How to Make Mango Pickle at Home

Ah, mango pickle! Just the thought of it takes me back to my grandmother's kitchen, with the warm, tangy aroma wafting through the air. If you're a fan of [pickles-and-chutneys](/category/pickles-and-chutneys), this is your ultimate guide to making the classic Indian mango pickle, or 'achaar' as we call it. It's a delightful sub-topic of our broader exploration in "The Ultimate Guide to Homemade Indian Pickles".

The Magic of Mango Pickle

There's something deeply satisfying about making mango pickle at home. The process is as much about tradition as it is about taste. My grandmother always said, "A good pickle is like an old friend, it gets better with time." And isn't that the truth?

Ingredients You'll Need:

• 1 kg raw green mangoes (sourced from the lush farms of Uttarakhand)
• 100 g salt (for curing)
• 50 g red chili powder
• 25 g turmeric powder
• 100 g mustard oil
• 50 g fennel seeds
• 50 g fenugreek seeds

The Process

1. Prepare the Mangoes

First, wash the mangoes thoroughly. Proper kitchen hygiene is crucial, as any impurities can spoil the pickle. Dice them into bite-sized cubes — the crunchier, the better!

2. Sun-Drying

Salt the mango cubes liberally and spread them out on a clean cloth under the sun for about two days. This traditional sun-drying method is what eliminates the need for preservatives. Plus, it gives the mangoes that delightful chewy texture.

3. Spice Mix Magic

While the mangoes bask in the sun, prepare your masala. Mix the fennel and fenugreek seeds with turmeric and red chili powder. Heat mustard oil until it's smoking, then cool it slightly before adding the spices. This hot oil 'tadka' releases the spices' aromas and infuses the pickle with deep flavors.

4. Mixing It Up

Once the mangoes have dried, toss them with the spice mix in a clean, dry jar. Make sure every piece of mango is coated with the masala. My grandmother always insisted on using glass jars for their non-reactive nature and ability to retain flavor.

5. Let It Mature

Seal the jar and let the pickle sit for about a week. Trust me, patience is key here. The flavors meld beautifully over time, delivering that quintessential tangy punch.

Tips from the Pros

Our Mummy Producers, with years of experience and verified by Tummy & Mummy, ensure their pickles pass stringent FSSAI licensing and compliance checks. They understand the magic of ingredient traceability; every mango they use is handpicked and every jar is a testament to their skill.

Enjoy!

And there you have it! A homemade mango pickle that's both a tribute to tradition and a burst of flavor. Perfect as a side or even a cheeky spoonful on its own.

FAQs

#### What type of mango is best for pickle? The best mangoes for pickling are firm, unripe green mangoes as they hold their shape well and have a tart flavor.

#### How long does homemade mango pickle last? When stored in a cool, dry place, homemade mango pickle can last for up to 12 months due to the natural preservative properties of salt and oil.

#### Can I reduce the amount of oil in the pickle? Oil serves as a preservative, so reducing it could affect the pickle's shelf life and taste. It's best to follow traditional recipes for optimal flavor and preservation.

#### Why is my pickle turning black? This could be due to iron in the jar lid or exposure to moisture. Ensure using non-reactive jars and keep them dry.

#### Is mango pickle healthy? Mango pickle, when consumed in moderation, can aid digestion due to the spices used. However, it is also high in salt and should be eaten accordingly [1][2].

Sources

• [1] FSSAI guidelines
• [2] ICMR nutrition research

I hope this recipe brings a taste of nostalgia and mouth-watering flavor to your table!