Mango Pickle in Olive Oil

Recipe by
Total Time:
12-13 days
Nutrition facts:

240 calories 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 Healthy Easy Red Bell Pepper Chutney, Best Kairi Panha, Easy Pavakkai Oorukai

Rate This Recipe


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.