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Mango Pickle in Olive Oil Recipe

Mango Pickle in Olive Oil is a popular Indian Pickles and Chutneys
Author :
On :
Thursday, 17 April, 2014
Category :
Family friendly Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Pickled Recipe
Difficulty :
Servings :
Serves 10
Rated 3 based on 100 votes


  • 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:

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


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