Mango pickle

2 servings
30 min
20 min
Very Easy


Number of serving: 2
Mangoes: 25 big sized

Ginger paste: 1 Kg

Garlic paste: 1 kg

Garlic pods: 1/2 kg

Sesame oil: 2 1/2 ltrs

Mustard powder: 100 gms

Fenugreek powder: 100 gms

Cumin powder: 50 gms

Turmeric powder: 100 gms


  • Cut the mangoes in chunk size pieces and wipe it with a clean cloth so that there is no extra moisture.
  • Now weigh the mango pieces, for every 1 Kg of mango pieces add 1/4 Kg of salt and 1/4 Kg of chilli powder.
  • Take a big kadai or wok and heat the complete oil and then turn off the heat and in that add 75 gms of mustard seeds, 50 gms of fenugreek seeds, 25 gms of Cumin seeds and abt 2 tsp of asefoetida(hing) powder.
  • Once they splutter add the ginger garlic paste and mix thoroughly. Once this mixture is cold add the magoes, salt, garlic pods, chilli & tumeric powder and mix well.
  • Keep this mixture aside for 3 days and then shift it into a clean and dry jar. This pickle stays for a year untill the next mango season.


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