Bhendi Khatti (Grated Mango Pickle)

Recipe by
Total Time:
15-30 minutes
Serves: 6
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 Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 2.5 kg - rajapuri mangoes, grated (raw)
  • 200 g - mustard oil
  • 1/4 kg - mango masala for pickles (readymade)
  • 3 pods garlic (peeled)
  • 3 tsp - acetic acid
  • small pieces of muslin cloth (baby handkerchief sized)
  • sufficient amount of water to soak the bheendis
  • salt to taste

How to Make Bhendi Khatti (Grated Mango Pickle)

  • Peel, wash and grate the mangoes.
  • Heat the oil to boiling point.
  • Let it cool completely.
  • To the grated mangoes (placed in a vessel) add the mango masala, peeled garlic, 100 gms - oil and salt. Mix well.
  • Tie small portions of this mixture in each piece of cloth.
  • For Storing:
  • Take a jar full of water.
  • Boil the water and let it cool completely.
  • Add acetic acid and the remaining 100 gms - of oil.
  • Put the small potlis (i.e. the pickle tied in cloth pieces) in this water.
  • Store in a sterilized glass jar ensuring that the potlis are below water and not floating on top.
  • To do this, press the potlis with your hand. Repeat every 5-6 days.
  • In 15-20 days, you can open the potlis and enjoy the pickle