Spicy Mango Achaar (Mango Pickle)

Add a burst of tangy, fiery flavors to your meals with this homemade Spicy Mango Achaar (Mango Pickle). This traditional Indian condiment features tart green mangoes infused with a medley of bold spices, including fenugreek, fennel, and nigella seeds, and a touch of red chili for heat. Cooked in aromatic mustard oil to enhance its depth, this achaar combines the perfect balance of heat, tang, and subtle sweetness, thanks to a pinch of sugar. Ideal as a side to parathas, rice dishes, or curries, this shelf-stable mango pickle is a must-have for any pantry. With just 30 minutes of prep time and 20 minutes of cooking, you'll create a flavorful, authentic accompaniment that only gets better as it ages.

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 10

Ingredients

• 500 grams Green mangoes
• 125 milliliters Mustard oil
• 25 grams Salt
• 1 tablespoon Fenugreek seeds
• 2 teaspoons Fennel seeds
• 1 teaspoon Nigella seeds
• 1 teaspoon Turmeric powder
• 2 tablespoons Red chili powder
• 1 pinch Asafoetida (hing)
• 1 tablespoon Sugar
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds

Directions

Step 1

Wash the green mangoes thoroughly, then pat them dry with a clean kitchen towel.

Step 2

Cut the mangoes into small bite-sized pieces, discarding the seed. Place the mango pieces in a large bowl.

Step 3

Add salt to the mango pieces, mix well, and set aside for about an hour to allow the mangoes to release some water.

Step 4

In a small pan over medium heat, dry roast the fenugreek seeds, fennel seeds, mustard seeds, and cumin seeds until they are aromatic, about 2-3 minutes. Allow to cool.

Step 5

Grind the roasted spices using a mortar and pestle or a spice grinder to form a coarse powder.

Step 6

In a large pan, heat the mustard oil until it reaches smoking point, then remove it from the heat and allow it to cool slightly.

Step 7

Once the oil has cooled, reheat it over low heat, add nigella seeds, and asafoetida. Let these spices sizzle for a few seconds.

Step 8

Add the ground spice mix, turmeric powder, red chili powder, and sugar to the pan, stirring to combine with the oil.

Step 9

Drain any excess liquid from the mangoes and add the mango pieces to the pan. Stir everything together, ensuring the mangoes are well coated with the spice mix and oil.

Step 10

Continue to cook on low heat for about 10-15 minutes or until the mangoes are slightly tender but still retain some crunch.

Step 11

Allow the pickle to cool completely before transferring it to a sterilized glass jar. Seal tightly.

Step 12

Store the achaar in a cool, dark place for at least 3-4 days to allow the flavors to mature before serving. Shake the jar gently every day.

Nutrition Facts

Serving size	(704.4g)

Amount per serving	% Daily Value*
Calories	1661.6

Total Fat 130.8g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 9874.5mg	0%
Total Carbohydrate 130.0g	0%
Dietary Fiber 20.4g	0%
Total Sugars 99.1g
Protein 11.3g	0%

Vitamin D 0IU	0%
Calcium 251.4mg	0%
Iron 15.4mg	0%
Potassium 1355.1mg	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: 67.6%

Protein: 2.6%

Carbs: 29.8%