Gujarati Mango Pickle Recipe

Gujarati mango pickle is a quick and easy pickle recipe which can be made in less than 10 minutes. Pickle is a staple in Indian cuisine. This mango pickle stays good for a year when stored properly. Pickle is a must try recipe during this mango season. Pickles are known for their tangy, spicy and sometimes slightly sweet flavour and is enjoyed across many cuisines in India. It is often served with curd rice, roti and even during special occasions in a banana spread meal.

Gujarati Mango Pickle

I love making pickles, you can see the list of pickle recipes which i have made..I have already made a punjabi mango pickle recipe. But this one is even more special and tasty one.

Jump to:

• About Gujarati Mango Pickle
• Ingredients
• Hacks
• Gujarati Mango Pickle (Step by Step)
• Expert Tips
• FAQ
• Variations
• 📖 Recipe Card

This pickle can be made in a jiffy, but it can be stored for almost a year. How cool is that. So when you find mangoes on season, just pick a bunch of them and make this pickle.

About Gujarati Mango Pickle

Gujarati mango pickle is also known as “Khattu Athanu” or “Methia keri Athanu”. It is a popular Indian condiment made from raw mangoes, fenugreek, mustard, spices and oil. The process involves chopping the mangoes, mixing them with the spices, and then soaking them in oil. This tangy and spicy pickle is a staple in Gujarati cuisine, often served with dal, rice, roti and khichadi.

Raw mango season is here so grab the raw mangoes before it’s gone! And make this Gujarati mango pickle at home. Prepare and put them in a glass jar and keep it near the window. Let it rest for 10 to 15 days before serving.

Similar Recipes

Spicy Mango Thokku
Punjabi Raw Mango Pickle
Sweet Mango Pickle
Andhra Mango Pickle
Instant Mango Pickle
Dried Mango Pickle
Mango Chunda

Why this recipe works

Natural preservation : Salt acts as the natural preservatives. It helps to draw out the water content from the mangoes. This natural preservation helps to maintain the shelf life for a longer time without any artificial flavours. It also helps to increase the nutrients in the pickle.

WHY I LOVE THIS RECIPE - There’s something magical about the start of the summer season in our home, as the air fills with the tangy aroma of the freshly made mango pickle. My aunt is the one who always prepares this mango pickle in huge quantities, often using around 5 to 10 kgs of raw mangoes! I used to visit her house during every summer holiday. Sit with her and help her with cleaning and cutting the mangoes, seeing her mixing and packing everything into pickle jars. The mango pickle brings a burst of flavour to our meals and evolves a sense of nostalgia each time we devour it!

Versatile : This raw mango pickle is so versatile across many regions in India. It can be served with roti, paratha, thepla, curd rice or dal. It is often prepared during special occasions and festivals. This pickle is so adaptable that you can try other vegetables like tomato, lemon, sweet mango, ginger.

Ingredients

Raw mangoes : Raw rajapuri or Totapuri mangoes are commonly used in Gujarati households for making pickles. I have used Totapuri mango, which is also known as”kili mooku” mango in the South. Raw mangoes are the start ingredient of the pickle. Choose firm and unripe mangoes. It provides the tartness and tanginess flavour to the pickle.

Fenugreek seeds  : Fenugreek seeds are generally slightly bitter in taste. It is added for the nutty, earthy aroma for the pickle and has cooling digestive benefits.

Mustard seeds  : Mustard seeds also known as kadugu is added to enhance the pickle spice and aroma. This seed has a pungent and spicy kick flavour. And also act as a natural preservative in the pickle process.

Red chilli powder : Red chilli powder is added for the heat and also to add vibrant color to the pickle. It helps to balance the tanginess of the mangoes. If you want the pickle to be more vibrant, add some kashmiri chilli powder.

Salt : Salt helps to enhance the overall taste and flavour of the pickle. It also helps to draw the moisture content from the raw mangoes naturally.

Asafoetida / hing : Asafoetida powder is added to help in digestion and also adds a unique aroma to the pickle.

Turmeric powder : Turmeric powder is added for the color. It has anti-inflammatory properties which helps to boost the immune system and also for digestion.

