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Mango Pickle
Sambols & Sides • Sri Lanka
ගැන Mango Pickle
Tart-sweet green mango pickle with chili and mustard — biriyani companion.
How to Make Mango Pickle (Traditional & Healthy Version)
Mango Pickle, known locally as 'Amba Achcharu', is a beloved condiment in Sri Lankan cuisine, cherished for its vibrant flavor and versatility. Prepared with raw green mangoes, this pickle strikes a delightful balance between sour, spicy, salty, and subtly sweet notes. It is a staple at family gatherings, festive feasts, and everyday meals, adding a burst of flavor to rice, string hoppers, or even sandwiches. The process of pickling mangoes in Sri Lanka dates back generations, with each family adding its own unique touch to the recipe. Sri Lankan Mango Pickle is celebrated for its bold use of spices such as mustard seeds, chili powder, and fenugreek, which create a distinctive aroma and taste. Most importantly, this dish is naturally vegan and can be prepared in a health-conscious way using minimal oil and fresh, wholesome ingredients. Enjoying Mango Pickle is an immersive culinary experience, offering a taste of Sri Lanka’s rich food heritage and its love for tangy, spicy condiments that awaken the palate.
Ingredients(for 2 tablespoons (enough for one meal accompaniment))
- 1 large (about 300g) Raw green mangoes (firm, unripe mango)
- 1 teaspoon Mustard seeds (‘Kadala’ in Sinhala)
- 1/2 teaspoon Fenugreek seeds (‘Uluhal’ in Sinhala)
- 1 tablespoon Chili powder (Sri Lankan red chili powder)
- 1/2 teaspoon Turmeric powder
- 1 1/2 teaspoons Salt (to taste)
- 1 teaspoon Jaggery or cane sugar (optional, for slight sweetness) - optional
- 2 tablespoons White vinegar
- 8-10 leaves Curry leaves (fresh)
- 1 tablespoon Gingelly (sesame) oil (can substitute with sunflower oil)
- 1, sliced Green chilies (optional, for extra heat) - optional
Instructions
- 1
Wash and peel the raw mango. Cut it into thin slices or small cubes, discarding the seed.
5 minutes
Use firm, unripe mangoes for the best texture and tang.
- 2
Place the mango pieces in a bowl. Sprinkle with salt and turmeric, mix well, and set aside for 10 minutes to draw out excess moisture.
10 minutes
Salting helps intensify the flavor and preserve the mango.
- 3
Heat gingelly oil in a pan over medium heat. Add mustard seeds and fenugreek seeds. Allow them to splutter and become aromatic.
2 minutes
Do not overheat; burning the spices will create bitterness.
- 4
Add curry leaves and sliced green chilies (if using) to the pan. Sauté briefly until fragrant.
1 minute
Fresh curry leaves elevate the aroma and flavor.
Why This Dish is Healthy
This Sri Lankan Mango Pickle recipe is a healthy choice because it uses fresh, natural ingredients and limited oil, resulting in lower calorie content compared to traditional deep-fried pickles. The inclusion of raw mangoes offers immune-boosting nutrients, and the absence of refined sugars and artificial preservatives makes it ideal for clean eating. Its bold flavors allow you to use it sparingly, so you enjoy maximum taste with minimal calories.
Mango Pickle is packed with the goodness of raw mangoes, which are high in Vitamin C, antioxidants, and dietary fiber. The use of spices such as turmeric and fenugreek adds anti-inflammatory and digestive benefits. Minimal oil keeps the fat content low, and the absence of preservatives or artificial additives makes it a wholesome condiment. With no animal products, this pickle is suitable for vegan and vegetarian diets. The addition of vinegar and salt aids in natural preservation, while chili powder provides metabolism-boosting capsaicin.
Pro Tips
- 💡Tip 1: Use only firm, unripe mangoes for the best texture and tang.
- 💡Tip 2: Allow the pickle to marinate at least 4 hours before serving for deeper flavor.
- 💡Tip 3: Adjust the amount of chili powder and vinegar to suit your taste preference.
Storage & Serving
Store Mango Pickle in a sterilized, airtight glass jar. Keep refrigerated after opening, and use within 2 weeks for best quality and flavor. Always use a dry spoon to avoid spoilage.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 115.0 kcal |
| Protein | 1.2 g |
| Carbohydrates | 18.0 g |
| Total Fat | 4.8 g |
| Fiber | 2.4 g |