Mango Pickle

A tangy, spicy, and irresistible Indian condiment that elevates any meal.

⏱Prep: 20 min

🔥Cook: 25 min

⏲Total: 45 min

🍽Makes 2 cups servings

Vegetarian

Ingredients

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Step-by-step

Wash and thoroughly dry the raw green mangoes. Cut them into 1-inch pieces, ensuring no moisture remains. Set aside.
In a large, heavy-bottomed pan, heat the mustard oil until it just begins to smoke lightly. Turn off the heat and let it cool completely to room temperature. This step removes the pungent raw smell of mustard oil.
Once the oil is cool, add the fenugreek seeds, fennel seeds, nigella seeds, asafoetida, red chili powder, turmeric powder, and salt. Stir well to combine all the spices with the oil.
Add the cut mango pieces to the spice-oil mixture. Mix thoroughly, ensuring every piece of mango is coated evenly with the spices.
Stir in the crushed mustard seeds. Transfer the mango pickle mixture into sterilized, airtight glass jars. Ensure there is enough oil to cover the mango pieces; if not, add more cooled mustard oil.
Seal the jars and store them in a cool, dark place. For the best flavor, allow the pickle to mature for at least 3-5 days, shaking the jar gently once a day to distribute the oil and spices. The mangoes will soften and absorb the flavors over time.

Per serving

Make it last

Pantry/Cool, Dark Place Up to 6-12 months

Store in sterilized, airtight glass jars. Ensure mango pieces are submerged in oil to prevent spoilage. Use a clean, dry spoon each time.

Refrigerator Up to 3-4 months (after opening)

Once opened, refrigeration can help extend freshness, especially in humid climates. Always ensure oil layer covers the pickle.

Freezer Not recommended

Freezing can alter the texture of the mangoes and the overall consistency of the pickle. Best kept at room temperature or refrigerated.

**Sterilization is Key:** Always use thoroughly sterilized and completely dry jars and spoons to prevent mold and ensure a long shelf life.
**Moisture is the Enemy:** Even a single drop of water can spoil the pickle. Ensure mangoes are completely dry and all utensils are moisture-free.
**Oil Layer for Preservation:** The layer of oil on top acts as a natural preservative, preventing air exposure. If the oil level drops, add more cooled, boiled mustard oil.
**Sun-Drying (Optional):** For a more traditional method, after mixing, you can place the pickle jars in direct sunlight for a few hours each day for 3-5 days. This helps the mangoes soften and enhances flavor.