Goan Minced Mango Pickle

Recipe by
Total Time:
2 days
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Easy

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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  • 12 - Mangoes, fleshy and large
  • 2 cups - Powdered salt
  • 200 gms - Garlic
  • 200 gms - Ginger
  • 100 gms - Chillies Green
  • 2 cups - Salt, boiled in 4 cups of water
  • 1/2 bottle - Vinegar
  • 100 gms - Dry red chillies
  • A Little Turmeric/Haldi
  • 1/2 tbsp - Mustard Seeds
  • 1/2 tbsp - Asafoetida (Hing)
  • 1/2 bottle - Sweet Oil
  • A Few - Curry Leaves
  • 1 tsp - Mustard Seeds

How to Make Goan Minced Mango Pickle

  • Peel mangoes and slice and then mince them.
  • Take 2 cups of powdered salt and rub it into the minced mango pieces.
  • Place the pieces in a wooden vessel with a lid. Add a heavy weight for pressure.
  • Next day, remove the minced pieces from the brine, squeeze out all the water and keep aside for drying.
  • Make a minced masala from garlic, ginger and green chillies.
  • Boil 2 cups of salt in 4 cups of water. Boil for half an hour till salt crystals begin to form.
  • Add the vinegar to the boiling salt water.
  • Powder Masala:
  • Powder red chillies, turmeric and mustard seeds with asafoetida.
  • Add the powdered masala to the vinegar and salt solution.
  • When cool, add the mango pieces.
  • Temper sweet oil with chopped curry leaves and mustard have been sauteed.
  • Add this to the pickle. When cool, bottle the pickle.