Mango Pickle Recipe - Swasthi's Recipes (2024)

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Mango Pickle is a traditional Indian condiment made with raw unripe green mangoes, spices and oil. In India, pickles are relished as a side in every meal. It is eaten with dal-rice, dal-roti, parathas & even with many breakfast dishes. Indian cuisine is diverse so a Mango Pickle is made in many different ways. I am sharing the easiest recipe to make it at home.

Mango Pickle Recipe - Swasthi's Recipes (1)

About Mango Pickle

Mango Pickle is a Indian pickle variety made with raw unripe green mangoes, pickling spices and oil. Aam chunda, Punjabi aam ka achar, Rajasthani aam ka achar, mavinakayi uppinakayi, Maagaya, Avakaya & Vadu mango pickle are some of the most well known mango pickle varieties made in India.

Traditionally, chopped mangoes are pickled with spices and oil in large ceramic pots known as bharani or barni. The ingredients ferment as the mango pickle ages and develops tons of flavor and deliciousness.

Contents hide

1 About Mango Pickle

2 How to make Mango Pickle (Stepwise Photos)

3 Pro Tips

4 Recipe Card

5 Watch Mango Pickle Video

Avakaya is one of the popular variety of pickle made in Andhra Pradesh & Telangana, Telugu-speaking South Indian states. Both these states are immensely known for hot and spicy foods. This Mango Pickle is a similar but toned down version which is also simpler to make.

My Recipe

Though I have tried so many recipes, this recipe is special to me as it is very flavorful & easy to make. This can be made with any kind of raw sour green mangoes and can be consumed after 3 days of preparing it.

I tested & retested this recipe countless number of times so I have updated lot of tips for better shelf-life.

This Mango Pickle keeps good for a couple of months at room temperature if you take good care. It keeps good in the refrigerator for 6 to 7 months. If you plan to store it for an year then do check out this traditional recipe of Andhra avakaya here.

You may like these pickle recipes
Andhra style tomato pickle
Lemon Pickle
Carrot pickle
Cauliflower pickle
Ginger pickle

Amla pickle

How to make Mango Pickle (Stepwise Photos)

Preparation

1.This step is for better shelf-life. If you skip this step, you have to refrigerate the pickle right away after making it. To make mango pickle, firstly make sure all the following are completely dry and free from moisture. It is ideal to sun dry all of them for a few hours. If you do not have sunlight, then wipe with a clean dry cloth and keep them in a dry place the previous night.

  • 1 mixing bowl
  • 2 large spoon
  • 1 small blender jar (or spice jar)
  • 1 chopping board
  • 2 knives (1 small & 1 large)
  • work area (has to be super clean and dry)

2. Dry roast half teaspoon methi seeds on a low flame till they begin to smell good. Transfer these to a plate. To the same hot pan, add 3 tablespoons oil and allow it to warm up. Set aside to cool completely. You can skip warming the oil if you intend to finish it with in 10 to 12 days. If using cold pressed oil, skip heating the oil.

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3. Powder 1 tablespoon mustard seeds and ½teaspoon roasted methi seeds in a blender to a fine or coarse powder to suit your liking. A fine powder needs less oil for the pickle.

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Cut the Mango

4. Wash 1 large mango (or 2 medium) well under running water. I prefer to soak mango in salted water for 30 minutes, scrub it with additional salt and wash off. If you are using organic mango, you can just wash it well and use. Dry it thoroughly. Wipe off with an absorbent cloth or tissue.

5. Chop them to slightly large cubes of 1 by 1 inch. Smaller pieces tend to turn very soft and mushy when stored for longer. Also I used up the left over pulp on the mango. I finely chopped it as well. They turn soft and add volume to the pickle gravy.

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Optional – for extra shelf-life

You can skip this step if you are going to refrigerate the mango pickle right away after making it. If you prefer to store it for a few months at room temperature, then sun dry all the spice powders, garlic, salt and chopped mangoes for 4 to 5 hours. This has to be done in hot sun. If you do not have sunlight, then keep them in the oven set to 60 to 70 C (140 to 160 F) for 1 hour, with the oven door left ajar.

Spread the spice powders in a plate. Then garlic & chopped mangoes in a separate tray. Place them under sun or in oven. (I don’t keep the salt in oven). Later cool them and follow the recipe steps.

Make the Mango Pickle

6. To a large mixing bowl, add 1 ¼ cup mango cubes, 3tablespoons red chili powder, mustard methi powder from the grinder, 1 ½teaspoon salt and 4 lightly crushed garlic cloves.

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7. Add oil we warmed up earlier. Ensure it is cool before adding to the mixture.

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8. Mix everything well. The mixture looks dark and dry at this stage.

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9. Cover it and set aside in a dry place for 24 hours. Avoid keeping in the kitchen as it is usually a place filled with humidity due to cooking.

