Mango Pickle Recipe Mumbai Style

From the kitchens of every Indian household comes a tangy treasure — the beloved Mango Pickle.
As May melts into June, households across India gear up for a cherished ritual. The lady of the house, armed with raw mangoes, spices, and sunshine, prepares jars of mango pickle that last the entire year.

Whether it’s a lunchbox companion, a side dish on the dining table, or a picnic delight, mango pickle is always present, adding a spicy punch to every meal.

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📜 Regional Pickle Traditions

• Maharashtra & South India: Pickles made with mustard seeds and sesame/groundnut oil.
• North India: Pickles made with fennel seeds and mustard oil.
• Whatever the style — mango pickle tickles everyone's taste buds, from kids to the elderly!

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🕰 Prep & Cook Time

• Preparation Time: 30 mins (cutting mangoes + spices)
• Marination Time: 90 mins (not including sun-drying)
• Yield: ~1.5 kg of mango pickle

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🧂 Ingredients

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🧑🍳 Step-by-Step Instructions

1. Prep the Mangoes

• Wash, wipe, and dry the mangoes.
• Cut off the stalk end and sun-dry mangoes for 30 minutes.
• Cut into small pieces and place in a glass/steel bowl.
• Add 50 gm salt and turmeric. Mix well and sun-dry for 5–6 hours.

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2. Make the Spice Mix

• Grind mustard seeds coarsely.
• Mix the separated liquid from the mango marination with:

1. Mustard powder
2. Salt
3. 10 gm chili powder
4. 10 gm Kashmiri mirchi powder
5. 100 ml groundnut oil

• Stir well to form a smooth spice paste.

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3. Combine Mangoes & Spice Paste

• Add spice paste to the marinated mango pieces.
• Sun-dry for another 4–5 hours, covered with a clean cloth or plate.

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4. Prepare the Tempering

• Heat 400 ml groundnut oil to smoking point, then cool slightly.
• Add curry leaves, asafoetida, ginger paste — cook until moisture evaporates.
• Add remaining chili powders, stir for 30 seconds (don’t let them burn!).
• Pour this hot tempering over the mango-spice mix. Mix well.

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5. Cool & Bottle

• Let the mixture cool to room temperature before bottling.
• Store in clean, dry glass jars (avoid plastic!).
• Pickle will mature in 30 days.

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🥄 Serving Suggestions

Serve with:

• Steaming Pulav
• Crispy Parathas
• Traditional Dosa or Uttapam
• Or even simple dal-chawal

That’s why we say, “Sabka Yaar Achar” – everyone’s favorite companion.

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💡 Pro Tips

1. Choose mangoes with hard kernels for longevity.
2. Always use dry utensils and sun-dried spices.
3. To clean pre-cut mangoes: rinse with a vinegar-water mix (1:10).
4. Never use plastic jars – glass or ceramic is best.

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🍯 Optional Add-ins for a Twist

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Let the pickle sit and soak up the sun – in 30 days, your spicy, tangy, mouth-watering mango pickle is ready to rule your meals!