Mango Pickle in Olive Oil

Recipe by
Total Time:
12-13 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 Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 250 g - raw mango
  • 2 tbsp - olive oil
  • 1 tsp - mustard seeds
  • 1 tsp - fenugreek seeds
  • 1 tsp - cumin seeds
  • 1 tsp - coriander seeds
  • 1.5 tsp - onion seeds
  • 1.5 tsp - fennel seeds
  • 1 tsp - red chilli flakes
  • 1 tsp - turmeric powder
  • 2 tsp - salt

How to Make Mango Pickle in Olive Oil

  • Soak raw mangoes in water overnight. Drain in the morning and let them dry completely in the sun.
  • Chop the dried mangoes into 1-inch cubes.
  • Add 1 tsp salt and all of the turmeric powder and chilli flakes.
  • Mix thoroughly and let it rest for about 2 hours.
  • Now, dry roast 1 tsp each of mustard, fenugreek, cumin, coriander, onion and fennel seeds till they start giving out a pleasant aroma.
  • Allow them to cool and then grind coarsely.
  • Rub the spice mixture thoroughly onto the mango pieces and pour it into a dry jar or bottle.
  • Top with 2 tbsp of olive oil (without heating as olive oil is best used without heating).
  • Keep in the sun for about 12 days, stirring every day.