This traditional mango pickle recipe uses raw mangoes, aromatic spices, and kachi ghani mustard oil to create a tangy, spicy pickle that develops rich flavor through natural sun-curing.
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Ingredients
|
Ingredient |
Quantity |
|
Raw Mango |
1 kg (1000 g) |
|
Kachi Ghani Mustard Oil |
200 g (Make sure all of mango pieces along with spices are dipped in oil) |
|
Coriander Seeds Powder (Dhaniya) |
15 g (2 Table Spoon) |
|
Fenugreek Seeds Powder (Methi) |
7 g (3/4 Table Spoon) |
|
Cumin Seeds Powder (Jeera) |
7 g (1 Table Spoon) |
|
Black Pepper Powder (Marich) |
7 g (1 Table Spoon) |
|
Fennel Seeds (Saunf) |
7 g (1 Table Spoon) |
|
Red Chilli Powder |
15 g (2 Table Spoon) |
|
Salt |
35 g (2 Table Spoon) |
|
Mustard Powder |
30 g (3 Table Spoon) |
|
Carom Seeds (Ajwain) |
5 g (3/4 Table Spoon) |
|
Nigella Seeds (Mangrail/Kalonji) |
5 g (3/4 Table Spoon) |
|
Turmeric Powder (Haldi) |
20 g (2 and 1/2 Table Spoon) |
Step 1: Prepare the Mangoes
Wash and thoroughly dry 1 kg raw mangoes. Cut them into medium-sized pieces, keeping the skin intact if desired.
Mix the mango pieces with:
- 15 g salt
- 10 g turmeric powder
Spread the mango pieces on a clean cloth or tray and sun-dry them for 1 to 1.5 days. This removes excess moisture and helps the pickle stay fresh for longer.
Step 2: Roast and Grind the Whole Spices
Lightly roast the following spices separately until aromatic:
- 15 g coriander seeds
- 7 g fenugreek seeds
- 7 g cumin seeds
- 7 g black pepper
- 7 g fennel seeds
Allow them to cool completely. Coarsely grind the roasted spices. Avoid making a fine powder, as a coarse texture gives traditional mango pickle its characteristic taste and texture.
Step 3: Make the Spice Mix
In a large mixing bowl, combine:
- Coarsely ground roasted spices
- 20 g red chilli powder
- 40 g mustard powder
- 5 g ajwain
- 5 g nigella seeds
- 15 g salt (add while making masala as well)
- 10 g turmeric powder (add while making masala as well)
Mix thoroughly.
Add the sun-dried mango pieces and coat them evenly with the spice mixture.
Step 4: Prepare the Mustard Oil
Heat 200g kachi ghani mustard oil until it just begins to smoke lightly.
Turn off the heat and allow the oil to cool completely to room temperature.
Pour the cooled oil over the spiced mango mixture and mix thoroughly until every mango piece is coated.
Step 5: Fill the Jar
Transfer the mixture into a clean, dry glass or ceramic jar.
Press the mango pieces gently and ensure they remain fully covered by the mustard oil. If needed, add a little extra mustard oil to create a protective layer on top.
Step 6: Sun-Cure the Pickle
Seal the jar tightly and place it in direct sunlight for 4 to 6 days.
Gently shake or stir the jar every two days to distribute the spices and oil evenly.
By the end of the curing period, the mangoes will soften slightly and absorb the spices completely.
Why This Mango Pickle Recipe Works
Traditional mango pickle relies on natural preservation:
- Salt draws out moisture.
- Sun-drying reduces water content.
- Raw mangoes provide natural acidity.
- Mustard oil creates a protective barrier.
- Spices contribute flavor and natural antimicrobial properties.
Together, these elements help preserve the pickle naturally without synthetic preservatives.
Storage Instructions
Store the pickle in a cool, dry place away from direct sunlight.
- Do not refrigerate.
- Keep the jar tightly sealed.
- Always use a clean, dry spoon.
- Avoid introducing water into the jar.
- Oil separation is normal.
- Properly stored, the pickle can last 12 months or longer.
