Name: Mango Pickle with Mustard Oil Recipe
Prep time: PT-489557H2M7S
Cook time: PT-489557H2M7S
Total time: PT-489557H2M7S
Cuisine: Punjabi
Ingredients: 1 kilogram raw green mangoes (about 7 to 7.5 cups chopped, unripe and green); ¼ cup (40 grams) mustard seeds (black, yellow, or split yellow mustard seeds); ¼ cup (45 grams) fenugreek seeds (or split fenugreek seeds); ¼ cup (30 grams) fennel seeds; ¼ cup (30 grams) nigella seeds (kalonji); 3 tablespoons (15 grams) turmeric powder (ground turmeric); ¼ cup (25 grams) red chili powder (or cayenne pepper); ½ cup (125 grams) rock salt (edible and food-grade; can substitute with regular or pink salt as needed); 3 cups (approximately 720 ml) mustard oil (add more if required, unheated)

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Introduction

Mango Pickle with mustard oil is a tangy, spicy condiment that adds vibrant flavor to any Indian meal. Made with unripe green mangoes and a fragrant blend of traditional spices, this pickle is a beloved accompaniment to rice, parathas, and more.

A close-up view of a wooden spoon holding a chunky, textured orange-brown sauce mixed with pieces of food above a brown ceramic pot with an open lid, the sauce looks rich with visible small seeds and herbs. The pot is sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kilogram mangoes (or 7 to 7.5 cups chopped, unripe and green)
¼ cup (40 grams) mustard seeds (black, yellow, or split yellow)
¼ cup (45 grams) fenugreek seeds (or split fenugreek seeds)
¼ cup (30 grams) fennel seeds
¼ cup (30 grams) nigella seeds (kalonji)
3 tablespoons (15 grams) turmeric powder (ground turmeric)
¼ cup (25 grams) red chili powder (or cayenne pepper)
½ cup (125 grams) rock salt (edible and food grade; regular or pink salt can be substituted)
3 cups mustard oil (add more if needed)

Instructions

Step 1: Place the spices and salt separately in small bowls and leave them in sunlight for 1 to 2 hours to remove any moisture (optional but recommended).
Step 2: Grind the fenugreek seeds and mustard seeds coarsely using a dry grinder or spice grinder.
Step 3: Rinse the mangoes thoroughly, wipe them dry, and allow them to air dry completely.
Step 4: Chop the mangoes into 1.5-inch pieces, remove and discard the stones, peeling off any flesh stuck to them. There’s no need to peel the outer skin if it is soft and tender.
Step 5: In a large non-reactive bowl, combine the chopped mangoes with the ground fenugreek and mustard seeds, fennel seeds, nigella seeds, turmeric powder, red chili powder, and salt. Mix thoroughly so the spices coat the mango pieces evenly. Taste a small piece to check for saltiness and adjust if necessary.
Step 6: Add ½ cup of mustard oil to the mixture and stir well to combine.
Step 7: Transfer the mixture into a clean ceramic or glass jar using a clean spoon. Seal with a lid and place the jar in strong sunlight for 3 to 4 days, ensuring the sunlight is direct and bright, not cloudy or dim.
Step 8: Each evening, open the jar and gently mix the pickle with a clean spoon, lifting mango pieces from the bottom and tossing them. After mixing, bring the jar indoors to a cool, dry place overnight, then return it to sunlight the next morning.
Step 9: After 3 to 4 days of sun exposure, add the remaining 2.5 cups of mustard oil to the jar. Mix thoroughly so the oil seeps all the way to the bottom and surrounds every mango piece. Add extra oil if needed so that a 2 to 3 inch layer floats on top.
Step 10: Seal the jar tightly and store it in a cool, dry place for an additional 4 days to allow the flavors to mellow. The initial slight bitterness will fade away after about a week.

Tips & Variations

Leaving the spices and salt in sunlight before use helps remove moisture and enhances shelf life.
Use a non-reactive bowl and jar (glass or ceramic) to preserve the pickle’s flavor and prevent discoloration.
If you prefer less heat, reduce the red chili powder amount or substitute with a milder chili powder.
Mustard oil adds authentic pungency, but you can use other oils if mustard oil is unavailable, though this will change the typical flavor.

Storage

Store the mango pickle in a clean, dry, sterilized glass or ceramic jar with a layer of oil floating on top to preserve it. It keeps well at room temperature for over a year without refrigeration. Once opened, always use a clean and dry spoon to remove pickle and seal the jar tightly. For daily use, keeping a small portion in a separate smaller jar or bowl on the dining table or refrigerated is recommended.

How to Serve

The image shows a close-up view inside a glass jar filled with a spicy pickle. The pickle pieces are cut into irregular chunks, orange-yellow in color, mixed with dark seeds and spices visible on the surface. There is a layer of oily, reddish liquid covering the chunks, giving a shiny and moist texture to the pickle pieces. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe mangoes instead of green mangoes?

Green, unripe mangoes are preferred because their firm texture and tart flavor work best for pickling. Ripe mangoes are softer and sweeter and may not pickle well.

Is it necessary to sun-dry the pickle?

Sun-drying helps the mango pieces absorb the spices and develop the characteristic tangy flavor. If sunlight is unavailable, a warm dry spot can be used, but the process may take longer.