🥭 Homemade Mango Pickle (North Indian Style)
Mango pickle is something we all love with chapati-dal or poori-bhaji—it just makes the meal complete!
I spent many years in North India, and this pickle became one of my all-time favorites. Every time my parents visited, they would bring a jar of it, knowing how much I loved it! My husband, though, wasn’t a fan—mostly because he didn’t like mustard oil. But after hearing me enjoy it so much over the years, he finally gave it a try… and guess what? Now I have to share the jar with him too 😄
Even my little one loves it! He calls pickle “Olli” for some reason. No idea where that came from—but every time I take out the pickle, he insists on having some!
🏡 A Family Tradition
As kids, we would help our mom prepare the pickle. It was a fun family activity!
- My brother picked mangoes from our own tree
- Mom and I would wash and dry them
- Dad and mom would cut them
- I’d help clean out the seeds
- And finally, mom made the pickle
We all waited patiently until it was ready to eat. Some people keep the hard shell of the seed on while pickling—it adds a nice crunch. You can also use only the mango flesh if you prefer. Luckily, this time the vendor chopped it for me, which made things so much easier!
This pickle lasts 1 to 2 years if stored properly. We just finished last year’s batch—and with mango season here again, it’s time to make more!
🍋 Ingredients
- 1 kg raw mangoes (small variety), washed and dried
- 4 tbsp mustard seeds
- 1 tbsp fenugreek seeds
- 1 tbsp ajwain (carom seeds)
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds (saunf)
- ¾ tbsp kalonji (nigella seeds)
- 3 tbsp red chilli powder
- 1½ tsp turmeric powder
- Salt – as needed
- 2 cups mustard oil
👩🍳 How to Make Mango Pickle
- Cut the mangoes: Chop through the seeds. Remove the seed but keep the hard shell on the mango pulp. Cut into small cubes.
- Add salt and turmeric: Mix chopped mangoes with turmeric and salt. Cover and let it sit overnight.
- Sun-dry: The next day, drain the water released from the mangoes. Spread them on a tray and sun-dry for about 2 hours.
- Make the spice mix: Blend mustard, fenugreek, ajwain, cumin, fennel, and kalonji into a coarse powder. Mix it with red chilli powder.
- Heat the oil: Heat mustard oil till it starts smoking. Let it cool slightly. Pour just enough into the spice mix to make a thick paste.
- Mix and store: Coat each mango cube with the spice paste. Pack the mango pieces tightly into a clean, dry jar.
- Top up with oil: Once the remaining mustard oil cools, pour it into the jar until all mango pieces are fully covered.
- Let it rest: Close the jar and keep it in a dry place for about 10 days. Then it’s ready to enjoy!
💡 Tips
- Always heat mustard oil till smoking, but let it cool before pouring into the jar.
- Make sure mango pieces are fully immersed in oil to avoid spoilage.
- Store in a dry, cool place—it can stay good for 1 to 2 years!
