An Easy Mango Pickle Recipe

Mango Pickle
Image credits: Thangaraj Kumaravel via Flickr

Mango Pickle

Also known as Mango Achar, this recipe for a pickle has mango as the star. We use ripe green mangoes and a tangy sauce. Its taste is a robust mix of sour and spicey. This recipe often goes down through generations of Indian families; it might be the Punjabi version, although this pickle appears throughout India. It is easy to make and is great with an Indian flat bread or stuffed parathas. It is great as a side dish and can be a serving alongside your favorite curry. This dish needs the rays from the sun; hopefully you have a sunny spot nearby.

With different names according to location, Avakaya is the same dish that is popular in South India, in Andhra Pradesh.

How to Make Mango Pickle (Punjabi)

Ingredients

Spices:

1/4 cup Fenugreek seeds (methi seeds)
1/4 cup Fennel seeds (saunf)
1/4 cup Mustard seeds (sarson – both black or yellow mustard seeds can be additions)
1/4 cup Nigella seeds (kalonji)
3 tbs Turmeric Powder
1/4 cup Red Chilli Powder

2 unripe large green mangoes or several small ones (7 to 7 1/2 cups when chopped)
Mustard oil

Process

1. Grind mustard seeds and fenugreek seeds in a grinder. Grind until coarse.
2. Rinse the mangoes with water and wipe dry. They can also dry naturally.
3. Remove the pits (stones) and chop into 1 1/2 inch pieces. Keep outer skin, if they are soft. Place chopped mango pieces into large glass bowl.
4. Sprinkle with ground fenugreek seeds and mustard seeds mixture. Then add the remaining spices. Kasmiri chillie is for color; others may be spicy. Add salt to taste.
5. Mix well with a steel or wooden spoon. Taste the mixture or some of the mango. It should taste somewhat salty.
6. Pour in 1/2 cup of mustard oil. Mix very well. Spoon the mixture into a clean ceramic jar or glass jar, using a clean spoon.
7. Seal the lid and put into sunlight for 3 to 4 days. Take jar or jars in at night to room temperature and set out again in sunshine the next day. Every day, open jar and give it a good mix.
8. On the last day, pour 2 1/2 cups of mustard oil into the jar. Oil should cover everything; it should float above the pickle by 2 to 3 inches.
9. Seal lid and keep in a cool, dry place for 4 days, as the pickling process continues. If there is a bitter taste then, it will soon go away.

If you don’t have the time to wait for this pickle to ferment and be ready, there is also a quicker version, called “Instant“. It makes use of vinegar as well as oil.

Kerala Style Pickle

Using garlic, curry leaves, and a few pickle spices, this version is quite spicy. Adjust the amount of red chili powder according to your own taste.

Ingredients

Salt, mustard seeds, fenugreek seeds, asafoetida, turmeric powder, red chili powder, and white vinegar.

Raw mangoes, garlic, curry leaves and sesame oil or mustard oil.

1. Wipe mangoes or wash and let dry. Discard the pit. Chop into pieces. Add salt (2 tsp.) Mix well and set aside for 30 minutes.

2. Add 4 tbs. of the oil. Fry mustard seeds and fenugreek seeds for a few minutes. Add the asafoetida, 8-10 whole peeled garlic cloves and 15-20 curry leaves. Fry for 4-5 seconds.

3. Then add Add 1 teaspoon turmeric powder, 3 tablespoon Kashmiri red chili powder, and 2 teaspoon white vinegar and fry for another 3-4 seconds.

4. Add the mangoes and mix very well. Remove from the heat. Let cool and then transfer to a glass jar or container.

This pickle mixture will last, stored in the refrigerator, for 7 days. At room temperature, it will last 2 days.

FAQ

Which raw mango is best for pickle?

Green mango is the preference. If it is soft, you do not need to peel it. Just toss out the pit (stone).

You have just learned how to make Aam pickle, a dish with mangoes as the star. You may also grate the mangoes, and your dish would be mango thokku, a spicy pickle from the the Tamil Nadu region of India. However, you can grate, the traditional way, or chop the mango.

Can we put vinegar in this pickle?

Oil is usually used for the fermentation process in this pickle. However, another recipe uses vinegar after frying of the mangoes.

How long can we store pickle?

The Punjabi version will keep at room temperature for a couple of months. Stored in the refrigerator, it will keep for 6 to 7 months. The instant version will not last as long. (See directions above.)

What is the benefits of eating a pickle of mango?

It is always good to have a diet of fruits and vegetables. The benefits of this dish include having a tasty and spicy side to make a meal more interesting. Another benefit is the warmth that it adds to a family gathering, bringing back memories of home and tradition.