Mango Pickle
I am back with another famous, mouth watering pickle. We had some beautiful mangoes which we plucked from the garden. Amma told me to do something with those mangoes. So decided to pickle it. Usually we make Instant mango pickle, but this time decided to make authentic mango pickle. Unlike other pickles , this one have a unique flavour and taste because of the freshly roasted and ground pickle masala. Making pickle can be intimidating for many, but it is very easy to make. All you have to follow few steps and tips which I have mentioned below and you are good to go.
About Mango Pickle
As you know South India is famous for its spicy pickles like lemon, citron, garlic and so many pickles. Mango pickle has a special place in all our hearts. It helps us survive busy days when we don’t have any time to make side dishes for lunch. A spoon of mango pickle is enough with hot rice and curd. Mango pickles are a popular condiment all over the world. It is also known as Mangai oorugai, manga pickle, avakkai pickle or Andhra avakkaya. It is one of the must have condiment in every Indian pantry shelves. The pickle has a strong taste which goes well with curd rice or any main course. Mango Pickle. The delicate flavour of the mango, blended with oil, mustard, fenugreek, chillies and spices, delivers a superb accompaniment to most Indian dishes and is also a very good condiment to match with other foods. This recipe for making mango pickle is easy to follow and the pickle stays goods for many months. Pick raw mango which is firm, make sure the mango is completely dry, bowls and spoons that is used to make pickle has to be dry. Add enough oil and salt to the pickle which helps with the preservation.
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Spicy Mango Thokku Punjabi Raw Mango Pickle Sweet Mango Pickle Gooseberry pickle Instant Mango Pickle Gooseberry Thokku
Watch Mango Pickle Video
Mango Pickle Ingredients
Raw Mango - pick firm, unripe, green raw mangoes. Fresh raw mangoes has to be used for making pickle. We used to buy raw mangoes in bulk when it is in season and make pickle. Chilli Powder - sometimes I like to sun dry or dry roast red chillies and then grind them into a powder. But using chilli powder is easy and affordable. You can use a mix of regular chilli powder and kashmiri chilli powder if you cannot handle too much heat. Fenugreek & Mustard Seeds - these two are the main ingredient in pickle making. Roast and powder fenugreek and mustard seeds which adds the depth of flavour. Salt - if you are using rock salt (sea salt crystals), dry roast them in a kadai till the moisture is gone and grind them which helps with the preservation. But as an easy step you can use fine flowing non iodised salt. Turmeric Powder - even though this is optional, I like to add turmeric powder in my pickle. Asafoetida - asafoetida also known as hing is added in oil when heating them. It adds a depth of flavour and aroma to the pickle. Oil - I like to use gingelly oil or Indian sesame oil for making pickle. But you can use vegetable oil or mustard oil. Heat the oil till it is hot and then cool it completely before adding in the pickle.
How to Choose Raw Mango for Pickle
Pick firm, unripe, green raw mangoes. Fresh raw mangoes has to be used for making pickle. We used to buy raw mangoes in bulk when it is in season and make pickle that is when mangoes are at their best. Mango varieties like Rajapuri, Ramkela, Kili Mooku also known as Totapuri, Kesar Mangoes, Aaramunji Mango in Rajapalayam are the best varieties of raw mango for making pickle. While Collector Mango, Kolamgova, Pariya and Rasalu are the best picks mango varieties for the Avakaya. Wash the mangoes in several changes of water and dry them completely using a clean cloth. Chop them into pieces. I like to dry the mangoes in kitchen towel or under sun for few hours before making pickle. There shouldn’t be any water content in the mango when making pickle which will make the pickle spoil faster. You will love my other mango pickle recipes Dried Mango Pickle, Sweet Mango Pickle, Punjabi Mango Pickle, Maavadu.
Difference Between Avakaya and Mango pickle?
This version of mango pickle is basic and easy everyday pickle. There is a variety of pickle which is famous in Andhra region known as avakkaya, avakkai pachadi or avakkai pickle. It is made with same ingredients like raw mango, fenugreek, mustard, chillies, salt and oil. The main difference is the proportion of ingredients. It has more of mustard seeds. As the name suggests ava refers to mustard while kaya refers to mango. The chillies are also added more. Cutting the mangoes also vary when making avakkai pickle. Raw mangoes are usually cut with their inner core attached which helps the pickle stay whole even when pickled. Depending on the recipe sometimes whole garlic cloves, soaked chana or chickpeas is added to avakaya pickle.
