Mango Pickle
- 15m Prep Time
- 5m Cook Time
- 0h Ready In
A fresh, multi-layered mango pickle made with raw green mangoes and a blend of spices. Unlike typical curry house pickles, this one has a vibrant fragrance and is preserved in mustard oil.
Ingredients
- 3/4 tsp fenugreek seeds
- 2 1/5 lbs raw green mangoes
- 1 15/16 oz split mustard seeds
- 1 10/13 oz chilli powder
- 2 tbsp ground turmeric
- 1/2 tbsp asafoetida
- 3/10 lbs rock salt
- 3 5/13 cups mustard oil
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1202 mg
- Iron: 31.6 mg
- Magnesium: 572 mg
- Phosphorus: 1025 mg
- Potassium: 5249 mg
- Zinc: 8.97 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3/4 tsp fenugreek seeds
- 2 1/5 lbs raw green mangoes
- 1 15/16 oz split mustard seeds
- 1 10/13 oz chilli powder
- 2 tbsp ground turmeric
- 1/2 tbsp asafoetida
- 3/10 lbs rock salt
- 3 5/13 cups mustard oil
Let's Cook
-
Step 1.
Grind the fenugreek seeds in a pestle and mortar until they form a coarse powder. Set aside.
-
Step 2.
Wash the raw green mangoes in cold water, then dry them thoroughly with a paper towel, ensuring no moisture remains. Using a sharp knife, chop the mangoes into bite-size chunks.
-
Step 3.
Place the chopped mangoes in a large bowl. Add the ground fenugreek seeds, split mustard seeds, chilli powder, ground turmeric, asafoetida, and rock salt. Mix well with a clean spoon, ensuring the mango pieces are fully coated in the spice mixture.
-
Step 4.
Transfer the spiced mango mixture into a sterilised glass jar, packing it in firmly.
-
Step 5.
In a large pan set over medium-high heat, add the mustard oil and heat until it just starts to smoke. Remove from the heat and allow the oil to cool completely.
-
Step 6.
Once the mustard oil has cooled, pour it over the pickle mixture in the jar, making sure the oil comes at least 5 cm (2 inches) above the top of the pickle. Fasten the jar tightly with the lid.
-
Step 7.
Place the jar in a quiet corner of the kitchen for 10–12 days, stirring every 2 days with a clean spoon, until the mango becomes tender and gives slightly when pressed.
-
Step 8.
Once the pickling process is finished, store the jar in the refrigerator for up to 2 months.