Mango Pickle Recipe | Easy Mango Pickle Without Seeds | Mango Achar

It is tangy, redolent with spices, and is absolutely delicious…our favourite mango pickle recipe. Summer to us is the season for mangoes, and, of course, they will get turned into tasty mango pickles of all sorts. Mango pickle or mango achar is a pantry staple across India and is a quick solution to break the monotony of everyday meals. Surely, dal chawal is comfort food; add some tongue-tickling raw mango pickle on the side, and you have a winner of a meal.
 

How to make mango pickle at home | Mango pickle ingredients

Our Yummefy-ed mango pickle recipe calls for mangoes which are peeled, deseeded, chopped, and salted to let the moisture drain out. To make this mouth-watering home made mango pickle you will also need roasted-till-aromatic fennel seeds (saunf), fenugreek seeds (methi dana), and cumin seeds (jeera). See detailed recipe here
 

Black mustard seeds and nigella seeds (kalonji) are two more whole spices that are required for this recipe. All these whole spices (besides the nigella seeds – kalonji) are coarsely ground and added to the remaining ingredients in this easy mango pickle recipe.
 

We also use Kashmiri red chilli powder for its colour and mild heat, and turmeric powder for the vibrant colour and earthy flavour it imparts to the mango pickle. Ginger and garlic pastes are added to the pickle too. This recipe also has vinegar in it as vinegar adds acidity and acts as a preservative.
 

You will also need powdered sugar which balances the flavour of this achar beautifully. And finally, you require mustard oil which provides its distinctive pungency to the pickle.
 

You can find numerous varieties of mango pickles across India. There are instant pickles, sun-dried mango pickles, oil pickles, vinegar-ed pickles, and so much more. And each raw mango pickle recipe varies from house to house and from region to region. Each of these recipes uses locally available spices, oils, etc, making them unique.
 

Your mango pickle related questions answered:

• We are often asked ‘which mango is best for pickle?’ While this varies from region to region in the country, ramkela mangoes and gola aam are considered the best for making this pickle. Though any raw mango that is fresh and green can work well.
   

• ‘Which preservative is used in mango pickle?’ There are many preservatives which can be used for pickling mangoes. In India, salt is the most common preservative. A mix of vinegar and oil, besides salt, also helps in preserving the mango pickle.
   

• ‘Is it bad to eat pickles every day?’ If you don’t suffer from high blood pressure or kidney related diseases or any major ailment which requires you to abstain from eating excessive salt or spices, it is okay to eat pickle every day in small to moderate quantities.
   

How do you stop pickles from developing fungus? | How to sterilise jars for achar | Preparation of mango pickle

Most people who make pickles face the problem of fungus spoiling their pickles. It is disappointing to see your effort and ingredients go in vain when a pickle develops mould or fungus. If you follow our raw mango pickle recipe step by step, your pickle should remain just fine. However, you do need to be cautious and work with clean dry hands and used sterilized jars to ensure the pickle remains fungus free. Remember for achar, water is the enemy, so ensure that your hands, pickling jars, and all ingredients are absolutely dry.
 

To sterilize the jars, you must wash them in hot and soapy water and sterilize them using our instructions. Fill the pickle immediately into the jars when they are cool and dry.

The pickle is ready after 7 days of keeping it in the sun either covered with the lid of the jar or covered with a muslin cloth tied securely to avoid dust and insects. You need to shake the jar everyday for even distribution of the components (be careful if you’re doing this with just a muslin cover). One must, however, remember to bring it inside during the night or if it rains.

The pickle has a shelf life of one month if kept outside, stored in a cool dark place, post which, it should be refrigerated. The achar will start changing texture and becoming softer as it ages and many people prefer the soft texture that comes with time. It can, however, last up to a year (and sometimes even beyond that) in the refrigerator. Though given its great taste, we don’t think it will last that long and will be consumed by your family and you way sooner.
 

What do you eat mango pickle with? | Serving suggestions

Mango pickle can be eaten with any Indian meals such as rice and dal, or chapatti and veggies. The pickle can also be relished with stuffed or plain paranthas. If you want to try it our way, have it with namak-ajwain paranthas and a side of masala chai for breakfast. Or have it with mathi or namak pare during the winter months for a taste of summer with your evening chai.
 

If you liked this mango pickle recipe, you may want to try our:

Tomato Chutney
The Best Chettinad Garlic Pickle
Tamarind Rice
Andhra Gunpowder with Chana Dal Recipe
Biryani Masala Powder
Hummus Recipe

Or try all our Mango Recipes right here!