Homemade mango pickle is a timeless delicacy in Indian households. It carries the perfect blend of tangy mango, flavorful spices, and traditional methods. With the rise in demand for home made achar, many people now prefer fresh, chemical-free options over store-bought alternatives. Pickles, when made with care and stored properly, can last for months—or even years—without losing their authentic flavor.
As per market research, the Indian pickle industry is valued at over ₹5,000 crores, showing a steady rise in homemade and organic pickle purchases. Consumers are shifting towards preservative-free options like home made amla achar and mango achar, considering their health and taste benefits. However, storing them incorrectly can lead to spoilage, mold, or fermentation issues.
In this blog, we will explore the right ways to store homemade mango pickle. From container selection to sunlight exposure, every detail matters. Let’s dive into the step-by-step guide for keeping your pickles fresh and flavorful for longer.
Why Storage Matters in Homemade Pickles
The Role of Proper Storage
Storage is not just about keeping the pickle in a jar. It's about maintaining taste, preventing spoilage, and ensuring safety. Proper storage helps preserve the pickle’s original aroma, texture, and shelf life. Since home made achar doesn't use artificial preservatives, its freshness relies heavily on the storage method.
Common Spoilage Issues
Homemade pickles often face issues like:
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Mold growth
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Unwanted fermentation
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Loss of flavor
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Oil separation
These issues mostly occur due to moisture exposure or using the wrong type of container. With proper care, these problems can easily be avoided.
Choosing the Right Container
Use Glass or Ceramic Jars
Always use glass or ceramic jars for storing pickles. They are non-reactive, unlike plastic or metal containers that may react with the acidic content of mangoes and spices. This reaction can alter the taste and reduce shelf life.
Avoid Plastic and Steel
Plastic can absorb oils and smells, while steel may react with salt and spices. Moreover, plastic is not suitable for long-term storage due to leaching risks. Stick with sterilized glass jars for best results.
Sterilization is Key
Why Sterilize?
Sterilizing jars removes hidden bacteria and ensures a contamination-free environment. This step is essential, especially for home made achar that lacks commercial preservatives.
How to Sterilize Your Jars
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Wash the jars with hot water and mild soap.
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Boil them in water for 10–15 minutes.
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Let them dry completely in the sun or air dry on a clean towel.
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Never use a wet jar for storing pickles—moisture is the enemy.
Use the Right Oil and Salt
Mustard Oil Is the Traditional Choice
For mango pickle, mustard oil is the most preferred oil due to its strong aroma and preservation properties. It prevents microbial growth and keeps the pickle safe.
Use Rock Salt for Better Preservation
Regular table salt can contain additives. Instead, use rock salt (sendha namak) which is natural and more effective for long-term preservation.
Keep Moisture at Bay
Dry Everything Thoroughly
From the mango slices to the jars and spoons—everything must be bone dry. Even a drop of water can lead to fungus or spoilage.
Use a Dry Spoon
Each time you take out the pickle, make sure to use a clean and dry spoon. Avoid dipping wet hands or spoons into the jar, as that can ruin the entire batch.
Sun-Drying for Extra Freshness
Importance of Sunlight
Sunlight helps in natural fermentation and also kills harmful bacteria. After preparing the mango pickle, leave the jar in direct sunlight for 4–5 days. This improves shelf life and enhances flavor.
Regular Sun Exposure
Even after storage, it’s good to expose the pickle jar to sunlight every few weeks. Just remove the lid and cover it with a thin muslin cloth to allow air and light to pass through.
Storage Location Matters
Store in a Cool, Dry Place
After the initial sun-drying process, move the pickle to a cool, dry, and dark place. Avoid humid areas like the kitchen sink or fridge.
Avoid Frequent Temperature Changes
Keep the pickle away from places where the temperature keeps changing. A constant environment helps in maintaining the pickle’s taste and quality.
How Long Can Homemade Mango Pickle Last?
Shelf Life of Homemade Mango Pickle
With the right storage practices, homemade mango pickle can easily last up to 1–2 years. However, it’s best consumed within the first 6–12 months for optimum flavor.
Signs of Spoilage
Look out for:
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White mold on the surface
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Change in smell or color
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Excess fermentation (sour smell)
If any of these occur, it's better to discard the batch.
Tips for Storing Other Homemade Pickles
Amla Pickle Storage
Home made amla achar follows similar rules. It also benefits from sun exposure, dry ingredients, and mustard oil. However, since amla is high in vitamin C, it is more sensitive to moisture and heat. Store it in an airtight container and avoid refrigeration.
Mixed Vegetable Pickles
For mixed pickles, especially ones with carrots, cauliflower, or green chilies, use vinegar or lemon juice in addition to oil. They require more frequent sunlight exposure to stay fresh longer.
Final Thoughts
Storing homemade mango pickle properly is more than just a kitchen chore—it’s a preservation of tradition. As people become more health-conscious, the popularity of home made achar and home made amla achar continues to grow. However, freshness is only guaranteed when you store them correctly.
By using sterilized glass jars, mustard oil, rock salt, and proper sun-drying techniques, you can enjoy your mango pickle for months without worrying about spoilage. Moreover, maintaining dry conditions and avoiding moisture ensures both taste and health are preserved.
So next time you prepare a fresh batch of homemade pickle, remember these steps. Your future self—and your taste buds—will thank you.