Recipe

Traditional Mango Pickle Recipe | Spicy Homemade Pickle

Team Chukde

09/06/2026

Mango pickle is more than just a condiment—it's a heritage passed down through generations, bursting with flavor, and perfect for any Indian meal. In my experience, a homemade pickle elevates simple dishes like curd rice, dal, or paratha into memorable meals. Unlike store-bought versions that lose flavor within weeks, a properly prepared traditional mango pickle can stay fresh for up to a year. This recipe combines authentic spices, proper technique, and precise measurements to help you create a tangy, crunchy, and aromatic pickle. Explore more traditional flavors with Chukde Indian Spices

Ingredients (Exact Measurements)

•       Raw mangoes: 2 medium (≈1 kg), firm, unripe, washed and dried
•       Salt: 1 tablespoon for soaking + 1 teaspoon for final mix
•       Turmeric powder: 1 teaspoon
•       Red chili powder: 2 teaspoons Kashmiri + 1 teaspoon hot chili (optional)
•       Mustard seeds: 2 tablespoons
•       Fenugreek seeds: 1 teaspoon
•       Asafoetida (hing): ¼ teaspoon
•       Sesame oil / Mustard oil: ¼ cup for initial tempering + ½ cup for final mix
•       Jaggery: 1 teaspoon (optional, balances sourness)
•       Curry leaves: 5–6 leaves (optional)

Equipment Needed

Chef's knife, cutting board, skillet, strainer, kitchen towel, glass or ceramic jar, mixing spoon.

Step-by-Step Instructions

1. Prepare the Mangoes

Cut mangoes in half, then slice each half into 1–1.5 inch cubes. Discard the innermost seeds.

2. Salt and Turmeric Soak

Mix mango cubes with 1 tablespoon salt and turmeric. Cover and let sit overnight to draw out moisture and firm the mangoes.

3. Dry the Mangoes

Drain the mangoes in a strainer. Spread in a single layer on a clean kitchen towel for 6–8 hours until completely dry.

4. Prepare the Spice Mixture

Dry roast mustard and fenugreek seeds for 3–4 minutes until aromatic. Coarsely grind the seeds. Mix with red chili powder and optional curry leaves.

5. Temper the Oil

Heat ¼ cup oil in a skillet over medium-high heat (~180°F / 82°C). Add mustard seeds and allow them to pop. Stir in asafoetida, then turn off heat and add jaggery (if using).

6. Combine Mango and Spices

Add mango cubes to the tempered oil. Mix thoroughly to coat all pieces evenly. Sprinkle 1 teaspoon salt and fold in remaining spice mixture.

7. Sun-Drying & Final Oil Layer

Transfer pickle into a clean, dry glass or ceramic jar. Cover with cheesecloth or paper towel; leave in sunlight for 3–4 days. Stir daily. Add ½ cup remaining oil to ensure all mango pieces are submerged.

8. Storage

Keep in a cool, dry place. Use a dry spoon each time; maintain an oil layer on top. Can last up to 12 months.

Tips & Variations

•       Quick / Instant Pickle: Peel and shred mangoes, skip drying, mix with spices, and refrigerate for 1–2 weeks.
•       Low-Oil Pickle: Reduce oil by half and refrigerate.
•       Regional Variations: Kerala style, Maharashtrian Ambat Goad Lonche, Punjabi style.
•       Troubleshooting: Soggy pickle, too salty.

Nutrition (Per 2 tbsp serving)

•       Calories: 55 kcal
•       Carbohydrates: 7 g
•       Protein: 1 g
•       Fat: 3 g
•       Sodium: 450 mg
•       Vitamin C: 12% DV

Serving Suggestions