Delicious Mango Pickle Recipe for Rainy Days

As summer arrives, the craving for mango pickle intensifies. This year, unexpected weather has made traditional pickling challenging. However, you can still enjoy homemade mango pickle without sunlight using this easy recipe. With simple ingredients and steps, you can create a flavorful pickle that lasts for months. Learn how to prepare and store your mango pickle effectively, ensuring it remains fresh and delicious. Dive into the recipe and savor the taste of summer all year round!

By Narendra Chaudhary Jun 6, 2026, 18:14 IST

How to Prepare Mango Pickle

As summer approaches, the delightful scent of mango pickle starts to fill homes. Each year, families purchase raw mangoes to create this tangy condiment, ensuring their meals are flavorful all year round. Traditionally, strong sunlight is crucial for the pickling process, as it aids in quick maturation and preservation. However, this year, unexpected weather patterns have posed challenges. Many regions are experiencing pre-monsoon conditions as early as June, with sudden rain and overcast skies in areas like Delhi-NCR disrupting pickle-making plans.

If you're concerned about making pickle without sunlight, there's no need to fret. With a few straightforward techniques and the right ingredients, you can whip up a tasty mango pickle at home that rivals traditional versions in flavor and longevity. Here’s a simple recipe for mango pickle.

This easy recipe is ideal for those wanting to savor the taste of homemade pickle despite the unpredictable weather. This mango pickle, made without sunlight, excels in flavor, aroma, and shelf life.

Ingredients
1 kg of raw, firm mangoes
100 grams of salt
2 tablespoons of turmeric powder
50 grams of fennel seeds
50 grams of coarsely ground mustard seeds
25 grams of fenugreek seeds
2 tablespoons of red chili powder
Mustard oil

Steps to Make Mango Pickle

Step 1 – Begin with raw, firm mangoes.
Step 2 – Wash them thoroughly, dry them with a clean cloth, and ensure they are completely dry.
Step 3 – Cut the mangoes into pieces of your preferred size and shape.

Make sure there is no moisture left on the mangoes, as this can lead to spoilage.

Step 4 – Place the chopped mangoes in a large bowl and add salt, turmeric, fennel seeds, coarsely ground mustard seeds, fenugreek seeds, and red chili powder.
Step 5 – Mix the mango pieces well with the spices to ensure every piece is coated with flavor.
Step 6 – Heat 250 to 300 ml of mustard oil until it begins to smoke, then allow it to cool completely.
Step 7 – Combine the cooled oil with the spiced mangoes.
Step 8 – Ensure there is enough oil to fully submerge the mango pieces, as this will help preserve the pickle.

Proper Storage of the Pickle

Transfer the mixture into a clean, dry glass jar.
Seal the jar tightly and store it in a dry area of your kitchen.
Stir the pickle gently once a day with a clean, dry spoon.
In about 5 to 7 days, the spices and oil will infuse into the mangoes, making the pickle ready to enjoy.

Tips to Prevent Spoilage

To keep the pickle fresh for months, always use a dry spoon.
Ensure no water or moisture enters the jar.
Regularly check that a layer of oil remains on top of the pickle.
By following these simple guidelines, your mango pickle made without sunlight will stay delicious and safe for an extended period.