If you’ve ever opened your lunchbox and smiled at the sight of spicy mango pickle next to your paratha, you’re not alone. There’s something magical about homemade achar and if you're looking to prepare a 5 kg mango pickle recipe, you’re about to learn the real deal. This isn't a quick fix dish. It's a batch made to last, feed families, bring people together during weddings, or serve as nostalgic gifts packed in reused glass jars.
This guide walks you through everything you need from slicing the mangoes to curing them in sunlit corners. Whether you want a spicy, robust version or a tangy sweet mango pickle with jaggery, this is your one stop recipe for both. And yes, we’ll also sneak in an instant sweet mango pickle recipe for the impatient foodies out there.
How to Make the Perfect 5 kg Mango Pickle Recipe at Home
Ingredients for a 5 kg Mango Pickle Recipe
Before we dive into the spice magic, remember raw mangoes should be really raw. Neither soft nor mature, only hard and tart. Here’s what you’ll need for a full 5 kg batch:
For the spicy base:
- 5 kilograms of raw mangoes washed and dried
- 1. 5 to 2 liters of mustard oil, choose for the potent, aromatic type.
- Salt: 400–500 grams
- 100 grams turmeric powder
- Red chili powder: 200 grams
- Split mustard seeds (rai kuria): 200 grams
- (Methi Dana) Fenugreek seeds: 150 grams
- ( Saunf)Fennel seeds : 100 grams
- 2 teaspoons of (Hing) asafoetida
For the sweet turn (optional):
- Grated jaggery: 500 grams
- Vinegar should be diluted to a mild level in 150 ml for long-lasting and sharpness.
This bulk mango pickle recipe offers both spicy and instant sweet mango pickle recipe options in one go.
Read Also: Indian-Style Pizza Recipe: A Spicy Twist to Everyone’s Favorite Dish
Step by Step 5 kg Mango Pickle Recipe Traditional Indian Style
Step 1: Prep the Mangoes Like Grandma Did
Wash your mangoes under running water. Dry them completely using a kitchen towel. Once dried, slice them into medium thick pieces (don’t peel them).
Lay the mango chunks on a clean cotton sheet or tray and let them air-dry under a fan or in indirect sunlight for 6 to 8 hours. This is crucial. Moisture is equal spoilage.
Step 2: Get the Masala Ready
Roast your fenugreek and fennel seeds lightly just until the fragrance rises while the mangoes dry. Once they are cold, grind them coarsely.
In a large mixing bowl, combine:
- Salt
- Red chili powder
- Turmeric
- Crushed spices
- Split mustard seeds
- Asafoetida
Give everything a good mix.
Step 3: Marinate the Mangoes
Once the mangoes are moisture-free, include them to your spice mixture. Use clean, dry hands or a large spoon to toss the pieces, making beyond any doubt each one is equally coated.
At this point, your kitchen ought to scent like each childhood summer went through at nani’s house.
Step 4: Calm Mustard Oil
Until it starts to smoke, heat mustard oil in a heavy bottomed skillet. This gets rid of the unbaked flavor. Let the oil settle somewhat, not hot but rather lukewarm.
Drench the spiced mango mixture with the heated oil.
And there you go your traditional 5 kg mango pickle recipe is nearly ready to mature.
Want It Sweet? Try This Instant Sweet Mango Pickle Recipe
If you lean toward sweet-tangy flavors, here’s a quick version for you.
From the 5 kg batch of mangoes, set aside 2 kg to make a sweet mango pickle with jaggery.
Ingredients:
- Raw mango slices: 2 kg
- Grated jaggery: 500 grams
- Salt: 150 grams
- Red chili powder: 100 grams
- Roasted Fennel: 50 grams
- Vinegar: 100 ml
- 250 ml mustard oil
- Cumin powder 2 tsp
Method:
- Add diced mango and blend it with salt, red chile, and fennel.
- To make a syrup, combine jaggery and vinegar in pan and cook until it turns golden.
- Pour this hot jaggery mix over the mangoes.
- Add cumin and mustard oil. Mix everything.
No need to wait for weeks. This instant sweet mango pickle recipe will be ready to eat in just 3-4 days!
Storing and Curing the Pickle Properly
Over the spiced mango mixture, pour the heated oil. You will need patience for the spicy, long-lasting variation of the 5 kg mango pickle recipe.
- Put the mixed achar in sterilized glass or ceramic containers.
- For a period of 10 to 15 days, the jars should be left in the sun while being shaken or mixed with pickle.
- Be certain to keep the pickle in oil. If needed, add extra tempered mustard oil.
- Avoid metal containers they react with the acid.
Proper curing brings out the layered flavors sour, salty, and spicy just the way an instant mango pickle recipe Indian style should evolve over time.
Pro Tips for Making the Perfect Mango Pickle
- Choose the right mango: Varieties like Rajapuri or Totapuri work best.
- Sunlight matters: Keep your jar in a spot that gets good sunlight during the day.
- oil level is critical: The mango slices should always be covered with oil.
- Be patient: While the instant version is quick, the spicy one gets better over weeks.
- Handle with dry spoons only: Moisture is the fastest way to ruin your pickle.
Once cured, the mango pickle recipe can last for up to a year without refrigeration.
Why Go for a 5 kg Mango Pickle Recipe?
There’s a reason Indian households prefer making pickles in bulk. A 5 kg mango pickle recipe doesn’t just serve more it stores better, matures well, and saves time in the long run.
You also get the chance to split the batch half spicy, half sweet. Great for gifting during festivals, or just storing some love in a jar for the whole year.
And let’s face it nothing from a store matches the homemade flavor of your own achar made with fresh spices, oil, and care.
The Emotional Side of Pickle-Making in Indian Homes
Pickle making isn’t fair a kitchen task it's a convention, a calm custom passed down from grandmothers to mothers, and directly to us. In various Indian homes, arranging a 5 kg mango pickle formula signals the section of summer, school occasions, and moderate nighttimes filled with the fragrance of broiling flavors.
Discourses happen over cutting sheets. Children sneak crude mango cuts though older folks reprove them tenderly but grin other than. It’s not fair nearly nourishment it’s around protecting a season, a memory, and a bond.
Final Words
You have the space to customize this 5 kg mango pickle formula whether your taste is for searing and fiery or light and sweet. All you require fabulous mangoes, faultless jugs, warm sun, and a few tolerance no expand gear.
You have all you require to line your racks with jugs of immaculate flavor a conventional mango pickle formula and a fast alternate route moment sweet mango pickle recipe. Go ahead cut those mangoes, warm that oil, and begin pickling.
