Mango ginger pickle reminds me of that moment in the kitchen when you cut something and the smell stops you for a second. Mango ginger looks like regular ginger, so you expect the usual sharp scent, but it hits different, fresh, slightly mango-like, and a little surprising. It stays crisp, takes on the spices beautifully, and tastes bright from the very first bite.
I make this one when I want an indian pickle that tastes fresh but still has proper punch. The kind where you take a tiny bite, pause for a second, and then go back for another because the tang and spice settle in slowly. It’s simple, bold, and disappears faster than I expect.
Give it a try once, and you’ll understand why people get attached to this jar so quickly. If you love pickles that feel crisp, tangy, and properly spiced, this one is going to earn a permanent spot in your kitchen.
Why You’ll Love This
- Crisp mango ginger bites that stay crunchy, not mushy
- Spiced and tangy flavor that feels bold but still fresh
- Quick to make with simple pantry spices
- A little goes a long way, so the jar lasts for many meals
- Perfect for anyone who loves sharp, punchy pickles
Mango Ginger Pickle
Ingredients
- 350 g mango ginger peeled and cut
- 120 ml wood pressed oil ½ cup
- 25 g roasted mustard powder 3 tbsp
- 30 g Guntur red chilli powder 4 tbsp
- 8 g fenugreek powder 2 tsp
- 3 g turmeric powder 1 tsp
- 18 g sea salt 1 tbsp
- 20 g garlic peeled and lightly crushed (about 6 to 8 cloves, 1 tbsp)
Instructions
- Peel the mango ginger, then pat it completely dry.
- Cut it into small bite size pieces.
- In a bowl, mix roasted mustard powder, red chilli powder, fenugreek powder, turmeric, and salt.
- Add the mango ginger pieces and toss until every piece is well coated.
- Add the crushed garlic and mix again.
- Pour in the wood pressed oil and stir until everything looks evenly glossy.
- Rest it for 30 minutes so the spices start soaking in.
- Transfer to a clean, fully dry glass jar and press it down lightly.
- Make sure a thin layer of oil sits on top; add 1 to 2 tablespoon extra oil if needed.
- Eat right away, or let it sit a few hours for a stronger, more settled flavor.
Notes
- Mango ginger can be replaced with regular ginger, but the flavor will be sharper and less mango-like.
- Wood pressed oil can be replaced with sesame oil or any neutral oil used for pickles.
- Guntur red chilli powder can be replaced with Kashmiri red chili powder for less heat and more color.
- Pat the mango ginger completely dry before mixing to help the pickle last longer.
- Mix the spice powders well first, then coat the pieces so the flavor stays even.
- Make sure a thin oil layer stays on top to protect the pickle.
- Store in a clean, dry airtight jar in the fridge for up to 2–3 weeks.
- Always use a dry spoon and keep the jar tightly closed.
- Add a small spoonful on the side of any simple meal for a spicy, tangy kick.
- Use it as a quick flavor boost inside wraps or sandwiches.
- Add a little lemon juice for extra tang, then adjust salt slightly.
- Add more crushed garlic for a stronger bite.
- Add a small pinch of jaggery for a soft sweet-spicy balance.
Nutrition
FAQs
Can I use regular ginger instead of mango ginger?
Yes, you can, but it will not have that mild mango-like aroma. Regular ginger tastes sharper and more “gingery,” so the pickle will feel stronger.
Why did my mango ginger pickle turn bitter?
This usually happens when too much fenugreek is used or the mustard powder is too strong. Measure fenugreek carefully and use good-quality mustard powder.
Why is my mango ginger pickle drying out or looking too thick?
The oil level may be low. Add 1 to 2 tablespoon more oil and make sure a thin layer sits on top.
How do I reduce the spiciness?
Use less red chilli powder, or swap part of it with Kashmiri chilli powder for color with less heat.
How long should I rest it before eating?
It tastes good after 30 minutes, but the flavor gets better after a few hours as the spices soak in.
Can I store mango ginger pickle outside the fridge?
For homemade pickles, fridge storage is safest, especially for a fresh, no-cook version like this.
Have a question or something to share? Leave a comment below!