Instant mango pickle with moong dal

Recipe by
Total Time:
10 minutes
Serves: 15
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

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 sizes (pickle) mangoes, cut into 1-inch to 1 and 1/2-inch pieces
  • 3 tbsp - salt
  • 4 tbsp - red chilli powder
  • 1/2 tbsp - turmeric powder
  • 250ml - ground nut oil/gingelly oil
  • 3 tbsp - moong dal (de-husked), dry fried and powdered
  • 15 - peeled garlic pods
  • 1 tbsp - mustard powder
  • 1.5 tsp - methi powder, dry fried and powdered
  • Turmeric powder, a pinch

How to Make Instant mango pickle with moong dal

  • Mix red chilli powder, salt, turmeric powder, mustard powder, methi powder and moong dal powder thoroughly.
  • Add mango pieces and mix well so that the pieces are well coated with masala.
  • Heat oil to smoking point, lower flame and add garlic. Let it cool.
  • Pour the cooled oil over the mango pieces, mix thoroughly and keep the pickle in a clean dry glass bottle.
  • You can use it after a day.
  • No moisture should enter the bottle.
  • Keeps good for 4 to 6 months refrigerated.