How to prepare mango pickles ?

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Nisha Nisha

sweet sour & spicy pickle

shredded sour mango - 1 cups
sugar - 75grms
chilli powder - 2 tsp
mustard - 1 tsp
red chillies - 3
fenugreek - 1/2 tsp
cumin - 1/2 tsp
asafoetida - 1 tsp
salt - 1 tsp
oil - 1/4 cup
Heat oil, season with mustard, cumin, fenugreek broken red chillies and asafetida.
Add mango and sugar and cook till syrupy.
Mix in the salt.
The pickle is ready to use.

Nisha Nisha

Vegetable Mango Pickle

cauliflower pieces - 1 cup
carrots - 125 gm
tender raw mangoes - 3-4
salt - 1/4 cup + 3-4 tbsp
chilli powder - 1/4 cup
mustard - 1/2 x 1/4 cup( 1/2 of 1/4 cup i.e approximately 25-30 grms)
asafetida - 1 tsp
turmeric powder - 1 tsp
green chillies - 10 gm
ginger - 15 gm
Cut cauliflower into small pieces and mix with 3 Tbsp of salt.
Cut carrot and mangoes into small pieces and mix with 4 Tbsp of salt.
Next day, squeeze out the cauliflower pieces( discard water).
Mix with carrot and mango pieces.
Dissolve remaining salt in 1 cup of water. Boil and cool.
Use some of this water to grind mustard to a coarse paste.
Mix the ground paste with chili, turmeric and asafetida powder and remaining salt water.
Mix it with vegetable pieces. Add chopped green chillies and ginger.
The pickle will be ready to use the next day.

Nisha Nisha


mango pieces with shell - 750 grms
turmeric powder - 2 tbsp
salt - 500grms
chilli powder - 1/4 kg
mustard powder - 1/4 kg
gingily oil - 625-650ml
kabuli chana ( chick peas) - 375 grms
garlic - 4 pods, peeled
fenugreek seeds - 50-60grms gm
Mix mango pieces with turmeric.
Mix together salt, chilli powder, and mustard powder.
Add it to mango pieces and mix well.
Add all the oil ( do not heat) and remaining ingredients.
Mix well and store in air tight jars or tie a thick cloth on top of the

Nisha Nisha


ginger - 3 cm piece
garlic - 8 flakes
onion - 1 medium size
black pepper corns - 1 tsp
cloves - 1/2 tsp
gingily oil - 1/4 kg
mango slices - 1/2 kg
chilli powder - 2 tbsp
vinegar - 1/2 cup
Grind ginger, garlic, onion, pepper and cloves together to a fine paste(use some of the vinegar for grinding if needed).Heat 1/4 of the oil and cook mango slices for 10 minutes.
Add chili powder, and salt.
Cook for another 15 minutes.
Add the ground paste, remaining oil and vinegar.
Cook on slow fire for 10 minutes.
Cool and store in jars. It is ready to use.

Nisha Nisha


sour mangoes - 1 kg
fenugreek - 25 gm
gingily oil - 125 gm
salt - 125 gm
chilli powder - 150 gm
turmeric powder - 1 tbsp
asaf0etida powder - 1 tbsp
Cut mangoes into thin slices or grate them.
Crush the fenugreek seeds.
Heat ¼ of the oil and cook the mangoes in it till soft, for about 10 minutes.
Add salt, chili powder and continue to cook stirring for another 10-15 minutes.
Add asafetida and fenugreek powder, remaining oil and cook on slow fire for 10
Cool and store in jars. It is ready to use.

Nisha Nisha

sour mangoes - 1 kg
salt - 1/4 kg
gingili oil - 375-400 ml
mustard seeds - 1 tsp
fenugreek - 1 tsp
chilli powder - 125-150 gm
turmeric powder - 3 tsp
whole (compound) asafoetida - 15 gm
Cut mangoes into medium size pieces and mix with salt.
Heat oil, add asafoetida and fry till brown.
Lower the fire, remove the asafetida and keep aside.
Add mustard to oil.
When it splutters, add fenugreek and mango pieces.
Add chili powder and turmeric powder.
Stir well and remove from fire.
Powder the asafoetida and add to the pickle.
Mix well. Cool completely and store in jars.
The pickle will be ready in 2 days.

Nisha Nisha



6 medium size raw mangoes
150 gms mustard powder
125 gms red chili powder
125 gms salt (rock salt preferable)
30 gms fenugreek seeds
3/4 kgs sesame seed oil
optional - peeled garlic flakes


Leave the raw mangoes in water for 15 minutes and dry them with a clean cloth. Cut them into pieces of 1 1/2 to 2 inches. Discard the seed Clean the cut pieces with dry cloth.

Mix the mustard powder, red chili powder, salt and fenugreek seeds together in a big container(ceramic preferable). Add one cup of oil and mix to a consistency that can be held in a fist. Sprinkle the mango pieces also with a little oil. Take a few mango pieces at a time and mix them well with mustard, chili, salt mix and put them in a ceramic jar or a big plastic container. Repeat the process till the mix and the mango pieces are over. Towards the end if a little mix remains it can be added on top. Pour 1 inch oil above it and cover it with a lid. Tie a clean thick cloth over it and store it. Mix it well on the third day. Taste it and if need salt may be added at this stage. Those who want to add garlic can do so now. Take some Avakaya(mango sply available for pickles) separately and mix a handful garlic in some. Since chickpeas and garlic take oil add extra oil.

Nisha Nisha


Raw firm mangos (medium) 6
Mustard oil 2 cups + 1/2 cup
Mustard seeds 1 tbsp.
Aniseed 2 tbsp.
Nigella seeds 2 tbsp. (kalonji)
Fenugreek Seeds 2 tbsp.
Red chilli powder 5 tbsp.
Turmeric Powder 2 tbsp.
Salt a little less than 1/2 cup


1. Cut each mango into 8 pieces. Put the mango pieces in a clean, dry earthern jar and add salt to it. Shake well. Keep in sun for one day.
2. Mix all the ingredients mustard seeds, aniseed, nigella seeds and fenugreek seeds, red chilli powder and turmeric powder.
3. Heat mustard oil well until smoky and then let it cool.
4. Mix all the ingredients and salted mango pieces thoroughly either with clean dry hands or clean dry spatula. Pour half oil and shake the jar so that all the mango pieces get properly coated with pickle masala and oil. Press firmly and pour the remaining oil. There should be enough oil so that all the mango pieces dip well in oil.
5. Close the mouth of jar with muslin cloth and keep in sun for 12-15 days before use. Stir and shake the jar carefully, atleast once in a day

Nisha Nisha

There are various methods to prepare mango pickle.i'll post one by one..