Easy Mango Pickle

Finding a good way to preserve fresh mangoes when they’re in season can feel like an impossible task. After all, mangoes ripen so quickly that you’re often left with more fruit than you can eat, and throwing away perfectly good mangoes feels like such a waste, especially when they’re expensive at the store.

Luckily, this homemade mango pickle solves that problem perfectly: it’s a great way to use up extra mangoes, adds a tangy kick to any meal, and keeps for months in your fridge so you can enjoy those summer flavors all year long.

What Kind of Mangoes Should I Use?

For mango pickle, you’ll want to use raw, unripe mangoes that are still firm and green – not the sweet, soft mangoes you’d eat fresh. Look for mangoes that feel hard when you press them and have a tart, sour taste when you sample a small piece. Raw mangoes are usually available at Indian grocery stores, but you can also find them at some regular supermarkets, especially during mango season. The variety doesn’t matter too much as long as they’re unripe, though some people prefer using smaller mangoes since they tend to have less fiber and pickle more evenly.

Options for Substitutions

This traditional mango pickle recipe has some room for adjustments, though certain ingredients are key to getting that authentic flavor:

• Mangoes: Raw, unripe mangoes are essential for this pickle – don’t substitute with ripe ones as they’ll turn mushy. If you can’t find raw mangoes, try using green papayas or even turnips for a similar tangy crunch.
• Mustard oil: Mustard oil gives the best traditional flavor, but if you can’t find it, sesame oil works well too. Avoid using regular cooking oils as they won’t give you that authentic taste.
• Split fenugreek and mustard seeds: These crushed seeds are important for texture and flavor. If you only have whole seeds, lightly crush them with a rolling pin or mortar and pestle before using.
• Asafoetida: This pungent spice is pretty unique, but if you don’t have it, you can skip it entirely. The pickle will still taste great without it.
• Nigella seeds: Also called black cumin, these add a nice nutty flavor. If you can’t find them, regular cumin seeds work as a substitute, though the flavor will be slightly different.
• Red chili powder amount: This recipe is quite spicy! Feel free to reduce the chili powder to 2-3 tablespoons if you prefer less heat, and adjust the whole red chilies accordingly.

Watch Out for These Mistakes While Cooking

The biggest mistake when making mango pickle is using wet or damp mangoes, which can cause your pickle to spoil quickly – always pat the chopped mangoes completely dry with a clean kitchen towel before mixing with spices.

Another common error is not using enough salt or oil, as both act as natural preservatives that keep your pickle fresh for months, so don’t skimp on the ¼ cup of salt or ½ cup of mustard oil called for in the recipe.

Make sure to use only clean, dry utensils and store the pickle in sterilized glass jars, as any moisture or contamination can ruin the entire batch.

For the best flavor, let your pickle sit for at least 3-4 days before eating, allowing the spices to penetrate the mangoes and develop that authentic tangy taste we all love.

What to Serve With Mango Pickle?

Mango pickle is the perfect tangy, spicy sidekick that goes with so many Indian dishes! I love serving it alongside simple dal and rice – the pickle’s bold flavors really brighten up the mild lentils. It’s also amazing with parathas or chapati, where you can spread a little pickle right on the bread for an extra kick. For a complete meal, try it with yogurt rice or curd rice, since the cooling yogurt balances out the pickle’s heat perfectly. Even a simple plate of steamed basmati rice becomes more exciting with just a spoonful of this flavorful pickle on the side.

Storage Instructions

Store: Mango pickle gets better with time, so store it in a clean glass jar with a tight-fitting lid at room temperature. Make sure to always use a clean, dry spoon when taking some out – any moisture can spoil the whole batch. It’ll stay fresh for months, even up to a year if stored properly.

Age: The flavors really develop after the first week, so don’t worry if it tastes a bit sharp initially. Keep the jar in a cool, dry place away from direct sunlight and give it a gentle shake every few days for the first couple of weeks. This helps all those spices blend together perfectly.

Serve: Always use a clean spoon to scoop out your pickle, and never put a wet spoon back into the jar. If you notice any white film or off smell, it’s time to toss it out. The oil layer on top is totally normal and actually helps preserve the pickle longer.

