Authentic Punjabi Mango Pickle (With Mustard Oil)

This Authentic Punjabi Mango Pickle is our family heirloom recipe and is really good with robust flavors. A sour, spiced and tasty Mango Pickle aka Aam ka Achar.

The recipe comes from mother-in-law and she had learnt this pickle from her mother-in-law and later passed on the method to us. This is one of my earlier recipe posts and I have updated the recipe post with better photos.

TRENDING VIDEO

PauseUnmute

Loaded: 14.49%

Remaining Time -2:04

If you are a pickle lover like me, you are going to love this pickle. I am such a fan of pickles that I have pickles with everything from dal, vegetable stir fries and even with roti or paratha.

There are many ways a mango pickle is made. In India as you cross its breadth and regional borders, you will have many ways of making pickle with raw unripe green mangoes.

So in a gist, there are many varieties of mango pickles made all over India. Each pickle variety has a different taste, flavor and method of preparation.

Takeaways

✓ very easy to make
✓ just mix mango pieces, salt, spices & keep everything in sunlight for 3 to 4 days.
✓ later pour mustard oil.
✓ keep in a cool dry place for 3 to 4 days.
✓ done and enjoy the pickle.

Serve mango pickle with?

• In north India we have mango pickle with stuffed Indian flat breads like aloo paratha, paneer paratha or any paratha for that matter. My hubby tells me of his childhood school days where he would take parathas with aam ka achar in his tiffin box.
• It is also had as a side condiment with meals. It tastes excellent as a side with some dal-rice or curd-rice or for that matter any curry with rice. Even with chapati or roti and a vegetable dish, mango pickle tastes great. You can even mix the pickle masala with some steamed rice and have. It tastes really delicious.

Tips for making mango pickle

1. Use fresh spices. Take the spices in a plate and then remove husks or stones if any.
2. For the sour mango pickle, coarsely ground the mustard seeds and fenugreek seeds. You can even use split mustard seeds as well as split fenugreek seeds.
3. Get raw mangoes with really tender skin. Don’t peel the skin off. But if you get raw mangoes with tough skin, then peel off the skin.
4. You can choose to add more red chilli powder if you want more spicy taste in the pickle.
5. Remember there should be no water or moisture in your jar in which you will keep the mango pickle. The jar has to be clean and dry.
6. You can sterilize a glass jar if you want.
7. Hygiene and cleanliness are very important when you are making pickles. Remember this point when you make edibles like jams, sauces, preserves or pickles and for that matter when you make any food.

Few more pickles recipes for you!

1. Chilli pickle – green chilli pickle.
2. Red chilli pickle – Banarasi style stuffed red chilli pickle.
3. Kerala style mango pickle – South Indian instant pickle recipe.
4. Mango Avakaya – popular pickle from Andhra Pradesh.

1. Before you begin take the spices and salt in small bowls and keep them in sunlight for a 1 to 2 hours. This step is optional but does help in getting rid of any moisture from the spices and salt.

The Spices used in this mango pickle are

1. Fenugreek seeds (methi seeds) –  ¼ cup
2. Fennel seeds (saunf) – ¼ cup
3. Mustard seeds (sarson – both black or yellow mustard seeds can be added) – ¼ cup
4. Nigella seeds (kalonji) – ¼ cup
5. Turmeric Powder – 3 tablespoons
6. Red Chilli Powder – ¼ cup

2. Later take the fenugreek seeds and mustard seeds in a dry grinder jar or a spice-grinder.

3. Grind to a coarse mixture.

4. Rinse and wipe the unripe green mangoes well with a clean kitchen towel. You can even let the mangoes dry naturally. In the photo you only see two mangoes, but they were very large mangoes weighing 1 kilogram together.

5. Chop the mangoes in 1.5 inches pieces. Discard the stones but do peel off the flesh from the stones if any. No need to remove the outer skin of the mangoes if they are tender and soft. You will need 7 to 7.5 cups chopped mangoes.

