Andhra Style Raw Mango Pickle

Recipe by
Total Time:
3 days
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 4 cups - mango pieces (around 1 kg)
  • 1 cup - mustard seed powder
  • 1 cup - red chilli powder
  • 1/3 cup - garlic pods
  • 2 tbsp - fenugreek seeds (roughly ground )
  • 1 cup - salt
  • 1.5 cup - sesame oil

How to Make Andhra Style Raw Mango Pickle

  • Wash and wipe the mangoes with a dry cloth.
  • Cut the mango in 1 inch pieces.
  • If the inner shell is intact this will increase the shelf life of pickle.
  • Remove the extra outer layers of garlic and keep just one thin layer intact with the pod.
  • Now take a big bowl and mix the mustard seed powder, red chilli powder and salt until everything is mixed well.
  • Mango pickle:
  • Add the mango pieces to it and mix well and apply the mixture all over the mango pieces with your hands.
  • Add methi seeds and garlic pods to the mixture and mix well.
  • Add 1.25 cups of oil to the spice coated mango pieces and mix well.
  • On the third day if you see the oil floating on the pickle up to a 1/2 inch height then it is perfect.
  • Store it in an air tight ceramic, glass or Tupperware container.
  • Recipe Courtesy: Cooking With Sapana