Pickled Mango
Lunch • India
How to Make Pickled Mango (Traditional & Healthy Version)
Pickled Mango, known locally as 'Mango Achaar', is an iconic South Indian condiment cherished for its tangy, spicy flavour and vibrant colour. This dish is a staple in households across Andhra Pradesh, Tamil Nadu, and Karnataka, often served alongside steamed rice, dal, or curd during lunch. Its roots trace back to ancient methods of preserving seasonal produce, especially during the summer months when raw mangoes (kairi) are abundant. Pickled Mango's bold taste and health benefits make it a favourite during festivals such as Ugadi and Vishu, symbolising the arrival of new harvests and the celebration of traditional Indian cuisine. The authentic South Indian Mango Pickle is unique for its use of mustard oil, roasted spices, and a careful balance of salt and chilli. This recipe avoids excessive oil and salt, making it suitable for calorie-conscious individuals. The pickled mango transforms everyday meals, adding zest and complexity to simple thalis. With its strong cultural significance and easy preparation, Pickled Mango is a must-have on Indian lunch tables, delivering both nutrition and nostalgia.
Ingredients(for 2 tablespoons per serving)
- 2 medium Raw mango (kairi) (green, tart)
- 2 tablespoons Mustard oil (sarson ka tel) (cold pressed preferred)
- 1 tablespoon Red chilli powder (spicy, use 'milagai podi' for South Indian style)
- 1 teaspoon Turmeric powder (haldi)
- 1 teaspoon Fenugreek seeds (methi) (roasted and crushed)
- 1 teaspoon Mustard seeds (rai) (roasted and crushed)
- 1.5 teaspoons Salt (adjust to taste)
- a pinch Hing (asafoetida) (optional) - optional
- 6-8 leaves Curry leaves (kadi patta) (fresh) - optional
- 1 teaspoon Jaggery powder (optional, for mild sweetness) - optional
Instructions
- 1
Wash and dry the raw mangoes thoroughly. Cut into small cubes, removing the seed.
5 minutes
Ensure mangoes are dry to prevent spoilage.
- 2
In a pan, dry roast fenugreek seeds and mustard seeds until aromatic. Crush them coarsely.
5 minutes
Roasting enhances flavour and helps preserve the pickle.
- 3
Heat mustard oil in a kadai (wok) until it reaches smoking point. Cool slightly.
3 minutes
Heating oil removes its raw taste and increases shelf life.
- 4
Add turmeric, red chilli powder, roasted spices, and salt to the mango cubes. Mix well.
3 minutes
Coating mangoes evenly ensures balanced taste.
Why This Dish is Healthy
This Pickled Mango recipe uses minimal oil and salt, avoids artificial preservatives, and incorporates traditional spices with health benefits. The fibre from mangoes aids digestion, while antioxidants strengthen immunity. Using jaggery instead of refined sugar makes it suitable for calorie-conscious and diabetic diets. It’s a wholesome, flavourful condiment that enhances meals without excessive calories.
Raw mangoes are rich in vitamin C, antioxidants, and fibre, supporting digestion and immunity. Mustard oil, used in moderation, contains healthy fats and omega-3s. Fenugreek and mustard seeds provide minerals and aid metabolism. Spices like turmeric and red chilli powder have anti-inflammatory properties. This pickle is naturally low in carbs and free from added preservatives, making it a nutritious addition to your lunch.
Pro Tips
- 💡Tip 1: Always use unripe, tart mangoes for best flavour and preservation.
- 💡Tip 2: Sterilise jars and lids before storing pickle to prevent fungal growth.
- 💡Tip 3: Allow pickle to rest for several days before serving for optimal taste.
Storage & Serving
Store Pickled Mango in a clean, dry glass jar. Keep in a cool, dark place for up to 1 month. Use a dry spoon each time to avoid moisture and spoilage. Refrigeration extends shelf life.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 40.0 kcal |