How to Make Mango Pickle (Stepwise pictures)
How to cut mangoes for pickle
1)Wash the mangoes in several changes of water and dry them completely using a clean cloth. Chop them into pieces. I like to dry the mangoes in kitchen towel or under sun for few hours before making pickle. If you are planning to store the pickle longer. Cut the mangoes with their inner core attached which helps the pickle stay whole even when pickled. For that, halve the mangoes using a sharp knife. Remove the inner seed of the mango. Make sure the outer core of the seed is still attached to both the half of the mangoes. Now you can chop them into cubes.
Making Pickle Masala
2)Take fenugreek seeds and mustard seeds in a dry pan. Roast on low heat for 4 to 5minutes till it is toasted and aromatic. 3)Take the roasted spices in a blender and make it into a powder. You can make it into a coarse powder also. This is your main pickle masala. Set aside.
Making Pickle Oil
4)Heat gingelly oil in a pan. Once it is hot, take it off the heat and add in asafoetida. Mix once and allow the oil to cool completely before using. Pro Tip: If you want, you can add 1 tsp mustard seeds, 5 dry red chillies, 1 tsp fenugreek seeds, 10 whole garlic cloves, 3 sprigs curry leaves, 1 tsp asafoetida in the oil and temper till golden. Make sure to cool the oil completely before using.
Mixing Raw Mango with Spices
5)Take a clean steel bowl. You can use ceramic or glass bowls too. Take the raw mangoes in the bowl. 6)Add in salt. I used fine non-iodised salt. 7)Add in red chilli powder. If you want the pickle to be less spicy, add half regular chilli powder and half kashmiri chilli powder. 8)Add in turmeric powder into the mangoes. 9)Add in the powdered fenugreek and mustard seeds into the mangoes. 10)Mix the mangoes with the salt and spice powders.
Making Mango Pickle
11)Once the mangoes is tossed with the spice powders and salt. Taste the mango and check for salt level and chilli level. Now pour in the cooled oil over the mangoes. 12)Toss well so the mangoes is coated with the oil.
Storing Mango Pickle
13)Store the mango pickle in a clean, dry, sterlized glass jars. Always use clean dry spoon when handling pickle. 14)Let the pickle sit for 3 days before consuming. You can store this upto 6 months to 1 year.
Expert Tips
About Raw Mango - Use tender young mangoes and cut the mangoes along with the seed and then remove the seed alone. Keep the seed shell intact with the mangoes. No Moisture - Always use dry spoon when handling pickle. Always use dry spoon and bowls for making pickles. Dry all the utensils in sun for few hours if you can. Dry mangoes under sun for few hours so the excess moisture leaves away. After making the pickle you can cover the jar with a muslin cloth and put it under sun for few hours.
Storage Suggestions
You can start consuming this in 3 days of preparation. You can store this upto a year if used properly. Don’t put wet spoon inside the jar, use clear wooden spoon. Avakkai pickle or Mango Pickle stays good for over a year. If you are making this pickle in bulk. Take a small amount of pickle in a small jar and keep it handy. Use a glass jar for storing this pickle so that you can see clearly what is happening inside.
Serving Suggestions
Mango pickles can be served with Rice, Curd Rice, Sambar rice, Paratha, Chapati, Dal Rice, Roti or Phulka.
Variations
There are variety of mango pickles. Many parts of India makes mango pickle differently. 1)Sweet Mango Pickle - It has an addition of sweetness into the mango pickle. I personally love this pickle. 2)Dried Mango Pickle - Mangoes are dried and then tossed in spices. Taste amazing. 3)Maavadu Pickle - Tender mangoes, small baby mangoes pickled whole in a spicy brine. 4)Mango Chutney - Mangoes cooked with spices to a jam like texture. 5)Mango Kotsu - Mangoes chopped and mixed with spices and sometimes curd to make a quick pachadi like texture.
How to Store Pickles Longer
Always store pickles in glass bottles, in dry places away from sunlight. Since oil is a preservative, make sure there is a good oil coating on the pickle – you can ensure this by shaking the pickle container well after each use, till the oil coats the pickle and you can see a glossy layer on top. Moisture is the enemy of the pickle. You should always use dry vessels when making pickle and handling pickle. Dry everything under sun before making pickle. Make sure your hand is dry too. After preparing, keep the pickle jar in sunlight for a week to 10 days. Then put the jar in a warm corner of the kitchen. Check after 25-30 days whether the mango pieces are softened and the pickle is ready or not. Always use clean and dry spoon while handling this pickle. “After making pickle. Store it in a glass or ceramic jar. Remove the required quantity using a dry spoon in another small canister and use.”
More Pickle Recipes to Try
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