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Spicy Mango Pickle (Rajasthani) Recipe

Spicy Mango Pickle (Rajasthani) is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 13 May, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Pickled Recipe
Difficulty :
Servings :
Serves 60
Rated 5 based on 100 votes


  • 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 Spicy Mango Pickle (Rajasthani):

    1. Place chunks in jar. Sprinkle rock salt and 1/2 the turmeric.
    2. Shake the jar so the pieces are evenly coated. Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days.
    3. On the third day, empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes. Spread out on an old kitchen towel for one and a half to two hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.
    4. In a large plastic or glass bowl, mix all the dry ingredients left. Add the mangoes and 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.
    5. 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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