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Spicy mango pickle

Spicy mango pickle is a popular Indian Pickles and Chutneys
Author :
Category :
Course :
Pickles and Chutneys
Cuisine :
Technique :
Slow Cook
Difficulty :
Servings :
Serves 10


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


  1. Place chunks in jar. Sprinkle rock salt and 1/2 the turmeric.
  2. Shake the jar so the pieces are evenly coated.
  3. Keep aside and shake jar in a pendulum motion every 10-12 hours, for 2 days.
  4. On the third day, empty the contents into a non-iron colander and allow the water to drain for 15-20 mins.
  5. Spread out on an old kitchen towel for 1.5 to 2 hours. Do not use white cloth, since turmeric will stain the fabric.
  6. In a large plastic or glass bowl, mix all the dry ingredients left.
  7. Add the mangoes and half the oil.
  8. Mix very well with clean dry hands or a spatula.
  9. Transfer to a clean jar and press down lightly.
  10. Pour remaining oil on top. Allow to marinate for 10 days before using.
  11. Take out in small quantities for use in a small glass jar.
  12. The main jar should always have a layer of oil floating on top.
  13. Note:
  14. Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature.
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Sapana Behl loves cooking and it has been her passion since her childhood. In her blog, Cooking with Sapana, you will find vegetarian Indian and International recipes.

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