Spicy mango pickle that lasts long

mango pickle

Mangoes are available in abundance in summer. Spicy mango pickle, prepared using fresh and raw mangoes, tastes amazing with a bowl of piping hot kanji (rice gruel).

Check out the recipe of spicy and delicious mango pickle that can be stored for longer period.


1 kg mangoes
10 green chillies
10 cloves
50 gm ginger
3 tbsp chilli powder
1 tbsp fenugreek powder
¼ tbsp turmeric powder
½ tbsp asafetida powder
¼ tbsp pepper powder
3 tbsp vinegar
4 tbsp salt
Mustard seeds as required
Urad dal powder


Wash the mangoes and pat them dry; cut them into small pieces
Rub some salt on the mango pieces and keep them aside (do not refrigerate)
After 6 hours, you will notice that the mango pieces have absorbed the salt nicely
Grind the green chillies, ginger and garlic into fine paste
Heat oil in a pan and splutter mustard seeds
Add the aromatic paste and sauté
Now add the chilli powder, pepper powder and turmeric powder
Sauté until the raw smell of the powders are gone
Add in the mango pieces and mix well
Into it add the vinegar, fenugreek powder and asafetida powder
Give everything a good mix
Make sure than the flame remains low during all the steps
Finally add the urad dal powder and mix well
Store in air tight glass containers
Note €“ Do not add water at all.

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