Raw Mango pickle

Fiery, fragrant homage to Indian summers

Prep Time 40 min
Cook Time 24 min
Serving Size 4
Recipe Type Microwave Oven

This Raw Mango Pickle recipe captures the nostalgic magic of Indian summers—mothers at work, sun-soaked terraces, and the unmistakable aroma of pickling spices. Tart mango chunks, skin-on for bite and boldness, are salted, spiced, and marinated with a punchy masala of dry-roasted seeds, hing, and chili powder. Heated gently and sealed with a mustard oil pour, the mixture transforms into a layered explosion of sour, spicy, and umami. A few days of resting coaxes out a mellowed intensity. Serve as a side, mix into rice, or eat straight from the jar—it’s a love letter to tradition in every spoonful.

Ingredients

For the pickle:

2 cups raw mango (firm and sour), chopped into small cubes
2 tbsp salt
1 cup mustard dal
1 tsp turmeric powder
Whole spices (to be roasted & ground)
1 tbsp fenugreek seeds (methi)
1 tsp fennel seeds (saunf) (optional, for slight sweetness)
1 tsp carom seeds (ajwain) (optional, aids digestion)
1 tsp coriander seeds

Powdered spices:

2 tbsp Kashmiri red chili powder (for color)
1 tbsp spicy red chili powder (for heat)
½ tsp turmeric powder
½ tsp asafoetida (hing)
1 tbsp salt (adjust to taste)
Other ingredients
100ml mustard oil

Method

Wash and dry the raw mangoes completely.
Cut into small cubes, keeping the peel on for texture and flavor.
Mix with salt and turmeric powder. Microwave the marinated mangoes for 6 mins at 100% micro power level.
Dry roast, fenugreek seeds, fennel seeds, carom seeds, and coriander seeds on 60% micropower level for 6 mins until aromatic.
Let them cool, then grind coarsely (not too fine) for texture.
In a bowl, mix the ground spice blend with red chili powders, turmeric, hing, and salt.
Stir well to ensure even blending.
Add the prepared spice mix and mustard dal to the mango pieces.
Stir well so that the spices coat the mango evenly. Heat the mango mixture for 6 mins at 60% micro power level.
Heat mustard oil for 6 mins at 100% micro power level, then let it cool slightly.
Pour over the marinated mangoes.
Transfer to a clean, dry glass jar. Pickle is ready to serve, however 3- 4 days of ageing can help the flavors to meld.
Store in the refrigerator for up to a month.

Did you know?

Everyone in India has a mango memory—tangy pickles, summer rituals, and stories passed down generations. Even the Vedas couldn’t resist singing its praise.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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