mango pickle recipe with step by step photos. there are many ways a mango pickle is made. in india as you cross its breadth and regional borders, you will have many ways of making mango pickle. so in a gist, there are many varieties of mango pickles made all over india. each mango pickle variety has a different taste, flavor and method of making. in this post i have shared two punjabi north indian recipes of mango pickle.
1. mango pickle – sour & spiced
this mango pickle is a robust, sour, spiced and tasty mango pickle aka aam ka achar. this mango pickle comes from mother in law’s punjabi recipes collection, which is an authentic punjabi mango pickle recipe and is really good. if you are a pickle lover like me, you are going to love this pickle. i am such a fan of pickles that i have pickles with everything from dal, sabzis, to even with the punjabi kadhi.
spices used in this mango pickle are
- fenugreek seeds (methi seeds)
- fennel seeds (saunf)
- mustard seeds (sarson – yellow)
- nigella seeds (kalonji)
- some folks even add black peppercorns (optional)
► very easy to make
► just mix mango pieces, jaggery or sugar, spices & keep everything in sunlight for 3 to 4 days.
► later pour mustard oil.
► keep in a cool dry place for 3 to 4 days.
► done and enjoy the pickle.
2. sweet & sour mango pickle
this second mango pickle recipe is a punjabi style sweet and sour mango pickle recipe made without oil. this meetha-khatta (sweet & sour) aam ka achar is made with jaggery, nigella seeds and fenugreek seeds which is an easy, simple no fuss mango pickle without any oil. the sweet and sour mango pickle is excellent with rotis, parathas, stuffed parathas and even simple dal-rice. you can just have it plain or straight from the jar.
two ways of making this aam ka achar recipe
- cook everything together OR keep the pickle in sunlight for 2 to 3 days.
- both ways the jaggery that is used in the pickle thickens a bit. if you cook you will get a softer texture of mangoes. if you keep in the sun then the mangoes will have a little crispness to them. you decide how you would love to make this pickle.
- i kept the mango pickle in the sun for 3 days and what i got was a sweet, spicy, sour pickle with somewhat crisp mango pieces that had absorbed all the flavors of the spices.
► a no oil recipe. my suggestion is to keep this pickle in the refrigerator as no oil is added. yet the jaggery and spices do help in preserving the pickle. though still better to keep in the refrigerator. make sure you use clean utensils and a clean sterilized bottle to store the mango pickle.
► again a very easy recipe to make mango pickle.
► mix everything and keep the pickle mixture in sunlight for 3 to 4 days.
serve mango pickle with ?
- in north india we have mango pickle with aloo paratha, paneer paratha or any paratha for that matter. my hubby tells me of his childhood school days where he would take parathas with aam ka achar in his tiffin box.
- mango pickle is also had as a side condiment in lunch or dinner. it tastes excellent as a side with some dal-rice or curd-rice or for that matter any curry with rice. even with chapatis and a veg sabzi, mango pickle tastes great. you can even mix the mango pickle masala with some steamed rice and have. it really tastes delicious.
tips for making mango pickle
- use fresh spices. take the spices in a plate and then remove husks or stones if any.
- for the sour mango pickle, coarsely ground the mustard seeds and fenugreek seeds. you can even use split mustard seeds as well as split fenugreek seeds. fennel seeds can be ground coarsely. or you can keep it whole.
- here i get raw mangoes with really tender skin, so i don’t peel the skin off. but if you get raw mangoes with tough skin, then do peel off the skin.
- you can choose to add more red chilli powder if you want more spicy taste in the mango pickle.
- remember there should be no water or moisture in your jar in which you will keep the mango pickle. the jar has to be clean.
- you can sterilize a glass jar if you want.
- hygiene and cleanliness are very important when you are making pickles. remember this point when you make edibles like jams, sauces, preserves or pickles and for that matter when you make any food.
i wanted the traditional small bharni (earthen jar) to keep the mango pickle. went to the market to buy it, but all they had were very large bharnis. finally, i had to store the aam ka achar in a plastic jar.
few more pickles recipes for you!
- chilli pickle – green chilli pickle or hari mirch ka achar
- red chilli pickle – banarsi style stuffed red chilli pickle.
- kerala style mango pickle – south indian instant mango pickle recipe.
- mango avakaya – popular mango pickle from andhra pradesh.
mango pickle recipe
INGREDIENTS FOR mango pickle recipe
- 5 to 6 small or medium sized raw unripe mangoes
- 1.5 tablespoon split fenugreek seeds (methi dana)
- 1.5 to 2 tablespoon split yellow mustard seeds (rai dana), optional
- 2 tablespoon fennel seed, whole or coarsely ground
- 1.5 tablespoon nigella seeds (kalonji)
- 1 or 1.5 tablespoon turmeric (haldi)
- 1.5 to 2 tablespoon red chili powder (lal mirch powder)
- salt as required
- mustard oil as required
HOW TO MAKE mango pickle recipe
preparation for making mango pickle
- rinse and wipe dry the mangoes.