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10. After 24 to 28 hours, mango releases moisture or juices. Mix well with a dry spoon. Some kind of mangoes just don’t release any juices so it may still be dry after a day. Taste test and add more salt if needed. You will get to see this yummy hot spicy mango pickle ready.

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It may taste slightly pungent and bitter for a week or so. But as the pickle ages it will be just fine.

Store mango pickle in a glass or ceramic jar. Do not use plastic jars for storing pickles, the taste of the pickle changes and it is unhealthy to use plastic containers for storing pickles. Serve with rice, paratha, idli , dosa and curd rice.

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Pro Tips

Shelf-life: If you do not have sunlight in the place you live, then you can skip all the sun drying process you can skip the step but ensure you refrigerate the pickle after 24 hours. Alternately you can also heat them in the oven. This has worked out super good to me & my pickles stay at room temperature for several months.

Red chilli powder: I have used fresh byadgi chili powder from India which gives a bright color. Kashmiri chili powder too works good. If you are using any other store bought powder that is hot, then you may need to cut down the quantity.

Quantities: This mango pickle is more of a gravy like consistency rather than dry, since it is mostly relished with plain white rice. To make a pickle with lesser gravy, use half the amount of oil, chilli, mustard and methi powder.

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Recipe Card

Mango Pickle Recipe - Swasthi's Recipes (17)

Mango Pickle Recipe

Instant South Indian mango pickle made with raw mangoes, spice powders, garlic, salt & oil. The pickle is naturally fermented for a few days and then it is ready for consumption.

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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes minutes

Cook Time2 minutes minutes

Total Time1 day day 2 minutes minutes

Servings15 people

AuthorSwasthi

Ingredients (US cup = 240ml )

  • 1 ¼ cup mango pieces cubed (heaped cup, 1 medium mango)
  • 1 tablespoon mustard seeds or 2 tbsp. mustard powder
  • ½ teaspoon methi seeds (fenugreek seeds)
  • 3 tablespoon red chili powder (use low heat spice powder, or adjust to taste)
  • 1 ½ teaspoon salt adjust as needed
  • 4 garlic cloves crushed
  • 3 tablespoon oil

Instructions

Preparation

  • Choose raw, fresh and unripe green mango that is firm and has a clear skin.Wash and dry mango thoroughly. Wipe clean with a cloth. Do this the previous night.

  • If possible sun dry the jar and other utensils used for making pickle, Make sure all the bowls, spoons, chopping board and knife are dry. These precautions will increase the shelf life of the mango pickle.

  • Dry roast methi seeds on a low flame until deep golden and aromatic. Transfer to a plate and cool them completely.

  • To the same pan, pour oil and heat it up until slightly warm. Set aside to cool completely. You can skip warming the oil if you intend to finish the mango pickle within 10 to 12 days. Skip heating if using cold pressed oil.

  • Blend methi seeds along with mustard seeds to a fine powder. Crush garlic.

  • Chop mangoes to slightly large cubes of 1 inch, using a large knife.

  • Optional for shelf-life: Sun dry each separately – spice powders, salt, garlic and chopped mangoes. Alternately you may heat them in oven at 60 to 70 C (140 to 160F) for 1 hour (avoid keeping salt in oven)

How to make Mango Pickle

  • Add them to a dry bowl, along with red chili powder, mustard powder, salt and lightly crushed garlic.

  • Pour the oil and mix well. The pickle will be dry at this stage. Cover and set aside for 24 to 28 hours in a dry place.

  • After 24 to 28 hours, mango pieces will release juices and the consistency of the pickle will change. Check the step-by-step photos above. Stir mango pickle well and taste test it. If needed add more salt.

  • Store this mango pickle in a clean dry glass jar. Store it in the refrigerator after 24 hours. If storing at room temperature avoid storing in the kitchen or places with high moisture.

  • It will be ready to serve after 3 days but it tastes best as it ages.

  • Use dry clean spoons every time you use. After every use, wipe off the sides of the jar with a clean tissue or dry cloth to avoid mold.

Notes

  • If you do not prefer to store the pickle at room temperature, you may skip the sun drying process.
  • I have tried this many times even in the oven. My pickle lasts at room temperature for several months.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

Watch Mango Pickle Video

NUTRITION INFO (estimation only)

Nutrition Facts

Mango Pickle Recipe

Amount Per Serving

Calories 47Calories from Fat 27

% Daily Value*

Fat 3g5%

Sodium 281mg12%

Potassium 91mg3%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Vitamin A 1025IU21%

Vitamin C 5.4mg7%

Calcium 15mg2%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Mango Pickle Recipe - Swasthi's Recipes (18)

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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Mango Pickle Recipe - Swasthi's Recipes (2024)

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