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Mango pickle recipe | How to make mango pickle

By swasthi , on August 20, 2019, 130 Comments, Jump to Recipe

Mango pickle is a traditional Indian condiment made with raw 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

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.

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Though I have tried so many recipes, this recipe is special to me as it is very flavorful & easy to make.

Avakaya is one of the popular variety of pickle made in Andhra pradesh, a South Indian state which is immensely known for hot and spicy foods. This mango pickle is a similar but toned down version which is also simpler 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.

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
  • 1 large spoon
  • 1 small blender jar (or spice jar)
  • 1 chopping board
  • 1 knife
  • 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 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.

roasting methi

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

powder mustard methi for mango pickle recipe

4. Wash mango 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 1×1 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.

washing mango for mango pickle recipe

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.

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.

How to make mango pickle recipe

6. To a large mixing bowl, add mango cubes, chili powder, mustard methi powder, salt and lightly crushed garlic cloves.

addition of spice powders

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

warming up oil for recipe of mango pickle recipe
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8. Mix everything well. The mixture looks dark and dry.

mixing up ingredients

9. Cover it and set aside in a dry place for 24 hours.

standing time for mango pickle recipe

10. After 24 to 28 hours, mango releases moisture or juice. 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.

pickle is ready after 24 hours
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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.

storing mango pickle in a glass jar

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.

You may like these pickle recipes,
Andhra style tomato pickle
Carrot pickle
Cauliflower pickle
Drumstick pickle
Garlic pickle
Ginger pickle

Mango pickle recipe

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mango pickle

Mango pickle recipe

Instant south Indian mango pickle made with raw mangoes, spice powders, garlic, salt & oil.
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time2 minutes
Total Time1 day 2 minutes
Servings15 people
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 1 ¼ cup mango pieces cubed (heaped cup)
  • 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
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Instructions

Preparation for mango pickle

  • 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.
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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

NUTRITION INFO (estimation only)

Nutrition Facts
Mango pickle recipe
Amount Per Serving
Calories 47 Calories 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

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Mango pickle recipe | How to make mango pickle
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis 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.
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Comments

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  2. Molly says

    December 31, 2020

    5 stars
    Greetings from Zambia!

    Being our Mango season, I had fun making the mango pickle. It came out exactly like your picture and taste so good.

    I am thinking it may need just a little more oil. Can I add a bit of sessame oil at the top. If so, should this also be warmed when adding.

    Thanks alot

    Reply
    • swasthi says

      January 2, 2021

      Greetings Molly
      So glad it turned out good. Usually raw mangoes continue to release juice until 7 to 8 days. So the consistency can change by 8 days. If it doesn’t then pour oil. Yes warm up the oil the same way, cool it and pour. Hope this helps

      Reply
  3. Celina says

    November 5, 2020

    5 stars
    Hi Swasthi,

    Thank you for this very easy steps of your mango pickle recipe. I thought I wont be able to make it because at the moment we rarely have sun to dry the things I needed and also the ingredients due to bad weather in the Philippines. With your recipe, you gave an option for me to make it. Now I can’t wait to use it for my meals. I was able taste Indian Mango Pickle when my friends brought it to work from India to the cruise ship. I said one day I will make it, which I just made it yesterday.
    How long should I wait before I can use it?
    Once again thank you.

    Reply
    • swasthi says

      November 6, 2020

      Hi Celina,
      You are welcome! That’s great to hear. Let it age for at least 3 to 4 days. It will be pungent & slightly bitter for a few days. If you feel so, wait for another 3 to 4 days.
      Hope you like it.
      Thanks for rating the recipe.

      Reply
  4. Jaya says

    September 18, 2020

    Hi, I made pickle two days before . I didn’t keep the pickle in refrigerator. Today when I opened the glass jar .I could see bubbles inside. Is it good to see bubbles? How can I keep it without bubbles formed?

    Reply
    • swasthi says

      September 21, 2020

      Hi
      I think I am late. It should be just fine. Some kind of mangoes release more juices due to which the bubbles form.

      Reply
  5. Alonna says

    September 8, 2020

    Hi Swasthi,

    This recipe looks really good. I can’t seem to find unripe mangoes. The closest I’ve come is while they are still hard, but a light yellow instead of green inside. Will these work for your recipe?
    Thanks!

