Soy-Free Spicy Mango Achaar (Mango Pickle)
Transform your meals with the bold, tangy flavors of Soy-Free Spicy Mango Achaar (Mango Pickle), a traditional Indian condiment perfect for spicing up everyday dishes. Made with succulent raw mangoes, a medley of warm spices like fenugreek, mustard seeds, and nigella, and a touch of lemon juice for balance, this recipe offers a vibrant blend of heat, tanginess, and earthiness. Unlike store-bought versions, this achaar is soy-free and crafted with wholesome ingredients, ensuring a clean and authentic taste. With a simple, hands-on prep process and a week of natural fermentation, this mango pickle develops a depth of flavor that pairs beautifully with rice, curries, flatbreads, or even as a zesty accompaniment to snacks. Easy to store and packed with bold spices, this homemade achaar is a must-have for lovers of Indian cuisine!
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Ingredients
- 500 grams Raw mangoes (firm, unripe)
- 2 tablespoons Salt
- 2 tablespoons Red chili powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Asafoetida (hing)
- 1 teaspoon Ground fennel seeds
- 1 teaspoon Nigella seeds (kalonji)
- 250 milliliters Neutral vegetable oil (like sunflower or canola)
- 2 tablespoons Lemon juice
Directions
Step 1
Wash the raw mangoes thoroughly and pat them dry with a kitchen towel. Ensure they are completely dry to prevent spoilage.
Step 2
Cut the mangoes into small bite-sized pieces, discarding the seed. You can leave the skin on for added texture if desired.
Step 3
In a large bowl, mix the mango pieces with salt and turmeric powder. Cover with a clean cloth and leave it to sit at room temperature for 6-8 hours or overnight. This helps release excess moisture from the mangoes.
Step 4
Drain any liquid that has been released from the mangoes. Spread the mango pieces on a clean kitchen towel or tray and let them air-dry for 1-2 hours until they are slightly dehydrated but not completely dry.
Step 5
Heat the vegetable oil in a pan over medium heat. Add fenugreek seeds, mustard seeds, and nigella seeds. Let them sizzle and pop for about 30 seconds.
Step 6
Reduce the heat to low and stir in the asafoetida, red chili powder, and ground fennel seeds. Cook the spices in the oil for about 1 minute, being careful not to burn them.
Step 7
Transfer the prepared spice oil mixture to the bowl with the mango pieces. Mix well until all the mango pieces are evenly coated with the spice blend.
Step 8
Add the lemon juice to the mixture and stir to combine thoroughly.
Step 9
Transfer the mango pickle to a clean, sterilized glass jar. Press the mixture down to pack it tightly, ensuring no air pockets remain.
Step 10
Seal the jar tightly with a lid and leave it in a cool, dark place to mature for at least 7 days. Stir the pickle with a clean spoon every day to ensure even coating and fermentation.
Step 11
After 7 days, the mango achaar is ready to enjoy! Store it in an airtight jar in the refrigerator for up to 3 months.
Nutrition Facts
| Serving size | (845.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2546.9 |
| Total Fat 256.2g | 0% |
| Saturated Fat 19.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14186.1mg | 0% |
| Total Carbohydrate 92.4g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 70.3g | |
| Protein 9.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 172.3mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 1361.1mg | 0% |
Source of Calories