Quick n Easy Mango Pickle

Recipe by
Total Time:
3 days
Serves: 60
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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  • 3 medium raw firm mangoes-chopped in chunks
  • 1 tbsp - crushed mustard seeds
  • 1/2 tbsp - crushed fenugreek seeds (methi)
  • 1/4 tbsp - aniseed (sauf)
  • 1/2 cup - red chilli powder
  • 1/2 cup - salt
  • 1/5 cup - turmeric powder
  • 1 cup - oil (any refined oil)
  • glass, china or earthen pickle jar

How to Make Quick n Easy Mango Pickle

  • Place chunks in jar. Sprinkle rock salt and 1/2 the turmeric.
  • Shake the jar so the pieces are evenly coated. Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days.
  • On the third day, empty the contents into a non-iron colander and allow the water to drain for 15-20 mins.
  • Spread out on an old kitchen towel for 1.5 to 2 hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.
  • In a large plastic or glass bowl, mix all the dry ingredients left.
  • Add the mangoes add half the oil mix very well with clean dry hands or a spatula.
  • Transfer to a clean jar and press down lightly.
  • Pour remaining oil on top. Allow to marinate for 10 days before using.
  • Take out in small quantities for use in a small glass jar.
  • The main jar should always have a layer of oil floating on top.