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.
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.
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.
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.
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.
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.
7. Add oil we warmed up earlier. Ensure it is cool before adding to the mixture.
8. Mix everything well. The mixture looks dark and dry.
9. Cover it and set aside in a dry place for 24 hours.
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.
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.
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
Mango pickle recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US 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
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.
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)
© Swasthi’s Recipes
Can I use sesame oil or peanut oil ?
Yes you can
I know very little about Indian cooking, but enjoy eating it immensely. I am a food preserver, and make jams, jellies and pickles from the trees and plants in my backyard. I saw a food show that had Mango Jaipur pickles as part of a meal, and they intrigued me. I would very much like to make them. Would your recipe lend itself to water bath canning, so the pickles could be preserved for up to 6 months or a year? Thank you.
Hi Jacquelyn,
We don’t can mango pickle. If properly pickled following all the essential tips the pickle lasts for more than year at room temperature. I have another mango pickle post which you can refer to preserve the pickle for any year. You may check it here – Avakaya with mangoes. Follow the instructions carefully.
Your recipes are very authentic, and whenever I Google any for any Indian recipe, I made sure I include “Swasthi’s” in the search.
Thank you so much!
Very happy to know!
Tastes not gadgets Typo error
Add some Til oil instead of normal SF oil gadgets great
Hello mam,
the pickle is very dry. how to get enough gravy consistency. without adding water. will adding a little more crystal salt now melt since it has been above 2 weeks since the mango pickle is made.
Hello Shobha
If it is too dry it means your mangoes were not suitable for pickle. Certain types of mangoes are not suitable as they won’t release juices after pickling. Add more oil and mix. Use powdered salt
Super your recipe.
Your south Indian Mango Pickle is so good.
if i went to do pickle project
how much should i do ? Thank YOU
شكرا استفدت كتير من الوصفه وفعلا رائعه وكل الوصفات الهندية مشهيه ورائعه
Thank you for this recipe! I made this and am keeping it in the cupboard but mango is poking out a bit from the oil, and used small chili flake instead of powder. Will it still be okay? Also, is mustard oil a good flavor to use for mango pickling?
Hi Min,
After a day or so the mango pieces will release the juices and shrink. You will have more oil and juices covering the pieces so it shouldn’t be a problem. I haven’t tried with chilli flakes but it should be fine. Currently I am using mantra mustard oil. Okay so far no problem. There are different kinds of mustard oil & some need to be heated before using
Hi… Tha k you for sharing the recipe. It turned out yummy. I made it twice. It tasted yum but mangoes didn’t soften as I would expect. It was crunchy. Is there any way that I can make mangoes soft?
Hi Aadithya
Welcome! Mangoes will soften only after the pickle ages. Let it age for a minimum of 7 to 8 days. For very soft pieces leave it for 2 to 3 weeks in the fridge. Hope this helps
Which oil has to be used maam
You can use any oil like peanut, sunflower etc
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
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
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.
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.
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?
Hi
I think I am late. It should be just fine. Some kind of mangoes release more juices due to which the bubbles form.
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!
Hi Alonna,
Thank you! Yes you can use them. The pickle won’t taste sour that’s the only difference. Hope you enjoy it
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?
Hi Deepa,
There is no way to reduce. May be you can make another batch without chilli powder and mix them.
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.
Hi
Heating extends the shelf life
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.
Glad to know June
🙂
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
Hi Sudeep
I have the recipes here
Avakaya recipe
Amla pickle