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Raw Mango Pickle

A tangy and flavorful Indian condiment made from firm raw mangoes and a blend of spices, perfect for enhancing meals or gifting.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 day
Servings: 10 servings
Course: Condiment, Side Dish
Cuisine: Indian
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium-sized raw mangoes (about 500g) Choose firm and slightly sour ones for the best flavor.
  • 2 tsp salt Opt for non-iodized, like sea salt or kosher salt.
  • 1 tsp turmeric powder For its vibrant hue and earthy flavor.
  • 1.5 tsp red chili powder Adjust for your spice tolerance.
  • 2 tsp mustard seeds Yellow or black; adds a pungent flavor.
  • 1 tsp fennel seeds For a slight anise hint.
  • 0.5 tsp fenugreek seeds Offers a unique, nutty flavor.
  • 0.5 cup jaggery (or brown sugar), grated Adjust to taste.
  • 2 tbsp vinegar (white or apple cider vinegar) For acidity and preservation.
  • 0.5 cup mustard oil (or neutral oil) Mustard oil preferred for authentic flavor.

Method
 

Preparation
  1. Wash and dry the mangoes thoroughly. Cut them into bite-sized chunks, keeping the skin on. Toss them with salt and turmeric, then cover and let rest for 12 to 24 hours.
Toast the Spices
  1. In a dry pan over low heat, toast the mustard seeds, fennel seeds, and fenugreek seeds for about 1 to 2 minutes, until aromatic. Allow them to cool slightly before coarsely crushing them.
Infuse the Oil
  1. In a saucepan, heat mustard oil until it begins to smoke, then remove from heat and let cool slightly. Stir in the crushed spices and red chili powder, along with the marinated mango pieces and any liquid that has accumulated. Mix in grated jaggery and vinegar, and simmer on low heat for about 10 to 15 minutes.
Jar it Up
  1. Transfer the hot pickle to sterilized glass jars. Ensure jars are completely cool before sealing. Store in a cool, dry place or refrigerator.

Notes

Store your pickle in a cool, dark place or the refrigerator to extend its shelf life. Always taste and adjust spices and sweetness to your liking. Let the pickle rest for 2 to 3 days for optimal flavor development.