Mango Pickle
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Mango Pickle is the quintessential Indian condiment, celebrated for its bold tanginess and spicy kick. This recipe features raw, tart mango chunks preserved in a robust mixture of mustard oil, fenugreek seeds, and dried red chilies. Traditionally prepared during the summer months, it relies on sun-drying and natural maturation to develop its deep flavor profile. Its texture is a delightful combination of soft, oil-infused mango skin and a slightly crunchy interior. This pickle is a mandatory staple in Indian households, transforming even the simplest meal into a feast. Best enjoyed with parathas, dal-rice, or khichdi.
Ingredients
Cooking Instructions
Tips & Secrets
- Using strictly dry mangoes and sterilized jars is the absolute secret to preventing spoilage and mold.
- Always use mustard oil; its natural preservative properties and pungent aroma define a professional Indian pickle.
- Sun-drying the mango pieces after the salt treatment ensures a longer shelf life and a firmer professional texture.
- Ensure the mangoes are always submerged in oil; contact with air is the primary cause of pickle spoilage.
Nutritional Information(Per 15g)
45 kcal
0.5g
4g
2g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.