An Old‑Style Ramkela Mango Pickle Recipe (Just the Way It Was Made)

Before recipes were written down, mango pickle was made by memory, instinct, and experience. Every household had its own way, but the base remained the same: the right mango, patience, and time. For generations, Ramkela mangoes have been at the centre of this tradition.

This article is not about perfect measurements or modern shortcuts. It’s about understanding why Ramkela mangoes were chosen, how pickles were made earlier, and how you can still prepare them today in a simple, authentic way.

Ramkela Mangoes: The Right Mango for Pickling

Ramkela mangoes are harvested raw, while the flesh is firm and the flavour naturally sour. They are not juicy and not sweet—and that is exactly what makes them ideal for pickles.

The flesh stays intact, the skin holds well, and the mango absorbs spices slowly. This allows the pickle to mature over weeks and months without breaking down. In traditional kitchens, this reliability mattered more than size, colour, or appearance.

A Short History of Ramkela Mango Pickles

In North Indian homes, mango pickle was prepared once a year, usually in early summer. Large batches were made to last the entire year.

Ramkela mangoes became popular because they behaved predictably. Grandmothers trusted them. Once cut, salted, and sun‑rested, the mango pieces didn’t soften too quickly and didn’t release excess water. This made the pickle safer to store and better with age.

Pickle making was often a family activity—washing mangoes in the morning, cutting them by hand, drying them in the sun, and mixing spices slowly over several days.

Why This Pickle Became So Well Known

Ramkela mango pickle earned its reputation not because it was flashy, but because it aged well.

Over time, the mango absorbed mustard oil and spices, becoming deeper and more rounded in flavour. A good pickle didn’t taste sharp—it tasted balanced. Even months later, the mango pieces stayed firm and flavourful.

That consistency is why this recipe survived for generations.

A Simple, Authentic Ramkela Mango Pickle Recipe

This is a traditional, home-style recipe, similar to what many grandmothers followed—measured more by feel than precision.

Ingredients

• Raw Ramkela mangoes

• Salt (rock salt or regular)

• Turmeric powder

• Red chilli powder (adjust to taste)

• Crushed mustard seeds

• Fenugreek (methi) seeds, lightly crushed

• Mustard oil

(No preservatives, no vinegar, no shortcuts.)

Step 1: Preparing the Mangoes

Wash the mangoes well and dry them completely. Moisture is the enemy of a good pickle.

Cut the mangoes into medium-sized pieces, keeping the skin on. Remove the seed but don’t scrape the flesh.

Step 2: Salting and Resting

Place the mango pieces in a clean bowl and mix them with salt and turmeric.

Cover loosely and leave them in sunlight for a day or two. This step draws out excess moisture and firms up the mangoes. Traditionally, this was done on rooftops or near windows.

Step 3: Adding the Spices

Once the mangoes look slightly dry and glossy, add:

• Red chilli powder

• Crushed mustard seeds

• Crushed fenugreek seeds

Mix gently using clean, dry hands.

Step 4: The Oil

Heat mustard oil until it just begins to smoke. Let it cool completely.

Pour the cooled oil over the mango mixture until the pieces are well coated. The oil acts as a natural preservative.

Step 5: Resting and Maturing

Transfer the pickle to a clean, dry glass or ceramic jar.

For the first week, keep it in sunlight during the day and bring it in at night. Shake the jar gently every day so the oil and spices distribute evenly.

After that, store it in a cool, dry place. The pickle will continue to improve with time.

How It Was Traditionally Eaten

This pickle was never the main dish. A small spoonful was enough—served with parathas, dal and rice, curd, or plain roti.

The flavour was meant to support the meal, not overpower it.

A Quiet Thought on Ingredients

Good pickle starts with good mangoes. That was understood long before labels and certifications existed.

If you prefer to begin with mangoes sourced directly from a farm and handled carefully, you can explore our seasonal produce here:

👉 https://asdorchards.in/products/ramkela-mango-naturally-ripened-pickling

Some recipes don’t change because they don’t need to.