Raw Mango pickle is a tasty pickle that is made in summer and enjoyed by all. My recipe here requires ingredients easily available in the kitchen along with, of course, fresh green mangoes.
Pickles in India
Pickles in India are very popular, summer pickles being the most favorite. The abundance of seasonal produce during the summer months provides a perfect opportunity for pickling. The hot and humid climate of India during summer months makes pickling a common household activity, and families often come together to make large batches of pickles to last throughout the year.
Summer pickles are typically made from seasonal vegetables like cucumber, raw mango, green chilies, and ginger. These vegetables are readily available during summer months and are perfect for pickling because of their high water content.
One of the most popular summer pickles in India is the raw mango pickle, also known as “aam ka achar”. Raw mangoes are tangy and slightly sour, making them the perfect ingredient for pickling. They are typically cut into small pieces and mixed with spices like red chili powder, cumin, mustard, and fenugreek, along with oil and salt. This mixture is then left to ferment for several days, allowing the flavors to meld together.
Another popular summer pickle is the cucumber pickle, which is made from fresh cucumbers and a mix of spices like mustard seeds, fenugreek seeds, and cumin seeds. The cucumbers are sliced thinly and mixed with the spice mixture before being left to marinate for several days. This pickle is often served with meals as a refreshing and cooling accompaniment.
Summer pickles are not just limited to vegetables, as fruits like watermelon and jackfruit are also used for pickling. These pickles are sweet and spicy, and are typically made using a different set of spices and ingredients.
Summer pickles are a beloved tradition in India, with each family having their own unique recipes and methods of preparation. They are an excellent way to preserve seasonal produce and provide a burst of flavor to meals throughout the year.
Raw Mango – A summer delight
Raw mango, commonly known as ‘Kairi’ in most parts of India, can be eaten raw on their own, simmered with vegetables or spices, or added to a variety of delightful pickles and chutneys for a treat fit for royalty.
You could even make this excellent cool drink using raw mangoes to enjoy on a hot summer day.
Raw Mango – Health Benefits
Like all seasonal fruits, raw mangoes have health benefits too. Listing some here:
- Provides relief from summer heat and helps keeping the body hydrated
- Is high in fibre and thus helps in digestion
- Supports heart health
- Supports eye health
Raw Mango Recipes
There are many interesting raw mango recipes that are made across India and they have many stories attached to them that have passed over generations.
We had a mango tree in our backyard which bore a good quantity of fruit every year. I remember being excited to see the fruit growth cycle – flowers blooming to fruit set, and then climbing atop the terrace, and then the easily reachable branches, with one of our workers, to pluck the raw fruit.
It was a yearly ritual. The mangoes were then cleaned and distributed to family and friends in batches of kilos. The remaining were then sorted to make lip smacking recipes.
I remember my mother used to make many delicacies with this delicious fruit – Kairi Panha, Sakharamba (Mango jam), Methamba (instant Mango jam) and Pickle to name a few.
Raw Mango Pickle
While I plan to share all these recipes with you, today I will share my favorite recipe of Instant Raw Mango Pickle.
Raw Mango pickle is very easy to make and does not require to be kept in the sun. That means you can treat your taste buds instantly! Made with spices easily available in the house, for me, this pickle is a must have every summer.
Instant Raw Mango Pickle
- 2 Raw Mangoes Chopped
- 1 Tbsp Methi (Fenugreek) seeds Roughly grounded
- 1 Tbsp Splitted dehusked mustard seeds (Mohrichi dal in Marathi)
- 1 1/2 Tbsp Red Chilly/ Lal Mirch Powder
- 1 Tsp Turmeric/ Haldi Powder
- Salt as per taste
- 1 Cup Oil
- 1/2 Tsp Asafoetida
- Heat oil in a pan up to smoking point. Turn off the flame and let the oil cool a little.
- Take all the ingredients, except raw mangoes, in a bowl and mix them.
- Add the hot oil and mix well. Make sure the oil is not very hot as that may burn the spices.
- Let this mixture cool down to room temperature. Then add the chopped raw mangoes and mix well.
- Transfer to a clean, moisture free, air-tight glass jar. Cover and keep for 3-4 hours before eating. Enjoy with your favorite parathas or dal chawal!
- The pickle stays good for a week when kept refrigerated in an air-tight jar.
- You can also make this pickle by grating the Raw Mango.
While I have made this as an instant pickle, you may choose to make this pickle and store it to eat whole year round. The recipe remains same, except refrigerating. Just increase the quantity of oil to cover the entire mixture of raw mangoes and spices. Cover it with a soft muslin cloth and keep it in a cool and dry place.
This pickle tastes best with Parathas. You can eat it with bread, khichadi and dal-rice too.
Here are some paratha recipes for you to try:
Here are some other pickle recipes you may want to try:
Let me know if you tried this quick and easy recipe by tagging me on Instagram @flavorsfromindia and hashtag it #anuyasrecipes
All health content on flavorsfromindia.com is provided for general information only, and should not be treated as a substitute for the medical advice of your doctor. If you have any concerns about your health, you should contact your local healthcare provider.
This article was last updated on 31st March 2022.
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