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Bhendi Khatti (Grated Mango Pickle) Recipe

Bhendi Khatti (Grated Mango Pickle) is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 13 May, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Pickled Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


  • 2.5 kg - rajapuri mangoes, grated (raw)
  • 200 g - Mustard oil
  • 1/4 kg - Mango masala for pickles (readymade)
  • 3 pods Garlic (peeled)
  • 3 tsp - Acetic acid
  • small pieces of muslin cloth (baby handkerchief sized)
  • sufficient amount of water to soak the bheendis
  • salt to taste
  • How to Make Bhendi Khatti (Grated Mango Pickle):

    1. Peel, wash and grate the mangoes.
    2. Heat the oil to boiling point.
    3. Let it cool completely.
    4. To the grated mangoes (placed in a vessel) add the mango masala, peeled garlic, 100 gms - oil and salt. Mix well.
    5. Tie small portions of this mixture in each piece of cloth.
    6. For Storing:
    7. Take a jar full of water.
    8. Boil the water and let it cool completely.
    9. Add acetic acid and the remaining 100 gms - of oil.
    10. Put the small potlis (i.e. the pickle tied in cloth pieces) in this water.
    11. Store in a sterilized glass jar ensuring that the potlis are below water and not floating on top.
    12. To do this, press the potlis with your hand. Repeat every 5-6 days.
    13. In 15-20 days, you can open the potlis and enjoy the pickle


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