How to Make Traditional Mango Pickle with Mustard Oil

Indian summer is knocking at the door. And a special, delicious home-made traditional mango pickle with mustard oil completes every meal of summer.

If you have ever noticed that the pickles bought in a store don't quite remind you of your childhood flavors. Why? It is because they do not have the "spirit" of a traditional recipe: strong, cold-pressed mustard oil and spices dried by the sun.

Here, you will find how to make that traditional, delicious “Aam ka aachar” with mustard oil.

Why is Mustard Oil Used for Traditional Mango Pickles?

Before we start the recipe, let’s talk about the important part, or you can say, the backbone of the mango pickle, i.e., mustard oil, pure and cold-pressed.

• Natural Preservative: A high smoke point combined with antibacterial properties helps in forming an impenetrable protective layer against the development of mold.
• The Pungent Kick: It is responsible for that distinctive "zing" flavor that manipulates the sour taste of raw mangoes.
• Maturation: Exposure of the Pickle to Mustard Oil results in the oil extracting the essential oils from spices such as fenugreek and fennel, leading to a luxurious flavor blend that improves with age.

Secret Ingredients: Your Traditional Mango Pickle Shopping List

When you buy or collect ingredients for your “Ghar ka bana hua Aam ka Aachar," you have to collect high-quality ingredients. Only high-quality ingredients will help to keep your achar lasting for a longer time.

1. 2 Kg Raw Green Mangoes: Choose varieties like Ramkela or Rajapuri. The mangoes should be hard, very sour, and the fibers should be easily visible. Steer clear of mangoes that have started softening or turning yellow on the inside.

2. The Spices:

1. Mustard Oil (1 Liter): Use cold-pressed (Kachi Ghani) for the most authentic flavor.
2. Fennel Seeds (Saunf) - 150g: Gives a sweet, aromatic undertone.
3. Fenugreek Seeds (Methi Dana) - 100g: Adds a slight bitterness that defines traditional achaar.
4. Yellow/Black Mustard Seeds (Rai/Sarson) - 100g: Coarsely ground to add texture and tang.
5. Nigella Seeds (Kalonji) - 50g: For that distinct peppery aroma.
6. Turmeric Powder (Haldi) - 50g: Essential for color and preservation.
7. Red Chilli Powder - 100g: Use a mix of spicy powder and Kashmiri Mirch for a vibrant red color without burning your palate.
8. Asafoetida (Hing) - 2 tbsp: A powerful digestive aid and flavor booster.
9. Salt - 250g to 300g: Don't skimp! Salt is the primary preservative that draws out moisture.

Step-wise Guide for Traditional Mangi Pickle

Check the detailed steps that will help you to prepare the most delicious aam ka aachar.

• Step 1: Prep the Mangoes (The "No-Moisture" Rule)

Wash your mangoes thoroughly. This is the most vital step by far. Dry them totally. Take a clean kitchen towel and air-dry it for about an hour. Even a tiny bit of water will spoil your pickle within weeks. Cut the mangoes into 1-inch pieces.

If the mango stone (gutli) is quite hard, go for a heavy-duty cleaver. The soft seed inside should be thrown away.

• Step 2: The Pre-Salting

Transfer the mango cubes to a large ceramic or glass bowl. Sprinkle 2 tablespoons of turmeric and half the salt over them, and then mix well. Cover the bowl with a muslin cloth and leave the mangoes to stand for 24 hours.

Expert Tip: The sweating method results in moisture removal. On the following day, separate the liquid from the fruit. While some individuals choose to retain the liquid, discarding or using it for immediate chutneys is more suitable for the continuation of the pickle.

• Step 3: Sun-Drying

Lay the salted mango slices on a fresh cloth outside in the sun for 4-6 hours. Ideally, the pieces should not be completely dry or "leathery"; you only need to get the surface moisture to evaporate. This is important for your pickle to remain crunchy and not to become mushy.

• Step 4: Crafting the Masala

Lightly dry-roast your fennel and fenugreek seeds for 2 minutes until fragrant. After cooling them, grind them together to make a coarse powder.

Never use a very finely ground powder; the coarse texture of the "masala" is really what gives a traditional pickle its unique taste.

Combine the ground spices with the nigella seeds, mustard seeds, chilli powder, hing, and the rest of the salt.

• Step 5: The Mustard Oil Treatment

Put your mustard oil over medium-high heat in a heavy frying pan and keep heating it until its temperature gets so high that you can see a few thin wisps of smoke coming off the surface of the oil. Then switch off the cooker immediately so that the oil does not get overheated. Let the oil stand for a while to cool to lukewarm.

Mix the hing into the oil after that. The oil will be ready if the hing makes a sizzling sound. Use half of this oil to mix with your dry spices and make a thick, aromatic paste.

• Step 6: The Mix

Mix the sun-dried mango cubes with the spice paste. Check that each piece is covered perfectly. This "coating" actually serves as a barrier to the fruit becoming spoiled.

If you want to learn more about Why Mustard Oil is Best for Indian Cooking, you can read our article: Why Mustard Oil is Best for Indian Cooking.

How to Store Your Home-made Mango Pickle with Mustard Oil

Put the mixture into a clean glass or ceramic jar (Martaban). Avoid using plastic as the acid of the mango and the sharpness of the oil might react with it.

• Make it compact: With the help of a clean spoon, press the mangoes down.
• The Oil Cover: Drizzle the remaining cooled mustard oil all over the top. The oil level should be at least one inch above the mangoes. This is your airtight seal.
• Sun Curing: Secure a muslin cloth over the opening of the jar. Leave it under the sun for 7 to 10 days. Give the jar a gentle shake daily to mix the oil and spices again.

Tips to Keep Your Mango Pickle for a Longer Time

• The "Dry Spoon" Rule: Don't even think about putting a wet or used spoon into the jar. The main culprit is moisture.
• Sterilization: Submerge your glass jar in boiling water and dry it in the sun before using it.
• Oil Levels: After a month, you find that the oil level is below the mark. Heat and cool some more mustard oil, and use it to top up the jar.
• Salt Balance: If your pickle is "too salty" at first, do not panic. As the mangoes soften, they will take in the salt, and the taste will be balanced.
• The Vinegar Tip: For those living in a pretty humid area, add 2 tablespoons of white vinegar to the mixture. This is an additional way to help prevent the growth of fungus.

How to Serve Mango Pickles in Your Everyday Food?

A conventional mango pickle is more than just a side dish; it can level things out.

• The Regular Method: Have it with hot parathas along with a scoop of white butter.
• The Homely Method: Stir a spoonful into dal-chawal (lentils and rice) or curd rice.
• The Contemporary Variation: Take the leftover pickle oil/masala and marinate paneer or chicken for an "Achari" tikka flavor.

You can use our premium Mustard Oil to make authentic, flavorful pickles the traditional way.

Making mango pickle in a traditional way with mustard oil is a whole lot more than a simple recipe; it is a heartfelt work that binds us to our cultural heritage. There is a need for patience, sunlight, and correct ingredients, but the outcome is a pot of golden nectar that will make every meal you have extraordinary.

Do you want to begin? Go to the market, get the best mangoes you can find, and start the pickling process!