Mango Pickle Recipe

Wash and dry

Wash the raw mangoes thoroughly under running water to remove dirt. Pat dry with a clean towel and leave in sun or a warm, dry place until completely dry (no surface moisture). This may take 2–4 hours depending on conditions.

Cut mangoes

Using a clean, dry knife and cutting board, remove the stem and cut the mangoes into medium cubes or long wedges about 1–2 cm thick, discarding the large seed. Keep pieces uniform so they pickle evenly.

Place cut mango pieces in a large, dry mixing bowl.

Dry roast whole spices

In a small skillet over low-medium heat, dry roast mustard seeds, fenugreek seeds and fennel seeds for 1–2 minutes until fragrant and slightly darker. Remove from heat and let cool completely.

Grind spices

Once cool, coarsely grind the roasted mustard, fenugreek and fennel seeds in a spice grinder or mortar and pestle. Keep some texture — aim for a slightly coarse powder rather than fine flour. Mix in nigella seeds (if using), turmeric powder, red chili powder, amchur (if using) and the coarse salt. Combine thoroughly in a bowl.

Add the prepared spice-salt mixture to the bowl with the cut mangoes. Using clean, dry hands or a spoon, toss so each mango piece is well coated. Transfer the coated mangoes to a clean, dry, wide-mouthed glass jar or ceramic/enameled container. Press down so pieces are snug but not mashed.

Close jar loosely with a lid or cover with a clean cloth and leave in a warm, dry place (sunlight is helpful if available) for 24–48 hours. During this time the mangoes will release some juice and the salt-spice will start to penetrate. If excess moisture accumulates, tilt and drain a little, reserving juices to add back later if needed.

Prepare oil

Pour the mustard oil into a small saucepan and heat until it just begins to smoke lightly (this reduces pungency). Turn off heat and let oil cool for 3–4 minutes. If you prefer milder flavor, heat until hot but not smoking.

Optional tempering

If using, quickly fry the 1/2 tsp fenugreek seeds and curry leaves in the hot oil for 5–10 seconds until they sizzle (do not burn). Turn off heat and let the oil cool to warm (not hot) temperature, about 2–3 minutes.

Pour the warm (not smoking) mustard oil over the mangoes in the jar, ensuring the oil covers and fills gaps between pieces. If not enough oil to submerge, add more mustard oil up to 1/2 cup extra as needed; the mangoes should be well coated but do not need to be completely submerged in oil for traditional achar.

If using jaggery or brown sugar, dissolve it in a tablespoon of warm oil or a little of the mango juice and mix into the jar now to balance flavors.

Seal the jar tightly and place in a sunny windowsill or warm spot for 5–10 days. Shake the jar gently once a day (with clean hands) to distribute spices and oil. Taste after 5 days; flavor deepens with age. Refrigerate or store in a cool, dark place once desired flavor/development is reached.

The pickle continues to mature and will keep for several months when topped with a thin layer of oil to prevent air contact. Always use a clean, dry spoon to take pickle.