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
- 3.7 ml fenugreek seeds
- 1 kg raw green mangoes
- 55 g split mustard seeds
- 50 g chilli powder
- 29.6 ml ground turmeric
- 7.39 ml asafoetida
- 135 g rock salt
- 800 ml 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.
- 3.7 ml fenugreek seeds
- 1 kg raw green mangoes
- 55 g split mustard seeds
- 50 g chilli powder
- 29.6 ml ground turmeric
- 7.39 ml asafoetida
- 135 g rock salt
- 800 ml mustard oil
Let's Cook
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Step 1.
Grind the fenugreek seeds in a pestle and mortar until they form a coarse powder. Set aside.
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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.
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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.
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Step 4.
Transfer the spiced mango mixture into a sterilised glass jar, packing it in firmly.
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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.
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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.
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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.
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Step 8.
Once the pickling process is finished, store the jar in the refrigerator for up to 2 months.