Green Mango Pickle

Recipe by
Total Time:
4 days
Serves: 4
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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  • 6 cups - brine
  • 10 kg - raw mango
  • 1.5 kg - salt
  • 4 tbsp - turmeric powder
  • 1 kg - Kashmiri chilli powder
  • 200 g - mustard dal
  • 50 g - Fenugreek dal (roasted and coarsely powdered)
  • 4 tbsp - Asafoetida
  • 2.5 kg - mustard oil
  • 6 tbsp - sugar

How to Make Green Mango Pickle

  • Wash, dry and cut the mangoes into small bits and put them in a deep plastic container in layers - each layer sprinkled liberally with salt.
  • Keep a weight over the mango and close the container with a muslin cloth.
  • Let it remain for 3 days.
  • Remove mango from the brine, spread them on a clean cloth and dry the pieces in the sun, till the pieces are semi-dry.
  • Keep the brine aside for mixing with the masala.
  • Prepare Masala:
  • In a large container mix chilli powder, turmeric powder, mustard dal powder, fenugreek powder, asafoetida and blend them with a wooden spatula.
  • In a separate vessel, heat mustard oil and pour over the masala.
  • Put 6 tbsp of sugar, add 4 cups of brine and mix well.
  • When the masala cools, add the mango pieces and stir and mix thoroughly.
  • Fill the pickle in glass jars and add warm mustard oil if required.
  • Recipe Courtesy: Mangalorean Recipes