Preparation Time	360-480 minutes
Cooking Time	10-15 minutes
Total Time	370-495 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 20-25 g
• Fat: 230-260 g
• Carbohydrates: 200-220 g

Ingredients

For the prepared mango:

• 5 small or 3 large mangoes (about 3 cups chopped, skin on)
• 2 tsp ground turmeric
• 1/4 cup salt

For the spice blend:

• 1 tbsp whole coriander seeds
• 3 whole dried red chilies
• 1 tbsp nigella seeds
• 1 tbsp coarsely crushed fennel seeds
• 1 tsp asafoetida powder
• 2 tbsp fenugreek seeds, split (methi kuria)
• 2 tbsp mustard seeds, cracked (rai kuria)
• 1/4 cup ground red chili powder

For assembling the pickle:

• 4 whole garlic cloves
• 1/2 cup mustard oil (or sesame oil)
• Remaining salt and turmeric powder from above

Step 1: Prepare and Chop the Mangoes

• 5 small or 3 large mangoes (about 3 cups chopped, skin on)

Wash the mangoes thoroughly to remove any dust or dirt, then dry them completely to ensure there is no moisture left on the surface.

Next, cut each mango in half, remove the seeds, and chop the mango flesh (with skin on) into 1-inch pieces.

If you want a more rustic texture, leave small bits irregular; for a neater look, chop evenly.

Step 2: Soak Mangoes with Salt and Turmeric

• chopped mangoes from Step 1
• 2 tsp ground turmeric
• 1/4 cup salt

Place the chopped mangoes into a bowl and add 1 tablespoon of salt and the ground turmeric.

Mix everything together to evenly coat the mango pieces.

Cover the bowl and let the mixture sit overnight or for about 6 hours, during which time the mangoes will release much of their water.

Step 3: Drain and Dry the Mangoes

• soaked mangoes from Step 2

After soaking, drain the mangoes thoroughly to remove the salty, turmeric-infused liquid.

Spread the mango pieces on a clean cloth or tissue, and let them air dry for about 2 hours.

The goal is to remove as much surface moisture as possible—this helps prevent spoilage.

Step 4: Roast and Grind Whole Spices

• 1 tbsp whole coriander seeds
• 3 whole dried red chilies

Heat a dry pan over medium heat, add the whole coriander seeds and whole dried red chilies, and roast for about 1 minute until they become fragrant.

Remove from heat, let them cool, and then coarsely grind them together.

I find grinding fresh-roasted spices makes the pickle more aromatic and flavorful.

Step 5: Heat and Cool the Mustard Oil

• 1/2 cup mustard oil (or sesame oil)

Pour the mustard oil into a pan and heat it until it’s just under the smoking point, then set aside to cool.

If using sesame oil instead, simply measure it out—no need to heat.

Properly heating the oil helps reduce its pungency and ensures it preserves the pickle safely.

Step 6: Mix the Pickle Ingredients

• dried mangoes from Step 3
• remaining salt and turmeric powder from above
• 1 tsp asafoetida powder
• 2 tbsp fenugreek seeds, split (methi kuria)
• 2 tbsp mustard seeds, cracked (rai kuria)
• 1/4 cup ground red chili powder
• roasted coriander and red chili powder mixture from Step 4
• 1 tbsp nigella seeds
• 1 tbsp coarsely crushed fennel seeds
• 4 whole garlic cloves
• cooled mustard oil (from Step 5)

In a completely dry mixing bowl, combine the dried mango pieces (from Step 3), remaining salt and turmeric, asafoetida powder, split fenugreek seeds, cracked mustard seeds, ground red chili powder, the roasted and ground coriander-red chili mixture (from Step 4), nigella seeds, coarsely crushed fennel seeds, whole garlic cloves (leaving one thin outer peel on), and the cooled mustard oil (from Step 5).

Mix thoroughly to ensure every mango piece is evenly coated with the spices and oil.

Step 7: Pack and Mature the Pickle

Pack the mixed mango pickle into a clean, dry airtight container.

Store in a cool, dark place for 1 to 2 weeks to let the flavors develop and for the mango to become tender.

I always use a clean, dry spoon every time I serve the pickle to maximize its shelf life and keep it fresh.

After maturing, store the pickle in the refrigerator for up to 4 months.