    Reply
    • swasthi says

      September 9, 2020

      Hi Alonna,
      Thank you! Yes you can use them. The pickle won’t taste sour that’s the only difference. Hope you enjoy it

      Reply
  6. Deepa says

    July 6, 2020

    5 stars
    I tried this twice..its yum. Thank you for the perfect recipe. The second time I used tata chilli powder which is very hot and so the pickle came out extremely spicy..is there anything I can do to reduce the spice?

    Reply
    • swasthi says

      July 8, 2020

      Hi Deepa,
      There is no way to reduce. May be you can make another batch without chilli powder and mix them.

      Reply
  7. dorcas says

    June 30, 2020

    Hi.
    Good recipe. For the one i make i use premixed atchar masala.

    I have a question though, why heat up oil first as indicated in step 1.

    I do my atchar for selling and some keep it for more than 20 days.

    Reply
    • swasthi says

      July 1, 2020

      Hi
      Heating extends the shelf life

      Reply
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  9. June says

    June 17, 2020

    The best recipe ever!thank you for sharing.Everyone in my family loves it. When I first made I don’t whether my family wants to try or not,so I left the bottle cover open.The nice aroma lure them to try.From that day on pickle on everything even bread.Once again thank you.

    Reply
    • swasthi says

      June 18, 2020

      Glad to know June
      🙂

      Reply
  10. Sudeep says

    June 17, 2020

    Hi Swasthi,
    Nice recipes, thanks for sharing.
    Need to ask you one thing, how to make mango and Amla pickle Which I need to keep it for 1year. Can you pls share the recipe for that
    Thank u

    Reply
    • swasthi says

      June 17, 2020

      Hi Sudeep
      I have the recipes here
      Avakaya recipe
      Amla pickle

      Reply
  11. Sitara says

    June 14, 2020

    5 stars
    Great recipe. Thank you for sharing 🙂 I just made it and have left it covered with a lid. I did taste it and it was tooooooo spicy. Will the spice subside in a few days ? Or should I add more mustard to counter the chilli ?

    Reply
    • swasthi says

      June 14, 2020

      Welcome Sitara
      The heat from chilli powder will come down once the mangoes begin to release their juices. The spice gets diluted with the sour juices and will balance. Do not add anything else. Hope you used the milder chilli powder like kashmiri or byadgi

      Reply
      • Sitara says

        July 26, 2020

        Yes it turned out perfect, after letting it sit for a few days 🙂

        Reply
        • swasthi says

          July 27, 2020

          Good to know! Thanks for updating me
          🙂

          Reply
          • Glo says

            August 2, 2020

            Great recipe thank you for explaining it in detail. Back in Australia from Fiji and want to make it properly. Love it.

          • swasthi says

            August 3, 2020

            Welcome Glo
            Hope you enjoy it
            🙂

  12. Dilhara says

    June 9, 2020

    Hi
    Have tried this recipe several times now with mangoes from my garden n it came out very well and many loved it. Thank you very much for the recipe.
    However, tried it again the day before with mangoes purchased from the supermarket. Although the mangoes were unripe it was not very sour, hence I now don’t get that tangy taste in the pickle. Anyway I can correct this?

    Reply
    • swasthi says

      June 9, 2020

      Hi Dilhara,
      Glad to know. You can look for dried mango pieces or amchur powder and add them to the pickle. Any other ingredient will alter the taste completely.

      Reply
      • Dilhara says

        June 9, 2020

        Hi
        Thanks so much for your prompt response.
        I am from Sri Lanka n not sure if this amchur powder is available here. If I add lime juice will it alter the taste? Also I have frozen unsweetened mango pulp which I made from the excess mango for juice as n when I need. Could I add this? It’s a thick liquid or will it make the pickle runny?
        Else, I will leave it as it is, as it still tastes good.
        Thanks for your help

        Reply
        • swasthi says

          June 9, 2020

          I had thought of all these options and felt they will alter the taste. It is good to leave as is

          Reply
  13. June Viji says

    June 3, 2020

    5 stars
    I really love the pickle recipe and it came out well. I used a bit of ACV.Super good. Thank you so much.

    Reply
    • swasthi says

      June 4, 2020

      You are welcome!
      Glad to know!

