Mango Pickle Recipe - Spicy pickle

Spicy Hot Indian Pickle Recipe

This finger licking good Mango pickle is a favorite of many. In India, as mangoes are available only during the summer season, housewives are busy making pickles and other mango based items.

As soon as the small raw mangoes appear in the market, people start making the pickles to use immediately as they don't want to wait till the big pickle mangoes appear. This pickle is for immediate consumption.

Later on, when the pickle mango variety is available, the pickle is made in large quantities to last till the next year.

More care should be taken as you want to keep it good for a long time.

New mango pickle

Raw green mango pickle

This pickle is made to use for the whole year, that is till the next mango season starts. Though here only 2 mangoes are used, you may make them in the quantity you are likely to need.

Though I make pickle in small quantity at the start of the season, I make a lot at the end of the season so that it will last for a year.

Choose raw green mangoes for pickle

For this pickle, use raw sour green mangoes.

The mangoes should be tight, not soft or wrinkled.

Wash them thoroughly and dry them well. Any remaining moisture may spoil the pickle.

How to make Mango Pickle

Main Ingredients for mango pickle:

Raw green mangoes

salt

Red chili powder

Raw sour mangoes - 2 No.
Red chili powder - 1 table spoon
Salt - 2 table spoons
Mustard seeds (rai) - 1 teaspoon
fenugreek (methi) seeds - 1/2 teaspoon
Turmeric powder - 1 teaspoon
Asafoetida (hing) - 1/2 teaspoon

Preparation before making pickle

All the ingredients should be dry.

Roast lightly fenugreek seeds.
Grind the mustard seeds and fenugreek seeds together to make powder.

Seasoning ingredients:

Oil - for seasoning - 2 tablespoons
Mustard seeds - 1 teaspoon
Turmeric powder(haldi) - 1/2 teaspoon
Asafoetida - 1/4 teaspoon

Make Seasoning:

Heat Oil in a small pan
Add Mustard seeds and let them splutter.
Add turmeric powder, asafoetida (hing)
Take off the fire and keep aside to cool to room temperature.
Cool completely before adding to pickle

Making Mango Pickle:

Cut mangoes in your desired size pieces.
Mix together mangoes, salt, red chili powder, fenugreek and mustard powder, turmeric and asafetida.
Mix well and fill in dry airtight bottle.
Add the cooled seasoning
Shake the bottle/mixture everyday with a dry spoon once per day for about 15 days.