Mango Pickle
Cubes of raw green mango salted and dried, then mixed with mustard, fenugreek and fennel and a mustard-oil spice mix, left to mature in a jar.
Photograph credit: Mango Pickle in pot (image of Mango pickle on Wikidata Q14558271) by Saileshpat · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
What to Put on the Table With Mango Pickle
- Paratha
- Curd rice
- Dal and rice
- Khichdi
How to Cook Mango Pickle
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Toss the mango pieces with the salt and turmeric in a glass bowl. Cover and leave for 24 hours.
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Drain the mango, spread on a clean cloth and dry for at least 3 hours.
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Mix the crushed mustard, fenugreek, fennel, nigella, chilli powder and asafoetida. Heat the oil until just smoking, cool for 5 minutes, then stir into the spices.
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Toss the mango with the spiced oil, pack into a sterilised jar and press down so the oil covers the fruit.
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Leave in a warm place for 3 days, shaking daily, before eating.
Related guide: Prep, cook and total time.
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Worth Knowing Before You Cook
Use a dry, sterilised jar.
Top up with oil if the mango rises above it.
Mustard oil should be heated until it stops smelling raw.
Keeping What's Left
Once it has had its 3 days, keep it in the fridge, under its oil, for up to 3 months.
Common Questions
How long does Mango Pickle take to make?
30 minutes of preparation and 10 minutes of cooking, plus 4 days 3 hours of Curing, drying and maturing, so allow 4 days 4 hours from start to finish. The recipe serves 20.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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