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Manga Achar (Mango Pickle)

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Ingredients

Adjust Servings:

	Raw Mangoes: 500 grams (preferably firm and green) Mangoes
	2 tablespoons Mustard Seeds
	1 tablespoon Fenugreek Seeds (Uluva)
	1 teaspoon Turmeric Powder
	2 tablespoons (adjust to taste) Red Chili Powder
	2 tablespoons (adjust to taste) Salt
	1 cup (or to taste) Mustard Oil
	1/4 teaspoon Asafetida (Hing)
	1 tablespoon (optional) Sugar

Nutritional information

30 kcal

Calories

2 g

Total Fat

3 g

Carbohydrates

0.5 g

Protein

300 mg

Sodium

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Manga Achar (Mango Pickle)

Name: Manga Achar (Mango Pickle)
Prep time: 15 min
Cook time: 5 min
Yield: 4 Servings
Cuisine: Indian
Ingredients: Mangoes: Raw Mangoes: 500 grams (preferably firm and green); Mustard Seeds: 2 tablespoons; Fenugreek Seeds (Uluva): 1 tablespoon; Turmeric Powder: 1 teaspoon; Red Chili Powder: 2 tablespoons (adjust to taste); Salt: 2 tablespoons (adjust to taste); Mustard Oil: 1 cup (or to taste); Asafetida (Hing): 1/4 teaspoon; Sugar: 1 tablespoon (optional)

A Spicy and Tangy Pickle Experience

Features:

Cuisine:

Indian

Manga Achar, also known as Mango Pickle, is a popular Indian condiment made from raw mangoes. It is spicy, tangy, and adds a burst of flavor to your meals.

20 minutes / Maturation Time 3-4 days
Serves 4
Medium

Ingredients

Raw Mangoes: 500 grams (preferably firm and green) Mangoes
2 tablespoons Mustard Seeds
1 tablespoon Fenugreek Seeds (Uluva)
1 teaspoon Turmeric Powder
2 tablespoons (adjust to taste) Red Chili Powder
2 tablespoons (adjust to taste) Salt
1 cup (or to taste) Mustard Oil
1/4 teaspoon Asafetida (Hing)
1 tablespoon (optional) Sugar

Directions

Nutritional Highlights

Vitamins: Manga Achar contains Vitamin C, which is important for immunity and skin health.

Antioxidants: Raw mangoes are rich in antioxidants, promoting overall health.

Spices: Ingredients like mustard seeds and fenugreek have health benefits, including anti-inflammatory properties.

Low in Calories: A serving of Manga Achar is low in calories, making it a flavorful addition without adding much to your calorie intake.

Note

The nutritional values can vary based on the specific ingredients used and the method of preparation.

Manga Achar is often high in sodium due to salt content, so moderation is key, especially for those monitoring

Maturation
Allow the pickle to mature for at least 3-4 days in sunlight for the best flavor.

Stir the pickle once a day.

Share It: Let's Cook Together!

Steps

1 Done	Preparation of Mangoes - Wash and dry the raw mangoes thoroughly. - Cut the mangoes into small pieces or cubes, discarding the seed.
2 Done	Roasting Spices - In a pan, dry roast the mustard seeds and fenugreek seeds until fragrant. - Let them cool and then grind them coarsely.
3 Done	Mixing Ingredients - In a mixing bowl, combine the mango pieces, turmeric powder, red chili powder, salt, and the coarsely ground spices. - Mix well to coat the mango pieces evenly.
4 Done	Adding Oil - Heat the mustard oil until it reaches its smoking point, then let it cool slightly. - Pour the warm oil over the mango mixture and stir well.
5 Done	Final Touches - Add asafetida and mix again. If using, add sugar for a touch of sweetness. - Transfer the mixture into a clean, dry glass jar.
6 Done	Maturation - Allow the pickle to mature for at least 3-4 days in sunlight for the best flavor. - Stir the pickle once a day.
7 Done	Storage & Serving Suggestions - Store the Manga Achar in an airtight jar in a cool, dry place. It can last for several months. - Serve with rice, parathas, or as a side with curries to add a tangy flavor. Enjoy your homemade Manga Achar!

Anju Mahesh Kumar

Anju Mahesh Kumar, the creator and passionate food enthusiast behind this recipe blog, is a culinary adventurer who has embarked on a journey to explore diverse culinary traditions and bring a global perspective to the world of food. Hailing from the vibrant land of India and currently residing in the United Arab Emirates, Anju's recipes and insights reflect a fusion of flavors and a deep appreciation for the art of cooking.