Mango Pickle Recipe

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5 from 4 votes

Mom's recipe for sweet and tangy raw mango pickle

Prep Time30

Cook Time10

Soaking and drying time1

Total Time1 40

Course: Side Dish

Cuisine: Indian

Servings: 10

Calories: 225kcal

Author: Archana Mundhe

Equipment

chefs knife

Ingredients

▢ 1½ lbs raw mangoes 2 medium mangoes, rinsed and dried well
▢ 1 tablespoon sea salt
▢ 1 teaspoon ground turmeric
▢ ½ cup oil
▢ 1 teaspoon mustard seeds
▢ ¼ teaspoon hing {asafetida}
▢ ½ cup jaggery shredded
▢ 80 grams pickle masala
▢ 3 teaspoons kosher salt

Instructions

Using a sharp chef's knife cut mangoes into half. Then cut each half into 1-inch cubes along with the hard inside pit. Discard the innermost seed that will fall out.
Add the cut mango pieces to a bowl and sprinkle salt and turmeric. Mix well and keep covered overnight. This helps remove some sourness from the mango pieces and helps release the excess moisture. Turmeric makes the pieces firm preventing the mango pieces from getting soft so that the pickle has a nice bite to it. The antibacterial turmeric also helps with extend the shelf life of the pickle
The next morning, pour the mango pieces into a strainer to drain out all of the liquids.
Keep the drained mangoes in a single layer on an old kitchen towel for 8 hours to dry out the excess liquids. This step will further increase the shelf life. Just remember to use an old kitchen towel as it will get stained from the turmeric and you will most probably end up discarding the towel.
Heat oil in a medium skillet. Add mustard seeds and allow them to pop. Add asafetida. Turn the heat off and allow the oil to cool completely. Add jaggery to the oil and give a quick stir.
Add mango pieces to the oil along with the pickle masala and salt. Mix well.
Using disposable gloves add the pickles to a clean and dry glass jar, pressing the pickle firmly inside the jar.
Cover the jar with a cheesecloth or paper towel and secure it with a rubber band. Keep overnight. Keep in an airy spot. By morning some of the excess oil will start to rise to the top. Mix well again and keep covered with the cheesecloth. Repeat this step for 3 to 4 days
Pickle will be ready to enjoy in 3 days. You can then close the lid and keep it in a cool dry place. You can also refrigetare the jar if you like.
If you like more pickle masala to enjoy with rice, khichdi or chapatis add the entire package of pickle masala and an additional ¼ cup of oil.

Video

Notes

Drying mango after draining out the turmeric salt water will increase the shelf life of the pickle.
If you like more pickle masala to enjoy with rice, khichdi or chapatis add the entire package of pickle masala and an additional ¼ cup of oil.
Use a clean dry spoon to take out the mango pickle. Every time you take out pickles press the mango pieces down so there is a layer of oil on top that will prevent the pickle from being spoiled.

Variations

Homemade Pickle Masala - Don't have premade pickle masala, make it at home with these easy steps. To make pickle masala lightly roast ⅓ cup of split yellow mustard seeds and 1 teaspoon fenugreek seeds. Cool down and grind to a powder. Add ⅓ cup of mild Kashmiri red chili powder or use less if using hotter chili powder.
Mixed Vegetable Pickle - Here is the biggest tip from Mom. You can use this recipe to make pickles of any vegetable such as green chili, carrot, lemon, gooseberry, or cauliflower. You can also use a mix of all of these vegetables and follow the same steps. This will stay well refrigerated for up to a month.
Instant Mango Pickle - Don't have sharp knives to cut the hard unripe mangoes? You can peel mangoes, discarding the peel. Then shred the mango and apply turmeric and salt. Squeeze out all the liquids and skip the drying on the kitchen towel step. Follow the remaining recipe. This Instant mango pickle can be enjoyed right away. Refrigerate for up to 1 month. You can also make this type of Instant shredded pickle with carrots and turmeric too.
Skip Sweetener - Although jaggery adds a hint of sweet flavor but can be optional if you are watching your sugar.

Nutrition

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