📝 About This Recipe
This authentic North Indian mango pickle is a vibrant explosion of tangy, spicy, and salty flavors, matured under the warmth of the sun. Crafted with raw green mangoes and a robust blend of aromatic spices like fennel and nigella seeds, it is preserved in pure mustard oil for that signature pungent kick. A staple in Indian households, this 'achar' transforms even the simplest meal into a gourmet experience with its complex, fermented depth.
🥗 Ingredients
The Fruit
- 1 kg Raw Green Mangoes (firm, sour, and fibrous varieties like Ramkela work best)
The Curing Stage
- 2 tablespoons Turmeric Powder (high quality for vibrant color)
- 100 grams Salt (acts as a preservative; adjust slightly to taste)
Aromatic Spice Blend
- 4 tablespoons Fennel Seeds (Saunf) (coarsely ground)
- 2 tablespoons Fenugreek Seeds (Methi Dana) (kept whole or lightly cracked)
- 1 tablespoon Nigella Seeds (Kalonji) (do not grind these as they turn bitter)
- 3 tablespoons Mustard Seeds (Rai/Sarson) (coarsely ground)
- 3 tablespoons Red Chili Powder (use Kashmiri Mirch for color and Teja for heat)
- 1 teaspoon Asafoetida (Hing) (strong, pungent grade)
The Preservative
- 500 ml Mustard Oil (pure, cold-pressed for authentic flavor)
👨🍳 Instructions
-
1
Wash the raw mangoes thoroughly in cold water and pat them completely dry with a clean kitchen towel. Any moisture left on the skin can cause the pickle to spoil.
-
2
Cut the mangoes into 1-inch cubes. You can keep the inner hard shell (stone) attached if your knife is strong enough, as it adds great texture, or discard it.
-
3
Place the mango pieces in a large glass or ceramic bowl. Add the turmeric powder and half of the salt. Toss well to coat every piece.
-
4
Cover the bowl with a thin muslin cloth and leave it in a sunny spot for 5-6 hours. The salt will draw out excess moisture from the mangoes.
-
5
Drain the water released by the mangoes. Spread the mango pieces on a clean cloth under the sun for another 3-4 hours until the surface feels dry to the touch but the inside is still moist.
-
6
In a small pan, dry roast the fennel seeds and fenugreek seeds for 1-2 minutes until aromatic. Let them cool, then pulse in a blender to a coarse powder.
-
7
In a large mixing bowl, combine the roasted ground spices, mustard seeds, nigella seeds, red chili powder, asafoetida, and the remaining salt.
-
8
Heat the mustard oil in a heavy-bottomed pan until it reaches its smoking point. This removes the raw, bitter edge of the oil. Turn off the heat and let it cool completely.
-
9
Add 1/2 cup of the cooled mustard oil to the dry spice mix and stir to create a thick, fragrant paste.
-
10
Add the sun-dried mango pieces into the spice paste. Use your hands (ensure they are bone-dry) or a dry spatula to mix until every mango piece is generously coated.
-
11
Transfer the mixture into a sterilized, dry glass jar. Press the mangoes down firmly to remove air pockets.
-
12
Pour the remaining cooled mustard oil over the mangoes. The oil should sit at least one inch above the mangoes to act as a protective seal against mold.
-
13
Cover the jar mouth with a muslin cloth and secure with a string. Place the jar in the sun for 4-5 days, shaking it gently once a day to redistribute the spices.
-
14
After 5 days, the mango skin will soften and the flavors will meld. Replace the cloth with a tight lid and store in a cool, dry place.
💡 Chef's Tips
Always use a completely dry spoon to scoop out the pickle; even a drop of water can ruin the entire batch. If you don't have access to strong sunlight, you can leave the jar in a warm, dry corner of your kitchen for 10-12 days instead. Don't skimp on the salt or oil; they are the primary preservatives that prevent bacterial growth. For an extra layer of flavor, you can add 2 tablespoons of split yellow mustard seeds (Rai na Kuria) to the spice mix.
🍽️ Serving Suggestions
Serve a spoonful alongside hot Aloo Parathas and a dollop of fresh yogurt for a classic breakfast. Pair it with simple Dal-Chawal (lentils and rice) to add a zingy punch to a comfort meal. Use the flavored pickle oil as a spicy drizzle over roasted vegetables or in a potato salad. Enjoy it with Mathri (savory crackers) and a hot cup of Masala Chai for an afternoon snack.