Raw Mango Pickle is most common pickle recipe in Gujarati family. I have come up with this never-failing recipe with very important points and tips which will help you to get best result during even your first attempt.
I have been practicing this Gujarati mango pickle recipe since 10 years. Every year I got some issues due to some mistakes that failed me. But every time I learned from that mistakes and start over.
Indian Pickle Recipes always ask for precision, you may find difficult at your younger age, I totally agree with that because you can make it once in a year! All you have 1 chance to make pickle in each year and waiting for result to get success through out the year.
After my marriage, I find my mother-in-law is superior in raw mango pickle recipes. I am still learning one of her mango pickle recipe known as “Gol-keri” which means Mango with jeggary. Once I got success I will share that recipe with you, but today is all about my favorite pickle recipe known as just “khatu” means savory pickle with just mango.
you can find another sweet Mango Pickle or Chunda Recipe with super simple and precise way.
This is also known as “gunda-keri” which include mango and another pickle ingredient ” Glutinous Fruit”. I am not big fan of it, so I have made this pickle with mango only.
This pickle does not include any sweetness like sugar or jaggery, so it is just raw mango with spices.
So, let’s start with basics about Raw Mango Pickle:
All I am saying is if you follow below measurement seriously, you will get best result as I am getting since last three year. YES!!! This is tested about three years.
Start with Mango and spices precision.
Precision 1 Ratio:
1 kg Mango : 750 gm pickle spices (pickle masala)
This is very important step, If you are planning to have 1 kg mango, then spices must be around 750 gm (or 750 gm pickle masala mix if you using ready-made masala)
If you are using 2 kg mangoes, then your spice mix must be 1.5 kg… And so on.
Precision 2 Ratio:
1 yellow mustard seeds splits in lentil form (rai kuriya) : 1.5 fenugreek seeds splits in lentil form (Methi kuriya)
This precision is for spice mix. If you are using ready-made masala mix for pickle, then just follow precision-1.
But I suggest sticking with my recipe; this will give you 100% satisfaction with your pickle.
Means if you are using mustard seeds 100 gm then, you fenugreek seeds are must be 150 gm. This is the secret measurement revealed by my mother, when I was learning this recipe 3 years ago.
So do not bother to use calculator for more precision.
I have used 250 gm mustard seeds so fenugreek seeds volume must be 1.5 times, means 375 gm to be precise.
To total weight is 375+250 = 625 gm
I have used 1 kg mango, so my masala mix must be 750gm.
Remaining 125 gm must be covered by salt and chili powder.
I have used around 4-5 tbsp red chili powder and 100gm salt to cover spice mix ratio.
This is too much MATHS!!!
But believe me, when some say cooking is science I would definitely say it is related to MATHS!!!!
How to make Gujarati raw mango pickle:
First step is making pickle spice mix. You need to temper the spice mix before using it into raw mango.
Take proper measurement of that seeds, I hope you will find that seeds in lentils form (we call it kuriya)
Then in deep bowl, first spread the masturad seeds. then cover them with fenugreek seeds.
Now, make small hole in middle, and add asafoerida, turmaric, red chili powder. again cover the spices with some fenugreek seeds (kuriya)
Now, heat the half liter oil, into heavy bottom pan, and do the hot taste. Take pinch fenugreek seeds and put them into oil, if they suddenly start floating then, you oil is heated up perfectly. But they sits at bottom, let it heat more.
The, pour almost half of the oil into spice mix, and cover immediately with lid. Cool down rest of oil.
keep the tempered spice mix aside, and let it cool down completely. You can store this in glass air tight container for at least 6 months in fridge only.
Then add more red chilli powder as per your taste.
Most important part is take 1 cup salt. The role of salt is preservation. Now in flat pan, dry roast the salt for 3-5 minutes. This will evaporate moisture of salt and help to prevent more. Then again cool down it and mix salt into spice mix. You can add 1 tbsp fennel seeds for better taste.
First wash mangoes and cut into medium square pieces. Again wash and let it dry completely.
Now mix the mango into spice mix and store it into glass jar. Rest it 2 days. And have a perfect raw mango pickle in your plate.
When we did tempering, there was half of the oil remaining. Pour that oil into storage jar. Make sure that your pickle must be covered with oil, otherwise there will become mouldy and there is lots of fungus on the pickle surface.
Store it in dry place. Or long age, I suggest store it into fridge.
Avoid Mistakes at First Attempt of Making Raw Mango Pickle
- Use the proper amount of measurement as described above.
- Heat the half litre oil, into heavy bottom pan, and do the hot taste. Take pinch fenugreek seeds and put them into oil, if they suddenly start floating then, you oil is heated up perfectly. But they sits at bottom, let it heat more.
- Dry roast the salt, cool it down before adding it into spice mix.
- You can store spice mix into glass container only, and store it into refrigerator. You can use some of it make fresh pickle later.
- Once you cut mango, pat dry with paper towel or some clothes.
- After storing pickle into glass jar, use the oil to cover it. otherwise opened pickle surface become mouldy. If you do not have enough oil to cove pickle, Don’t use raw oil. Take some oil, heat it and do the hot taste as given above, let it cool down and then pour it into pickle jar.
I hope, there minor details will help you to get perfect result. Please try this pickle and share your experience with me.
Raw Mango Pickle | Foolproof Recipe of Raw Mango Pickle
- 1 kg raw mango
- 3-4 tbsp red chili powder
- 1 cup salt
- 1 tsp fennel or fennel powder (optional)
- more 1 cup oil for preserving
- For Tempering:
- 250 gm yellow mustard seeds splits in lentil form (rai kuriya)
- 375 gm fenugreek seeds splits in lentil form (Methi kuriya)
- 1 tsp asafoerida (Hing)
- 1 tsp turmeric powder
- 2 tbsp red chili powder
- around 750 ml oil
- Start making pickle with tempering.
- First in deep bowl, spread mustard seeds. Then make layer of fenugreek seeds. Make sure, you will cover mustard seeds with fenugreek seeds.
- In middle, make small hole, in that add red chili powder, turmeric powder and asafoerida, again cover the spices with some fenugreek seeds. Make sure spices are covered with fenugreek around them.
- Now heat the 750 ml liter oil in another pan, sure oil is heated at perfect temperature. To check it, add pinch of seeds into oil, it they lift up immediately into oil, then oil is perfectly heated.
- Pure half of the oil (not all of it) into spices mix, and immediately cover with lid. Make sure bubble is generated and you will get good aroma of it. let it cool other half of the oil for further use.
- Then start cutting raw mango into some cubes. And wash them all.
- Once the pickle masala mix cool down complete then add salt. The amount of salt is used to preserve the pickle. So add at least 1 cup salt.
- Add red chili powder according to your taste of spiciness. I have added 2-3 tbsp more. Finally add some fennel seeds.
- Now mix the mango and store pickle into glass jar. At very next day, whatever the oil we have left after that tempering, pure it into jar. Let it rest for 2-3 days, and your mango pickle is ready to eat.
2) If you store them into fridge, you can have it for a year.
3) In rainy season, due to more humidity, store this pickle into fridge.
Welcome to Veggie Food Recipes! My name is Reena Vyas, former software engineer and now full time Food Blogger. My food blog is the highlight of my passion towards cooking. And by sharing healthy & vegetarian fusion of different cuisines I would like to contribute to the world of veggie food lovers…..!!!!!