Mango Pickle

  • Lunch
  • 6 Servings
  • 1Spicy
  • 20 MinsCook Time
  • Cuisine : Pickles & Chutneys
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Add the additional zest and flavour to your meal with a spicy and tangy quotient, specially when the raw mangoes are in season.


2 cups of raw mangoes cut into cubes with skin

2 tablespoons of salt

¼ cup oil

2 ½ teaspoons of mustard seeds

½ teaspoon of fenugreek seeds

2 strands of curry leaves

2-3 teaspoons of red chilli powder


Bowl, Spoon

Step By Step Method

  • Add salt to the cut pieces of mango and keep aside for 30 minutes. Dry roast the fenugreek seeds and combine with 2 teaspoons of mustard seeds and grind it to a fine powder. Meanwhile heat oil in a pan and add in the half teaspoon of mustard seeds and let it splutter. Now turn off the heat source, roast quickly the ground mustard and fenugreek powder, add in the chilli powder and curry leaves and stir well. Add the salted mangoes and let them soak in the masalas. Adjust the salt as per your taste if you need to add some more.

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