Mustard Mango Pickle (No. 7)

This traditional Gujarati pickle transforms tart raw mangoes into a bold, tangy condiment using a unique vinegar and jaggery base. The robust combination of pungent mustard seeds, spicy red chilies, and aromatic garlic creates a complex flavor profile that balances sweet, sour, and savory notes perfectly. Unlike oil-based pickles, this vinegar-cured variety offers a sharp, refreshing crunch that pairs beautifully with simple rice dishes or flatbreads.

Ingredients

3 pounds Raw mangoes (large, fleshy, fiberless) (Originally '3 Ratals'. Use firm green mangoes.)
1 pound Jaggery (Gur) (Originally '1 Sher'. Pure jaggery preferred.)
2 ounces Ground mustard seeds (Originally '5 Tola'. Use pure ground mustard or split mustard seeds (rai kuria).)
2 ounces Garlic cloves (Originally '1 Navtank'.)
2 ounces Dried red chilies (Originally '1 Navtank'.)
1 tablespoon Turmeric powder (Originally '1 Tola turmeric knots'. Converted to powder equivalent.)
1 tablespoon Cumin seeds (Originally '1 Tola'. Cleaned.)
5 cups Vinegar (strong) (Originally '1.5 bottles'. Use strong cane or white vinegar.)
1/4 cup Salt (Quantity estimated for salting the mangoes. Adjust to taste.)

Instructions

1Select high-quality, large, fleshy raw mangoes without fiber. Cut each mango into four pieces lengthwise without peeling the skin. Remove the seed (stone). Wash the pieces thoroughly, wipe them dry, and place them in a jar with a little salt. Let them rest for 24 hours.
2After 24 hours, remove the mango pieces from the jar. Place them in full sunlight to dry for two days to remove excess moisture.
3Coarsely grind the cumin seeds, dried red chilies, and garlic using a small amount of the vinegar. Grind the turmeric finely (if using roots, otherwise use powder).
4In a ceramic or stoneware vessel, mix the ground mustard seeds thoroughly with a little vinegar. Add the prepared spice paste, jaggery, and the rest of the ingredients. Slowly mix in the remaining vinegar until everything is well combined.
5Add the dried mango pieces to the vinegar mixture and coat them thoroughly. Transfer the mixture into a sterilized jar. Cover the jar tightly with a lid and tie a cloth over the top.
6Store the jar in a cool, dry place. Stir the contents from bottom to top every 3 to 4 days. The pickle will be ready in 15 to 20 days. Note: Mustard pickles tend to soften quickly and lose texture, so it is best to consume them while the mango pieces are still firm.