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Mango pickle in a bowl.
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Mango Pickle - East Indian Recipe

There are a lot of mango pickle recipes however this is the traditional mango pickle recipe made by the east Indians. It is easy and has a pungent flavor with a burst of spices
Course Side Dish
Cuisine East-Indian
Keyword condiments, fruits, mango, pickle
Prep Time 3 days 10 minutes
Cook Time 5 minutes
Maturing Time 15 days
Total Time 18 days 15 minutes
Servings 2 Jars
Calories 66kcal
Author Veena Azmanov
Cost $20

Equipment

  • Cutting Board
  • Kitchen Knife
  • Suate pan
  • Mason jars

Ingredients

Makes 3 x 250 grams jars

  • 500 grams Mangoes (raw) green - cut into 2-inch cubes
  • 4 tbsp Salt
  • 1½ cup Cooking oil
  • 2 tbsp Mustard seeds rai
  • 1 tbsp Fenugreek seeds methi dana
  • ½ tsp Asafetida powder hing
  • 2 tbsp Chili powder or Cayenne
  • 1 tsp Turmeric powder haldi
US Customary - Metric

Instructions

  • Mangoes - Wash, dry, and cut the mangoes into 2-inch cubes. Discard the seeds. Place the mangoes in a stainless or glass bowl (do not use aluminum). Generously season them with salt. Let macerate for 3 to 4 hours.
    500 grams Mangoes (raw), 4 tbsp Salt
  • Dry - Then drain all the juices and sun-dry the mangoes for 2 days. This will drain the excess moisture.
    Pro tip - if you can't dry the mangoes in the sun, oven-dry them for an hour at 60 to 70 C or 140 to 160 F
  • Combine - In a large mixing bowl add the mango pieces. Add the turmeric powder, chili powder, asafetida (hing) powdered, fenugreek(methi) seeds, and mustard seeds. Combine well so each and every mango piece is coated with spices.
    2 tbsp Mustard seeds, 1 tbsp Fenugreek seeds, ½ tsp Asafetida powder, 2 tbsp Chili powder, 1 tsp Turmeric powder
  • Oil - In a large heavy-bottom saucepan over medium heat bring the oil to an almost boil. Turn the heat off and let it cool to room temperature.
    1½ cup Cooking oil
  • Assemble - Transfer the mango mixture into a jar or a few jars making sure to leave space for the oil. Gradually pour the oil over the mangoes making sure it comes above the mango pieces.
    Pro tip - we want each and every piece of mango submerged in the oil. If the oil is less it will cause the mangoes to go bad by attracting fungus.
  • Macerate - Leave the jars to mature for at least 10 to 15 days before you eat the pickle. The longer the pickle will mature the better it will taste.

Notes

Drying the mangoes

  • Drying the mangoes before making the pickle is important.
  • If you do not dry the mangoes well moisture in the mangoes will reduce the shelf-life of the pickle. 
  • An alternate method to drying mangoes if you can't put them in the sun is to air dry .them in the fridge. Place them on the tray open in the fridge. This will take a few days. 

Nutrition

Calories: 66kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 568mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 1mg