Mango pickle, known for its tangy, spicy, and aromatic flavor, is a favorite condiment in many Indian households. It not only enhances the taste of meals but also brings back nostalgic memories of summers and traditional kitchen practices. Making mango pickle at home allows you to customize ingredients, adjust spice levels, and ensure purity without preservatives.
According to market research, the Indian pickle market is projected to grow at a CAGR of 6.3% between 2023 and 2028, with homemade pickles gaining popularity due to rising health consciousness. Moreover, a growing number of consumers are shifting toward home made achar as a healthier and more authentic alternative to factory-made pickles. Pickles made from natural ingredients, such as raw mangoes and spices, also contain antioxidants and probiotics beneficial for gut health.
In this blog, we will guide you through the step-by-step process of making mango pickle at home. We will also share essential tips, hygiene practices, and variations you can try. Additionally, we will briefly touch upon other popular options like home made amla achar to help you explore more homemade delights.
Why Choose Homemade Mango Pickle?
Better Taste and Customization
Homemade mango pickle allows you to experiment with flavors based on your preference. You can adjust the salt, oil, and spices to create the perfect blend for your taste buds. Unlike store-bought pickles, homemade versions don’t contain harmful preservatives or artificial colors.
Healthier and More Nutritious
Pickles made at home often use traditional fermentation methods. This not only preserves them naturally but also increases their probiotic content, improving digestion. Moreover, using quality ingredients like cold-pressed oil and organic mangoes ensures you're consuming something genuinely nutritious.
Cost-Effective and Fresh
Making home made achar is also economical. A single batch can last for months and serve multiple meals. Plus, nothing beats the freshness and aroma of a pickle made just a few days ago under hygienic conditions in your own kitchen.
Ingredients Required to Make Mango Pickle
Before we begin, gather the following ingredients:
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1 kg raw mangoes (preferably firm and sour)
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100 grams mustard seeds (split)
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50 grams fenugreek seeds
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100 grams red chili powder
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150 grams salt (rock salt is preferred)
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250 ml mustard oil (cold-pressed)
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1 tsp turmeric powder
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1 tsp asafoetida (hing)
These ingredients are typically available in Indian kitchens. However, you can source organic spices and oils for a healthier preparation.
Step-by-Step Guide to Making Mango Pickle at Home
Step 1 – Wash and Dry the Mangoes
Wash the raw mangoes thoroughly to remove any dirt or pesticide residue. After washing, wipe them completely dry using a clean cotton cloth. It’s essential to ensure there’s no moisture, as it can spoil the pickle during storage.
Step 2 – Chop the Mangoes
Cut the mangoes into small, even-sized cubes. You may choose to keep or remove the seed based on your preference. Larger pieces may take longer to absorb the spices.
Step 3 – Dry Roast the Spices
Roast the mustard and fenugreek seeds lightly in a pan. Let them cool and then grind coarsely. This enhances the aroma and shelf life of the pickle.
Step 4 – Mix the Spices
In a large mixing bowl, combine chopped mangoes with salt, turmeric, chili powder, roasted spices, and asafoetida. Mix well until all pieces are evenly coated.
Step 5 – Add the Oil
Heat mustard oil until it reaches its smoking point, then let it cool. Pour the cooled oil over the mango-spice mix. Ensure all mango pieces are submerged in oil. This layer of oil acts as a natural preservative.
Step 6 – Store in a Sterilized Jar
Transfer the mixture to a clean, dry glass or ceramic jar. Seal it tightly and place it in a warm, dry place for fermentation. Stir the pickle once a day using a dry spoon for the next 5–7 days.
Storage and Shelf Life Tips
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Always use dry utensils while handling the pickle.
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Keep the jar in a cool, dry place away from direct sunlight.
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Ensure the mango pieces remain submerged in oil to prevent fungal growth.
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Well-preserved mango pickle can last up to a year.
Following these practices increases the shelf life of your home made achar, keeping it flavorful and safe for consumption.
Common Mistakes to Avoid
Using Wet Ingredients
Moisture is the biggest enemy of pickle longevity. Always ensure your hands, containers, and spoons are completely dry.
Skipping the Oil Layer
Some people reduce oil thinking it's unhealthy. However, mustard oil acts as a natural preservative. Without it, your pickle may spoil quickly.
Not Sterilizing the Jar
Using an unclean jar can introduce bacteria or fungus. Always sterilize the container by boiling or sun-drying before storing your pickle.
Exploring Other Homemade Pickles – Amla Achar and More
Once you’ve mastered mango pickle, why not try your hand at home made amla achar? Amla (Indian gooseberry) is rich in Vitamin C and antioxidants. Its pickle is known for boosting immunity and improving digestion.
Just like mango pickle, amla pickle involves boiling or drying the fruit, mixing with spices like fenugreek, mustard, chili powder, and preserving in mustard oil. The result is a tangy, slightly bitter pickle packed with health benefits.
In addition to mango and amla, you can experiment with lemon, chili, garlic, or mixed vegetable pickles – all following similar principles of hygiene and preservation.
Final Thoughts
Making home made achar may seem like a traditional process, but it offers both health benefits and emotional satisfaction. From selecting the freshest ingredients to enjoying the final taste with your meals, every step is rewarding. Moreover, as more people move toward clean eating, homemade pickles provide a chemical-free, probiotic-rich option that supports gut health.
This guide on how to make mango pickle at home gives you all the tools to get started. Whether you’re a beginner or someone looking to revive an age-old family recipe, now is the perfect time to try your hand at this flavorful tradition. And once you're confident, don’t hesitate to experiment with variations like home made amla achar for more homemade delights.