Homemade Mango Pickle: 10 Tips And Tricks To Get It Right
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With the arrival of summer comes the anticipation of enjoying the tangy, spicy, and utterly addictive flavours of homemade mango pickles. This traditional condiment, deeply rooted in many cultures around the world, is a true culinary delight. However, mastering the art of making the perfect mango pickle can be a daunting task. Fear not, as we unveil a collection of tips and tricks that will help you ace your homemade mango pickle game this summer.

From selecting the right mangoes to achieving the ideal balance of flavours, join us on a delightful journey as we unlock the secrets to creating a mouthwatering mango pickle that will have your taste buds singing with delight. Get ready to elevate your culinary skills and preserve the vibrant flavours of the season in a jar of homemade mango pickle.

Homemade Mango Pickle

Homemade mango pickles are a beloved condiment in many cultures, particularly in South Asia. They are made by preserving raw or slightly ripe mangoes in a mixture of spices, oil, salt, and sometimes vinegar. These pickles are left to ferment and mature over time, resulting in a tangy, spicy, and flavorful accompaniment to meals.

What makes homemade mango pickles so special is the ability to customise the flavours according to personal preferences. From the choice of mango variety to the blend of spices, homemade pickles offer a unique and personalized taste that is often unmatched by store-bought alternatives. The process of making mango pickles at home allows for experimentation with spice levels, texture, and additional ingredients, making them truly distinctive.

One of the key reasons to make mango pickles at home is the control over ingredients and quality. By using fresh mangoes and hand-picked spices, one can ensure that the pickle is made from natural and high-quality components, without any artificial additives or preservatives. This homemade touch adds authenticity and a sense of wholesome goodness to the pickle.

Apart from the superior taste and quality, there is a strong nostalgia associated with homemade mango pickles. Many people have fond childhood memories of their grandmothers or mothers preparing pickles in large jars, filling the house with aromatic spices. The process of making mango pickles at home is often passed down through generations, carrying with it a sense of tradition and familial connection.

Homemade mango pickles also offer the opportunity to preserve the seasonal abundance of mangoes. Mangoes have a relatively short season, and making pickles allows one to extend their enjoyment throughout the year. Opening a jar of homemade mango pickle during the off-season can bring back memories of summertime, family gatherings, and the taste of nostalgia.

Homemade Mango Pickle Vs. Store-Bought Pickle

Homemade mango pickles offer a distinct and authentic taste that sets them apart from store-bought varieties. The recipes passed down through generations often incorporate specific combinations of spices and techniques, resulting in a flavour profile that is deeply rooted in tradition. The homemade version captures the essence of regional and cultural flavours, making each bite a nostalgic and sensory experience.

The best part of making mango pickles at home is the ability to customise the flavours to suit personal preferences. From the choice of mango variety to the blend of spices used, homemade pickles allow for creative experimentation. Whether you prefer a tangier, spicier, or milder pickle, you have the freedom to adjust the recipe to your liking. This customization ensures that the pickle reflects your individual taste and becomes a truly personalized condiment.

Furthermore, the quality control of store-bought pickles can be questionable. Mass production and distribution processes may compromise the overall quality of the product. The selection of ingredients, including the type and quality of mangoes used, may not be of the same standard as those used in homemade pickles. The emphasis is often on mass production and cost efficiency rather than prioritizing the best quality ingredients.

Another concern with store-bought pickles is the amount of added sodium. Pickles are naturally high in sodium due to the salt used in the pickling process. However, some commercial pickles may have excessive sodium levels, which can be problematic for individuals who need to monitor their sodium intake, such as those with high blood pressure or certain medical conditions.

Follow These Tips For The Perfect Homemade Mango Pickle This Summer:

When making homemade mango pickles, there are several essential tips to follow to ensure a delicious and well-preserved pickle. Here are some tips to keep in mind:

 Choose the right mangoes: Select firm, unripe mangoes that are slightly sour for pickle making. They should be free from blemishes or signs of spoilage.

 Thoroughly wash and dry the mangoes: Clean the mangoes well to remove any dirt or impurities. Dry them completely to prevent moisture from affecting the pickle's quality and shelf life.

 Cut the mangoes uniformly: Slice the mangoes into even-sized pieces to ensure a consistent texture and proper absorption of flavours.

 Use quality spices and seasonings: Invest in fresh, high-quality spices and seasonings for the best taste. Common ingredients include mustard seeds, fenugreek seeds, turmeric powder, red chilli powder, asafoetida, and salt.

 Properly sterilise jars and utensils: Before filling the pickle jars, ensure they are thoroughly cleaned and sterilised to prevent contamination. Sterilise the utensils used for mixing and handling the pickle as well.

 Allow for sufficient oil and seasoning coverage: Ensure that the mango pieces are well-coated with the oil and seasoning mixture. This helps preserve the pickle and enhance the overall flavour.

 Store in airtight containers: After preparing the mango pickle, transfer it to clean, dry, and airtight glass or ceramic containers. This helps prevent air and moisture from entering, extending the pickle's shelf life.

 Keep away from direct sunlight: Store the pickle containers in a cool, dark place away from direct sunlight. Sunlight can alter the taste and spoil the pickle.

 Give it time to mature: Mango pickles develop their flavours over time. Allow it to sit for at least a week or two before consuming it. This allows the spices and mangoes to meld together, resulting in a more delicious pickle.

 Use clean, dry utensils: When serving the pickle, always use clean and dry utensils to avoid introducing moisture or contaminants that could spoil the pickle.

By following these essential tips, you'll be well on your way to creating a mouthwatering homemade mango pickle. Enjoy its tangy goodness for months by storing it like a pro.

Here's How You Can Make Mango Pickle At Home:


• 2 large raw mangoes

• 4 tablespoons mustard oil (or any vegetable oil)

• 1 tablespoon mustard seeds

• 1 tablespoon fennel seeds

• 1 tablespoon fenugreek seeds

• 1 tablespoon nigella seeds

• 1 tablespoon red chilli powder (adjust according to spice preference)

• 1 teaspoon turmeric powder

• 1 tablespoon salt (or to taste)

• 1 tablespoon jaggery or sugar (optional, for a hint of sweetness)


• Wash the mangoes thoroughly and pat them dry. Cut the mangoes into small, bite-sized pieces. Discard the seed and set the mango pieces aside.

• In a dry pan, lightly roast the mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds until fragrant. Allow them to cool, then grind them into a coarse powder using a mortar and pestle or a spice grinder.

• Heat mustard oil (or vegetable oil) in a pan over medium heat. Once heated, turn off the heat and let it cool slightly.

• In a mixing bowl, combine the mango pieces, roasted spice powder, red chilli powder, turmeric powder, salt, and jaggery or sugar (if using). Mix well until all the spices are evenly coated on the mango pieces.

• Pour the cooled oil over the mixture and give it a good mix. Ensure that all the mango pieces are well-coated with the spice mixture.

• Transfer the pickle into a clean and sterilized glass jar. Press it down with a clean spoon to remove any air bubbles and ensure that the pickle is tightly packed.

• Keep the jar in a warm spot for 2-3 days to allow the flavours to develop. Shake the jar gently every day to distribute the spices.

• After 2-3 days, the mango pickle is ready to be enjoyed. It can be stored in the refrigerator for several months.

Note: The pickle will mature and the flavours will intensify over time. The longer it is kept, the more delicious it becomes.