Ginger Garlic Mango Pickle

Recipe by
Total Time:
3 -4 days
Rated : 3.5 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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How to Make Ginger Garlic Mango Pickle

  • Cut the mangoes into pieces (the size of half a lemon), clean them with a dry cloth and put aside.
  • Clean the ginger and garlic and make a fine paste.
  • In a big vessel put the mango pieces, salt, red chilli powder, ginger garlic paste and mix well.
  • In a kadai, heat 100 gm oil and put 1/2 tsp mustard, 1/2 tsp jeera and 1/2 tsp methi.
  • As the seasoning starts to splutter, take off heat and cool it.
  • Heat a vessel for few minutes till it becomes really hot and switch off the stove.
  • Pour the remaining 400 gm of oil into the vessel and allow the oil to cool in the vessel.
  • Do not heat the oil in the vessel.
  • Clean a glass bottle and dry it completely.
  • Put all the ingredients in (the oil must have cooled down completely) and mins well with a wooden spoon.
  • Close the lid tightly and keep aside for about 2-3 days.
  • The pickle can be used as and when required.