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Raw Mango Pickle

A vibrant and flavorful Raw Mango Pickle that encapsulates summer's essence with its tangy sweetness and aromatic spices. A family heirloom recipe perfect for elevating any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 day
Servings: 10 servings
Course: Condiment, Side Dish
Cuisine: Indian
Calories: 55
Ingredients Method Notes

Ingredients
  

For the Pickle
  • 3 medium-sized raw mangoes Choose firm and slightly sour varieties like Kesar or Dasheri.
  • 2 tsp salt Use non-iodized salt like sea salt or kosher salt.
  • 1 tsp turmeric powder
  • 1.5 tsp red chili powder
  • 2 tsp mustard seeds Can use yellow or black.
  • 1 tsp fennel seeds
  • 0.5 tsp fenugreek seeds
  • 0.5 cup jaggery (or brown sugar), grated Jaggery is preferred for its depth of flavor.
  • 2 tbsp vinegar Use white or apple cider vinegar.
  • 0.5 cup mustard oil (or neutral oil) Mustard oil enhances the tanginess.

Method
 

Preparation
  1. Wash and dry the mangoes thoroughly. Cut them into bite-sized chunks while keeping the skin on. Toss with salt and turmeric, cover, and let rest for 12 to 24 hours.
Spice Preparation
  1. In a dry pan over low heat, toast the mustard seeds, fennel seeds, and fenugreek seeds for 1 to 2 minutes until fragrant. Allow to cool slightly before coarsely crushing.
Cooking
  1. In a saucepan, heat the mustard oil until smoking (about 5 minutes). Let it cool slightly, then stir in the crushed spices and red chili powder.
  2. Carefully add the salted mango pieces and any liquid that has accumulated. Mix in the grated jaggery and vinegar, then simmer on low heat for 10 to 15 minutes.
Storage
  1. Transfer the hot pickle to a sterilized glass jar. Allow it to cool completely before sealing the jar.
  2. Store in a cool, dry place or refrigerate. For the best flavor, let it rest for 2 to 3 days before serving.

Notes

Ensure to use clean utensils for preparation and storage. The pickle only gets better with time; make ahead for fuller flavor.