5 Mouth-watering Mango Pickle Recipes to Cherish This Summer

It is hard to find a person in Bangladesh who does not love to eat pickles. Especially, if it is mango pickles, almost everyone likes them. Although, at present, in the era of advanced technology, mango pickles are available throughout the year, when summer comes or the mango season starts, various types of mango pickles are prepared at the urban and rural home-kitchens of Bangladesh. Explore here the 5 delicious mango pickles recipes to try at home. 

5 Mango Pickle Recipes for Bangladeshi Kitchen

Sweet Mango Pickle 

Ingredients

5 green mangoes, one tablespoon salt, 1 tablespoon nigella seeds, 2 cups jaggery or sugar, and ½ tablespoon fenugreek seeds.

Instructions

First, wash the mangoes and let them dry. Then peel off the skin and cut it into small pieces and remove the seeds.

Next, take the mango pieces in a steel bowl and add nigella seeds, fenugreek seeds, red chili powder, salt, and jaggery. Mix everything very well or until the jaggery will melt. Now, keep this mixture in the sun for 3 to 5 days or as long as the jaggery syrup thickens and the mango pieces become tender a bit. Don’t forget to cover the bowl with a fine thin cloth to prevent any type of dust.

You can also cook everything together on low heat instead of drying in the sun. 

Then, store this sweet mango pickle in a clean airtight jar and keep the pickle in the refrigerator.

Sour Mango Pickle

Ingredients

1 kg green mangoes, 2&1/2 cup water, 1/3 cup spirit vinegar, 1/4 cup vegetable oil, 8 garlic cloves cut in halves, 100-gram pickle masala, 2 tsp ground cumin, 2 tsp ground coriander, tsp ground fennel, and 1 tbsp salt.

Instructions

First, wash the mangoes and cut each mango into 8 pieces or 4 pieces. Then wash again. Take some water and 1 teaspoon of salt in a bowl and soak the mango pieces to prevent them from turning brown. Next, drain them and keep them in the sun spreading them on a large tray for 5-6 hours or a  day but cover the tray with a net. 

Now, heat the oil in a pan. Meanwhile, mix the vinegar, salt, spices, and garlic with the mangoes. When the oil is cool a little, pour it into the mangoes and mix well. Store the sour mango pickle in a large sterilized glass bottle and refrigerate. 

Spicy Mango Pickle

Ingredients

3 green mangoes, 1 tbsp crushed mustard seeds, 1/2 tbsp crushed fenugreek seeds (Methi), 1/2 cup - red chili powder, 1/2 cup - salt, 1/5 cup - turmeric powder, and 1 cup - oil. 

Instructions

First, wash the mangoes and cut each mango into 4 to 8 pieces. Put the mango piece in a glass jar and sprinkle salt and 1/2 the turmeric. Shake the jar well so that the pieces are coated nicely. Shake the jar in a pendulum motion every 12 hours, at least for 2 days.

On the third day, bring out the mango pieces and use a non-iron colander to drain them well. Then spread them on an old kitchen towel for 2-3 hours. Next, take a plastic bowl and mix all the dry ingredients together.

Then add the mangoes and half of the oil. Use your clean hand or a spatula to mix them well. Now put it in a jar and press and pour the remaining oil. Allow to sit for 10-12 days before using. Make sure the main jar should always have a layer of oil floating on top.

You can use this pickle for a year even keeping it at room temperature.

Mixed Mango Pickle

Ingredients

250 g green mango pieces, 100 g mixture of lemon, white beetroot, green chilies, carrot, 6 tbsp mustard oil, 100 g mustard seeds, 25 g fenugreek seeds, 50 g chili powder, 30 g salt, and 1/2 tsp turmeric powder.

Instructions

First, marinate the mango pieces with salt and turmeric powder for the whole night, and then remove the water that has come out from the mango pieces. Keep in the sun or under a fan for 3-4 hours to dry. 

Now heat the oil in a pan and let it cool down. 

Meanwhile, take a bowl and mix the mango pieces, carrot, beetroot, lemon, and chilies together. Then add all the spices, mustard seeds, fenugreek seeds, salt, the remaining turmeric powder, and red chili powder. Mix everything evenly. Finally, add the cool oil and store it in an airtight jar. You need to wait a month to use this pickle and it will last for a year.

Salted Mango Pickle

Ingredients

mango – 1 Kg, salt – 100 g, and turmeric powder – 1 tsp.

Instructions

First, wash the mangos and wipe them. Then cut the mangos into bite-sized pieces. Take a large bowl and mix the mango pieces with turmeric powder and salt. Marinate for 2-3 hours. Next, store it in an airtight container. Eat the pickle for months.