Mixed mango pickle

Recipe by
Total Time:
1 day
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 250 g - raw mango pieces
  • 100 g - mixture of lemon, white beetroot, green chillies, carrot
  • 6 tbsp - mustard oil
  • 1 tbsp - hing
  • 100 g - mustard seeds
  • 25 g - fenugreek seeds
  • 50 g - Kashmir chilli powder
  • 30 g - salt
  • 1/2 tsp - haldi

How to Make Mixed mango pickle

  • Marinate the mango pieces by applying salt and haldi. Keep it overnight, then remove the water that has collected.
  • Leave it in the sun or under a fan to dry.
  • Heat the mustard oil and then cool it.
  • In a bowl add the mango pieces, carrot, beetroot, lemon, and chillies.
  • Add all the spices, mustard seeds, fenugreek seeds, salt, haldi, red chilli powder, hing and mix well.
  • Add the oil and store in a jar.
  • The pickle will be ready in a month and will last for a year.