Miskut Mango Pickle

Recipe by
Total Time:
1 month
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 Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 50 - Mangoes
  • 1 inch - Turmeric/Haldi
  • 1 kg - Sweet Oil
  • 5 cups - Salt
  • 1 inch - Asafoetida (Hing)
  • 16 tbsps- chilli Powder
  • 14 tbsps - Mustard Seeds
  • 2 tbsps - Methi

How to Make Miskut Mango Pickle

  • Wipe the tender mangoes, slit them lengthwise into fours leaving the seeds inside.
  • Stuff each mango with salt and keep under heavy weight for three days - turning them after two days.
  • On the fourth day, heat the oil till it smokes.
  • Add asafoetida, turmeric and fenugreek.
  • Take the pan off the heat before the spices turn too brown.
  • With a dry spoon remove the spices and keep aside in a dry container.
  • Add 7 level tbsps of mustard seeds to the hot oil and allow to cool slowly.
  • Roast the remaining 7 tbsps of mustard seeds (in a dry frying pan), slightly pound well and keep aside.
  • Grind the asafoetida, turmeric and fenugreek finely and keep aside.
  • Mix the chilli powder and all the other ground ingredients with the water that comes out of the mangoes.
  • Remove the seeds from the mangoes and stuff the masala into each mango.
  • Arrange the mangoes in a jar and pour the cold oil over the mangoes.
  • Oil level should be 1 inch above the mangoes. This pickle can be eaten after a month.