Raw Mango Pickle Recipe – Authentic Indian Kachri Recipe with Fenugreek

Last Updated on 2 months by Neha Deshmukh

Raw Mango Pickle Recipe – Authentic Indian Kachri Recipe with Fenugreek

Hey everyone! If you’ve ever craved that tangy, spicy kick with your meals, you need to try this raw mango pickle. Growing up, my grandmother’s kachri (that’s what we call mango pickle in some parts of India!) was legendary. This recipe is my attempt to recreate her magic – and I think I’ve gotten pretty close! It’s surprisingly easy to make, and the flavor just gets better with time.

Why You’ll Love This Recipe

This isn’t just any pickle; it’s a burst of sunshine in a jar! It’s perfect with dal-chawal, roti, or even just a simple yogurt meal. The combination of raw mango, warming spices, and that signature sesame oil aroma is seriously addictive. Plus, making your own pickle means you control the spice level and ingredients – no unwanted preservatives here!

Ingredients

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

• 1 whole Raw mango (about 250-300g)
• 1 tablespoon Sesame oil (approx. 15ml)
• 1 teaspoon Red chilli powder (approx. 5g)
• ?? teaspoon Turmeric powder (approx. 2g) – I usually add a generous pinch!
• 2 pinch Roasted fenugreek seeds powder (approx. 1g)
• ?? teaspoon Mustard seeds (approx. 5g)
• 3 pinch Asafoetida (for tempering)
• 2 pinch Asafoetida
• Salt to taste

Ingredient Notes

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

• Raw Mango Selection & Ripeness: You want a firm, tart raw mango. It shouldn’t be overly ripe or have any soft spots. A slightly greenish mango is ideal.
• Sesame Oil Varieties & Their Impact: Traditionally, we use til ka tel (sesame oil) for its distinct flavor. If you can find cold-pressed sesame oil, even better! It has a richer aroma.
• The Significance of Asafoetida (Hing): Don’t skip the asafoetida! It adds a unique umami flavor and aids in digestion. It can be a bit pungent on its own, but it mellows beautifully when cooked.
• Roasted Fenugreek Powder: A Key Flavor Component: This is essential. Roasting the fenugreek seeds before grinding them brings out a lovely nutty aroma. You can buy it pre-made, or roast and grind your own (instructions are easy to find online!).

Regional Variations in Spice Levels

Pickle spice levels vary hugely across India! Some families like it fiery hot, while others prefer a milder flavor. Feel free to adjust the red chilli powder to your liking. My family prefers a medium spice level, so I usually stick to 1 teaspoon.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, wash and finely chop the raw mango into small, bite-sized cubes. Set them aside in a mixing bowl.
2. Now, heat the sesame oil in a pan over medium heat. Once it’s hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start popping!
3. Immediately add the asafoetida (for tempering) to the hot oil and quickly switch off the heat. This prevents the asafoetida from burning.
4. While the oil is still warm, quickly mix in the red chilli powder, turmeric powder, roasted fenugreek powder, and salt. Stir well to combine.
5. Pour the spiced oil mixture over the chopped mango pieces.
6. Mix everything thoroughly until the mango is evenly coated with the spices. Make sure every piece gets some love!
7. Finally, transfer the pickle to an airtight jar. Let the flavors meld for at least 30 minutes before serving. Honestly, it tastes even better after a day or two!

Expert Tips

A few little secrets to pickle perfection:

• Achieving the Right Balance of Spice: Taste as you go! Add more chilli powder if you like it hotter, or a pinch of sugar to balance the flavors.
• Ensuring Proper Oil Temperature for Tempering: The oil needs to be hot enough to splutter the mustard seeds, but not so hot that it burns the spices. Medium heat is your friend.
• Preventing the Pickle from Becoming Too Soft: Make sure your mango is firm and not overly ripe. Also, ensure the jar is completely dry before adding the pickle.
• Choosing the Right Jar for Fermentation: Glass jars are best. Sterilize the jar before use to prevent any unwanted bacteria from growing.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida source, as some brands may contain hidden ingredients.
• Spice Level Adjustments (Mild, Medium, Hot): Adjust the red chilli powder. For mild, use ½ teaspoon. For hot, go up to 1.5 – 2 teaspoons.
• Festival Adaptations (Ugadi, Diwali): This pickle is a popular addition to festive meals like Ugadi (Telugu New Year) and Diwali.
• Quick Pickle Version (Reduced Fermentation Time): If you’re short on time, you can eat it right away, but the flavors will develop more fully with a few hours of resting.

Serving Suggestions

This pickle is incredibly versatile! Serve it with:

• Dal and rice
• Roti or paratha
• Yogurt
• As a side dish with any Indian meal

Storage Instructions

Store the pickle in an airtight jar in a cool, dry place. It will last for up to a month, or even longer in the refrigerator.

FAQs

Got questions? I’ve got answers!

How long does this raw mango pickle last?
It lasts for about a month at room temperature, and even longer in the fridge – up to 2-3 months!

Can I use a different oil instead of sesame oil?
You can, but the flavor won’t be quite the same. Mustard oil is a good substitute, but sesame oil is traditional for a reason.

What if I don’t have roasted fenugreek powder?
You can roast fenugreek seeds yourself (dry roast them in a pan until fragrant) and then grind them into a powder. Or, you can find it pre-made at most Indian grocery stores.

My pickle seems too watery, what went wrong?
The mango might have released some moisture. Make sure your mango is very firm and dry before chopping.

Is it necessary to use asafoetida in this recipe?
While you can omit it, asafoetida adds a unique flavor that’s hard to replicate. I highly recommend using it!

Can I add other spices like fennel seeds or mustard powder?
Absolutely! Feel free to experiment with your favorite spices. A pinch of fennel seeds can add a lovely aroma.