What kind of mangoes are best for spicy Indian mango pickle?

Raw, unripe green mangoes are the best for making spicy Indian mango pickle. They have a firm texture and tart flavor that works perfectly with the spices.

How long does spicy Indian mango pickle last?

When properly prepared and stored in a sterilized jar, spicy Indian mango pickle can last for several months to a year. Ensure the pickle is always submerged in oil to prevent spoilage.

What is the best way to store spicy Indian mango pickle?

Store the spicy Indian mango pickle in a clean, sterilized glass jar in a cool, dark place, away from direct sunlight and moisture. Always use a clean, dry spoon when serving to prevent contamination.

Can I adjust the spice level of Indian mango pickle?

Yes, you can absolutely adjust the spice level to your preference. Reduce the amount of chili powder or add a pinch of sugar to balance the heat if needed.

7 Easy Spicy Indian Mango Pickle Secrets

Name: Spicy Indian Mango Pickle: The BEST Easy Homemade Achar!
Prep time: 20 min
Cook time: 5 min
Total time: 336 h
Cuisine: Indian
Ingredients: 2 lbs Green Mangoes, peeled and cut into 1 inch pieces; 4 tbsp Mustard Seeds; 2 tbsp Fenugreek Seeds; 1 tbsp Turmeric Powder; 1 tbsp Red Chili Powder (adjust to taste); 1 tsp Asafoetida (hing); 1/2 cup Vegetable Oil; 1/4 cup Salt (adjust to taste); 2 tbsp finely chopped garlic (optional); 1 tbsp grated ginger (optional)

Description

A fiery and flavorful spicy Indian mango pickle (achar) made from unripe green mangoes, spices, and oil. Perfect as a condiment with any Indian meal.

Ingredients

Scale

2 lbs Green Mangoes, peeled and cut into 1 inch pieces
4 tbsp Mustard Seeds
2 tbsp Fenugreek Seeds
1 tbsp Turmeric Powder
1 tbsp Red Chili Powder (adjust to taste)
1 tsp Asafoetida (hing)
1/2 cup Vegetable Oil
1/4 cup Salt (adjust to taste)
2 tbsp finely chopped garlic (optional)
1 tbsp grated ginger (optional)

Instructions

Dry roast mustard seeds and fenugreek seeds in a pan over medium heat for about 2-3 minutes, or until fragrant. Let them cool completely.
Grind the roasted mustard seeds and fenugreek seeds into a coarse powder using a spice grinder or a mortar and pestle.
In a large bowl, combine the chopped mangoes, ground spice mixture, turmeric powder, red chili powder, asafoetida, salt, chopped garlic, and ginger (if using). Mix well, ensuring that all the mango pieces are coated evenly with the spices.
Heat the vegetable oil in a small pan until it is hot but not smoking. Let it cool slightly.
Pour the slightly cooled oil over the mango mixture. Mix well.
Transfer the mango pickle mixture to a clean, dry, and sterilized glass jar. Make sure the jar is completely dry to prevent mold growth.
Press down the mixture in the jar to remove any air pockets. The oil should cover the mango pieces.
Allow the spicy Indian mango pickle to ferment for at least 1-2 weeks before consuming. This allows the flavors to meld and develop.
After a week or two, your spicy Indian mango pickle will be ready to enjoy! Use a clean, dry spoon to take out the pickle each time to prevent contamination.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Condiment
Cuisine: Indian

Nutrition

Calories: 50
Sugar: 1g
Sodium: 200mg
Fat: 4g
Saturated Fat: 0.5g
Carbohydrates: 3g
Fiber: 1g
Protein: 0.5g
Cholesterol: 0mg

Keywords: mango pickle, achar, Indian pickle, spicy, condiment