Gingelly oil / indian sesame oil : Gingelly oil is mainly added to preserve the pickles for longer storage. It helps to bring out the flavours of the raw mango pickle. You can also try other oils like mustard oil, coconut oil, groundnut oil. For best taste and preservation, Indian sesame oil is the best.

Hacks

Cleaning mangoes : Wash the mangoes well and wipe them with a cloth and dry it completely. There should be no moisture content otherwise the pickle will spoil quickly.

Special powder prep : No need to dry roast the fenugreek and mustard seeds. Just simply take them in a blender and grind into coarse powder. Make sure to clean the mixie jar with a kitchen paper towel or a clean cloth before adding the seeds. No water content should be in the mixie jar.

Sterilising jar : In a large pan, add water and bring it to boil. Take a jar that you are going to store the pickle in. Place it inside the hot water pan and let it sit for 10 minutes. Take them outside using a tong. Dry them well before storing pickles.

Gujarati Mango Pickle (Step by Step)

Expert Tips

• If you’re taking raw mangoes straight out of the fridge, then wait for them to completely come to room temperature before starting the process.
• Make sure to wash all the utensils you are going to use for the pickle making process clean and dry.
• If you don’t find the mangoes so sour, then add 1 tablespoon of vinegar to it.
• Adjust the spice level according to the sourness of the mango variety.
• If you want the pickle to be bright in color, add some kashmiri chilli powder.
• Always use a dry spoon to serve the pickle, because it helps to preserve the pickle for longer shelf life.
• If any moisture spoon is used then mold will be formed and pickle will be spoiled easily.

Storage

Store the Gujarati mango pickle in an sterilised jars or in an airtight container. Make sure to tightly seal the jar. Let it rest for 15 days. Keep the jar under the sunlight or near the window in the kitchen. If you store them in a large container, after a few days transfer them to mini jars. It helps to avoid frequent opening of large jars.

Serving

Gujarati mango pickle is a staple Indian condiment and a versatile recipe. It has ‘n’ number of serving options to try : In Southern cuisine, raw mango pickles are generally served along with curd rice or in a banana leaf spread. You can also use these raw mango pickles for topping the chaat items. It adds an extra kick of spice and tanginess. It can also be served as accompaniment for roti, paratha, thepla, curd rice, dal, aloo paratha, paneer paratha.

Raw mango pickle can also be used as marination for paneer or meat tikka.

FAQ

1.Why does pickle get moldy?

Mold generally occurs due to moisture content. So make sure to dry the utensils and jars that you are going to use for the pickle process. Literally dry everything. While serving the pickle, use a clean and dry spoon. Insufficient oil also can lead to quick spoilage.

2.Can i make it as a sweet pickle?

For a sweet version, try my Mango chunda recipe in my blog. It is a Gujarati raw mango sweet pickle. The mangoes are grated, then mixed with sugar and spices. Cooked for a while and cooled before storing. It tastes more like a jam.

3.What if the mangoes are still hard after pickling?

Make sure to use firm, unripe mangoes and cut them into small pieces. Ensure to give enough resting time for the pickle process, it helps to soften the mango pieces.

4.Can i reduce the oil or make it as no oil pickle?

Compromising on oil means you need to compromise on the shelf life. As oil acts as a natural preservative, it helps to maintain the pickle for over a year. For less or no-oil mango pickle recipe, you can try variations like chhundo, panichu or methia keri raw mango pickle version.

Variations

Mango chunda : Mango chunda is a traditional Gujarati raw mango sweet and spicy pickle. The recipe is already shared in my blog. The mangoes are grated finely, mixed with spices and sugar. Then cook in a pan until it is thick. Let the pickle cool down completely before storing and serving.

Gor keri : Gor keri is a sweet and spicy Gujarati mango pickle. The jaggery is added for the sweetness. The ingredients are mixed and kept under sunlight for 2 days to melt the jaggery naturally. It is often served with thepla, roti.

Punjabi mango pickle : Punjabi mango pickle is a spicy and tangy pickle. It is prepared using a spice powder which includes fennel seeds, methi seeds and mustard seeds. Mangoes and spices powder are mixed in a bowl and kept under sunlight for 2 days. Then it will be transferred to a sterilized jar and covered with mustard oil.

More Pickle Recipes to Try

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