How to make Mango Pickle

This isn’t your basic side dish—it’s mango pickle. Bold, spicy, tangy, and packed with personality, this iconic Indian condiment can turn even plain rice or toast into an unforgettable bite. It’s punchy. It’s fiery. It’s messy. It’s beautiful. And it’s probably the most flavor-packed thing you’ll make with just a handful of ingredients.

Now, depending on the region, mango pickles can be sweet, sour, oil-heavy, or dry. This recipe? It’s the classic achar—a North Indian-style mango pickle that’s spicy, zesty, and soaked in mustard oil with a blend of earthy spices that basically slap you (lovingly) in the face.

And don’t worry. It’s super beginner-friendly and doesn’t require any fermentation drama. Just dice, mix, jar, and let time do the work.

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Ingredients (makes about 2 small jars):

• Raw green mangoes – 500g (about 2 medium, firm and unripe)

• Mustard oil – 150ml (can substitute with sesame oil in a pinch)

• Salt – 2 tsp (plus extra for prepping)

• Turmeric powder – 1 tsp

• Red chili powder – 2 tsp (adjust to taste)

• Fennel seeds – 1 tbsp

• Mustard seeds – 1 tbsp

• Fenugreek seeds – 1 tsp

• Asafoetida (hing) – a pinch (optional but amazing)

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Step-by-Step Instructions:

1. Prep the mangoes (30 minutes):
Wash and dry the mangoes thoroughly. Cut into small bite-sized pieces (with or without skin, your call). Toss them with 1 tsp salt and turmeric, then spread on a tray. Let them sit in the sun or air-dry indoors for 30–60 minutes. This helps reduce moisture and boosts shelf life.

2. Toast the spices (3–5 minutes):
In a dry pan, lightly toast fennel, mustard, and fenugreek seeds until fragrant. Cool, then grind coarsely in a spice grinder or mortar and pestle.

3. Heat the oil (5 minutes):
In a small pan, heat mustard oil until it just starts to smoke (this mellows its strong flavor). Let it cool slightly. Stir in asafoetida if using.

4. Mix it all (5 minutes):
In a bowl, combine the mango pieces, ground spices, chili powder, remaining salt, and cooled mustard oil. Mix everything well so each piece is evenly coated in spicy oil magic.

5. Jar and wait (2–3 days minimum):
Spoon the mixture into clean, dry glass jars. Seal and store in a sunny window or warm spot for 2–3 days to let the flavors mingle. Shake the jars once a day. The longer it sits, the better it gets.

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Pro Tip:

Dry everything thoroughly. Water is the enemy of pickle longevity. Also, mustard oil gives that traditional punch, but make sure it’s heated to smoking point before using—otherwise, it can overpower the flavor. If you're storing it long-term, refrigerate after the first week to preserve its zing.