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
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 the 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.
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.
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
Carrot pickle
Cauliflower pickle
Drumstick pickle
Garlic pickle
Ginger 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.
3. Powder 1 tablespoon mustard seeds and ½ teaspoon 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.
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.
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, 3 tablespoons red chili powder, mustard methi powder from the grinder, 1 ½ teaspoon salt and 4 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 at this stage.
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.
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.
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.
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.
Related Recipes
Recipe Card
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
- 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
made this and its was so quick and perfect… used raw nd semi ripe mangoes so the taste was tangy sweet… so so delicious cannot wait to have it for dinner with daal and rice
Wow! That’s Awesome!
Happy to know Patricia!
What is the difference between your avakaya and this mango pickle? I have about 12 peda rasalu & confused about choosing between these 2 recipes. Please help. I have made many recipes from your blog and they turn out good.
Hi Sarita,
Actually avakaya has a much more stronger and pungent flavor. This mango pickle is the milder version to make in smaller quantities and can be made anytime of the year (except during monsoon). Even the process is different. In avakaya recipe, special steps are taken to keep the mango pieces firm for longer, like dipping in oil. This method is easier, you just mix and dump them in a jar. I don’t make avakaya without help but this pickle is easy. First I am not sure if you can use rasalu for avakaya. Please find out locally where you live. Thanks for trying the recipes. Hope this helps
Thank you for the recipe. My pickle turned out awesome but was dry for 2 days. I left out for 3 days like you did for avakaya it turned out just perfect. The 3 red day it released lots of juices. Thank you again
Last evening I found a small jar of this mango pickle in the fridge that I made using your recipe, an year ago. It smells so good and delicious with tons of flavors. Made some rice and dal tadka to go with that. Absolutely delicious meal. Thank you! I will be making another batch this year.
Can I use mustard oil. Should I heat it or add the raw oil.
Hi Preet,
Yes you can use. Heat until smoking hot, cool down and add. Though not a healthier way, this step ensures we don’t get a stomach problem.
Thank you turned out very good. Half the jar finished in 2 days. Will be making your avakaya soon. Waiting for good mangoes to arrive
Wow! That’s Awesome! Yes give it a try.
Swasthi, Thank you. I made this mango pickle and it turned out exactly like yours in the pictures. It was a bit dry for 2 days. But today morning on the 4th day. It is perfect and smells great.
Glad to know Sumathi.
Thanks for letting me know how it turned out.
Hi, I want to make this but I wanted to know if I can used pre-dried mango for it. And if so what is the best type to buy? Thanks!
Liz,
Try with sour mangoes
Ty swasthi. Like amchur slices?
Now I remember the process is completely different with dried mango pieces. We usually rest salt and fresh mango pieces for 2 to 3 days so the mango pieces let out the moisture/ juice. This juice is kept under the sun and then mixed with dried mangoes and the other ingredients. Without that juice pickle turns out dry.
Thank you for your recipe. I am keen to try it as I have a bag of green mangoes! I like my mango pickle to remain crisp and crunchy for a few months. Will the mangoes soften a lot? Which method will keep them crunchy, in the fridge or out of the fridge?
Hi Shamin,
I have another recipe of Mango pickle on the blog. Mangoes will keep crisp for a few months if you refrigerate the pickle. Here is the link Avakaya recipe
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