- dice the mangoes. discard the seeds. if you have a garden you can plant the seeds.
- mix all the spices, spice powders and salt with the diced mangoes.
- mix well so that the spices get evenly coated on the mangoes. check the taste of the pickle masala mixture or 1 to 2 mango pieces. the taste should be slightly salty.
keeping mango pickle mixture in sun
- keep this spiced mango mixture in sunlight for 3-4 days.
- cover with a thin muslin to protect from dust.
- after 3 to 4 days, add the mangoes to a jar.
- pour mustard oil till it just about covers the rim of the mangoes up to 1 inch or 2 inches.
- stir and mix well.
- store the mango pickle in a dry and cool place for 3 to 4 days.
- after 3 to 4 days you can start having the mango pickle.
- serve the mango pickle with your dal-rice, curd-rice, parathas & veggie dishes.
- you can choose to add more red chilli powder if you want a spicy and hot pickle.
- keep the jar, plates, knife, spoons clean and moisture free.
how to make mango pickle without sunlight
- just mix everything and pour the mixed mango-spice powders in a jar.
- in this case you heat the mustard oil till it starts smoking and then when it becomes cool, you add it to the spiced mango pieces.
- cover with a 1 to 2 inches layer of mustard oil. always keep the mango pickle covered with a layer of mustard oil.
- store mango pickle in a dry place for 2 to 3 days. but there will be moisture in the mango pieces as they are not dried in sun.
mango pickle or aam ka achar – recipe 1
1: rinse and wipe the unripe green mangoes well with a kitchen towel. chop the mangoes and add them in a bowl. discard the seeds.
2: add all the spices, spice powders and salt.
3: mix very well so that the spices uniformly coat the mango pieces. check the taste of the pickle masala mixture or 1 to 2 mango pieces. the taste should be slightly salty.
keeping mango pickle mixture in sunlight
4: on a thali or in the same bowl, keep the mango pickle mixture in the sun for 3 to 4 days. you can cover the thali with a fine sieve or a thin muslin cloth, so that dust etc does not fall on the pickle.
5: the below pic is of the mango pickle on 6th day. i had to keep 2 days extra as for 2 full days we did not get sunlight here. it was cloudy all the time.
6: place the entire mango mixture in a jar.
7: add mustard oil to the spiced mango pickle mixture. since we like the strong and intense flavor of mustard oil in the mango pickle – thus i have not warmed nor heated the mustard oil. if you want less pungent flavor & taste to your mango pickle then warm or heat the mustard oil. heating reduces the pungency in the mustard oil.
8: just add enough mustard oil which covers the rim up to 1 or 2 inches above the mango pickle. always remember to keep the oil floating above the pickle.
9: close and keep in a cool dry place for 4 days till everything gets mellowed and pickled. you can even keep the closed mango pickle jar in sunlight for 2 to 3 days.
enjoy this punjabi mango pickle plain or with any indian dish. the mango pickle stays good for a year even without refrigeration. but it will get over soon and won’t last for a year.
sweet and sour mango pickle – recipe 2
- 3 to 4 small to medium sized raw unripe green mangoes rinsed, peeled and chopped, approx 3.5 to 4 cups of chopped mangoes
- 1 tablespoon nigella seeds (kalonji)
- ½ tablespoon fenugreek seeds (methi seeds or methi dana)
- 1 to 1.5 tablespoons red chilli powder (lal mirch powder
- 1 to 1.5 cup powdered jaggery or sugar – add more if required
- salt or black salt as required
how to make mango pickle (sweet and sour)
1: firstly wash and wipe dry the raw unripe green mangoes. peel the skin and chop the mangoes into bite-sized pieces or small pieces. collect these in a steel or ceramic bowl. discard the seeds.
2: now add nigella seeds, fenugreek seeds, red chilli powder, salt and jaggery.
3: mix well. the jaggery will melt and the whole mixture will look watery. keep in the sun for 2 to 3 days till the jaggery syrup thickens and the mango pieces tenderize a bit. while keeping in sunlight, cover the bowl with a fine sieve or a thin muslin cloth, so that dust etc does not fall on the pickle. instead of drying in the sun you can also just cook everything together.
4: this is a close-up pic of the aam ka achar on the 3rd day. i kept for 3 days in the sun.
5: store aam ka achar in a clean or sterilized jar.
6. keep the mango pickle in a cool dark place or keep in the refrigerator. enjoy the sweet and sour mango pickle just plain or with any meal like dal khichdi or veg pulao or veg dum biryani. this aam ka achar is also excellent with rotis, parathas, stuffed parathas and even simple dal-rice.