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Ingredients
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Fruit
Spice powders
Whole spices & aromatics
Pickling liquid & oil
Optional additions
Method
Fruit
- 1
Wash and dry
Wash the raw mangoes thoroughly under running water to remove dirt. Pat completely dry with a clean kitchen towel. Any surface moisture will encourage spoilage, so drying is important.
- 2
Cut the mangoes
Using a sharp knife, cut mangoes into roughly 1–1.5 cm cubes. Work around the seed; discard the pits. If mangoes are very small, halve or quarter them. Place the cut mango pieces in a large mixing bowl.
- 3
Salt and turmeric cure
Sprinkle the 80 g salt and 10 g turmeric powder evenly over the mango pieces. Toss thoroughly so every piece is coated. Cover the bowl and let sit at room temperature for 12–24 hours (or leave in sun for 4–6 hours if available). This draws out moisture, firms the fruit slightly, and begins the preservation process. After resting, drain and reserve any liquid released — you can discard the small amount of liquid or keep it to adjust consistency later.
Spice powders
- 4
Roast and grind powders
Dry-roast the mustard seeds (10–15 g measured from whole seeds), fenugreek seeds (the 10 g), and fennel seeds (the 15 g) separately or together over medium heat for 2–3 minutes until aromatic and slightly darker. Remove from heat and let cool. Grind the roasted mustard seeds to a fine powder (this yields the roasted mustard powder listed) and grind a portion of the roasted fenugreek and fennel to make the corresponding powders. Combine the ground roasted mustard (30 g), roasted fenugreek powder (12 g) and roasted fennel powder (10 g) with the red chili powder (40 g) and amchur (15 g) if using. Mix thoroughly and set aside.
- 5
Adjust salt and spice mix
Taste a tiny pinch of the spice mix and adjust to personal heat preference by reducing or increasing red chili powder. The listed quantities create a medium-hot achar. Ensure the total salt used is correct (80 g for 1 kg mango) — you can add more if you prefer a saltier pickle, but do not exceed recommended proportions drastically as salt helps preservation.
Whole spices & aromatics
- 6
Lightly crush whole spices
Take the remaining whole mustard seeds (remaining from the 30 g) and nigella seeds (10 g) and lightly crush them with a mortar and pestle — not to powder, but to crack them to release aroma. Coarsely crush the roasted fenugreek and fennel seeds if any whole remain. This gives texture and bursts of flavor in the pickle.
- 7
Prepare aromatics
If using curry leaves, wash and pat dry them completely. Slit the green chilies lengthwise (if using) and keep them ready. Keep the asafoetida (1 tsp) measured and ready to be blended with warm oil later.
Pickling liquid & oil
- 8
- 9
Heat and treat the oil
Warm the 250 ml mustard oil in a small saucepan over medium-high heat until it just begins to smoke (this removes the raw pungency). Turn off the heat and let it cool for 5–8 minutes until it is warm but not hot. Stir in the 1 tsp asafoetida and the 25 g jaggery (if using) until dissolved. Allow the oil to cool to about 40–50°C (warm to the touch) before mixing with spices and mango; very hot oil will cook the mango and alter texture.
- 10
Combine oil, vinegar and powdered spices
In a heatproof bowl, mix the warmed mustard oil with the prepared spice powder blend (red chili + roasted mustard + fenugreek + fennel + amchur) and the crushed whole spices (mustard, nigella). Add the 50 ml white vinegar and stir to form a loose paste. Taste carefully (a small dab) and adjust heat or salt if necessary. Vinegar helps preservation and balances flavor.
- 11
Final assembly
Add the drained, salted mango pieces and the slit green chilies (if using) to a large mixing bowl. Pour the oil-spice mixture over the mango pieces. Toss thoroughly with a clean, dry spoon until every mango piece is evenly coated with spice-oil. Scrape the spice from the bottom and ensure no dry spice remains unincorporated.
- 12
- 13
Curing & storage
Leave the sealed jar at room temperature in a cool, dry place out of direct sunlight for at least 7 days to cure. Shake or turn the jar gently once a day to redistribute spices and oil. After 7 days the pickle will be flavorful and can be transferred to refrigeration to slow maturation. Traditional achar improves with time and can be stored for several months if kept covered with oil and handled with a dry, clean spoon each time.
Optional additions
- 14
Using green chilies and curry leaves
If using the 6 slit green chilies and curry leaves, layer them between mango pieces when packing the jar so their flavor infuses evenly. Ensure both are completely dry before adding to avoid introducing moisture.
- 15
Serving suggestion
Let the pickle age for at least 7 days before serving. Use it as a condiment with rice, roti, paratha, or dal. Always use a clean, dry spoon to take pickle from the jar to maximize shelf life.
