Nut-Free Spicy Mango Achaar (Mango Pickle)

Bursting with bold flavors and fiery spices, this Nut-Free Spicy Mango Achaar (Mango Pickle) is a tantalizing twist on a traditional Indian condiment. Made with fresh, tangy raw green mangoes and an aromatic blend of mustard, fennel, and fenugreek seeds, this pickle delivers the perfect balance of heat and tang, enhanced by a splash of white vinegar for longevity. The recipe features mustard oil tempered to mellow its pungency and is completely free of nuts, making it accessible for those with allergies. With just 15 minutes of prep time and a short 7-day curing process, this easy homemade achaar is perfect for adding a punch of flavor to curries, rice, and flatbreads. Store it in a sterilized jar for up to three months and enjoy a taste of India’s culinary heritage with every spoonful.

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 10

Ingredients

• 4 medium-sized Raw green mangoes
• 2 tablespoons Salt
• 1 teaspoon Ground turmeric
• 2 tablespoons Red chili powder
• 2 teaspoons Fennel seeds
• 2 teaspoons Mustard seeds
• 1 teaspoon Fenugreek seeds
• 1 pinch Asafoetida (hing)
• 1 cup Mustard oil
• 2 tablespoons White vinegar

Directions

Step 1

Wash and dry the raw green mangoes thoroughly. Ensure there is no moisture on them as this can cause spoilage.

Step 2

Cut the mangoes into small cubes, approximately 1/2-inch in size. Discard the seed.

Step 3

In a large mixing bowl, toss the mango cubes with the salt and turmeric. Mix well. Cover the bowl with a clean kitchen towel and set it aside for 2 hours to allow the mangoes to release some liquid.

Step 4

After 2 hours, drain the excess liquid from the mangoes and set them aside.

Step 5

In a heavy-bottomed pan, dry roast the fennel seeds, mustard seeds, and fenugreek seeds on low heat for 2-3 minutes, or until they are fragrant. Remove from the pan and grind them coarsely using a spice grinder or mortar and pestle.

Step 6

Heat the mustard oil in the same pan until it begins to smoke lightly. Turn off the heat and let the oil cool for 5 minutes. This step reduces the pungency of the mustard oil.

Step 7

Add asafoetida to the cooled oil, followed by the coarsely ground spice mixture and red chili powder. Mix well.

Step 8

Add the mango cubes to the spiced oil mixture and stir until the mango pieces are coated evenly.

Step 9

Pour in the vinegar and give the pickle a final mix. Transfer the mixture to a sterilized glass jar.

Step 10

Cover the jar with a lid and leave the pickle in a sunny spot for 5-7 days, shaking the jar lightly once a day to ensure even mixing. The achaar will mature and develop its flavors over this period.

Step 11

Store the finished pickle in a cool, dry place. Use a clean, dry spoon each time to avoid contamination. This achaar can be refrigerated for up to 3 months.

Nutrition Facts

Serving size	(1130.1g)

Amount per serving	% Daily Value*
Calories	2658.4

Total Fat 241.4g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 14188.8mg	0%
Total Carbohydrate 136.6g	0%
Dietary Fiber 21.4g	0%
Total Sugars 113.0g
Protein 12.0g	0%

Vitamin D 0IU	0%
Calcium 210.3mg	0%
Iron 8.5mg	0%
Potassium 1842.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.5%

Protein: 1.7%

Carbs: 19.7%