6. Take the chopped mangoes in a large mixing bowl. Better to use a steel or a glass bowl as they are non-reactive.

7. Now first add the ground fenugreek seeds and mustard seeds.

8. Then add the remaining spices – fennel seeds (saunf), nigella seeds (kalonji), turmeric powder and red chilli powder. I have added two types of red chilli powder – kashmiri red chilli powder (for color) and a spicy red chilli powder. You can use even just one type of red chilli powder.

9. Add salt.

10. With a steel or wooden spoon, mix very well so that the spices uniformly coat the mango pieces. Check the taste of the pickle masala mixture or 1 to 2 mango pieces. The taste should be slightly salty. If not, then add more salt.

11. Now pour ½ cup of mustard oil.

12. Mix very well.

13. Spoon the prepared pickle mixture in a clean ceramic jar or glass jar. Use a clean spoon.

14. Seal with lid and keep in sunlight for 3 to 4 days. I used two jars. Note that the sunlight should be very good with the strong sun rays falling on the pickle jar. It should not be cloudy or dark. In the evening, get the jar inside and keep in a cool dry place. Next morning again keep in the sunlight.

15. Everyday after sun-drying in the evening, open the lid and give a gentle mix to the pickle with a clean spoon. This is the pickle being mixed on the first day. Take the mango pieces settled at the bottom upwards in the jar and give a thorough mix. Basically mixing and tossing that needs to be done. Do this everyday.

16. The below photo is of the pickle on the third day. You can see the oil floating.

17. The pickle after mixing on the fourth day.

18. On the last day, pour 2.5 cups of mustard oil in the jar.

19. Again with a clean spoon give a thorough mix. The oil should seep inside in the jar and reach the bottom of the jar too. You want all the mango pieces to be surrounded with some oil. Note that you do not need to heat the mustard oil. You can add more mustard oil if required. Do note that the mustard oil should float above the pickle by 2 to 3 inches. Always remember to keep the oil floating above the pickle.

Seal with the lid and keep in a cool dry place for 4 days until everything gets mellowed and pickled. Initially you may find a slight bitter taste in the pickle, but after 6 to 7 days, the bitterness will go away.

20. Enjoy this Punjabi Mango Pickle with any Indian meal. The pickle stays good for a year at room temperature without refrigeration.

Note: This recipe post is from the archives and has been republished and updated on 11 May 2020. 

If you made this recipe, please be sure to rate it in the recipe card below. If you'd like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

Punjabi Mango Pickle (Authentic Recipe)4.94 from 29 votes

By Dassana Amit

An authentic Punjabi Mango Pickle made with green unripe mangoes, spices, salt and mustard oil. Easy and absolutely superb recipe.

 Save

Prep Time15 mins

Cook Time0 mins

Sun Drying Time4 d

Total Time4 d 15 mins

CuisineNorth Indian, Punjabi

Course:Condiment, Side Dish

Difficulty Level:Easy

Servings Large Jar

 Units

Ingredients

• ▢1 kilogram unripe green mangoes or 7 to 7.5 cups chopped mangoes
• ▢¼ cup mustard seeds (sarson) , 40 grams or 40 grams split mustard seeds
• ▢¼ cup fenugreek seeds (methi) , 45 grams or 45 grams split fenugreek seeds
• ▢¼ cup fennel seeds (saunf) , 30 grams
• ▢¼ tablespoon nigella seeds (kalonji), 30 grams
• ▢3 tablespoons turmeric powder , 15 grams
• ▢¼ cup red chili powder , 25 grams
• ▢½ cup rock salt , 125 grams or add as required - can add regular salt
• ▢3 cups mustard oil - add more if required

InstructionsPreparation

• Before you begin take the spices and salt in small bowls and keep them in sunlight for a 1 to 2 hours. This step is optional but does help in getting rid of any moisture from the spices and salt.
  
• Later take the fenugreek seeds and mustard seeds in a dry grinder jar or a spice-grinder and grind to a coarse mixture.
  
