Dry Mango Pickle With Lotus Stem

Recipe by
Total Time:
5 days
Serves: 30
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Raw Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 500 g -raw mango pieces
  • 50 g - boiled lotus stem
  • 1 tsp - aniseed
  • 2 tbsp - mustard seed dal
  • 1/2 tsp - kalonji/onion seeds
  • 1 tsp - methi seeds
  • 3 tbsp - Kashmiri red chilli powder
  • 50 g - salt
  • 1 tsp - mustard oil
  • 1/2 tsp - turmeric powder

How to Make Dry Mango Pickle With Lotus Stem

  • Marinate the mango pieces with salt and turmeric powder overnight.
  • Remove from the water, dry under the sun or fan.
  • Clean, cut and boil the lotus stem.
  • Mix mango pieces, lotus stem, red chilli powder and the other spices.
  • Add 1 tsp mustard oil and mix well.
  • Place this mixture in a broad mouthed vessel, tie the mouth of the vessel with a thin cloth and expose it to sun shine for 4 days.