      Reply
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  15. Lavina says

    May 24, 2020

    Hi Mam,
    Thank you for your recipes, loved to follow your recipes.
    I tried mango pickle, but it taste very bit more salty, please help me with the solution.

    Thank you very much.

    Reply
    • swasthi says

      May 24, 2020

      Hi Lavina
      Add more mango pieces & more spice powder.

      Reply
  16. Uma says

    May 15, 2020

    Hi Swasthi,

    Thank you so much for sharing your recipes. I am going to try this recipe today. Can u suggest if I can use this recipe for semi ripe mango ?? They are jus ripe on the sides and raw in the middle.

    Reply
    • swasthi says

      May 15, 2020

      Welcome Uma,
      Yes you can if the mango is still sour. I made it last week with semi ripe ones.

      Reply
      • Uma says

        May 15, 2020

        Wow… Thank u so much for an immediate response 😍

        Reply
  17. Kalaivani says

    May 6, 2020

    Hi mam, how to adjust bitterness in pickle. I think I added more fengureek seeds.. now it taste bitterness.is there any solution?

    Reply
    • swasthi says

      May 7, 2020

      Hi Kalaivani
      To correct that use little more chilli powder, mustard, salt and oil. Add them proportionately, like you can add the same amount mentioned in the recipe. Pickle will taste slightly pungent and bitter the first 3 days. When it ages the bitterness will completely go away. So if it is only a little more you have added then you can wait for few more days without adding anything more.Hope this helps

      Reply
  18. Rowshini says

    April 24, 2020

    Hello,
    I tried this recipe yesterday and stored it in an airtight container. Now got a doubt as to whether the initial 24 hours should be in airtight or should have air flow?

    Thank you for your response. Your blog is my go to place for almost any new recipe j try!

    Reply
    • swasthi says

      April 24, 2020

      Hello Rowshini
      You are welcome. Yes you did it right. It should be in airtight jar. Thank you

      Reply
  19. Cristian says

    April 22, 2020

    Hi, thank you for the recipe. Does the pickle to be refrigerated for 5-7 days before eating it or kept at room temperature and then refrigerated?

    Reply
    • swasthi says

      April 23, 2020

      Hi Cristian
      Refrigerate it after 2 to 3 days. After every use, please store it back in the refrigerator.

      Reply
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  21. Amy says

    April 19, 2020

    5 stars
    Thank you for this brilliant recipe! My Dad is Indian and loves mango pickle but it’s difficult to buy where we live – he was really happy when I made this for him 🙂 I’ll definitely be trying out other recipes on your website!

    Reply
    • swasthi says

      April 20, 2020

      Hello Amy
      You are welcome! Glad to know. Hope you all enjoy more recipes from here. Thank you

      Reply
  22. Varsha says

    April 1, 2020

    5 stars
    Hi Swasthi,

    I made it and its 28hrs now.. I could feel a strong taste of mustard.. any suggestions to get it right ?

    Regards,
    Varsha

    Reply
    • swasthi says

      April 2, 2020

      Hi Varsha,
      24 to 28 hours is just the initial timing after which you can bottle it. You will have to wait longer may be another 2 to 3 days for the pickle to age. The taste of mustard and methi seeds will be strong until the pickle ages a bit. By 7 days the flavors develop and taste best. Hope this helps.

      Reply
  23. Gomathi says

    March 10, 2020

    Hi mam after 2 days we can add extra oil if needed thanks for sharing the wonderful recipe

    Reply
    • swasthi says

      March 10, 2020

      Hi Gomathi,
      Yes you can. Some kind of mangoes begin to release lots of juices after 3 to 4 days. The pickle may turn runny. So you can wait up to 4 days and then add more oil and salt.

      Reply
  24. Therese says

    February 28, 2020

    Hi can you please tell me the serving size your nutritional estimates are based on.

    Reply
    • swasthi says

      March 2, 2020

      Hi Therese,
      Divide the total quantity to 15 portions to know the serving size. If you have a weighting scale you can do it.

      Reply
  25. Fatima mohammed says

    September 6, 2019

    Thank you for sharing your yummy recepie

    Reply
    • swasthi says

      September 8, 2019

      Welcome Fatima

      Reply
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