• Rinse and wipe the unripe green mangoes and let them dry naturally. You can even wipe them dry with a clean kitchen towel.
  

Making Punjabi Mango Pickle

• Chop the mangoes in 1.5 inches pieces. and add them in a bowl. Discard the stones but do peel off the flesh from the stones if any. No need to remove the outer skin of the mangoes if they are soft and tender.
  
• Take the chopped mangoes in a large non-reactive mixing bowl.
  
• Now first add the ground fenugreek seeds and mustard seeds.
  
• Then add fennel seeds, nigella seeds, turmeric powder and red chilli powder and salt.
  
• With a steel or wooden spoon, mix very well so that the spices uniformly coat the mango pieces. Check the taste of the pickle masala mixture or 1 to 2 mango pieces. The taste should be slightly salty. If not, then add some more salt.
  
  
  
  
  
  
  
  
• Next pour ½ cup of mustard oil.
  
• Mix very well.
  
• Spoon the prepared pickle mixture in a clean ceramic jar or glass jar. Use a clean spoon.
  
• Cover with lid and keep in sunlight for 3 to 4 days. Note that the sunlight should be very good with the strong sun rays falling on the pickle jar. It should not be cloudy or dark.
  
• Everyday after sun-drying in the evening, open the lid and give a gentle mix to the pickle with a clean spoon. Take the mango pieces settled at the bottom upwards in the jar and give a thorough mix. Basically mixing and tossing that needs to be done. Do this everyday. 
  
• In the evening, get the jar inside and keep in a cool dry place. Next morning again keep in the sunlight.
  
• After keeping in the sunlight for 3 to 4 days, add the remaining 2.5 cups mustard oil. Again with a clean spoon mix very well. The oil should seep inside in the jar and reach the bottom of the jar too. You want all the mango pieces to be surrounded with some oil.
  
• Note that you do not need to heat the mustard oil. You can add more mustard oil if required. Do note that the mustard oil should float above the pickle by 2 to 3 inches Always remember to keep the oil floating above the pickle.
  
  
  
  
  
  
• Seal with the lid keep in a cool dry place for 4 days till everything gets mellowed and pickled. Initially you may find a slight bitter taste in the pickle, but after 6 to 7 days, the bitterness will go away. This punjabi mango pickle stays good for a year at room temperature without refrigeration.
  
• Enjoy this Punjabi mango pickle with any Indian meal.
  

NotesFew Tips:

• You can choose to add more red chilli powder if you want a spicy and hot pickle.
• Keep the jar, plates, knife, spoons clean and moisture free.
• You can easily scale the recipe and make smaller batches of pickle. 

• Just mix everything and pour the mixed mango-spice powders in a jar.
• In this case you heat the mustard oil till it begins to smoke. Then cool it at room temperature. Once cooled add the oil to the spiced mango pieces. 
• Cover with a 2 to 3 inches layer of mustard oil. Always keep the mango pickle covered with a layer of mustard oil.
• Store mango pickle in a dry place for 2 to 3 days. But note that there will be moisture in the mango pieces as they are not dried in sunlight.

Nutrition Info Approximate valuesNutrition Facts

Punjabi Mango Pickle (Authentic Recipe)

Amount Per Serving

Calories 1906Calories from Fat 918

% Daily Value*

Fat 102g157%

Saturated Fat 12g75%

Sodium 57640mg2506%

Potassium 4522mg129%

Carbohydrates 251g84%

Fiber 70g292%

Sugar 144g160%

Protein 46g92%

Vitamin A 28357IU567%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 19mg95%

Vitamin B6 3mg150%

Vitamin C 379mg459%

Vitamin E 34mg227%

Vitamin K 110µg105%

Calcium 871mg87%

Vitamin B9 (Folate) 557µg139%

Iron 49mg272%

Magnesium 587mg147%

Phosphorus 1013mg101%

Zinc 9mg60%

* Percent Daily Values are based on a 2000 calorie diet.