spice level.
• Asafoetida (Hing): Don’t skip this! It adds a unique umami flavor that’s essential for authentic Indian pickles. It can be a little pungent on its own, but it mellows out beautifully when cooked. If you absolutely can’t find it, see the FAQs for substitution ideas.
• Sugar: Balances the tartness of the mango and helps with preservation.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, in a good, heavy-bottomed pan, combine the grated mango and sugar. Give it a good mix, making sure the mango is well coated.
2. Now, add the red chili powder, turmeric powder, salt, pepper powder, and that all-important pinch of asafoetida. Stir everything together really well – you want all those spices evenly distributed.
3. Cover the pan and let it sit for about an hour. This allows the mango to release its natural juices, which is crucial for the pickle’s texture.
4. Time to cook! Place the pan on low heat and start stirring. You’ll need to stir continuously to prevent the mixture from sticking and burning.
5. After about 15-20 minutes, mix in the roasted cumin powder. Keep cooking and stirring until the mixture reaches a one-string consistency. To test this, take a small drop and gently stretch it between your fingers – it should form a single string.
6. As soon as you reach that one-string consistency, remove the pan from the heat immediately! This prevents the pickle from becoming too hard as it cools.
7. Let the pickle cool completely, then transfer it to a clean, airtight container. Store it in the refrigerator for longer shelf life.

Expert Tips

A few little things that’ll take your pickle to the next level:

• Use a non-reactive pan (stainless steel or enamel) to avoid any metallic taste.
• Stirring is key! Seriously, don’t walk away from the pan.
• Don’t overcook the pickle – it will become hard and brittle.

Variations

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

• Spice Level Adjustments: My friend, Priya, loves a really spicy pickle, so she adds a pinch of cayenne pepper. Feel free to experiment!
• Regional Variations: North Indian pickles often include fenugreek seeds (methi), while South Indian versions might incorporate mustard seeds.
• Mango Variety Adaptations: While any tart, raw mango works, I’ve had great success with Totapuri mangoes. They have a lovely fiber-free texture.

Serving Suggestions

This pickle is amazing with so many things!

• A dollop with simple steamed rice and dal is classic.
• Spread it on roti or paratha for a flavorful breakfast.
• Serve it as a side with your favorite Indian snacks like samosas or pakoras.

Storage Instructions

Store your homemade mango chili pickle in a clean, airtight container in the refrigerator. It should last for at least a month, but honestly, it rarely lasts that long in my house!

FAQs

Got questions? I’ve got answers!

• How long will this pickle last? Properly stored in the refrigerator, it should last for at least a month, sometimes longer.
• What type of mango is best for making this pickle? Any firm, tart, raw mango will work. Totapuri, Alphonso (when green), or even local varieties are great.
• Can I adjust the spice level to make it milder? Absolutely! Reduce the amount of red chili powder, or use a milder variety.
• What is asafoetida and can I substitute it? Asafoetida (hing) has a unique pungent flavor. If you can’t find it, you can try a tiny pinch of garlic powder, but it won’t be quite the same.
• How do I know when the pickle has reached the one-string consistency? Take a small drop of the mixture and gently stretch it between your thumb and forefinger. If it forms a single, unbroken string, it’s ready!