Summer is the perfect time to make homemade Raw Mango Pickle, and if you have been avoiding it because of the heavy oil content, here’s good news—you can make a delicious, tangy version without using a single
drop of oil.
This no-oil pickle is lighter, easier to prepare, and still packed with the bold flavours that make Indian pickles irresistible. Plus, it pairs perfectly with dal-chawal, parathas, or even plain curd rice. Here’s a simple step-by-step guide.
Ingredients
- 4–5 raw Raw Mangoes (washed and chopped)
- 2 tbsp salt
- 1 tbsp turmeric powder
- 2 tbsp red chilli powder
- 1 tbsp roasted fennel (saunf), coarsely crushed
- 1 tbsp mustard seeds (rai), crushed
- ½ tbsp fenugreek seeds (methi), roasted and crushed
- 2 tbsp lemon juice or vinegar
- 1 tsp asafoetida (hing)
Method
Step 1: Wash the raw mangoes thoroughly and wipe them completely dry. Moisture can spoil pickles, so this step is important. Cut them into small bite-sized pieces.
Step 2: Place the chopped mangoes in a large bowl. Add salt and turmeric, then mix well. Let this sit for 2–3 hours. This helps the mango release some water and softens it slightly.
Step 3- Prepare the spice mix: In another bowl, combine red chilli powder, crushed mustard seeds, crushed fennel, roasted fenugreek and asafoetida (hing). Mix everything well.
Step 4: Now, add the spice mix to the mango pieces and toss until every piece is evenly coated. Add lemon juice or vinegar—this acts as a natural preservative and gives the pickle extra tang.
Step 5: Transfer the pickle to a clean, dry glass jar. Keep it in sunlight for 2–3 days, shaking the jar once daily so the spices distribute evenly.
Your no-oil Raw Mango Pickle should be ready in about 3–4 days. Store it in the refrigerator, and it can last for several weeks.
Quick tips for best results: Always use a dry spoon to serve the pickle. Avoid any moisture in the jar. For extra crunch, use firmer raw mangoes.
