Spicy Mango Pickle (Rajasthani)

Recipe by
Total Time:
2 days
Serves: 60
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Medium

Pickle Recipes from Bawarchi.com  

Pickle or Achaar is a must-have in every Indian meal. Indian pickles are known for their hot, fiery taste that makes it a perfect accompaniment for parathas, roti, dal-chawal and many more dishes. 

Rajasthani Mango Pickle is a spicy recipe made with raw, firm mangoes blended with crushed mustard seeds, crushed fenugreek seeds, aniseed, red chilli powder and turmeric powder. Spicy Rajasthani Mango Pickle can be made easily with our step-by-step recipe. 

You can preserve Rajasthani Mango Pickle even up to a year and relish it whenever you wish.

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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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 Spicy Mango Pickle (Rajasthani)

  • 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 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.
  • 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.
  • Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature.