Dried Mango Pickle

Recipe by
Total Time:
45 mins
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stir-Fry Recipe
Difficulty: Medium

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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  • Dried Mango – 350 grams
  • Ginger – 3 inch root
  • Garlic – 10 cloves
  • Oil – 75ml
  • Mustard Seeds – 1tsp
  • Curry Leaves – 4 sprigs (optional)
  • Turmeric – 1tsp
  • Chilli Powder – 2tbsp
  • Asafoetida / Hing – ½tsp
  • Vinegar – 3tbsp
  • Salt – to taste

How to Make Dried Mango Pickle

  • Soak the dried mango pieces in boiling water for 20 minutes. Drain.
  • Peel and finely chop the garlic and ginger.
  • Heat oil in a pan. Add the mustard seeds and allow it to splutter.
  • Add the ginger and garlic and sauté about 4-5 mins.
  • Add the curry leaves and allow it to curl about 1 min.
  • Reduce flame and add turmeric, chilli powder and hing sauté for 3 mins till the raw flavours leave, be careful not to burn the spices as it will taste bitter.
  • Add the drained mango pieces and stir for 5 minutes.
  • Boil vinegar in a small saucepan and add to the pickle, stir in.
  • Check for seasoning and add salt if necessary.
  • Can be stored in fridge upto 6 months.