The Ultimate Mango Pickle
A vibrant and tangy mango pickle recipe that captures the essence of summer and family traditions.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1440 minutes
- Yield: 4-6 servings 1x
- Category: Condiment
- Method: Pickling
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
- 3 medium raw mangoes (about 500g)
- 2 tsp salt (non-iodized)
- 1 tsp turmeric powder
- 1.5 tsp red chili powder
- 2 tsp mustard seeds (yellow or black)
- 1 tsp fennel seeds
- 0.5 tsp fenugreek seeds
- 0.5 cup jaggery (or brown sugar), grated
- 2 tbsp vinegar (white or apple cider vinegar)
- 0.5 cup mustard oil (preferred) or neutral oil
Instructions
- Wash and dry the mangoes, cut into bite-sized chunks, and toss with salt and turmeric. Let rest at room temperature for 12 to 24 hours.
- Toast mustard seeds, fennel seeds, and fenugreek seeds in a dry pan for 1 to 2 minutes until fragrant; cool and coarsely crush.
- Heat mustard oil in a saucepan until smoking, let cool slightly, and stir in crushed spices and red chili powder. Add salted mango pieces and any liquid they’ve released, stir in jaggery and vinegar, simmer for 10 to 15 minutes until thick syrup forms.
- Transfer hot pickle to a sterilized glass jar, cool completely, and seal. For best flavor, let rest for 2 to 3 days before serving.
Notes
Store in a sterilized glass jar, and always use a dry spoon to prevent spoilage. Adjust jaggery and vinegar for sweetness and tanginess as necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 10g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://us.recipesfood.org/mango-pickle/
