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Miskut Mango Pickle Recipe

Miskut Mango Pickle is a popular Indian Pickles-Chutneys
Author :
On :
Monday, 24 July, 2017
Category :
Vegetarian Recipe
Course :
Pickles-Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Pickled Recipe
Difficulty :
Preparation Time :
5 weeks
Servings :
Serves 10
Rated 5 based on 100 votes


  • 50 - mangoes
  • 1 inch - Turmeric/Haldi
  • 1 kg - Sweet Oil
  • 5 cups - Salt
  • 1 inch - Asafoetida (Hing)
  • 16 tbsps- chilli Powder
  • 14 tbsps - Mustard Seeds
  • 2 tbsps - Methi
  • How to Make Miskut Mango Pickle:

    1. Wipe the tender mangoes, slit them lengthwise into fours leaving the seeds inside.
    2. Stuff each mango with salt and keep under heavy weight for three days - turning them after two days.
    3. On the fourth day, heat the oil till it smokes.
    4. Add asafoetida, turmeric and fenugreek.
    5. Take the pan off the heat before the spices turn too brown.
    6. With a dry spoon remove the spices and keep aside in a dry container.
    7. Add 7 level tbsps of mustard seeds to the hot oil and allow to cool slowly.
    8. Roast the remaining 7 tbsps of mustard seeds (in a dry frying pan), slightly pound well and keep aside.
    9. Grind the asafoetida, turmeric and fenugreek finely and keep aside.
    10. Mix the chilli powder and all the other ground ingredients with the water that comes out of the mangoes.
    11. Remove the seeds from the mangoes and stuff the masala into each mango.
    12. Arrange the mangoes in a jar and pour the cold oil over the mangoes.
    13. Oil level should be 1 inch above the mangoes. This pickle can be eaten after a month.


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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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